Scottish Cheese OR Scottish Charcuterie Tasting at Errichel

The best thing about this Errichel tasting is its focus: five carefully chosen Scottish cheeses or five Scottish charcuterie items, rather than a crowded plate of forgettable samples. Becky leads the session with clear guidance on flavours and pairings, and the tasting takes place beside a farm shop where you can buy favourites for later.

I like the Scottish focus and the practical touch of taking home a tasting map and flavour wheel. I also like the chance to connect the tasting with Errichel’s deli, homemade chutneys, and nearby farm setting. The main catch is simple: you must choose cheese or charcuterie when booking. The two sessions run at different times, and changes cannot be made on the day.

Key points to know before booking

• Choose one tasting: Cheese begins at 2:15pm, while charcuterie begins at 2:45pm.
• Five Scottish samples: Each platter includes five artisan cheeses or five artisan charcuterie items.
• Pairings matter: Chutneys and other accompaniments show you how to bring out different flavours.
• Small-group format: A maximum of eight people allows time for questions and discussion.
• Take-home guide: You receive a Scotland map and tasting notes with a flavour wheel.
• Add drinks if wanted: Wine with cheese or beer with charcuterie can be arranged for an extra charge.

A focused Scottish tasting at Errichel

Errichel Farm sits near Aberfeldy in Perthshire, at Thyme Delicatessen, Aberfeldy PH15 2EL. The tasting itself lasts about 50 minutes, so it fits neatly into a day spent exploring the area. You do not need to give up half a day for a short plate of food, but you do get enough time to understand what you are eating.

The setting adds more than a pleasant backdrop. Errichel includes a deli and farm shop, and the property has wide views over the valley. Several parts of the operation are linked to local food production, including chutneys made by chef Paul Newman and some produce made on site.

This is not a formal farm tour. The tasting is a seated food experience with an introduction to five items. If you also book a farm visit, that is a separate activity. Some families combine the two on the same day, but you should not assume the farm tour is part of this booking.

Pick cheese at 2:15pm or charcuterie at 2:45pm

The most important booking detail is the choice between the two sessions. The cheese tasting starts at 2:15pm. The charcuterie tasting starts at 2:45pm. You are booking one or the other, not a combined platter.

That timing is useful if you already know what you like. Cheese fans can spend the afternoon comparing different styles, while meat lovers get five Scottish charcuterie items with matching accompaniments. If you are travelling as a mixed group, contact Errichel before booking. The team may be able to arrange cheese for some people and charcuterie for others.

Do not count on changing your choice after arrival. The experience specifically warns that changes cannot be accommodated on the day. This is a small operation with limited places, so make sure the booking says exactly what you want.

The group limit is eight people. That matters here. A tasting works best when you can see the guide’s selections, ask why one chutney suits a particular cheese, and take part in the discussion without shouting across a room.

Five cheeses, with pairings that teach you something

The cheese option gives you five Scottish cheeses, with more than one local cheese included. The point is not simply to eat five portions. Becky introduces each one and explains what makes it distinctive before you taste it.

You receive a tasting platter with cheese accompaniments and Paul Newman’s homemade chutneys. The pairings are chosen to show how sweetness, acidity, smoke, or spice can change the taste of a cheese. That is useful information you can take home and apply to a simple supper or a gathering with friends.

One pairing may make a firm cheese seem rounder. Another may sharpen a strong cheese or soften a smoky note. You are not expected to have specialist food knowledge. The tasting guidelines and flavour wheel give you a simple way to think about aroma, texture, and finish.

The selections change, so you should not book expecting a fixed list. Past tastings have included Strathearn and Kintyre Smoked, but the current five are not specified in advance. That is a small advantage for repeat visits, though anyone with a favourite cheese should ask what is being served before booking.

The format also suits people who usually feel lost at a cheese counter. Becky can suggest other cheeses to try, and the attached deli makes it possible to buy selected items after the tasting. You can turn a pleasant afternoon into a shopping list for home, instead of trying to remember names later.

Five charcuterie items and a useful lesson in flavour

The charcuterie option follows the same structure, with five Scottish artisan items on the platter. You receive accompaniments and homemade chutneys, and Becky talks through the character of each item before you taste it.

This is a good choice if you care about how salt, smoke, spice, fat, and sweetness work together. The tasting guidelines and flavour wheel help you notice differences between products instead of treating the plate as one large snack.

The exact charcuterie selection is not published, so you should expect the menu to reflect available Scottish produce. One item specifically singled out for later purchase is blacky ham. The deli also sells charcuterie and other food gifts, giving you a chance to repeat the best pairings at home.

For a fuller drink pairing, ask about the upgraded charcuterie option with a Scottish beer tasting. Beer is not included in the standard price. The same applies to wine with the cheese tasting.

Homemade chutneys make the plate more useful

The chutneys are not just decoration around the edge of the platter. They are part of the lesson. A good pairing can reveal a flavour you might miss when tasting the cheese or meat alone.

Because the chutneys are made by chef Paul Newman, they also give the experience a personal Errichel touch. You are tasting food selected for the setting, not simply opening a standard tourist snack box.

No sundry food or drink is included beyond the tasting platter and its stated accompaniments. That means you should not expect a full meal. Still, five samples with chutney and other pairings can be filling, especially when you take your time.

If you are planning a birthday afternoon or a food-focused stop, the platter should work well as a substantial snack. If you arrive hungry and expect lunch, make separate plans. The experience is a tasting, not a restaurant meal.

The guide makes the difference

The structure is straightforward, but the guide’s skill matters. Becky is praised for explaining the food in a friendly, clear way without making the subject feel stiff or academic. She talks through each sample, explains why pairings work, and leaves room for questions.

That personal approach is especially valuable with artisan food. A label may tell you where a product comes from, but it will not necessarily tell you why one chutney works better than another or what to notice in the finish. The guided introduction gives you a framework you can use after you leave.

The small group helps. With no more than eight people, the experience should feel like a conversation rather than a lecture. It also gives the host more room to handle dietary needs or adjust the pace, though you should provide any dietary information when arranging the booking.

The tasting is offered in English. If you need a different language, this experience will not meet that need.

The farm shop is part of the appeal

Plan a little time around the 50-minute tasting. The deli and farm shop give you somewhere to browse before or after the session, and you can buy cheeses, charcuterie, jams, chutneys, cakes, and other food gifts.

The shop also carries prepared meals made by Paul Newman, including dishes such as venison tagine and lamb kleftiko. These are not included in the tasting, but they can be useful if you are staying nearby and want a good meal without more restaurant time.

The shop changes the value of the tasting. You are not limited to a one-off plate that disappears as soon as the session ends. You can buy a cheese you liked, pick up a chutney, and try to recreate the pairing at home.

You can also stop for coffee and cake, according to the available facilities described by past visitors. That makes Errichel a more flexible stop than a tasting room alone, especially if only one person in your group wants to take part. However, the standard booking does not include a separate drink or cake.

Views and a possible farm visit

Errichel’s setting is one of its strongest features. You look out across the valley while tasting Scottish produce, and the rural surroundings make the food feel connected to its source.

Do not expect a dramatic show or a long guided walk. The value here is quiet and local: a farm setting, a small group, a deli, and a close look at artisan food. On a wet Perthshire day, the indoor tasting gives you a comfortable reason to stop. On a clear day, the views add a pleasant extra.

Families can pair the tasting with a separate farm tour. That tour includes animals such as sheep, pigs, chickens, peafowl, ducks, and geese, and it can suit children. The cheese and charcuterie session itself is more food-focused and may hold less interest for a four-year-old unless adults are happy to share the experience around family needs.

Service animals are allowed. No other accessibility details are provided, so contact Errichel directly if you need specific information about seating, access, or dietary arrangements.

Is $39.78 good value?

At $39.78 per person, this is not a cheap snack. It is a guided tasting with five artisan items, accompaniments, homemade chutneys, teaching, and a take-home map with tasting notes.

I think the price makes sense if you enjoy Scottish food and want more than a quick deli purchase. The host’s introduction gives you context, and the tasting map and flavour wheel help you remember what you tried. The small group also makes the session more personal than a large food demonstration.

The value is weaker if you only want a plate of cheese or meat. You could spend less at a shop or cafe, though you would miss the explanations and planned pairings. Drinks are extra, too, so the final cost rises if you add wine or beer.

For a birthday present, Christmas gift, or food-focused afternoon near Aberfeldy, the price feels easier to justify. You can also extend the experience by shopping for ingredients afterward, though those purchases are separate.

Who should book this tasting?

I would recommend it to:

• People interested in Scottish cheese, charcuterie, and small-scale food production
• Couples looking for a relaxed food stop near Aberfeldy
• Small groups who want a guided tasting rather than a self-led plate
• Gift recipients who enjoy learning about food
• Visitors who want to buy local products after trying them
• Families combining the tasting with a separate farm visit

I would be more cautious if you dislike strong cheeses, cured meats, or chutney pairings. The standard booking also does not include alcohol, and you must choose your tasting in advance.

This is not the right pick if you want a full meal, a long farm tour, or a broad sightseeing excursion. It is a compact, food-centered experience with a clear purpose.

Booking details that matter

The meeting point is Thyme Delicatessen at Errichel, Aberfeldy PH15 2EL, Scotland. The activity ends at the same place, so you do not need to arrange a separate drop-off.

Confirmation is sent at booking. The experience is offered in English, has a maximum of eight people, and allows service animals.

You can cancel for a full refund up to 24 hours before the local start time. Cancellations or changes made inside that 24-hour window are not refunded or accepted. Most important, confirm cheese or charcuterie before finalizing your plans.

Should you book the Errichel tasting?

Book it if you want a short, friendly introduction to Scottish artisan food, especially if you value good pairings and the chance to buy what you taste. The strongest reasons are the small group, Becky’s clear guidance, the homemade chutneys, and the farm shop waiting at the end.

Choose cheese at 2:15pm if you want to compare Scottish varieties and learn how chutney changes the experience. Choose charcuterie at 2:45pm if cured meats and a possible beer pairing sound more appealing. If your group is split, contact Errichel before booking.

Skip it if you want a full lunch, a tour of the wider area, or a guaranteed menu of named products. For the right audience, though, this is a satisfying 50-minute stop that gives you both a taste of Scotland and a practical way to enjoy it again at home.

FAQ

Can I choose between cheese and charcuterie on the day?

No. You must book either the cheese tasting at 2:15pm or the charcuterie tasting at 2:45pm. Changes cannot be accommodated on the day.

How many items are included?

The cheese option includes five Scottish cheeses. The charcuterie option includes five Scottish charcuterie items. Both come with chutney and other accompaniments.

Are drinks included?

No. Alcoholic drinks are not included in the standard experience. An upgraded cheese tasting with wine or charcuterie tasting with beer may be available for an additional charge.

Do I take anything home?

Yes. Cheese tasters receive a Cheese Map of Scotland, tasting guidelines, and a flavour wheel. Charcuterie tasters receive the equivalent charcuterie map and tasting materials.

Where does the experience begin and end?

It begins at Thyme Delicatessen at Errichel, Aberfeldy PH15 2EL, and ends back at the same meeting point.

Can I cancel for a refund?

You can receive a full refund if you cancel at least 24 hours before the experience start time. Cancellations or changes made less than 24 hours in advance are not accepted.