Scottish Cheese OR Scottish Charcuterie Tasting at Errichel

Five bites, big flavor lessons in Aberfeldy. At Errichel’s Thyme Delicatessen in Aberfeldy, you pick one timed session for 5 Scottish tastings in about 50 minutes, in a max of 8 people, so you actually get answers to your questions.

I love how the guide talks you through what you’re tasting and why, especially the practical pairing tips that make the flavors click instead of just listing names. I also like the take-home materials: a flavor wheel plus a map of Scotland so you can remember what worked and recreate the mood later.

One consideration: you must book the exact option you want (cheese at 2:15pm or charcuterie at 2:45pm), and no day-of changes are allowed. It’s also a focused 50-minute session, not an all-day food crawl—so plan your other activities accordingly.

Key highlights to know before you go

• Two timed experiences: cheese at 2:15pm or charcuterie at 2:45pm; choose carefully
• Small group format: max 8 people, which keeps the tasting relaxed and question-friendly
• Take-home map of Scotland: with tasting notes, plus a guidelines sheet and tasting flavor wheel
• Chef Paul Newman’s chutneys: served with the platter, adding a sweet-sour-salty anchor
• Pairing guidance you can use later: you’ll leave with ideas for what to match with what
• Upgrade options exist: beer with charcuterie or wine with cheese, for a supplement

Errichel in Aberfeldy: where your tasting starts

This experience is based at Errichel Farm Tours, right at Thyme Delicatessen in Aberfeldy. That matters, because you’re not eating some anonymous hotel “cheese board.” You’re tasting in a real food place—where you can look around at what’s for sale and think, okay, I can actually recreate this at home.

The whole session is designed to be quick but not rushed. You get a guided intro, then you work through your five samples with prompts for how to taste. With a small group size (up to 8), the host can keep things conversational instead of turning it into a one-way lecture.

And yes, the setting is part of the appeal. One person in the mix specifically called out the view over the valley, even on a dreary day—so expect that you’ll feel like you’ve stepped into the countryside, not just into a storefront.

Cheese or charcuterie at 2:15pm vs 2:45pm

This is the big decision. You’re booking one option, not both. The cheese tasting runs at 2:15pm, and the charcuterie tasting runs at 2:45pm. The key rule: you can’t swap at the last minute if you change your mind the day of.

So here’s how I’d choose:

• If you’re dairy-curious and want to learn how different Scottish cheeses vary, pick the Cheese Tasting.
• If you prefer salty, smoky, savory bites—plus a different style of pairing—go for Charcuterie.

If you’re traveling as a group and a few people want cheese while others want charcuterie, you can ask the provider directly to arrange this. That’s worth doing rather than trying to split everyone on the fly, since the timing is part of how the experience is set up.

What you actually get in 50 minutes

Plan on about 50 minutes from start to finish, and it ends back at the meeting point. There’s no secret “second half” location. It’s one focused session, which I like when you’re already juggling train times, distillery visits, or a day in the Perthshire countryside.

Your platter is built around five items:

• For cheese: 5 artisan Scottish cheeses
• For charcuterie: 5 artisan Scottish charcuterie items

Each platter also comes with accompaniments and Chef Paul Newman’s home-made chutneys. That chutney piece is important. Without something sweet-tangy to reset your palate, pairings can blur together by the fourth bite. Here, you get a built-in “flavor reset” so you can actually notice the differences.

You’ll also receive tasting tools:

• A map of Scotland (cheese map or charcuterie map) to take away
• Tasting guidelines plus a tasting flavor wheel
• A guided introduction to each of the five tastings

No alcohol is included by default. If you want the pairing boost, there are upgraded versions with either a beer tasting (for charcuterie) or a wine tasting (for cheese), for a supplement.

How the tasting works: learning to taste, not just eat

The biggest value here isn’t just the food. It’s the structure. The host introduces the items and guides you through each one so you don’t sit there thinking, Great, more cheese—what am I supposed to notice?

Expect the tasting to follow a simple rhythm:

1. A short setup from the guide so you know what you’re aiming to taste.
2. A sequence of five tastings where each cheese (or each charcuterie item) gets its own explanation.
3. Pairing suggestions that help you match flavors logically.
4. Time to use the take-home materials (map, guidelines, and the flavor wheel) as a memory aid.

One detail I really like: the experience uses a tasting flavor wheel. That gives you language you can carry home. Instead of saying it tastes strong or mild, you can start describing it—smoky, tangy, nutty, savory, etc.—which makes it way easier to buy the right products later.

Becky’s role (and why her explanations matter)

The host name that shows up again and again is Becky. People describe her as friendly, patient, and big on practical guidance—talking through what you’re tasting in a way that feels clear, not showy. That’s a real difference maker.

In a tasting, the “why” is everything. You can buy cheese at random anywhere. But if you learn what makes a particular pairing work, you can shop with confidence later. Some folks specifically called out that the best part was learning the pairings that go with the cheeses and meats, and I agree—that’s the skill you’re paying for.

Becky also helps with choices beyond the five samples. If you like what you’ve tried, you’ll get suggestions for other cheeses you might enjoy. That turns the experience into a mini “shopping lesson” rather than a one-off meal.

Price and value: is $39.78 a smart use of time?

At $39.78 per person, you’re paying for:

• five curated Scottish samples (cheese or charcuterie)
• chutneys and accompaniments
• guided introductions for each item
• take-home materials (map, guidelines, flavor wheel)
• a small-group format that supports questions

This isn’t cheap, but it’s also not a fancy restaurant markup. You’re getting instruction plus materials you can keep. And because the venue is a delicatessen, you can translate the tasting into purchases right away. That’s a key value driver: if you actually buy what you like, the session becomes a blueprint for future dinners and boards.

The only “cost” is that it’s time-limited. If you’re looking for a long, food-heavy outing, this won’t fill the whole day. But if you want a high-return stop that teaches you how to taste and pair, it’s solid value.

Pairing takeaways you can use back home

The pairing guidance is the part that sticks. Here’s what you can do with it immediately:

• Re-create a cheese board using the take-home map as your guide.
• Choose one “support” component (like chutney) that balances richness.
• Match your next purchase to a flavor profile you learned during the tasting.

A couple of practical tips that show up in how people talk about the experience:

• Ask what worked best with each cheese or charcuterie item, not just what the item is.
• If you buy items afterward, buy at least one pairing component (like chutney) so your board doesn’t feel flat.

And yes, you can usually buy products to recreate the experience. Several people mention coming back for more cheese or browsing the deli’s stock—so treat this tasting as both education and shopping inspiration.

Shop and savor: turning the tasting into real purchases

Because the tasting is at a deli, you’re not locked out after the session. One person described buying items afterward to recreate the tasting at home with friends. Others also pointed out that you can find a good selection of cheeses and charcuterie, plus jams and foodie gifts in the shop.

If you’re a “buy it and bring it home” type, this matters. You get to taste first, then choose with your eyes open. That’s safer than guessing at a shop counter.

For charcuterie fans, one person specifically mentioned blacky ham as something they picked up afterward. Even if that exact item isn’t always what’s on your platter, it’s a good reminder: you’re at a working food shop, not a pop-up stand.

Who this tasting suits best (and who might prefer something else)

This works best if you:

• love Scottish food culture and want something local that isn’t a big-bus tour
• enjoy learning how flavors work together
• want a short stop that still feels meaningful
• like the idea of taking materials home (map and flavor wheel)

It’s less ideal if you:

• need a longer, more hands-on experience
• aren’t into cheese or meat flavors at all
• expect alcohol to be included (it’s not, unless you choose the paid upgrade options)

Dietary needs can be a factor. One review mentions that the team helped accommodate dietary requirements for a group, so if you have specific restrictions, it’s smart to ask ahead of time. With only five items in the tasting, you’ll want clarity on substitutions.

Should you book the Scottish Cheese or Scottish Charcuterie tasting at Errichel?

I think you should book it if you want a concentrated, high-skill food stop in Aberfeldy. For about an hour, you’ll get five Scottish samples, guided pairing explanations, and take-home notes that help you recreate the experience later—plus you’re in a real delicatessen where you can shop with confidence.

Skip it (or at least think hard) if you’re the type who hates the idea of choosing between two timed options. You’ll want the cheese or you’ll want the charcuterie, but you can’t count on switching day-of. Also, it’s not a full meal, so make sure you’re pairing it with other plans.

If you’re trying to pick between the two: choose based on what you’re craving, not on what sounds fancier. The beauty here is that both formats are built to teach you how to taste—then help you buy better the next day.

FAQ

Where is the tasting located?

It takes place at Thyme Delicatessen, Errichel, Aberfeldy PH15 2EL, UK, and the activity ends back at the same meeting point.

How long does the tasting take?

The duration is about 50 minutes.

Do I need to choose between cheese and charcuterie when I book?

Yes. You must book either the Scottish Cheese Tasting at 2:15pm or the Scottish Charcuterie Tasting at 2:45pm.

Can I change from cheese to charcuterie (or vice versa) on the day?

No. You cannot accommodate changes on the day, so book the session you want.

How many people are in each tasting?

The experience has a maximum of 8 travelers.

Is the tasting offered in English?

Yes, the experience is offered in English.

What’s included in the price?

You get a tasting platter of 5 Scottish cheeses or 5 Scottish charcuterie items with chutney and other accompaniments, plus a take-away map of Scotland and tasting guidelines with a flavor wheel.

Is alcohol included?

Alcoholic beverages are not included by default. You can book upgraded versions with beer (with charcuterie) or wine (with cheese) for a supplement.

Can I bring service animals?

Yes, service animals are allowed.

Is free cancellation available?

Yes. You can cancel up to 24 hours in advance of the experience for a full refund. If you cancel less than 24 hours before, you won’t get a refund.

Do I get anything to take home?

Yes. You receive either a cheese map of Scotland or a charcuterie map of Scotland, plus tasting guidelines and a flavor wheel.