Anster ‘Cheshire Style’- Unpasteurised Cow’s Milk, Not Suitable For Vegetarians

Jane Stewart with her lovely artisan cheeses

Jane Stewart with her lovely artisan cheeses

Hello Readers!

While at the Food Expo I met this lovely lady called Jane who makes the cheese at St Andrews Cheese Company in Fife. She had driven 6 1/2 hours to get to the show and even after such a long journey her passion for her cheese was glowing. She guided me through all of the cheeses that she makes in a wondrous tasting session and found them to be extremely tasty and they captured the freshness in the memory of Scotland.

The cheese Anster has one of the most complex tastes I have ever come across. That doesn’t mean its horrible it means that it would please even the most discerning cheese palate, because it is so delicate and crumbly that the flavour is beautiful, it does have a sharpness but that adds to the overall flavour. As I just mentioned it is crumbly but it finishes off with a lemony tang which is similar to a Cheshire or Swaledale cheese. Its matured for 2-6 months and has won Gold at the International Cheese Awards, Sliver at the British Cheese Awards and it also has a Great Taste Award, so this cheese is certainly not running short of praise. I personally think that this is one of the most interesting cheeses I have ever eaten and I can only hope that supply moves further down the country so it can be enjoyed across the UK.

If you would like to try this cheese it is available online at http://www.clarksfoodsonline.co.uk/cheese-c1/burns-night-c29/anster-scottish-cheese-250g-p2.

Jon

 

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