Dunlop cheese

Dunlop cheese is a traditional Scottish cheese made from cow's milk. It is named after the small town of Dunlop in East Ayrshire, where it was first produced in the 17th century.

History

Dunlop cheese was first made by a farmer's wife named Barbara Gilmour, who returned to Scotland after living in Ireland during the time of the Covenanter rebellion in the 1660s. She brought back with her the knowledge of cheese-making, which she applied to the rich, unpasteurized milk from her Ayrshire cattle. The cheese quickly gained popularity and was soon being produced by other farmers in the area.

Production

The production of Dunlop cheese involves a process similar to that of Cheddar cheese. The milk is heated and rennet is added to curdle it. The curds are then cut, heated, and pressed into molds. The cheese is then aged for a minimum of five months, although some versions are aged for up to a year.

Characteristics

Dunlop cheese is a semi-hard cheese with a creamy, mild flavor. It has a smooth, slightly rubbery texture and a natural, edible rind. The cheese is typically sold in large rounds, weighing between 7 and 15 pounds.

Uses

Dunlop cheese is versatile and can be used in a variety of dishes. It melts well, making it a good choice for grilled cheese sandwiches, macaroni and cheese, and other cooked dishes. It can also be served on a cheese board, paired with fruits, nuts, and a good Scottish ale.

See also

• List of British cheeses
• List of Scottish dishes

‎