TURNING OUR LANARKSHIRE MILK INTO FARMHOUSE CHEESE
Making cheese is as much an art as it is a science. There’s no single recipe or manual that works for every cheesemaker, because every farm has its own personality — shaped by its animals, its land, and the people working with it. Our sheep and goats graze here in South Lanarkshire, and their milk changes subtly with the seasons, the weather, and even the mood of the herd. Over the years, we have learnt that no two days in the cheeseroom are ever exactly the same.
We make cheese seven days a week, all year round. For the best quality, we use only one day’s milk for each batch — usually an evening milking and a morning milking. The milk travels just a few metres from the parlour into the cheeserooms through a single pipe, with as little handling as possible. Less movement means less disruption to the milk’s natural structure, and better flavour in the final cheese. Once inside, the milk is gently warmed, and we add starter cultures to begin the acidification process.
Although we have been making cheese for over 40 years, we never stop learning. In fact, the longer I’ve been doing this, the more I realise how much there is still to understand. Milk is a live product — it changes every single day. Sometimes the variations are small, sometimes they are dramatic. The reasons can be anything from the weather and the quality of the grass to factors I cannot fully explain.
And because our cheeses mature slowly, it can take months before we see the results of even the smallest tweak. Lanark Blue is graded at around three weeks, while Corra Linn is not graded until four to six months — meaning it can be a long wait before we know if a change has made the cheese better, worse, or simply different. ORDER LANARK BLUE FOR HOME DELIVERY
BOOK OUR DOG RUN & GARDEN ROOM
We are situated on the A702, five miles north of Biggar.
With ample parking, dog-friendly areas, and full accessibility, Errington’s Barn is a relaxed destination for shopping and eating.
Did you know, we are surrounded by over 80 acres of woodland with way-marked walking routes. So there’s plenty to explore if you’re feeling energetic!
We look forward to welcoming you to Errington’s Barn—whether it’s for an event, a meal, or simply to enjoy the connection between the land and everything we create.