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Auld Reekie

Auld Reekie

£7.50 per 250g
Unpasteurised Traditional Rennet Cow
PLU 536

Key Facts

  • CountryScotland
  • RegionAberdeenshire
  • FlavourSweet smoke and tangy
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.

  • StorageStore in cool, dry place
  • Instructions for use1 month shelf life once opened
  • Recommended DrinkArdmore Whisky


  • IngredientsMilk 97.96%, Salt 1.80%, Rennet 0.10%, Starter 0.12%
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1800
  • Energy kcal430
  • Fat36.9
  • Of which saturates23
  • Carbohydrates1.3
  • Protein24.7
  • Salt1.8
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

Auld Reekie cheese has been carefully developed to combine the flavours and textures of traditional cheese with a delicate wood and whisky finish. Alex uses traditional smoking methods which are still employed locally in Royal Deeside to delicately smoke game such as venison and salmon. To add a whisky twist to the cheese, he uses, exclusively, whisky barrel shavings in his smokehouse. Alex comments that “carefully smoking Auld Reekie has become a favourite pastime at our creamery because of the aromatic whisky distillery atmosphere it creates in the smokehouse. It reminds me of the ambience and aroma of cobbled streets in Edinburgh hence we’ve named it after the nickname of the ancient capital of Scotland”.

Like many farmers’ wives in rural Scotland in the 50's, Barbara Reid would use any spare milk from the farm cow to make butter and cheese for friends and family. Made in a big pot on the stove, rennet from a calf’s stomach would be added to the pure, unpasteurised milk to help set the curd. The cut curd would then ripen naturally in a cool larder for about three days after which it would be salted (Barbara’s father liked to eat the salty curd on an oatcake!). The firm curd was then packed into a traditional chessel, a cast iron press, lined with muslin and pressed for three or four days in an old railway carriage on the family farm. After this time, the cheese would be carefully wrapped by hand in cotton bandages. Two or three months later, the Reid family would look forward to tasting ‘Mither’s Cheese’. The cheese was only ever made in the Summer as the Scottish winter meant it was usually too cold for the cheese to mature. It was this cheese that inspired middle son, Alex, to recreate the flavours and textures of traditionally made farmhouse cheese using the recipes and methods of yesteryear. Of course today, there are more rules and regulations governing food manufacture than ever before but The Cambus O’May Cheese Company is committed to maintaining this lost art that was so prevalent in the North-East of Scotland in years gone by. We have even managed to find one of Balm’s unique, original chessels which we have replicated.

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