I had a sneak preview of 'Scotland's best cheese' - this is what arrived
This fromage will blow your socks off
It took cheesemaker Rory Stone of Highland Fine Cheeses eight years to make and refine his newest creation, Ooh La La. However, it was worth the wait, as last month, the judges named it best Scottish cheese at the British and Irish Cheese Awards 2026, which took place near Shepton Mallet in Somerset.
“The handicap of UK speciality cheesemaking is always consistency, we can all make 100 versions and find one capable of lifting a prize, the real trick is to be able to replicate the trick so that the worst is only 5 per cent away from the best,” he says. “Luckily I worked out what to do last year; I paid someone from just over the English Channel to show me. Light, lactic and silkier than French knickers. I might try selling some now.”
Indeed, this cheese, which is made from cow’s milk and cream, is a Scottish take on the French classic, Saint Felicien, and it will be available from June/July this year, price to be confirmed. However, I begged for a little sneak preview and received two little truckles through the post. My lucky day.
I knew this stuff was going to be good, as I love the other wares from the Tain-based Highland Fine Cheeses, including the stinky Minger, Morangie Brie, Blue Murder and Fat Cow.
Firstly, it smelt amazing - slightly funky, but not abrasive or acidic. My other half doesn’t like feral cheeses, and he wasn’t attempting to fumigate the fridge.
Along with a packet of water biscuits, I took one gooey chunk along to my pal’s house, for her housewarming party. We could smell it, gently wafting from my bag, as we travelled there on the bus. On arrival, we sampled it together, and I accidentally slightly exaggerated when introducing it, by telling everyone that this had been voted the best cheese “in the world”. Well, almost.
After my first cracker, I was immediately sold. It has a really fresh and sparkly tang, but also what they describe as “vegetal, savoury notes” that give it an addictive depth. It features a wrinkly geotrichum rind, which is edible and peachy, and doesn’t spoil the lush, palate-coating and unctuous texture.
“My favourite cheese is Morangie Brie,” said my friend, “And I like this even better. I can see why it’s the best in the world”. I won’t tell her, if you don’t. One wheel was gone, pronto, as were all the crackers.
I still have half my consignment at home, and I’m using it on sandwiches, along with sliced apple, as the richness goes really well with the fruity clean crunch. This is making for the most decadent al-desko lunches I’ve ever had. I’m eking the gooey scraps out, as I don’t know what I’m going to do when it’s finished. Brie or St Felicien aren't going to cut it in my baps any longer. Let’s just say that I’ll be counting down to summer so I can buy some more of my precious Ooh La La.
Comments
Want to join the conversation? Please or to comment on this article.