Dhorlin

Description

In 2024, Rosie Eaton sent Mellis Cheese a sample of a new cheese she had made as a one off. This cheese was a brine-washed cow’s milk cheese with a perfectly ripe Taleggio-esque texture and a delicate nutty finish. Mellis Purcahser, Kari then had the privilege of naming the cheese and chose “Dhorlin” after the causeway leading from Cambpeltown to the lighthouse on the Isle of Davaar. This cheese often displays a gentle layer of dusky blue moulding on its natural rind, and the curd formation is quite open in structure.