Hebridean Blue is Scotland’s version of a classic English Stilton. The Friesian herd of cows are fed on an unusual diet of fermented grain from the nearby Tobermory whisky distillery as well as fresh, green grass on the Isle of Mull. The cheese is produced in a traditional way on the only dairy farm on the island.
Hebridean Blue has a full, strong, tangy flavour and crumbly, dry texture.
This cheese is aged for 8 months and is made with raw cows’ milk and traditional rennet.
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