Dunlop Dairy



Dunlop Dairy is at West Clerkland Farm, Dunlop Road, between the village of Dunlop and the town of Stewarton in East Ayrshire.  They make their own cheese and sell it in an attractive shop and tearoom. Perfect for somewhere to go on a day out.





A selection for lunch could include:

Home made soup
Served with crusty bread and butter
Soup and sandwich
Soup and toastie or panini
Served with salad garnish
Toasties and Paninis
Ploughman’s lunch
Crusty bread or oatcakes, served with salad, fruit, choice of our own handmade
cheeses and a DOD of homemade chutney.
Made here in the kitchen. Delicious warm, served with salad and crisps.
Open sandwich
Slice of bread topped with cheese, cold meat, or sometimes pate and a generous
covering of colourful salad and homemade coleslaw.




Upon return from Ireland many years ago, Barbara Gilmour (from nearby Hill Farm Dunlop) brought back a recipe for making cheese.  A full cream cow’s milk was used as opposed to skimmed milk and the cheese was pressed with large stones.

Dunlop Cheese, a “sweet-cream” cheese, became well-known in the West of Scotland and beyond.  Eventually, it became known as Cheshire or Wensleydale but cheese that is made in the original area around Dunlop and with milk from Ayrshire cows is known as “Traditional Ayrshire Dunlop”.   As a young cheese, it is mild and smooth with a nutty taste and as it matures, it develops a slight sharpness.



Mackie’s Giveaway

Christmas Giveaway




12 lucky winners will each receive 12 litres of Mackie’s ice cream (delivered in voucher format).  Winners will be picked by random draw on Monday 7th January 2013

For your chance to win simply answer the question below and provide your contact details.

Closing Date: Monday 7th January 2013 at 12 noon.

The form can be found on the website.

Tearoom Delights Guidebook

Lorna's Tearoom book



I’d like to introduce you to my new blog friend, Lorna, who has written this wonderful book on tearooms.  I know some of you know Lorna already, as we have mutual blog friends, and some may have already have bought her book.  I would love it if you would comment on it, as I have yet to buy it although I am hoping to get it before too long.  Lorna writes an entertaining and informative blog on tearooms around Scotland.

Here is a bit of information about Lorna and her book:

Lorna McInnes has been loafing about in tearooms for years. In 2012 she
decided to put a bit more effort into it, deliberately travelling around
her native Scotland continuing to indulge herself, but making notes
about it at the same time. Her notes metamorphosed into this guidebook,
a little volume covering delightful tearooms in the beautiful and
diverse areas of Perthshire, Angus and Dundee.

Lorna says,

“Following exhaustive, and exceptionally pleasant, research throughout
Perthshire, Angus and Dundee, in June of this year I produced a book
containing details of my favourite tearooms in these areas.

The book, which is a small A6 format that slips nicely into a pocket,
features 23 tearooms, highlighting the best of food, beverages, ambience
and service. Each tearoom has its own entry which includes useful
information, as well as an idea of what you can expect in the way of
comestibles and atmosphere. Black and white line drawings are dotted
throughout the book and a map of the area is provided at the back.

Available from and, and from my Facebook page:, the book costs £7.00, plus
postage and packing.”


inside Lorna's book

Baked Chocolate and Crunchie Cheesecake

ha-low! this got my attention right away.  I was there with cheesecake but add chocolate and crunchies and I am even more there.

(I realize this is not proper English but I am hoping you are catching my enthusiasm.) 🙂



This came from Cadbury UK and you can find all sorts of other lovely recipes here.


Prep time:  15 minutes

Cook time  45 minutes

Serves 12

50g unsalted butter
100g digestive biscuits, crushed finely
1 Cadbury Crunchie, chopped finely
320g Philadelphia Cadbury
75g caster sugar
1 Tbsp cocoa
1 Tbsp plain flour
3 medium eggs
150ml soured cream

1. Preheat the oven to Gas 2, 150 C and grease a 20 cm loose based tin.
2. Melt the butter and stir in the biscuits and half of the crushed Crunchie.  Mix well and then press into the base of the tin.  Set aside.
3. In a bowl, beat the Philadelphia and sugar together then add the  sieved cocoa and flour. Mix well then beat in the eggs and soured cream until smooth.
4. Pour over the biscuit base and bake for 45 minutes, turn off the oven and allow to cool with the door slightly ajar for 1 hour.  Remove and chill for a couple of hours or overnight.  Before serving, remove from the tin and place onto a serving plate and scatter the remaining Crunchie over the top.


Scottish Cheese


A short making season in Scotland has required traditional cheese to be stored or matured throughout the winter, resulting in predominantly hard cheese within Scotland and Scottish cheddar accounts for 70-80% of the cheese. There are more than two dozen cheesemakers across the country and the main creameries are at Locherbie, Stranraer and Campbeltown and on the islands of Bute, Arran, Islay, Mull, Gigha and Orkney.



The following is a list compiled by Taste of Scotland:

“Some of the cheeses to look out for are:

Bishop Kennedy: A ‘trappist’ cheese originating in the medieval monasteries of France but still relatively unknown in Scotland. Full fat soft cheese, rind washed in malt whisky to produce a distinctive orangey red crust and a strong creamy taste. Runny when ripe.

Bonchester: Small coulomnier-style cheese made with unpasteurised Jersey milk. Available mainly March to December.

Bonnet: Amid, pressed goats milk cheese from small Ayrshire dairy. Similar to Inverloch (and Sanday).

Brie: Howgate Scottish Brie, traditionally made, matures to a runny sticky texture. Also Howgate Camembert.

Brodick Blue: Ewes milk blue cheese from Brodick.

Brodick: Arran blue is the cows milk version.

Caboc: (see cream cheese)

Caithness: a new mild, Danish style wax coated cheese. Also available smoked.

Cream Cheese: several versions, mostly based on revived traditional Highland recipes and rolled in oatmeal, including Caboc (Ross-shire), Howgate (Perthshire) and Lochaber-smoked. Available plain or with peppercorns, garlic or herbs.

Crowdie: a soft fresh cheese, several versions, mainly available only locally. Originally made using milk left after the cream had separated naturally. Plain or flavoured with peppercorns, garlic or herbs(Hramsa, Crannog, Gruth Dhu etc.)

Dunlop: resembles Scottish cheddar with soft texture. Mostly creamery-made in blocks on Arran and Islay but also traditionally in Ayrshire (Burns), near Dumfries and at Perth (Gowrie).

Dunsyre Blue: cows milk farmhouse blue cheese made on the same firm is Lanark Blue, with vegetarian rennet and unpasteurised milk.

Highlands and Islands:
‘Drunileish’ is produced on the Isle of Bute. A three month old mild cheese with a buttery flavour, uneven texture and piquant taste.

‘Isle of Bute’ (also produced on Bute) is a hard medium cheese with all the characteristics of a good cheddar.

‘Mull of Kintyre’, from the Campbeltown Creamery, is a mature cheddar with a nutty aroma and rounded taste.

‘Highland’, a mature cheese also from Campbeltown, has a unique, soft texture with a smooth flavour and strong aftertaste.

‘Arran’ cheddar, made by traditional methods, is a deliciously mellow medium to mature cheddar with a creamy soft texture.

Howgate: Established artisan farmhouse cheesemaker, originally from Howgate near Edinburgh, now in Dundee, pioneered the making in Scotland of continental cheeses including Howgate Brie, Camembert and Pentland. Other cheeses include St Andrews, Bishop Kennedy, Strathkinness and Howgate Highland Cream Cheese.

Inverloch: Pasteurised pressed goats cheese from Isle of Gigha. Coated in red wax. Also popular fruit shaped waxed cheeses.

Isle of Mull: traditional unpasteurised farmhouse cheddar from Tobermory. Cloth-bound.

Kelsae: unpasteurised pressed cheese made near Kelso from Jersey milk. Like Wenslensdale but creamier in texture and taste.

Lanark Blue: unpasteurised ewes milk cheese in the style of Roquefort.

Loch Arthur: traditional farmhouse organic cheddar from Loch Arthur near Dumfries. mull of Kintyre: small truckle of mature Scottish cheddar coated in black wax. A smoked version is also available.

The Orkney Isles: distinctive cheddar whose history goes back nearly two centuries, made in two creameries on Orkney. Several seasonal crofting cheeses sometimes available locally.

Pentland: white moulded soft cheese made in small quantities and not widely available.

St Andrews: award winning full fat, wished rind soft cheese, mild creamy, full flavoured with characteristic golden rind.

Scottish Cheddar: creamery produced cheddar now made in Galloway (Stranraer), Lockerbie, Rothesay and Campbeltown.

Stichill: unpasteurised creamy Jersey milk Cheshire style, from the Scottish Borders.

Strathkinness: award winning Scottish version of Gruyere, nearly 50 gallons of milk goes into a cheese! Matured 6-12 months. Limited availability.

Swinzie: pasteurised, pressed, ewes milk cheese from Ayrshire.

Teviotdate: vignotte style, white moulded unpasteurised cheese.”

Bon Appetit!

Lemon Curd

Photograph: Jonathan Lovekin


Now, you may be wondering how I arrived at Lemon Curd for a post.  I was scooting through my twitter feed and I was intrigued by a post from Susan McNaughton of Craigwell Cottage in Edinburgh.  She had mentioned that she’d given Nigel Slater’s lemon curd a go and it was quite tangy.  I remember lemon curd from my childhood and although I haven’t had much recently, I thought this recipe was one to share.




Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.

Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk

Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn’t touch the water. Stir with a whisk from time to time until the butter has melted.

Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.

Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.

Mackie’s Jubilee Ice Cream Cake

wow … get your sweet tooth ready for this one ~

a celebration cake – made of ice cream. Stripes of ice cream inside a casing of Traditional.


3 – 4 tubs of Mackie’s Ice Cream
A mixture of sweets – malteser, crunchie, marshmallow, chocolate of any shape or size..

Prep Time

15 minutes and 3 hours freezing


1 Gather your ingredients – you will need three of four flavours (different colours look good) of Mackie’s ice cream and a variety of sweets – e.g maltesers, crunchie pieces, smarties, chocolate buttons, marshmallows. For jubilee colours – remember Strawberry ice cream. You can make a blue layer by adding food colour to a tub of Traditional. Line a medium or large plastic bowl with cling film – allow the cling film to hang over the edge of the bowl as you will need it wrap it all up later. You also need a big spoon (this works better than an ice cream scoop)
2 Thaw the tubs of ice cream for about 10 minutes – or just until it begins to soften. Spoon the first flavour of ice cream into the bowl, squash it down and cover with a layer of sweets.
3 Add further layers of ice cream and sweets. For a blue layer try blue smarties or minstrels and use blue food colouring in Traditional ice cream. The last layer should be ice cream and will be the base of your cake. You might like to add biscuit for an extra base or use Chocolate ice cream which is the firmest.
4 Smooth and flatten the ice cream – this will be the base of your cake – and cover with cling film. Put it in the freezer for at least 3 hours.
5 Take out a tub of Traditional ice cream and allow it to soften. Then tip the ice cream cake out onto a plate and remove the cling film.
6 Cover the cake with the soft Traditional ice cream – it looks like icing.
7 Decorate the cake as you wish. For the jubilee cake we found freeze dried strawberry pieces and union jacks in the cake decoration aisle. This also makes an easy and very popular cake for birthday parties.
8 Slice to serve immediately or pop it back in the freezer until you are ready to eat.
ADULTS – may like to add a liqueur to the final layer – eg Baileys or Drambuie. Mackie’s new indulgent flavours are also good!