Howgate Brie

This rich and delicious Brie is a relative new comer to the world of cheese and Brie’s in particular. It was first developed by Graeme Webster in the village of Howgate near to Edinburgh who brought together the traditional cheese making skills of the French Brie makers and the rich Ayrshire milk, so plentiful in and around his dairy in Scotland. 

The cheese soon became very popular and it, together with Graeme skills was purchased by the Inverloch Cheese Company in 2009 who further developed the cheese to what it is today. Each cheese is lovingly made by skilled cheesemakers using pasteurised milk from the Ayrshire cattle whose milk is renowned for its rich and sweet taste. The cheeses are moulded for at least 18 hours to allow the shape to form and excess moisture to be drained off before they are left to ripen and mature on wooden shelves for somewhere between 5 to 7 weeks by which time the cheese has formed a soft and bloody rind and the paste or body of the cheese has become soft and ripe. 

Howgate Brie is a soft and fresh cheese with a light and slightly lemony taste which should be eaten whilst the cheese is still young and light with a slightly firmer core and the beginnings of ripening at the outer edge.