Orange annatto soft washed rind – a direct rip off from our friends across the channel, a mimic of Reblochon/Pont-l’Eveque – the desire is to produce a meaty protein substitute,  unctuous in texture and taste. Try with a dry white wine.

A Minger should ming – in a good way!

Milk Type - Dairy Cow

Style -

  • Soft
  • Creamy
  • Washed Rind

A deliciously oozy, creamy paste, mildly nutty and lemony, hinting at flavours of the farmyard but becoming decadently pungent and runny when ripe. Perfectly balances rich decadent butter and smooth earthy mushroom.



All about Minger

The making of Minger

Every cheese is crafted in Tain, Scotland
Pasteurising and Curdling the Milk

We collect milk from local farms around Tain. Once the milk is received in our dairy, the milk goes through the pasteurisation process and will then be placed in vats. Cultures are added to begin the process of acidification. After a time, depending on how much acidity is required, rennet is stirred in, and the milk coagulates.

Cutting and Draining the Curd

Once a firm set has been achieved and depending upon how much moisture we wish to retain in any specific cheese style we will cut the curds. As a basic rule the smaller you cut the curd the more moisture you will release, so bigger pieces of curd will retain more moisture and will be perfect for our MINGER

Shaping the cheese – Moulding

Once cut, stirred and drained the curd will be placed into moulds and will continue to acidify and drain but by removing most of the whey you steal the moisture, some warmth and a lot of lactose on which the cultures like to eat and develop, in this way you can stall the process so that you end up with the right moisture, size and texture depending upon cheese style.

Salting and Maturation

You can add salt to cheese in three ways. Salt needs to be added both to flavour and preserve the curd.

MINGER is then washed every other day with a brine of salt and Annatto and matured for 13 days. Once the rind has developed and a bit of ming then the cheese is wrapped and allowed to mature for another week.

Pasteurising and Curdling the Milk
Cutting and Draining the Curd
Shaping the cheese – Moulding
Salting and Maturation