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The Cheese
Jan 20
Other Scottish Country Dances for this Day
Today's Musings, History & Folklore
"🎶 The cheese stands alone,
The cheese stands alone,
Hi-ho, the derry-o,
The cheese stands alone."
~ The Farmer in the Dell, Traditional
Don't let the "big cheese" in your life stand alone! Bring him or her along to your dancing night! Roll out this cheese wheel reel of a tribute dance, full of three couple set and links (for admiring your cheese selection), and perhaps slicing cheese figures such as diagonal rights and lefts. A circle provides a cheesy finish. Amongst the countless variations of cheeses from different cultures and regions, some cheeses have earned their titles for overall popularity.
The "King of Cheeses" is widely attributed to Parmigiano Reggiano, an Italian cheese celebrated for its rich, nutty flavor, granular texture, and versatility.
The "Queen of Cheeses" is often associated with Brie, a soft, creamy, and mild cheese from France.
The title of "Laird of Cheese" would be a perfect nod to a cheese with robust character, heritage, and ties to the Scottish or Celtic tradition. A strong candidate for this title could be Crowdie, a soft, tangy cheese often flavored with herbs, oats, or spices.
But there are many other Scottish pretenders to the crown or croft, such as: Caboc, Ayrshire Dunlop, Isle of Mull Cheddar, Lanark Blue, Bonnet, and Blue Murder! Bring a bit of cheese for a cheese tasting dancing night! Got a favourite? 🧡 💙 💛 👑 🧀 🧀 🧀
The Cheese
Cheesemaking in Scotland is a rich tradition, steeped in history and shaped by the country’s diverse landscapes and agricultural practices. Dating back centuries, Scottish cheesemaking began as a practical way for farmers to preserve milk and provide sustenance throughout the harsh winters. Early cheeses like Crowdie, a soft, crumbly cheese often flavored with herbs or oatmeal, and Caboc, Scotland’s oldest cheese, made from rich cream and rolled in toasted oatmeal, reflect the resourceful ingenuity of rural communities. These traditional methods laid the foundation for a vibrant cheesemaking culture.
Scotland’s varied terrain plays a vital role in its cheese heritage. From the lush, green pastures of Ayrshire to the windswept islands of Mull and Arran, the distinct climates and grasses impart unique flavors to the milk used for cheesemaking. The result is an impressive range of cheeses, each carrying the essence of its origin. The Isle of Mull Cheddar, for instance, is renowned for its bold, peaty notes, thanks to cows being fed on whisky grains. Similarly, the award-winning Lanark Blue, a sheep’s milk cheese, boasts a sharp, tangy flavor influenced by the nutrient-rich grazing lands of the Clyde Valley.
Modern Scottish cheesemakers blend these ancient traditions with innovation, crafting cheeses that not only honor the past but also cater to contemporary palates. Cheeses like Blue Murder, a creamy blue cheese from Tain, and Bonnet, a goat’s milk cheese with citrusy undertones, have gained international acclaim. Festivals and markets across Scotland celebrate this artisanal craft, showcasing the dedication of cheesemakers who continue to produce small-batch, high-quality cheeses using sustainable and ethical practices.
For more on the history of cheese, click the Lanark Blue below!
Click the dance cribs or description below to link to a printable version of the dance!
