Scottish Food | Cheese & Dairy
Another local product to enjoy an upsurge in popularity recently is cheese, which you'll find in a number of specialist shops and delis, while many classier restaurants making a point of serving only Scottish cheeses after dinner. The types on offer cover a wide spectrum: look out in particular for Isle of Mull, a tangy farmhouse cheddar; Dunsyre Blue, a Scottish Dolcelatte; and Howgate, a Camembert made near St Andrews.
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An after-dinner Scottish cheese board can take you to all corners of the country from Dumfries and Galloway in the south to Ayrshire, the Western Isles, the Highlands and as far north as Orkney. There are more than two dozen cheese-makers throughout Scotland ranging from large, industrial Cheddar creameries to a handful of small, artisan farmhouses.
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Once it was the Italians that came to Scotland and led the way as far as ice cream making was concerned. A visit to the East Lothian beaches in summertime, for example, wouldn't be the same without a 99 from Luca's in Musselburgh
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