A Bit of History
During the 17th century in Scotland and it's Religious/Kings wars, many of the outlawed Presbyterians were exiled to Ireland.
One such woman was Barbara Gilmour who, on return to the west of Scotland, settled back with her husband John Dunlop onto the family farm in Dunlop, East Ayershire.
With her return, she brought her skills learned from making cheese in Ireland. However, the process ran counter to the existing manner of preserving milk which removed much of the cream as was common in much of England at that time. Gilmour's method was to use whole milk with no cream removed. The resistance to this new method was great and came very close to accusing her of witchcraft, which had dire consequences in those days.
She held to her methods however, and gradually it became well accepted for it's flavor and texture with the full cream. It became known as a "Sweet Milk Cheese" in comparison to the rather lean skimmed cream cheeses that were being made at the time. In fact this cheese won out and was eventually imitated by many farms in this region as well as throughout other parts of Scotland. Her method produced a distinctly creamy texture and mellow, nutty taste and was so widely copied that Dunlop soon became Scotland’s most famous cheese.
Unfortunately, those farm produced cheeses are hard to find today since production has gone to larger dairies and the cheese today is really made more as an earlier ripening cheddar style of cheese but still uses the "Dunlop" name. Traditionally it was a very unique style and quite different from today’s cheese.
In his historical writings on Cheese from the British Isles, Patrick Rance (one of my favorites) speaks of the fame of these traditional Dunlop cheese through the late 19th century but then waning during the early 20th century. He mentions that by the 1970's the traditional cheese was quite hard to find.
Today the name lives on but not in the same cheese that Barbara Gilmour introduced. Most of what is produced as Dunlop today comes from the large dairy, The Clerkland Farm.
I am hoping that my guidelines below and this enlightenment to follow are more in the character of that traditional cheese of Scotland.