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Anster cheese takes its name from the local fishing town of Anstruther which lies a few miles along the coast and can be seen from our farm here. This cheese was the first that we made, and is a ‘Cheshire’ style recipe. Typically aged for 2 – 4 months, during which time it naturally develops a thin grey edible rind. Anster cheese has a crumbly texture, which dissolves in the mouth to give a full flavour, and a lingering ‘lemony’ tang on the finish.