Humphrey Errington started making sheep’s cheese on his family run farm in the 80’s and is justly renowned for the famous ewe’s milk Lanark Blue, and White. His daughter Selina now runs the cheese-making business and introduced Corra Linn, a hard sheep’s cheese matured for 6 – 10 months made with traditional lambs rennet along with other fine cheeses from sheep and goats.
- UNPASTEURISED MILK FROM THEIR OWN LACAUNE EWES
- UNPASTEURISED & PASTEURISED SCOTTISH GOATS CURD & GOATS’ MILK LOGS FROM THEIR OWN DAIRY GOATS
- VEGETARIAN RENNET & SOME ANIMAL RENNET
- ONLINE CHEESE SHOP
- SELF-SERVICE FARM SHOP
Lanark Blue is the famous, Scottish mould ripened ewes’ milk cheese, sometimes described as “Scotland’s Roquefort.” There is also a Lanark White version that is very popular and the fresh seasonal Sir Lancelot, a prettily presented round, also made from raw ewe’s milk.
“All our cheese is handmade in our farmhouse creamery. Our sheep graze hillsides 1000ft above sea level, overlooking the valley of the upper Clyde.”
Selina Cairns of Errington’s Cheese has been named UK Person of Year at Slow Food UK Awards, Nov 2018.
More recently the Erringtons are now also rearing goats and make a range of delicious goats’ milk cheese too including Biggar Blue, a raw milk blue goats cheese, made with vegetarian rennet and matured for around 2 months and Elrick Log, a raw milk ashed goats log. Tinto is a raw semi hard goats milk cheese made from vegetarian rennet and matured for 2-4 months.
Now with onsite self-service farm shop and available in many good farm shops and delis including Clan Carmichael, Valvona & Crolla, Craigie’s & Bruar. You often see Selina at farmers’ markets too. Click link to see their mouth-watering website, latest news and more stockists.