Strathearn Cheese is a Perthshire cheesemaker based at Cultybraggan Camp near Comrie, producing small-batch soft cheeses that have become firm favourites with Scottish cheese lovers. After a brief closure threatened their future, the cheeses are back in production under new ownership, proving that some local institutions are simply too good to lose. When founder Pierre Leger closed the business at the end of 2024, former Gleneagles pastry chef Ben Hodgson decided the cheeses deserved another chance. Having worked for Strathearn Cheese himself, he bought the company in 2025 and restarted production at the former prisoner-of-war camp outside Comrie, with long-time cheesemaker Kirsty McCabe alongside him. The cheeses are still made from pasteurised cow's milk in the camp's old buildings. There's Wee Comrie, the mild, buttery natural-rinded soft cheese that remains the best seller; Lady Mary, topped with wild garlic; and the whisky-washed Strathearn, returning to the range once again. A few doors away sits Wild Hearth Bakery, whose wood-fired sourdough may be the obvious thing to eat them on. The cheese James Martin discovered during his Islands to Highlands TV series very nearly disappeared. That it didn't is down to one young cheesemaker deciding it mattered. Buy a Wee Comrie and keep a good thing going.

Social Media

Facebook: https://www.facebook.com/StrathearnCheese

Can people visit or buy direct?

The cheese is sold through markets and stockists across Scotland, with wholesale enquiries welcomed directly.

Website

https://www.strathearncheese.com

Address Summary

Cultybraggan, Comrie, Perthshire