Errington Cheese

Fine British Cheese


Errington artisan cheeses made for the perfect Scottish cheese board.

Lanark Blue

Lanark Blue

Our original and famous Lanark Blue cheese is made from unpasteurised ewes milk from our own flock of Lacaune ewes. Lanark Blue is completely handmade on our farm.  We pump the milk across from our parlour each morning to our vats less than 20 metres away and the cheese matures in our cool and moist traditional stone buildings giving it its unique flavour.

We mature the cheese for six weeks (early season) and for up to 8 months for Christmas time / Burns night. As we only milk the sheep from January to September, seasonal variations in the cheese will be found. Spring cheese will be fresh and sweet with the blue veins providing a light blue flavour while cheese for Christmas/ Burns night will be more powerful becoming more pungent (described as a kilt-lifter on a recent visit to Switzerland!)

A whole cheese weighs around 3.5kg's.  We sell them whole, halved or quartered and we can cut into wedges to order. We also make baby cheeses which weigh around 450g and are ideal for hampers or a really smart cheeseboard.

We make all our Lanark Blue with vegetarian rennet and wrap it in foil to preserve it.

Lanark Blue is best eaten at room temperature.  It should be stored in the fridge at around 3-5º and once opened should be wrapped in cling-film to keep it at its best.

Nutritional details

Please note that these will vary throughout the season and between batches due to the natural changes in the milk over the lactation period and the fact that the cheese is handmade.

Moisture 39.3%, Fat 31.2%, Saturated Fat 21% Salt 1-1.5%, Protein 22.3% Ash 2.7% Carbohydrate 4.5%, Energy 1622.2KJ 388 kcal, Sugar <1% Dietary Fibre 0% Monounsaturated 8.5% Polyunsaturated 1.6%

Lanark White

Lanark White

We started making Lanark White in around 2002 due to demand from our customers wanting a non blue cheese.  Like Lanark Blue, Lanark White is made from our own milk. We mould and salt by hand then wrap it in traditional muslin cheese cloth to mature for at least two months. During this time it develops a natural crust on the outside and a delicious sweet nutty flavour.

Lanark White will vary throughout the season although it never becomes overpowering.  Unfortunately, due to the seasonal nature of the sheep's milk, Lanark White may not be available for a period over the winter.

A whole cheese weighs around 3.5Kg and we can cut to suit customer requirements.

We make Lanark White with vegetarian rennet and it is wrapped in foil and cling-film to protect it.

Lanark White is best eaten at room temperature.  It should be stored in the fridge at around 3-5º and once opened should be wrapped in cling-film to keep it at its best.

Nutritional details

Please note that these will vary throughout the season and between batches due to the natural changes in the milk over the lactation period and the fact that the cheese is handmade.

Moisture 44.5%, Fat 30.3%, Saturated Fat 21% Salt 1-1.5%, Protein 19.4% Ash 2.5% Carbohydrate 3.3%, Energy 1507 KJ 364 kcal, Sugar <1% Dietary Fibre 0% Monounsaturated 8.5% Polyunsaturated 1.6%

Dunsyre Blue

Dunsyre Blue

Dunsyre Blue is a blue cows' milk cheese we started making in the late 1980's.  It is the cheese we make the most of.

The milk comes from one dedicated farm who run a herd of Fresian cattle who enjoy grazing the land above the Clyde valley for as much of the year as possible. The milk is high in butterfat and Protein and run in the highest hygenic way possible making it perfect for cheesemaking.

Dunsyre Blue is made from unpasteurised milk and matured in our old stone farm buildings for 2-4 Months. It is generally one of the stronger blue cheeses on the market with a rich and creamy yet slightly spicy taste lingering on the palette. 

A whole cheese weighs around 3.5kg's.   We sell them whole, halved or quartered and it can be cut into wedges to order. We also make baby cheeses which weigh around 450g which are ideal for hampers or a really smart cheeseboard.

We make all our Dunsyre Blue with vegetarian rennet and wrap it in foil to preserve it.

Dunsyre Blue is best eaten at room temperature.  It should be stored in the fridge at around 3-5º and once opened should be wrapped in cling-film to keep at its best.

Nutritional details

Please note that these details will vary throughout the season and between batches due to the natural changes in the milk over the lactation period and the fact that the cheese is handmade.

Moisture 39.3%, Fat 31.2%, Saturated Fat 21% Salt 1-1.5%, Protein 22.3% Ash 2.7% Carbohydrate 4.5%, Energy 1622.2KJ 388 kcal, Sugar <1% Dietary Fibre 0% Monounsaturated 8.5% Polyunsaturated 1.6%

Maisie's Kebbuck

Maisie's Kebbuck

Maisies Kebbuck is an unpasteurised semi-hard white cows; milk cheese.  My father originally started making it in around 2002 to impress his new mother-in-law (Maisie) who did not like blue cheese! Since then we have continued to make it and it has developed a loyal following with chefs.  It is excellent in pasta and other cooked dishes as well as on the cheeseboard.

"Kebbuck" is the Scottish word for cheese which is appropriate for this traditonally made farmhouse cheese, wrapped in cloth and matured for 2-5 months. The outer edge can become slightly creamy while the inside remains crumbly.

A whole cheese weighs around 3.5kg's.  We sell them whole, halved or quartered and it can be cut into wedges to order.

We make all our Maisies Kebbuck with vegetarian rennet and wrap it in foil to preserve it.

Maisies Kebbuck is best eaten at room temperature.  It should be stored in the fridge at around 3-5º and once opened should be wrapped in cling-film to keep at its best.

Nutritional details

Please note that these details will vary throughout the season and between batches due to the natural changes in the milk over the lactation period and the fact that the cheese is handmade.

Moisture 41.7%, Fat 29.8%, Saturated Fat 18.8% Salt 1-1.5%, Protein 20.5% Ash 2.4% Carbohydrate 5.6%, Energy 1557.8KJ 372.6 kcal, Sugar <1% Dietary Fibre 0% Monounsaturated 7.6% Polyunsaturated 1.8%

Cora Linn

Cora Linn

We started making Corra Linn in 2008/2009 with some trepidation!  Learning the process of making a hard cheese, with our history of making predominantly blue cheese, has been a steep but rewarding learning curve. The idea originally came to us as the solution to a problem; we have a glut of sheeps' milk in the spring and early summer.  When we were only making blue cheese we found it was becoming too strong so now we make Corra Linn during the period we have lots of milk.

Corra Linn is a hard ewes' milk cheese made with unpasteurised milk and vegetarian rennet.

It has a characteristic nutty flavour with sweet notes. Once pressed overnight it is rubbed with locally grown and refined rapeseed oil and wrapped in traditional muslin cheese cloth and matured for 4 months to a year.

A whole cheese weighs 6-7Kg and can be supplied whole or cut and vacuum-packed to suit.

Corra Linn should be eaten at room temperature and stored in the fridge.  Once opened it should be wrapped in cling-film to keep it at its best.

Nutritional details

Please note that these details will vary throughout the season and between batches due to the natural changes in the milk over the lactation period and the fact that the cheese is handmade.

Moisture 29.4%, Fat 36.7%, Saturated Fat 22.2% Salt 1.5%, Protein 26.7% Ash 3.7% Carbohydrate 3.5%, Energy 1886 KJ 451.1 kcal, Sugar 0.1% Dietary Fibre 1.4% Monounsaturated 10.2% Polyunsaturated 2.6%