It was in the late 1690s that a new method of making hard cheese was developed in the warm, wet lowlands of Ayrshire. The method came from Ireland, introduced by Barbara Gilmour who had returned to Dunlop, after fleeing religious persecution. By the end of the 1800s it had become Scotland’s premier cheese.
Aberdeen Rowies (known as Butteries unless you’re an Aberdonian)
The first mention of a ‘butterie’ is of street-seller in Arbroath recorded 1899. But opinion among the Aberdeen bakers is that it was the local fisherman who asked for a ‘rowie’ (roll) with a longer shelf-life for those at sea. The fisherman’s rowie was first made with meat dripping from the butcher.
About Catherine Brown
Catherine Brown is a food writer, author, teacher and Fellow of the Society of Antiquaries (Scot.). Noted for her food columns in The Herald (Glasgow) for over two decades, she was also a presenter, with Derek Cooper, of Scotland’s Larder. She can be visited at www.catherinebrownfoodwriter.com.