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.
Origins of Anster 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 – Taste & Texture
Anster cheese can either be sold young at around 8 weeks when; it’s light and springy in texture (rather like a Wensleydale) with an 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.