Scottish Anster
Anster is a hand-made cheese made using unpasteurized milk sourced from the Holstein Friesian cows. It is produced using traditional methods by Jane Stewart.
£2.80
Quantity: 100g
Quantity: 100g
Out of stock
Ingredients: Cheese; Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Bacteria, Rennet, Annatto. Decoration may contain Fruit, Nuts and Foliage.
For allergens, please see ingredients.
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Product Description
For over 50 years, Jane Stewart and her partner, Robert, have been farming in Fife. Where, in true Scottish style, their cows sleep on oat husks, which is a by-product from the nearby Quaker-Oat factory.
In 2007, they decided to make cheese with the high-quality unpasteurised milk given by their homebred, heritage herd of Holstein-Friesian cows.
So they created the St. Andrews Farmhouse Cheese Company. After a cheese-making course at Reading University, Jane carried out a fact-finding trip to the South West of England and Wales. Using cheese-making techniques and recipes from Cheshire and Wensleydale cheesemakers, she developed a recipe to make a crumbly, lactic, vegetarian fresh cheese.
Returning to the farm, she and Robert created ‘Anster’ cheese, named after the nearby fishing village of Anstruther, in Scotland. In doing so they followed a tradition that all Scottish farmhouse cheeses were named after nearby towns or villages.
Anster cheese can either be sold young at around 8 weeks when; it’s light and springy in texture (rather like a Wensleydale) with a open curd or can be matured for around 8 months; allowing it to develop a more cheddar like quality that has a slightly flaky texture and dense body. As it ages so the taste alters. From a lighter almost grassy like flavour to that of an altogether richer and deeper taste that lingers on the tongue.