The Bonchester is a modern, unpasteurisierter soft white cow's milk cheese from Scotland. It has a round form and a soft white crust. It was invented by John and Christian Curtis on their own farm. The cows are milked for it only from March to Decembers. This milk gives it its low-butter-yellow color and its samtige structure. If one begins to cut it "more under age", then the quarkige mass is chalk white. It takes some weeks, until the consistency more softly and a vanilla sauce-like consistency reached. The color becomes more intensive and the taste rounds off. The crust tastes a trace after Champignons and the inside has a fresh grasigen taste. The cheese matures in four to eight weeks and contains approximately 48% fat.

Bonchester won and was already the bronze medal of the British Cheese Awards the winner of the Royal Highland show.

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