Strathearn Cheese

Hi Everyone,

As you know, we all love a good foodie story here at Provender Brown and so, when our long-time friend and business associate, Pierre Leger, called to say he was leaving his position in Clarks Speciality Foods to set up his own cheese making company we were all very excited! Clarks has been one of our suppliers for years and they have an untarnished reputation for sourcing and supplying some of the best ingredients around. We knew, therefore, that Pierre’s standards would be impeccable and with his passion for quality and taste it was sure to be a winner. 

Over the years Pierre found that chefs and delis were asking for the same, untraceable item.  We wanted a specific French style cheese but we wanted it to be made right here in Scotland.  Brie and Camembert had crossed over well… why not the others?

Armed with his research, Pierre spotted an opportunity and after a drunken conversation with his rugby team mate, Drew Watson (who up until recently sold fire safety equipment for a living!) the idea for Strathearn Cheese was born. They spent a year searching for the right premises before finally setting up at Cultybraggan Camp near Comrie. 

The premises had originally been an old prisoner of war camp and were used in the years since by the army. When the TA moved out five or six years ago, Comrie Development Trust snapped it up and Pierre and Drew transformed the old kitchen into a creamery. 

The pair shared a vision of producing their cheeses using quality, local ingredients and have been guided by the amazing produce around them.  As artisan cheesemakers rather than farmers they need a chain of suppliers and buy their milk from local business, Graham’s Dairy.  They also source from Summer Harvest Rapeseed Oil (who you’ll all know from Provender Brown’s shelves) and Glenturret Distillery.

After carefully sourcing the best ingredients they waved their magic wand (that was as much info as I was getting from Pierre!) and lo and behold, they have produced two delicious Strathearn Cheeses both of which are based on old French recipes.   They were officially born on March 8^th and in this short time have already produced their first batch of Lady Mary.

LADY MARY CHEESE

Named after a famous walk in Crieff, this is a soft, fresh cheese laced with wild garlic which the pair forage from the side of the river near the creamery.   They wash, steam and dry the herb before sprinkling on the cheese and drizzling with Summer Harvest Truffle Rapeseed Oil. It is a lactic cheese made from cow's milk and has a fresh, lemony taste and subtle flavours of the wild garlic and truffle. Matured for 3 days to 1 week and sold as an individual cheese – 200gms – it is in stock now.