THE BASTARD TAIT

TOTALLY UNIQUE & MADE NOWHERE ELSE! 

The Tait recipe started as a series of mistakes by the previous owner/cheesemaker when a friend (the eponymous Tait) dropped by with a couple of bottles of red wine while she was cheesemaking.

Taking her eye off the game she overheated the curd and had to cool it down with cold water, cooled it down too much, then had to reheat it….

The result was a washed curd cheese with a white-mould rind and a smooth textured Swiss-style centre. Tait grows small eyes through its pate or paste (the cheese under the rind) which are made by a culture in the cheese that produces carbon dioxide to form holes, like Swiss cheese.

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