Rory Stone's guest appearances

Rory Stone

Gibbo Presents - Dancehall, Reggae & Sound System Culture

Entertainment Report Podcast

Spirit&Spice

Knock Tales Whisky Podcast with Gordon Bruce

OwlTail

Join Rory Stone, the best Cheddar maker in Tain, as he takes me around his mouldy old dairy and tells me how and why he makes such fabulous mould-ripened cheeses, some of his which could be lazy pseudonyms for members of his wife family!.

Mould, dynamite, dizzy fruit flies, Fat Cow and Minger with Rory Stone of Highland Fine Cheeses

Does making things for a living make you happy? Is perfection possible? Is the 21st Century really all it’s cracked up to be? These questions and many more are answered in the second episode of Knock Tales, as Knockdhu Distillery Manager Gordon Bruce breaks loose from his beloved whisky world to meet one of the big characters of Scotland’s food scene: Rory Stone. A second-generation cheesemaker at Highland Fine Cheeses in Tain, with award winning bries, cheddars, Mingers and the legendary Strathdon Blue to his name, Rory pulls no punches when it comes to the pros and cons of a life that involves 5am starts at the dairy each day.  Tune in to hear drams being uncorked and musings on the need for human decision making, Gordon’s take on the world of peat, Rory’s memories of a perfect night eating Minger in Boston….and why every day should be a school day when you’re making something by hand. They both may have clocked up the hours over decades perfecting their craft but, as Rory says: ‘When you say it’s perfect, you’ve just stopped trying.’ 

Does making things for a living make you happy? Is perfection possible? Is the 21st Century really all it’s cracked up to be? These questions and many more are answered in the second episode of Knock Tales, as Knockdhu Distillery Manager Gordon Bruce breaks loose from his beloved whisky world to meet one of the big characters of Scotland’s food scene: Rory Stone. A second-generation cheesemaker at Highland Fine Cheeses in Tain, with award winning bries, cheddars, Mingers and the legendary Strathdon Blue to his name, Rory pulls no punches when it comes to the pros and cons of a life that involves 5am starts at the dairy each day.  Tune in to hear drams being uncorked and musings on the need for human decision making, Gordon’s take on the world of peat, Rory’s memories of a perfect night eating Minger in Boston….and why every day should be a school day when you’re making something by hand. They both may have clocked up the hours over decades perfecting their craft but, as Rory says: ‘When you say it’s perfect, you’ve just stopped trying.’