One of Eriska's hidden treasures, often commented upon by our guests, is our famous Farmhouse Cheese Trolley. Eriska’s favourites, from a selection of around 40 cheeses, include:
Isle of Mull Cheddar is considered by many as the daddy of Scottish cheddars. Strong, fruity and brooding, made from unpasteurised cow’s milk on Sgriob-ruadh (pronounced ‘Ski-brooah’) farm on the tranquil Isle of Mull in the Inner Hebrides.
Mahon is produced on the island of Menorca, Spain using unpasteurised cow’s milk. Salty, tangy and grassy - a flavour that evokes the Mediterranean hillsides and salty, sea-kissed air.
Comte is an ancient cheese produced since the time of Charlemagne. Produced in Jura France, Comte has an ivory-coloured paste scattered with holes the size of a hazelnut with a complex, nutty and caramelised flavour. Made from unpasteurised cow’s milk.
Epoisses was first made by monks in the Abbaye de Citeaux in the heart of Burgundy, France. It is one of the last cheeses involving milk coagulation (cows, unpasteurised) in France. It has a powerful rich flavour, salty and creamy with a pungent smell.
Smoked Lochaber is a full-fat oak smoked cheese, coated in oatmeal and is truly a unique soft smoked cheese, winner of the coveted award for “Best International Cheese In France”. Produced by the Macdonald’s Smoked Produce in Glenuig (West Coast of Scotland) and made from pasteurised cow’s milk.
Langres is a cheese made in the high plains of Champagne, France and can be traced back to the 18th century. Coming from the same family as Espoisse and Munster, Langres has a strong smell, the firm pate melts in the mouth and a complex taste unfolds. Made from unpasteurised cow’s milk.
Golden Cross is a log-shaped goats cheese made in Lewes, East Sussex. It has a white mould rind over an ash coating and has a dense, silky but firm texture. The ash adds a slight crunch to the texture and the rind, giving the cheese another dimension to its sweet, pleasant and subtle taste. Made from unpasteurised goat’s milk.
Chabichou du Poitou is made in a very limited geographic area above the chalky soils of the threshold of Poitou, south of the Loire Valley. It has a rich goaty flavour, dense and smooth with a distinct layer next to the rind. Although sweet and delicate, the taste is slightly acidic and salty at the finish. Made from unpasteurised goat’s milk.
Ailsa Craig is attractively shaped and named after the landmark island in the Firth of Clyde, this is an individual, fresh, fragile goat’s cheese with a bloomy rind and a light and ﬂuffy texture. Made by Ann Dorward in Dunlop, it’s one of the very few goat’s cheeses made in Scotland, and still only made in limited quantities.
Lanark Blue has been produced in Ogcastle (Scotland) near the village of Carnwath by Humphrey Errington since 1985. It is a rich blue-veined artisan cheese made from the cheese maker’s own flock’s produce (ewe). Using Penicillium Roqueforti to create the veining, it has a strong flavour that varies according to the time of year that it is produced.
Blue Stilton is produced in Colston Bassett in Nottinghamshire and can be traced back to the early 18th century. Made using traditional rennet, Stilton has a delightful spicy blue tang which is nutty and rich with a slightly open and creamy texture. Made from pasteurised cow’s milk.
Roquefort is made in the Aveyron region in the south of France. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mould. It has characteristic odour and flavour with a notable taste of butyric acid. The overall flavour sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. Made from unpasteurised ewe’s milk.