Bonchester 
Bonchester is a modern Scottish soft cheese made from unpasteurized cow's milk, with a soft white rind and a deep butter-yellow paste. It has held protected designation of origin status since 1996.
Key Facts
| Country of Origin | Scotland, United Kingdom |
| Specific Origin | Roxburghshire |
| Protection | PDO (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Fat Content | 48% |
| Rind | Soft white |
| Texture | Soft, artisan |
| Flavor | Mild |
| Aroma | Grassy |
| Colors | Deep butter yellow, chalk white when young |
| Forms | Round |
| Age | 4 to 8 weeks |
What is Bonchester Cheese?
Bonchester is a modern soft white cheese from Scotland, made with unpasteurized cow's milk. John and Christian Curtis created it on their own farm. Since 1996 the name has carried protected designation of origin status.
The cows are milked only from March to December, and that milk gives the cheese its deep butter-yellow color and velvety structure. Rounds ripen in four to eight weeks and finish at roughly 48 percent fat.
Cut under age, the curdy interior is chalk white. Over a few weeks the consistency softens toward something like custard, the color deepens, and the taste rounds out. The rind tastes faintly of mushrooms while the inside stays fresh and grassy.
Bonchester has won a bronze medal at the British Cheese Awards and was the winner at the Royal Highland Show.
How Does Bonchester Cheese Compare?
The most relevant cheeses to compare Bonchester against.
