Traditional Ayrshire Dunlop

Traditional Ayrshire Dunlop is a hard cheese made in the parish of Dunlop, Scotland, using milk from Ayrshire cows. It has a natural pale yellow color and a smooth, close surface that feels moist when cut. The cheese develops a mild, nutty flavor when young, becoming creamier and more pronounced as it matures. It has a thin golden rind and a firm body that becomes drier with age. Ayrshire cows' milk, known for its smaller fat globules, helps retain moisture in the curd, contributing to the cheese's characteristic smooth texture. The cheese is traditionally cloth-bound and matured for a minimum of 6 months, with popular aging periods between 10 and 12 months. It is made using open vats, hand-cut curds, and a scalding process to develop its distinctive rind. Traditional Ayrshire Dunlop continues to be produced using the same artisan techniques established over 300 years ago.

Key Facts

Country of Origin	Scotland, United Kingdom
Specific Origin	Dunlop, East Ayrshire
Protection	PGI (2011)
Milk Type	Cow
Milk Treatment	Raw or pasteurized
Fat Content	52.1% of dry matter
Moisture Content	39%–44%
Rind	Hard, thin, golden, slightly mottled, cloth-bound
Texture	Hard
Flavor	Mild and nutty when young, develops creamier, stronger nutty flavors with age
Colors	Natural pale yellow
Forms	Cylindrical wheels
Age	6 to 18 months (mild: 6–10 months, mature: 10–12 months, extra mature: 12–18 months)