In Scotland, the old cheeses were named after the nearest town or region and Anster is the old name for Anstruther and still used by older generations to this day. Jane has revived this fine traditional farmhouse cheese at St Andrews Farmhouse Cheese Co using the family’s heritage closed herd of cows, bred on their farm, to make a small range of cheeses that reflect the terroir and the climate of this fertile sunny farm in Fife, overlooking the River Forth. It is the only Fife Farmhouse cheese where there would have been hundreds in the past and her cheese wins multiple awards for its high quality. It is known locally as Anster, the ancient name for Anstruther.

Anster is quite distinctive with a slightly crumbly, tangy, creamy white cheese that leaves a lovely long lasting flavour in the mouth.

• UNPASTEURISED MILK FROM THEIR OWN HOME BRED HOLSTEIN FRIESIAN COWS
• TRADITIONAL RENNET

Available from discerning cheesemongers, farm shops & delis. Also online & from her dairy.

http://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/anster-cheese/

Photo: Wendy Barrie