Micro History
The British army & navy of this time purchased Barbara Gilmour's 'Dunlop' type of cheese as the taste of cheeses made from skimmed milk when compared with unskimmed cheeses was so unsatisfactory that it caused dissent amongst the regular troops or sailors.
In the 17th century Dunloppe had two fairs a year for the sale of dairy stock, one on the second Friday of May; and the other called Hallowday, on the 12th. of November.
An Ayrshire cow was given to Robbie Burns in 1788 by Mr. J. Dunlop of Dunlop. He wrote to say that the gift was the finest quey in Ayrshire. A 'quey' was the Scots for a heifer until she had birthed a calf.
In Sir Walter Scott's 'Heart Of Midlothian' he has the Duke of Argyll saying ``the Dunlop is the very cheese of which I am so fond, and I will take it as the greatest favour you can do me to send one to Caroline Park. But remember, be on honour with it, Jeanie, and make it all yourself, for I am a real good judge.
Timothy Pont states of Stewarton & Dunlop in 1604 – 1608 that "the butter of this countrey in effecte ferues a grate pairt of ye Kingdome, one aker of ground heir zeilding more butter then 3 akers of ground in aney adiacent countreys".
One place that Dunlop cheese is made today (2008) is at West Clerkland Farm, a short distance from Barbara Gilmour's old home.
Read more about this topic: Barbara Gilmour
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