Profile
Barry Graham of Burnside Cheese is Orkney’s latest addition to great artisan cheese. He learned cheesemaking as a teenager from his Westray granny and that was him hooked, determined to become a cheesemaker one day. Barry creates his cheese in small batches, learning from his heritage how to make a charming old-fashioned style fresh-pressed cheese, whilst adding his own signature characteristics with great success. It is very versatile for today’s marketplace, whether for a cheeseboard, as an ingredient, or the centrepiece as a grilled savoury meal (see photo at Lynnfield). It is a popular addition to menus of fellow members Sheila Fleet Kirk Gallery & Cafe and Lynnfield Hotel, and available from William Shearer in Kirkwall, Rendalls on Westray and many other local shops.
Orkney’s maritime climate, fresh breezes and lush grassland make it the perfect place for grazing animals, giving high quality milk as a starting point for great cheese. Add Barry’s traditional recipe with barley vinegar to produce his curds and his small batch cheese is rich and flavoursome. This original and flavoured fresh-pressed cheese is popular and delicious.
Continuing his connections with Westray, Barry has recently (2024) been mentored by local cheese expert Jason, formerly of Wilsons of Westray, who has been passing on his skills to Barry. Burnside Cheese now officially produces Cannonball and Norseman cheeses too and we wish him every success.
- CHEESEMAKER
- LOCAL ORKNEY PASTEURISED COWS’ MILK
- VEGETARIAN
- CURRENTLY AVAILABLE THROUGHOUT ORKNEY & VIA THE CULINARY KIWI BIRD AS MAINLAND STOCKIST ON HER MARKET DAYS (check her link for dates)
