The Strathearn is a rennet set cheese made with pasteurised cow's milk. The cheeses are matured for 4 weeks and washed in a Glenturret single malt whisky flavoured brine, every other day. The rich, semi-soft texture contrasts very well with the flavoursome whisky washed rind.
Awarded a Gold Medal at the World Cheese Awards in November 2016, held in San Sebastian.
Best Speciality Cheese
Best Speciality Cheese from Scotland
Best Scottish Cheese
The Lady Mary is a soft, lactic set cheese made from pasteurised cow's milk, matured for 10 days and flavoured with a sprinkle of locally foraged wild garlic and a spray of rapeseed truffle oil.
The cheese is named after a local beauty spot along the river Earn, where the wild garlic grows abundantly.
Wee Comrie: Show Champion and Reserved overall dairy Champion at the 2022 Royal Highland Show.
The Wee Comrie, created November 2017, is a mellow cheese with a buttery taste and aroma. It has a natural rind formed after a 21 day maturing period.
As per our other cheeses, it is made with pasteurised milk and vegetarian rennet.
Recipient of a Bronze award at the Royal Highland 2018
Royal highland show 2022
Gold award, Best Scottish Cheese
Reserve Champion - Overall Dairy Product
Truffle Mary, especially for the Festive Season.
A soft lactic set, pasteurised cow's milk cheese, infused with truffles.
Strathearn Cheese Co. is a Scottish cheesemaking business started by Drew Watson and Pierre Leger, created in January 2016 and operating from the Cultybraggan camp (an old WWII prisoner of war camp) near Comrie in Perthshire, Scotland.
It is the vision of Drew and Pierre to produce exciting artisan cheeses in the heart of Strathearn, using local milk supplies and local flavours.
Have a question? Drew and Pierre are happy to hear from you. Please call us at 01764679901.
The Strathearn Cheese team hard at work.
Brilliant video, courtesy of Fraser D Young
The Lady Mary's Bairns are smaller Lady Mary cheeses, topped with a variety of herbs & spices
Available Nov - Jan
A wee cheese, with a layer of truffle. Find me at the Farmer's markets.
We also make a cultured butter and a wild garlic cultured butter. Both are lightly salted and available in 150g and 100g respectively.
The wild Garlic won a gold award at the 2022 dairy championships at the royal Highland Show.
Supported by Rural Perth & Kinross LEADERProgramme 2014-2020: The European Agricultural Fund for Rural Development: Europe investing in rural areas