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Bishop Kennedy

It was not of the Vikings, the Romans or the monks who introduced washed - rind cheese to Scotland, but a young French cheese maker lured to Howgate cheese in 1992. With his first success, St Andrews, under his belt, he set about creating a washed - rind cheese with a more Scottish attitude. He finally perfected a secret concoction that included a generous dram of whisky. This is rubbed or smeared over the cheese during maturation. Bishop Kennedy - named after a 15th century Bishop of St Andrews - is smooth and velvety, with the spicy finish. The distinctive odour, to come up for washed rind cheese, has been likened to damp washing or old socks, although more polite people describe it as yeasty. And when the cheeses matured, it almost runs and the chief comes with flavour. It ripens in eight weeks; the fat content is about 45 per cent.

Region: Perthshire - Type: modern, creamery, unpasturised, vegetarian, semi-- soft cheese -

Source: cow's milk - Culinary use: table cheese