Crowdie is a traditional fresh Scottish cheese dating back to the Viking era, and possibly even Pictish. Traditionally made in every farmhouse on a small scale with milk from their traditional house cow – Ayrshire or Galloway, Highland, Black Angus, Fife Cattle (extinct) or North Dairy Shorthorn.

Ann’s crowdie at Dunlop Dairy is the best & most authentic crowdie currently in production in Scotland. The regulations in Scotland make it nigh impossible to produce raw milk crowdie as it is a cheese with a very short shelf life and a high moisture content. Ann makes her fine pasteurized version in small batches to her own recipe based on traditional methods. It can be purchased rolled in oatmeal & cracked black pepper or chefs can order it plain by the kilo.

Ann’s contact details

http://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/scottish-artisan-crowdie/

photo: Wendy Barrie