Blackmount
Description:
Blackmount is a fresh, soft, lactic-style goat’s cheese, rubbed in vegetable ash. The cheese has a smooth, creamy texture with a light, tangy flavour that is subtle yet refreshing. The ash rub not only adds visual appeal but also imparts a light smokiness, enhancing the cheese’s earthy, herbal qualities. It is a cheese that embodies the simplicity and beauty of fresh goat’s milk, with a distinct layer of complexity from the ash.
Blackmount if named after the South outlier hill to the north of the barn, and south of the farm.
Each individually-wrapped Blackmount weighs a minimum of 220g.
How it’s made:
Blackmount is made with fresh, raw goat's milk which is gently heated to room temperature and cultures are added. Once the correct acidity is reached a tiny amount of rennet is added and the milk gently sets overnight before being hand-ladled into the forms where the whey drains out. The cheese is then formed into mounds, and once de-moulded it goes in the hastener to allow the yeast rind to start growing. The cheese is then sprinkled with salt which is mixed with ash to flavour and protect the cheese and add a rustic, smokey touch. The ash also helps to form a natural rind as the cheese matures. They’re typically consumed young, retaining its fresh, tangy flavours and smooth texture. As the cheese ripens the rind will break down and become runny. The cheese forms a natural rind (we don’t add a white bloomy rind), however sometimes natural moulds can appear on the surface which are entirely normal and enhance the flavours.
Tasting Notes:
Texture: soft, fudgy, marshmallow goo-iness
Palate: complex, subtle smokiness, umami, earthy mushroom, fresh and citrus when young, spicy as it ages
Pairings + Accompaniments
Food: Scottish honey, sweet fruits, strawberries, walnuts, citrus marmalade
Wine: Champagne, Chenin Blanc, Chardonnay
Please email for alternative sizes or requirements and we will email you payment link to order hello@erringtonsbarn.co.uk
Description:
Blackmount is a fresh, soft, lactic-style goat’s cheese, rubbed in vegetable ash. The cheese has a smooth, creamy texture with a light, tangy flavour that is subtle yet refreshing. The ash rub not only adds visual appeal but also imparts a light smokiness, enhancing the cheese’s earthy, herbal qualities. It is a cheese that embodies the simplicity and beauty of fresh goat’s milk, with a distinct layer of complexity from the ash.
Blackmount if named after the South outlier hill to the north of the barn, and south of the farm.
Each individually-wrapped Blackmount weighs a minimum of 220g.
How it’s made:
Blackmount is made with fresh, raw goat's milk which is gently heated to room temperature and cultures are added. Once the correct acidity is reached a tiny amount of rennet is added and the milk gently sets overnight before being hand-ladled into the forms where the whey drains out. The cheese is then formed into mounds, and once de-moulded it goes in the hastener to allow the yeast rind to start growing. The cheese is then sprinkled with salt which is mixed with ash to flavour and protect the cheese and add a rustic, smokey touch. The ash also helps to form a natural rind as the cheese matures. They’re typically consumed young, retaining its fresh, tangy flavours and smooth texture. As the cheese ripens the rind will break down and become runny. The cheese forms a natural rind (we don’t add a white bloomy rind), however sometimes natural moulds can appear on the surface which are entirely normal and enhance the flavours.
Tasting Notes:
Texture: soft, fudgy, marshmallow goo-iness
Palate: complex, subtle smokiness, umami, earthy mushroom, fresh and citrus when young, spicy as it ages
Pairings + Accompaniments
Food: Scottish honey, sweet fruits, strawberries, walnuts, citrus marmalade
Wine: Champagne, Chenin Blanc, Chardonnay
Please email for alternative sizes or requirements and we will email you payment link to order hello@erringtonsbarn.co.uk
Description:
Blackmount is a fresh, soft, lactic-style goat’s cheese, rubbed in vegetable ash. The cheese has a smooth, creamy texture with a light, tangy flavour that is subtle yet refreshing. The ash rub not only adds visual appeal but also imparts a light smokiness, enhancing the cheese’s earthy, herbal qualities. It is a cheese that embodies the simplicity and beauty of fresh goat’s milk, with a distinct layer of complexity from the ash.
Blackmount if named after the South outlier hill to the north of the barn, and south of the farm.
Each individually-wrapped Blackmount weighs a minimum of 220g.
How it’s made:
Blackmount is made with fresh, raw goat's milk which is gently heated to room temperature and cultures are added. Once the correct acidity is reached a tiny amount of rennet is added and the milk gently sets overnight before being hand-ladled into the forms where the whey drains out. The cheese is then formed into mounds, and once de-moulded it goes in the hastener to allow the yeast rind to start growing. The cheese is then sprinkled with salt which is mixed with ash to flavour and protect the cheese and add a rustic, smokey touch. The ash also helps to form a natural rind as the cheese matures. They’re typically consumed young, retaining its fresh, tangy flavours and smooth texture. As the cheese ripens the rind will break down and become runny. The cheese forms a natural rind (we don’t add a white bloomy rind), however sometimes natural moulds can appear on the surface which are entirely normal and enhance the flavours.
Tasting Notes:
Texture: soft, fudgy, marshmallow goo-iness
Palate: complex, subtle smokiness, umami, earthy mushroom, fresh and citrus when young, spicy as it ages
Pairings + Accompaniments
Food: Scottish honey, sweet fruits, strawberries, walnuts, citrus marmalade
Wine: Champagne, Chenin Blanc, Chardonnay
Please email for alternative sizes or requirements and we will email you payment link to order hello@erringtonsbarn.co.uk
