Thursday, 4 December 2014

Your cheese wants Nairns. And so should you.

Your cheese wants Nairns Oatcakes and so should you!

You cheese (Stilton, blue or white, Cheddar, Gorgonzola, cream cheese, cottage cheese or a nice bit of Danish Blue) is just crying out for Nairns Oatcakes.

Why would this be the case? Because Nairns know oatcakes.

Nairns know that the oats that they use must be fine milled, that they must only use genuine wholegrain oats and not add other ingredients such as wheat flour in the recipe.

Nairns are now well into their second century of baking finely crafted oatcakes, having started in business way way in 1896.

They carefully select the oats that they will use, selecting them only from oat farmers within the Scottish Borders region.

Why? Because nearly 120 years of baking experience tells them that the region's climates helps to produce the best oats for baking into oatcakes.

And the word of how good they are is spreading. Cooked meats are already adding their voices to the clamour!

So to find out why your cheese and cooked  meats are so keen on Nairns Oatcakes, put them on your Christmas Party shopping list.

And check out the rest of their range at

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