Join me as I meet Drew Watson and Pierre Leger the business partners behind the Strathearn Cheese Company.

Based in central Perthshire in an old prisoner of war camp Cultybraggan, near Comrie, they were one of the first commercial occupants in this magnificent setting. First I head to the home of Drew as he gives me an insight into how the business began when friends met through the local rugby club to start this business adventure. 

Securing the Best Scottish Gold award at the International cheese awards from competition of over 1500 different cheeses in their first year, the Strathearn Cheese Company is now a regular at a variety of Michelin restaurants in Edinburgh and central Scotland including Martin Wishart, Gleneagles, The Peat Inn and Prestonfield House.

Growing the business from scratch can be a steep learning curve but hard work and word-of-mouth recommendations through the different farmers markets and being active on social media has secured Drew and Pierre its prominent position on the cheese aisles of specialist delicatessens.

Listen in as Pierre gives me a tour of the diary midst production and gain an insight into their aspirations for the future.
 
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