Dunlop is Scotland’s traditional farmhouse cheese, named for the village of Dunlop in Ayrshire where it was first made in the 17th century. It is often described as Scotland’s answer to Cheddar, though it is made from full-cream sweet milk and has a distinctly gentler character.

Flavor Profile

Dunlop is mild, sweet, and buttery with a moist, supple texture that is softer and more yielding than Cheddar. The flavor is clean and creamy with a light lactic tang and a subtle nuttiness that develops with age. There is none of the sharp acidity that defines mature Cheddar, which makes Dunlop an easy cheese to eat in quantity.

How to Serve

Serve at room temperature on a cheese board as a gentle counterpoint to sharper selections. Dunlop melts smoothly and works well in toasted sandwiches, baked dishes, and traditional Scottish preparations. It is also a good introductory cheese for those new to British farmhouse styles.

Pairing Suggestions

Pair with a light Scotch ale, a dry cider, or an unoaked Chardonnay. Serve with oatcakes, honey, apple slices, and smoked salmon.

Storage

Wrap in wax paper and refrigerate. Best consumed within three weeks of cutting.