Firm. Buttery. Earthy. 

Origin: Scotland, Ayrshire

Style and Texture: Cheddar-style, firm

Milk: Cow

Milk Treatment: Pasteurised

Rennet: Vegetarian

Drinks: Medium-bodied red wines, ales


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A vegetarian firm cheese made from pasteurised cows’ milk by Ann Durward of West Clerkland Farm near Stewarton. The maker follows a very traditional recipe for making Dunlop and wraps her cheeses in cloth for a slow 6-month maturation, which allows them to develop a full flavour. Dunlop is buttery and earthy with the sweetness of fresh milk and a creamy cheddar-like texture.

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