Lanark Blue is the famous Scottish Mould ripened cheese, sometimes described as Scotland’s Roquefort. It is hand made in a farm-house creamery from unpasteurised ewe’s milk, and it matures slowly in the cool moist atmosphere of old stone-built cheese rooms. It has a shape of cylinder wrapped in foil. The taste is slightly sweet and green-blue veins spreading through the cheese are the result of mould having been sprinkled into the milk vat before the cheese is curdled. After that the cheese is moulded by hand and allowed to mature for three months.

To make Lanark Blue, penicillium roqueforti is added to the milk, then curdled with vegetarian rennet. The curd is put into moulds (but not pressed), dipped in brine, then turned out of the mould and let age for 1 month. It is then wrapped in foil to discourage any more surface mould. The cheese is then aged 2 additional months, during which it is turned 3 times a month. The cheese then has its foil removed, is scraped, and is cut into half-moon wedges that are 4 inches (10 cm) tall, and weigh 3 1/3 pounds (1 1/2 kg.) The wedges are wrapped in fresh foil for packaging and shipping to retailers. Retailers generally sell the cheese in 1/2 pound (250 g) wedges.

 How Does LANARK BLUE taste? We think there is a depth, strength and complexity in the taste which is hard to match ~quoted from the Malt Whiskey Society newsletter “What can stand up to a smoky Islay Malt? Lanark blue, made lovingly by hand on Humphrey Erringtons farm in the Pentlands, is particularly recommended. When young it conjures up fresh grass with the delicate sweetness associated with the best of ewe’s milk cheeses. There is a hint of peat smoke in the aftertaste.” (Quote with the society’s kind permission.) 

Vegetarian rennet is used for the LANARK BLUE; it contains no preservatives or colouring. Other nutritional details: 40% moisture, Fat 25%, salt 2.6 %( these are approximate only) because the composition of the milk varies with the season. This variation also affects the taste, texture and the colour of the cheese). Storage advice: refrigerate at 3-5.