The Stone family has a long history of cheese-making, and their dedication to this craft continues to this day at the Highland Fine Cheeses stable in Tain. Since 1994, Rory has taken charge of the family business, working alongside his mother, Susannah, and older brother. Their primary focus now lies in creating a variety of mould-ripened cheeses, including brie, blue, and washed rind styles. To ensure the highest quality, the milk used in their cheese production comes from three different farms: Sibster, located just west of Wick; Thrumster, which boasts a herd of organic Jersey cows; and Rootfield on the Black Isle, currently transitioning to Ayrshire cows.
As part of their range, you’ll find the 'wee' stinky one with its tangy orange colour, and velvety smooth interior, boasting a gentle nutty and citrusy flavour, reminiscent of the countryside but transforming into a rich and piquant texture when fully ripe. A real 'Minger'!
The flavour of St. Felicien is rich and mild, with subtle earthy and nutty undertones that become more pronounced as the cheese matures. Its soft, almost spoonable consistency makes it perfect for...
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, from where they handcraft their Berwick Edge, a robust and full-flavoured Gouda-style cheese with undertones of...
Sage Derby Cheese is England’s oldest and most famous cheese originally made only for special occasions such as Harvest and Christmas.
Traditional Sage Derby has an open texture with a smooth,...
During maturation, Manchego forms its characteristic herringbone-patterned rind, a nod to its historic moulding in woven grass baskets. The interior is pale ivory with small, irregular holes,...
BLUE MONDAY has won several awards including Gold at the BRITISH CHEESE AWARDS 2017 and Silver at the WORLD CHEESE AWARDS in 2019.
Blue Monday is matured for a minimum of 12 weeks. This unique...
The Stone family has a long history of cheese-making, and their dedication to this craft continues to this day at the Highland Fine Cheeses stable in Tain. Since 1994, Rory has taken charge of the family business, working alongside his mother, Susannah, and older brother. Their primary focus now lies in creating a variety of mould-ripened cheeses, including brie, blue, and washed rind styles. To ensure the highest quality, the milk used in their cheese production comes from three different farms: Sibster, located just west of Wick; Thrumster, which boasts a herd of organic Jersey cows; and Rootfield on the Black Isle, currently transitioning to Ayrshire cows.
As part of their range, you’ll find the 'wee' stinky one with its tangy orange colour, and velvety smooth interior, boasting a gentle nutty and citrusy flavour, reminiscent of the countryside but transforming into a rich and piquant texture when fully ripe. A real 'Minger'!
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