Price range: £4.40 through £26.40
Strathdon Blue is a wonderfully creamy Scottish blue made at Blarliath Farm in the Highlands. Rich and savoury with a lovely saltiness and gentle peppery finish, it’s a firm favourite in our house — especially with a glass of Scotch whisky.
Strathdon Blue comes from Blarliath Farm near Tain in the Scottish Highlands, and it’s a real favourite in our house.
Made by the Stone family, it’s a wonderfully creamy cow’s milk blue that somehow manages to feel distinctly Scottish without needing to make a great fuss about it.
Perhaps it’s the Highland setting. Perhaps it’s because I immediately start thinking about whisky whenever I see it. Or perhaps it’s simply because it’s a really good blue cheese.
Whatever the reason, Strathdon has become one of those cheeses I’m always very happy to see on a cheeseboard.
Strathdon Blue is made with pasteurised cow’s milk at Blarliath Farm, near the shores of the Dornoch Firth.
The cheese is pierced as it matures, allowing oxygen inside so that the blue mould can develop those wonderful veins running through the paste.
What I particularly like about Strathdon is its texture. It’s softer and creamier than something like a traditional Stilton, but it still has enough structure to cut beautifully.
And once it’s had plenty of time out of the fridge, that creaminess really comes into its own.
Strathdon Blue starts with a lovely rich creaminess, and then the blue slowly takes over.
There’s a definite saltiness, followed by savoury, earthy flavours and a gentle pepperiness that builds as you eat it. It has plenty of blue character, but the richness of the paste keeps everything beautifully balanced.
The texture is one of the reasons I like it so much. It’s smooth and creamy rather than dry or crumbly, and at room temperature it almost melts away as you eat it.
I sometimes find a slight mineral note in Strathdon too, which alongside that saltiness gives it a really distinctive character.
It’s not trying to be a Scottish Stilton or a Scottish version of anything else.
It’s just Strathdon.
And that’s more than enough.
Jen’s note: Strathdon Blue is a real favourite in our house, and for me there’s something particularly satisfying about pairing a Scottish blue cheese with a Scottish whisky. Sometimes you don’t need to overthink a pairing — put two good things from the same place together and see what happens.
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Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt, Penicillium Roqueforti
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
