Scottish beef is another famous food product with such names as Aberdeen Angus famous the world over. In fact the beef industry comprises the most important component of Scottish agriculture making up almost a quarter of gross agricultural output. The main limiting factor for rearing cattle is the shortage of fodder, especially in winter.
Cattle production is carried out all over Scotland but is concentrated where the climate favours the growth grass. This is principally the southwest of the country. The high quality of Scottish beef results from the specialist breeds and generations of experience in raising livestock.
As for Scottish dairy products, cheese has long been a key component of the Scottish diet. There are currently over two dozen cheese makers in Scotland including both large, industrial creameries and small, artisan farmhouses. The harsh Scottish climate traditionally meant that hard cheeses that could be stored through the winter were the most practical. However, technology has gone a long way towards removing this limitation.
Cheddar accounts for three quarters of all cheese production in Scotland. The major creameries are situated in Lockerbie, Stranraer, Cambeltown and many of the islands off the coast. Other Scottish cheese favourites include crowdie, a cheese introduced long ago by the Vikings, Caboc another old recipe that comes in log shapes and with toasted oatmeal added, and Bishop Kennedy, a full fat cheese named after a 15th century bishop of St Andrews.
Cattle production is carried out all over Scotland but is concentrated where the climate favours the growth grass. This is principally the southwest of the country. The high quality of Scottish beef results from the specialist breeds and generations of experience in raising livestock.
As for Scottish dairy products, cheese has long been a key component of the Scottish diet. There are currently over two dozen cheese makers in Scotland including both large, industrial creameries and small, artisan farmhouses. The harsh Scottish climate traditionally meant that hard cheeses that could be stored through the winter were the most practical. However, technology has gone a long way towards removing this limitation.
Cheddar accounts for three quarters of all cheese production in Scotland. The major creameries are situated in Lockerbie, Stranraer, Cambeltown and many of the islands off the coast. Other Scottish cheese favourites include crowdie, a cheese introduced long ago by the Vikings, Caboc another old recipe that comes in log shapes and with toasted oatmeal added, and Bishop Kennedy, a full fat cheese named after a 15th century bishop of St Andrews.