Scotland’s Fine Cheesemakers Launch New Group

Scotland's leading fine cheesemakers gathered last week at the Huntingtower Hotel in Perthshire to launch and celebrate the formation of their group, which currently represents around 33 of the country's best cheesemakers.


Mon, 28 Mar 2016


Fine Cheesemakers of Scotland

The group has been in discussions for a number of months now, but today's event sees the cheesemakers come together to discuss the future of the group, which aims to represent the cheesemakers of Scotland to raise the profile and standing of the Scottish cheeseboard in Scotland, the UK and to export markets.

Speakers from SRUC, Scotland Food & Drink, the Dairy Growth Board and Napier University spoke to the group about marketing and branding, innovation, and market trends.

Chef Graeme Pallister from Perth restaurant 63 Tay Street and Wendy Barrie, founder of the Scottish Cheese Trail talked about consumer demand for Scottish produce and the power of provenance.

The group has recently been awarded funding by the Community Food Fund. This money will be used to hold two industry specific workshops for the members of the group to enhance their business development through innovation and communication. The group is supported by SAOS via Think Local and works closely with the Dairy Growth Board.

Next stages for the group include learning journeys for further networking and knowledge transfer, working with academia on product innovation, and improving routes to market for quality Scottish cheesemakers.

Jane Stewart of the St Andrews Farmhouse Cheese Company is Chair of the Fine Cheesemakers of Scotland:

"The Fine Cheesemakers of Scotland aims to strengthen existing and develop new markets for quality Scottish cheese both in the UK and abroad. We will achieve this through collaborative learning, marketing and innovation, helping to further enhance Scotland’s global reputation for amazing produce."

Anna Robertson from SAOS said:

"SAOS is delighted to have worked with the cheesemakers to help form the organisation and financial support from the Community Food Fund has been particularly helpful. The group are at a very exciting stage with a number of new initiatives and showcase events. Given the quality of the products and the enthusiasm of the cheesemakers, I think for the Fine Cheesemakers of Scotland - it is very much watch this space!"

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