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Glasgow Michelin Star Chef opts for Highland Fine Cheeses to dominate his restaurant’s cheeseboard

From left to right they are: Blue Murder, Morangie Brie, Minger, and Tain cheddar (back)

HIGHLAND Fine Cheeses, maker of iconic brands such as Caboc and Strathdon Blue, has been chosen by Glasgow Michelin Star chef, Graeme Cheevers, to dominate the cheeseboard at his fine dining restaurant, Unalome by Graeme Cheevers, in the city’s Finnieston area.

Other award-winning cheeses produced by the Tain-based company include Morangie Brie, now available in certain M&S food halls, Blue Murder, a bold, strongly flavoured cheese made with Highland cows’ milk, and Fat Cow, a Gruyere-style semi hard, washed rind cheese with a strong meaty aroma, delicate sweet flavour, and smooth texture.

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Mr Cheevers, who won a Michelin Star for the third time this year, and just eight months after opening his own restaurant, Unalome by Graeme Cheevers, said: “we work with the best of Scottish food suppliers and providers to provide our customers with an outstanding dining experience.

“In choosing to work with Highland Fine Cheeses in the provision of most of the cheeses you will find on our cheeseboard, we are, of course, endorsing the care and attention to detail that its owner Rory Stone and his team in Tain, invest in all their products.”

Highland Fine Cheeses owner, Rory Stone, whose parents established the company in the 1950s, said: “our cheeses are regular award winners at the International Cheese and Dairy Awards and the Global Cheese Awards. 

“We have been developing them over the past few years, and it is a huge tribute to our team here in Ross-shire, that they have appealed to the palates of two highly sophisticated judging panels.

“On behalf of everyone at Highland Fine Cheeses, I have to say that I am delighted that Graeme and his team have put their trust in the quality of our cheeses and are making them available to the discerning visitors of his outstanding and highly successful restaurant in Glasgow.

“Long may he continue to do so, and long may we continue to expand the range of people who enjoy our hand-crafted produce.”

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