Description
Strathdon Blue Cheese
About Strathdon Blue
Strathdon Blue hails from the rolling hills of the Scottish Highlands and is a real favourite in our house when it comes to blue cheese. It’s made by the Stone family at Blarliath Farm in Tain, and you can taste the care and tradition in every bite. The family has been making cheese for generations, sticking to old Scottish dairy ways and always aiming for something a bit special. There’s even talk that their cheesemaking goes all the way back to the days of caboc, a very old Scottish cheese from the 1400s. Whether or not that’s true, you can sense the history in every wheel.
The Make
Strathdon Blue has a real Highland character all its own. It’s made from pasteurised cow’s milk, usually from Ayrshire and Friesian cows that graze near the Dornoch Firth. The cheese is semi-soft, with beautiful blue veins and a creamy texture that’s hard to resist. Some say the cows’ seaside diet gives the cheese a little extra saltiness and just a hint of the coast in the flavour.
Strathdon Blue – Jen’s Tasting Notes
Strathdon Blue is rich and welcoming, the sort of cheese that makes you want to go back for another slice. It starts off creamy, then the blue veins bring a bold but balanced flavour, with salty and savoury notes that finish with a gentle peppery kick. The smell is strong and earthy, with a tang that matches the taste. It’s creamy and a bit spicy, so it’s great for blue cheese fans and those just dipping their toes in. If you find Stilton a bit too strong, Strathdon is creamier and saltier, with just enough spice to keep things interesting.
How to Serve and Pair Strathdon Blue
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: A lightly peated Scotch whisky is a lovely match. The sweet, smoky notes go hand in hand with the creamy, piquant cheese and give you a real taste of the Highlands.
- Something a little different: For red wine lovers, something bold like Cabernet Sauvignon or Port goes nicely with the cheese’s peppery kick.
- On the plate: I like to add some fruit (figs, pears, or apples) and a handful of nuts. It all comes together for a proper treat.
- In the kitchen: Strathdon Blue isn’t just for the cheeseboard. It’s brilliant crumbled over steaks or burgers, stirred into a creamy pasta sauce, or mixed into dressings and dips. Some Scottish chefs say it’s especially good in cooked dishes, where the peppery flavour comes through without taking over.
Jen’s note: The cows that give the milk for Strathdon Blue graze near the salty marshes by the Highland coast. The grass and sea air add a little salt to their milk, which gives the cheese a gentle hint of the sea. It’s a bit like getting a taste of the Highlands’ wild shoreline in every bite.
Buying Strathdon Blue
- Brand or Producer: Highland Fine Cheeses
- Product name: Strathdon Blue
- Milk: Cow
- Country: Scotland
- Region: Tain
- Strength: Medium
- Vegetarian: Yes
- Suitable for pregnancy: No
- Allergens: MILK
Sizes and Prices
- 100g wedge, £4.40
- 500g wedge, £22.00
- Whole wheel (approx. 3kg), available to pre-order
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt, Penicillium Roqueforti
