This evening, I will be talking about Scottish cheeses to a group at the Edinburgh International Conference Centre. They will taste a selection of Scottish cheeses including the Cambus O'May (pictured).
It is a hand pressed, 2 day curd, raw cows milk cheese made with natural rennet.
Strong and creamy in taste, the cheese develop a nutty flavour. From the Cambus O'May creamery in Royal Desside.
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