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Orkney Cheese
About Orkney Cheese
Orkney cheese comes from the Orkney Islands in Scotland. It is a cheddar-like cheese, known for its sharp, robust flavor and firm texture. Made from cow's milk, Orkney cheese is typically matured for several months and is popular for its depth of flavor, which pairs well with fruits and wines.
Key Facts
| Country of Origin | United Kingdom |
| Specific Origin | Orkney Islands |
| Protection | PGI (2013) |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Moisture Content | 33–36% |
| Rind | 33–36% |
| Texture | Lactic, crumbly, semifirm |
| Flavor | Fresh character |
| Forms | Around 4½–9 pounds |
What is Orkney Cheese?
Orkney cheese is a lactic, crumbly, semifirm cow’s milk cheese. It is typically made in remote farming communities of the British Isles. These simple cheeses were meant for household consumption. The cheese size varies based on the milk available, often resulting in cheeses around 4½–9 pounds (2–4 kilograms).
History
Orkney consists of around seventy islands located off Scotland’s northeast coast. Despite its northerly location, the islands benefit from a relatively mild climate and fertile soil. During World War II, a Royal Naval base was established, leading to increased local food production. Post-war, a creamery was established to manufacture a Cheddar-style cheese for the Scottish mainland. Orkney Scottish Island Cheddar, now produced in Kirkwall, received PGI status in November 2013.
Traditional Production
The Seator family of Grimbister Farm, near Kirkwall, is the only producer of traditional Orkney cheese. Known as “Grimbister” or “Seator’s Orkney,” this cheese is handmade from the unpasteurized milk of their Friesian cows. Its fresh character and limited production restrict wider distribution outside of Scotland.
Orkney Cheddar
Orkney Cheddar is PGI accredited and produced from locally-sourced milk. The unique taste is due to Orkney’s island surroundings and the distinct blend of cattle feed, which includes barley, turnips, and grains from local brewers. The milk undergoes a special 'dry-stir method,' resulting in a firm, dense-bodied cheese with a rounded, mellow flavor.
Production and Characteristics
Orkney Scottish Island Cheddar is produced with locally sourced milk. The cheese has moderate levels of sharp acid notes, with savory and nutty flavors. It is typically matured for 6 to 18 months, giving a variety of flavor profiles:
- Medium (6–12 months): Smooth texture with slight savory flavor.
- Mature (12–15 months): Firm smooth texture with slightly sharp savory flavor.
- Extra Mature (15–18 months): Firm slightly brittle texture with sharp savory notes and lactate crystal.
The cheese is made in 20 kg blocks and sold in various shapes and sizes. It is available in white or colored varieties, with the colored cheese containing a vegetable pigment.
Milk and Feed
Dairy cattle are fed on fresh grass and silage-based production. For six months, they graze on grass and are housed for the remaining six months. Their diet includes barley, turnips, brewers grains, non-GM soya, sugar beet, and mineral supplements.
Specific Production Steps
All stages of preparation and production must take place in Orkney, including:
- Sourcing of milk
- Pasteurization and standardizing of milk
- Preparation and stirring of ingredients
- Addition of salt to curds
- Maturation and grading of cheese
Geographical Significance
The Orkney Islands, with their temperate climate, rich soil, and proximity to the Gulf Stream, provide ideal conditions for producing high-quality milk. The unique 'dry stir technique' and local milk give Orkney Cheddar its distinctive characteristics.
Reputation and Recognition
The cheesemaking industry in Orkney dates back hundreds of years. Orkney Cheddar has won numerous awards, including prizes at Nantwich International Show, Royal Highland Show, The Bath and West Show, British Cheese Awards, and Great Yorkshire Cheese and Dairy Show. It has also been featured on prestigious menus, including at the Langham Hotel in London.
