Nestled in the rolling landscapes of the Scottish Highlands, Connage Highland Dairy has crafted a soft-rind, brie-style cheese called Clava (often referred to as “Clava Brie”) that captures the spirit of its place.
Connage Highland Dairy is a family-owned , fully organic dairy farm based near Ardersier in Inverness, Scotland. The farm is run by the Clark family — founded by Hamish Clark and now carried forward by his two sons and their wives. — who oversee every stage of production, from managing the herd and pastures to crafting the cheese itself. Their approach to cheese making focuses on full traceability and the highest standards of animal welfare. The dairy herd is a carefully selected mix of Holstein Friesian, Norwegian Red, Jersey, and Jersey-cross cows, chosen to produce milk with exceptional richness and balance. The animals graze on lush, clover-rich pastures along the shores of the Moray Firth, where the maritime climate and clean Highland air contribute to the distinctive character of Connage’s award-winning cheeses.
Clava Brie is the only Organic Brie in Scotland. The name Clava is inspired by the prehistoric burial cairns of Balnuaran of Clava, located a few miles from the farm. The circular ring design of those stones is echoed in the cheese’s round form and gives a poetic tie to local heritage.
A Soft, Creamy, and Delicately Complex Cheese.
Clava Brie is an organic, pasteurised, bloomy-rind cheese made with vegetarian rennet. At first glance, its snowy white edible rind hints at the gentle, earthy flavours within. Beneath that rind lies a pale, creamy yellow paste that ripens from firm and mild to soft and buttery as it matures.
The aroma is softly mushroomy and herbal, with gentle hints of fresh grass. The texture is silky and yielding when the cheese is fully ripe, while remaining lightly chalky at the core when young. On the palate, the flavour is buttery and mellow at first, gradually developing into deeper earthy, vegetal, and nutty tones. A quiet, understated complexity that deepens with every bite.
Unlike heavier French triple-creams, Clava Brie offers a gentle elegance. It’s approachable and comforting, yet undeniably refined — the kind of cheese that rewards those who linger over it.
Serving Suggestions
Clava Brie is best enjoyed at room temperature, where its aroma and texture fully come alive. Let it rest for about an hour before serving to allow its rich paste to soften and its flavour to bloom.
Clava Brie pairs beautifully with a variety of simple, thoughtful accompaniments that enhance its gentle character. Rustic bread or oatcakes provide a neutral base, allowing the cheese’s delicate flavours to shine through. Fresh fruits such as pear, apple, fig, or grape balance the rich creaminess with a refreshing, natural sweetness. A drizzle of honey or a handful of nuts introduces a touch of texture and a soft whisper of sweetness that complements its mellow depth. Mild charcuterie — particularly prosciutto or smoked ham — adds a savoury counterpoint, while a spoonful of pickles or chutney brings just enough acidity to cut through the buttery richness.
Connage is known not only for Clava but for a wider portfolio of artisan cheeses (soft, hard, smoked) and maintains a retail “Cheese Pantry” as well as a vending service (the “Connage Express”) for local customers.
