A small log with a buttery texture coated in pinhead oats. Legend has it that this cheese was discovered by accident when a cattle herder returned home with the day's cheese in the same box that he had used to carry his oatcakes earlier that day. 110g. 

This cheddar, sometimes called Tobermory, is traditionally hand made on the Isle of Mull and matured for at least eight months. Full flavour and very cheddary.

Humphrey's sheep graze the wild heather pastures which impart their flavours to this Roquefort-style cheese. A very variable cheese with the strength varying from full to fierce. Only available from June to January.

Humphrey Errington has earned his reputation with his ewe's milk Lanark Blue. The lesser known Dunsyre Blue is also one of Humphries creations. It is made using the rich unpasteurised milk of Ayrshire cattle. Available in 250g, 500g or 1kg cuts.

This firm, meaty blue won "Best Scottish Cheese" for Highland Fine Cheeses in 2002. It has a strong creamy flavour and a deep, powerful finish.