Say Cheese – Say St Duthac

Tain (Gaelic: Baile Dhubhthaich, Duthac’s town) is a former royal burgh of Ross and Cromarty, in the Scottish Highlands. It is on the A9 road which links the south of Scotland with Caithness in the far north. Little is known of the earlier history of the town although it owed much of its importance to Duthac. He was an early Christian figure, perhaps 8th or 9th century, whose shrine had become so important by 1066 that it resulted in the royal charter already mentioned.

The ruined chapel near the mouth of the river was said to have been built on the site of his birth. Duthac became an official saint in 1419 and by the late Middle Ages his shrine was established as one of the most important places of pilgrimage in Scotland. The locals produced a cheese in his honour. Today we met a Minister and talked St Duthac.

St Duthac is softish in texture and picante in flavour. It is slightly milder than Blue Stilton but has a creamy, slightly salty tang. It’s a blue cheese that is matured for 4 months. St

Duthac has traditionally been made in Scotland for centuries. It is a Ewes’ milk blue cheese now made by Rory Stone near Inverness. Roquefort-like in style it is rich and creamy with a delicately spicy finish.

The cheese is named after St Duthac, the patron saint of Tain. St Duthac is a great dinner party cheese. It loves to stand in a room for a couple of hours before being eaten and goes well with a crusty piece of bread. It is an excellent partner for a broccoli soup and is and ideal crown for best Scottish matured beef filet. St Duthac loves being served in a baby spinach leaf salad with toasted walnuts. Try it with a Glenmorangie Nectar D’Or which is matured in Sauternes Oak Casks for up to 12 years.

Say Cheese – Say St Duthac – Only from Scotland – Taste some for yourself today.