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St Duthacs Blue

Ewes Milk, made in Tain
Tain is a former royal burgh of Ross and Cromarty in the Highlands. Its early history owes much of its importance to Duthac. He was an early Christian figure who became an official saint in 1419 and the locals produce a cheese in his honour. 
St Duthac is a blue cheese, softish in texture and picante in flavour, slightly milder than Blue Stilton but with a creamy, salty tang and matured for 4 months. Made in Scotland for centuries it is now produced by Rory Stone near Inverness.

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.  

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