Edinburgh is still affectionately known as “Auld Reekie” (Scots for ‘Old Smokey’), a nickname originating from the days when smoke from open coal and peat fires hung over the city like a fog. It comes as no surprise then to learn that this lovely crumbly, unpasteurized cheese from Cambus O’May in Royal Deeside is lightly smoked over old whisky barrel chippings for a smoky, peaty flavour, Alex, comments that “carefully smoking Auld Reekie has become a favourite pastime at our creamery because of the aromatic whisky distillery atmosphere it creates in the smokehouse! Made with unpasteurised milk and tradional rennet Contains milk.
