Lanark Blue
Size - 250g
An iconic farmhouse British cheese, this is Scotlandâs answer to Roquefort; the rich sheepâs milk complemented by a strong, powerful blue veining. Â Lanark Blue was created in the 1980s and has become a modern classic.
Made by Selina Errington in Carnwath, Lanark, near Edinburgh, Scotland.
In the early 1980s Humphrey Errington took on a small holding just south of Biggar, not far from Edinburgh, Scotland. Â Wanting to recreate a cheese traditional to the area, he discovered that sheep were more common than cattle on this rugged landscape, so decided to use sheepâs milk to make cheese following a recipe written in the 1820s by Sir Walter Scott. Â Travelling to France he imported the finest dairy sheep to be found, the Lacaune breed (the same used to produce Roquefort), and set about creating a unpressed blue cheese similar to those made throughout the North of England in the middle ages.
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Lanark Blue
Size - 250g
An iconic farmhouse British cheese, this is Scotlandâs answer to Roquefort; the rich sheepâs milk complemented by a strong, powerful blue veining. Â Lanark Blue was created in the 1980s and has become a modern classic.
Made by Selina Errington in Carnwath, Lanark, near Edinburgh, Scotland.
In the early 1980s Humphrey Errington took on a small holding just south of Biggar, not far from Edinburgh, Scotland. Â Wanting to recreate a cheese traditional to the area, he discovered that sheep were more common than cattle on this rugged landscape, so decided to use sheepâs milk to make cheese following a recipe written in the 1820s by Sir Walter Scott. Â Travelling to France he imported the finest dairy sheep to be found, the Lacaune breed (the same used to produce Roquefort), and set about creating a unpressed blue cheese similar to those made throughout the North of England in the middle ages.
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Description
Size - 250g
An iconic farmhouse British cheese, this is Scotlandâs answer to Roquefort; the rich sheepâs milk complemented by a strong, powerful blue veining. Â Lanark Blue was created in the 1980s and has become a modern classic.
Made by Selina Errington in Carnwath, Lanark, near Edinburgh, Scotland.
In the early 1980s Humphrey Errington took on a small holding just south of Biggar, not far from Edinburgh, Scotland. Â Wanting to recreate a cheese traditional to the area, he discovered that sheep were more common than cattle on this rugged landscape, so decided to use sheepâs milk to make cheese following a recipe written in the 1820s by Sir Walter Scott. Â Travelling to France he imported the finest dairy sheep to be found, the Lacaune breed (the same used to produce Roquefort), and set about creating a unpressed blue cheese similar to those made throughout the North of England in the middle ages.
