Lanark Blue
Description:
Lanark Blue is a distinctive blue cheese made from the milk of our Lacaune ewes. It is a semi-soft cheese with a beautiful, creamy texture and characteristic blue veins that provide an earthy, tangy flavour. The cheese has a natural richness from the ewes' milk, with an added complexity from the blue mould, which develops as the cheese ages. The flavour is bold, yet smooth, with a slight sweetness that balances the sharp tang of the blue.
How it’s made:
Lanark Blue is made by hand using traditional farmhouse cheesemaking methods. The milk is sourced exclusively from our own flock of ewes, which graze on lush, seasonal grass. The milk is gently heated, and a blue mould culture introduced. Vegetarian Rennet is added to set the milk, after the curds form, they are cut and stirred to release the whey. The cheese is then placed in moulds, salted, and aged for several weeks to develop its unique flavour and texture. During the ageing process, the cheese is pierced to allow the blue mould to grow, creating the characteristic blue veining.
Tasting notes:
Texture: Semi-soft, creamy
Palate: earthy, tangy, salty, ripe in winter / fresh in summer, bold, natural sweetness
Pairings+ Accompaniments
Food: honey or fig jam, fresh bread, smoked meats, ginger bread
Beer: Old Jock (Broughton Ales) or Edinburgh Black (Stewart Brewing)
Port or Scotch Whisky: The smooth texture of port complements the strong rich flavours of the cheeses and enhances its more subtle earthy notes.
Please email for alternative sizes or requirements and we will email you payment link to order hello@erringtonsbarn.co.uk
Description:
Lanark Blue is a distinctive blue cheese made from the milk of our Lacaune ewes. It is a semi-soft cheese with a beautiful, creamy texture and characteristic blue veins that provide an earthy, tangy flavour. The cheese has a natural richness from the ewes' milk, with an added complexity from the blue mould, which develops as the cheese ages. The flavour is bold, yet smooth, with a slight sweetness that balances the sharp tang of the blue.
How it’s made:
Lanark Blue is made by hand using traditional farmhouse cheesemaking methods. The milk is sourced exclusively from our own flock of ewes, which graze on lush, seasonal grass. The milk is gently heated, and a blue mould culture introduced. Vegetarian Rennet is added to set the milk, after the curds form, they are cut and stirred to release the whey. The cheese is then placed in moulds, salted, and aged for several weeks to develop its unique flavour and texture. During the ageing process, the cheese is pierced to allow the blue mould to grow, creating the characteristic blue veining.
Tasting notes:
Texture: Semi-soft, creamy
Palate: earthy, tangy, salty, ripe in winter / fresh in summer, bold, natural sweetness
Pairings+ Accompaniments
Food: honey or fig jam, fresh bread, smoked meats, ginger bread
Beer: Old Jock (Broughton Ales) or Edinburgh Black (Stewart Brewing)
Port or Scotch Whisky: The smooth texture of port complements the strong rich flavours of the cheeses and enhances its more subtle earthy notes.
Please email for alternative sizes or requirements and we will email you payment link to order hello@erringtonsbarn.co.uk
Description:
Lanark Blue is a distinctive blue cheese made from the milk of our Lacaune ewes. It is a semi-soft cheese with a beautiful, creamy texture and characteristic blue veins that provide an earthy, tangy flavour. The cheese has a natural richness from the ewes' milk, with an added complexity from the blue mould, which develops as the cheese ages. The flavour is bold, yet smooth, with a slight sweetness that balances the sharp tang of the blue.
How it’s made:
Lanark Blue is made by hand using traditional farmhouse cheesemaking methods. The milk is sourced exclusively from our own flock of ewes, which graze on lush, seasonal grass. The milk is gently heated, and a blue mould culture introduced. Vegetarian Rennet is added to set the milk, after the curds form, they are cut and stirred to release the whey. The cheese is then placed in moulds, salted, and aged for several weeks to develop its unique flavour and texture. During the ageing process, the cheese is pierced to allow the blue mould to grow, creating the characteristic blue veining.
Tasting notes:
Texture: Semi-soft, creamy
Palate: earthy, tangy, salty, ripe in winter / fresh in summer, bold, natural sweetness
Pairings+ Accompaniments
Food: honey or fig jam, fresh bread, smoked meats, ginger bread
Beer: Old Jock (Broughton Ales) or Edinburgh Black (Stewart Brewing)
Port or Scotch Whisky: The smooth texture of port complements the strong rich flavours of the cheeses and enhances its more subtle earthy notes.
Please email for alternative sizes or requirements and we will email you payment link to order hello@erringtonsbarn.co.uk
