Standfirst: Scots dairies are beating the French – and others – at their own game to become big cheeses on the international stage.
Lined up in a dairy storeroom near Anstruther in the East Neuk of Fife is row upon row of what Jane Stewart affectionately refers to as the ‘babies’.
“It’s a slow process – nine months. It is a bit like having a baby; it’s a long labour but it’s worth the wait,” she says. “Because at the end of the nine months we have these babies in the cheese store looking for a new home.”
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