St Andrews Farmhouse Cheese Company was formed in 2008 when the Stewart family identified a gap in the market in Fife for an artisan farmhouse cheese. Today, Robert and Jane – together with sons Ben and Adam – make cheese using milk from their own herd of home bred Friesian Holstein cows . Unpasteurised milk, heritage cultures and traditional methods – combined with a generous measure of passion – have resulted in an award winning range which includes Anster (a cheshire style cheese aged for 2 months to give a pure white crumbly curd encased in a natural rind); Red Anster (the flavour added ‘sister’ cheese to Anster with added chives and garlic); St Andrews Farmhouse Cheddar (aged for a minimum of 9 months to produce a buttery yellow curd with a full flavoured finish); Smoked Anster (smoked over oak chips) and Smoked St Andrews (smoked over whisky barrel chips). The cheese is marketed throughout the UK via a network of wholesalers supplying the trade, and also via the online shop.
- Red Anster
- St Andrews Farmhouse Cheddar
- Smoked Anster
- Whisky barrel smoked St Andrews Cheddar
St Andrews Farmhouse Cheese Company
Fife KY10 2rt