Tag Archives: Abertay University

Bonnie Dundee

2017-02-19 08.45.50.jpgThat’s my first full month in as a student on the Masters programme in Food Innovation at Abertay University. Loving it; and throwing myself into the studying with gusto, hence few posts of late. Lots of interesting things to report however …

Firstly, I have lots of delightful young student colleagues from Europe – Italy, Greece and 2017-02-16 11.01.49.jpgAustria to be precise. It’s a wonderful thing to be able to hear first-hand how they do things, not only across the generations but also, across the waters. This first photo is the counter in the student coffee bar; and I asked my Italian friend what she thought of it.(We’re working together on a project, developing a product which reduces or removes the sugar in a foodstuff aimed at children – and I’ve become ever more highly sensitised to the amount of the white stuff we in Scotland throw down our necks on a daily basis). She laughed and said she had taken a photo and sent it home to her friends – they found the muffins highly enticing but would never have found these in a student canteen in Italy – only wholesome stuff would have been on display. Don’t ask about our respective dress sizes …

Secondly, the great fringe benefit in all this is that I get to travel to Dundee at least three days a week (using my trusty bus pass!) and pass some nice foody shops en route to 2017-02-21 18.39.29.jpgclass. Last night I popped into The Cheesery and bought this beautiful ewes’ milk┬ácheese, made in Tain, Sutherland (home of Glenmorangie whisky). We visited Tain last year with a group of friends on a bus pass tour and it’s a lovely wee Highland town with an excellent museum where I thought I found a distant relation who was one of the early Suffragettes. Deep respect! But I didn’t see any flocks of sheep entering the milking parlour.

The idea of milking sheep in Scotland is a bit unusual; our sheep are more the woolly-jumper type. Currently the controversy rages on about raw milk cheese, with a strong stand being taken by Food Standards Scotland against Humphrey Errington, Raw Cheesemaker Extraordinaire; and there is massive support for him from the artisan producers of Scotland. How to raise our national culinary standards without taking measured risks? they ask; and I have to agree. Anyway, to the makers of Fearn Abbey ewes’ milk cheese, I drop a curtsey and wish you well, in bringing a gently tangy new offering to the Scottish cheeseboard.