Saturday 14 November 2026
Cheese lovers have a new treat for the Christmas board. Highland Fine Cheeses in Tain, Scotland, the makers known for unapologetically pungent cheeses such as Minger and Blue Murder, has launched Ooh La La, a voluptuously spoon-able, smooth and supple soft cheese. Second generation cheesemaker Rory Stone describes it as being ‘silkier than French knickers’. It has already won awards and is now available nationwide in time for Christmas, so here are five things to know.
1. It is a Scottish take on a French classic
Ooh La La takes the classic French Saint-Félicien style to even silkier new places. Rory Stone has spent more than two years developing, tweaking and refining this bright, lactic cow’s milk cheese, which has a natural geotrichum rind. He happily admits that the vegetarian cheese, enriched with a small amount of cream, is an unashamed rip off of the French delicacy. The result is one of those heavenly gooey, unctuous cheeses that some would say provide the casomorphins that make cheese so addictive, which sounds like the perfect excuse for a second helping over the festive season.
2. It has already picked up major awards
Before it even reached the shops, Ooh La La was a winner. At the British & Irish Cheese Awards 2026, it took the titles of Best Scottish Cheese and Best Soft White Rind Cheese, along with a coveted Gold medal. That is quite an achievement for a brand-new cheese, and it shows the care that has gone into perfecting it. It joins a line-up of hard-to-ignore mould ripened, washed rind, bloomy and blue cheeses from Highland Fine Cheeses, and its cheeky name is rooted in Rory’s slapstick humour, sitting comfortably alongside Minger, Blue Murder and Fat Cow.
3. Every mould is filled by hand
Ooh La La is made using a lactic cheesemaking process and gentle coagulation, which gives it a luxuriously melty mouthfeel and a light, delicate rind. Its smooth texture comes from very careful handling of the curds, which are slowly and meticulously hand-ladled into moulds in delicate skinny layers to preserve moisture. Each perfectly layered mould is then lightly salted and matured for around two to five weeks. The cheese is soft and yielding even when young, and develops a tenderness that becomes heavenly gooey as it ripens, so it is worth letting it reach its peak before you dig in.
4. Expect cultured butter, mushroom and pear drop flavours
The flavour is surprisingly complex. Ooh La La has a fresh, expressive yeastiness from the ripening rooms, along with flavours of fresh cream and cultured butter. The rind brings subtle mushroom and cellar character, and there are distinctive notes of banana and pear drops with a gentle lactic tang. That bright lactic backbone balances the richness and gives way to a clean, elegant finish. At peak maturity, which is when it is best enjoyed, the mild, rounded flavour deepens and becomes more complex, making it a great talking point on a cheeseboard.
5. Dip torn ciabatta straight into the middle
Take Ooh La La out of the fridge 30 to 60 minutes before serving to soften the texture and bring out its full range of aromas and flavours. Suggested pairings include white Burgundy or Chardonnay, a crusty baguette and ripe pear, fig conserve with toasted walnuts and sourdough, or roasted hazelnuts with thyme and crisp apple. For a more rustic, pared-back experience that lets the cheese really shine, simply dip torn ciabatta right into the middle. Highland Fine Cheeses’ story began with Rory’s mother, Susannah, making Crowdie in the family bathtub, and that playful spirit lives on here.
Find out more
Ooh La La (180g), RRP £6
On sale from Friday 13 November 2026 at Crunch Platters and other independent retailers in the UK
Made by Highland Fine Cheeses, Tain, northeast Scotland