A creamy, orange-rinded, full-flavoured cheese. It is made using pasteurised cows' milk and rennet suitable for vegetarians. Brine, wine, cider and various other liquors are used to wash this type of cheese. These washings encourage the development of moulds which produce a pungent flavour and aroma. Whisky gives this cheese its Scottish attitude.
The rind is red-orange coloured and sticky, and the paste is straw coloured, smooth and velvety. The flavour is full with a spicy finish.
The cheese is best accompanied by a full bodied red wine or a dram of single malt whisky.