FARMHOUSE CHEESE, MADE BY HAND
Our Scottish farmhouse cheese has been made by hand on our family farm since 1985. We specialise in ewe and goat dairy, crafting cheeses with a true sense of place—including Lanark Blue, Corra Linn, and Blackmount.
Steeped in tradition, our award-winning cheeses are deeply tied to the Upper Clyde Valley, reflecting the landscape, the seasons, and the careful craft behind every batch.
ONLINE STORE
Our online shop brings together the best of what we make and what we love. Alongside our own award-winning farmhouse cheeses, you’ll find a carefully chosen selection of guest cheeses from other farmhouse producers, as well as deli staples like crackers, olives, sauces, pasta, and oils. We also offer our own whey-fed pork, including chops, bacon, and sausages—produced with the same commitment to quality and sustainability that runs through everything we do.
Seasonal Errington Cheese Selection Delivered W/C 14th December
A carefully chosen selection of four farmhouse cheeses, chosen to reflect the best of the season. Each box showcases a mix of our ewe and goat’s milk cheeses, made on the farm and naturally reflecting the time of year.
As our cheeses follow the rhythm of the land, the selection changes with the seasons, meaning no two boxes are quite the same.
Sending as a gift?
We can pop a personal giftcard with your cheese into the box. Please enter your message on the checkout page.
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:
Corra Linn is a raw milk, cloth-bound cheddar-style cheese made from the milk of our ewes. The cheese has a firm, crumbly texture and a smooth, sweet, tangy flavour. The cloth-bound process gives Corra Linn its distinctive rind and imparts a natural, earthy flavour. The cheese matures over several months, developing adeep, nutty character with grassy notesthat reflect the environment in which the ewes are raised.
Corra Linn is named after a waterfall at New Lanark.
How it’s made:
Corra Linn is made using raw milk from our ewes, preserving all the natural flavours of the milk. The process begins by heating the milk and adding cultures, then the rennet to form the curds. After the curds are cut and scalded, the whey is drained and blocks of curd are piled high until the required acidity is reached. The curds are then milled and salted before being pressed into the cloth-lined moulds where they are pressed overnight. The following day they are wrapped in muslin cloth and placed on wooden shelves in the cheese store. This cloth maturation process allows the cheese to develop a natural rind, while the internal texture becomes firm and slightly crumbly. The cheese is aged in a cool, humid environment, allowing it to mature slowly, drawing out its nutty, sharp flavours. Corra Linn is made in small batches, ensuring that each wheel reflects the quality of the land and the ewes that produce the milk.
CORRA LINN was awarded ‘Super Gold’ at the 2025/26 World Cheese Awards.
Tasting notes:
Texture: firm, crumbly
Palate: nutty, subtle sweetness, grass, earthy
Pairings + Accompaniments
Food: quince paste, proscuitto, olives, crackers or crusty bread, beetroot jam
Wine:
Sangiovese Chianti - the earthy flavour and tannins from the wine cling to the protein in the cheese enhancing the sour-cherry fruit flavour of the wine and richness of the cheese.
Monstable Chardonnay – the high acidity of the wine cuts through the fatiness of the cheese cleansing the palate.
Beer: IPA (Merlin’s or Stewarts IPA)
Please email for alternative sizes or requirements and we will email you payment link to order hello@erringtonsbarn.co.uk
Description:
Elrick Log 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.
Elrick Log is the historic name for the town of Elsrickle close to the farm where the cheese is made.
Each individually-wrapped Elrick Log weighs a minimum of 190g.
How it’s made:
Elrick Log 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 small logs, 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.
Elrick Log was awarded ‘Silver’ at the 2025/26 World Cheese Awards.
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:
Bonnington Linn is a hard, cheddar-style cheese made from the milk of our goats. This cheese is firm and has a slightly granular texture, with a rich, nutty flavour and a mild tanginess. The flavour profile develops as it matures, becoming more pronounced with age, showcasing the earthy and slightly sweet qualities of the goat's milk. Bonnington Linn is ideal for those who enjoy the deep, full-bodied flavours of cheddar-style cheeses with a distinctively goat’s milk character.
Bonnington Linn is one of the waterfalls at New Lanark’s Falls of Clyde.
How it’s made:
Bonnington Linn is crafted from high-quality raw goat’s milk produced on our farm. The milk is warmed in the vat and the cultures are added, once acidity has started rennet is added and the milk is allowed to set to form curds. The curds are cut, stirred and scalded before the whey is drained. They form blocks which are stacked, then milled and salted. The cheese is then placed in moulds and pressed overnight. The following day the cheeses are wrapped in traditional muslin cheese cloth before being aged for several months. The ageing process allows the flavours to deepen and develop a more complex, nutty profile, while the texture becomes firmer and slightly crumbly. Throughout the entire process, we ensure that only the best methods and sustainable practices are used to produce a cheese that showcases the unique character of the milk and the care with which it’s made.
Tasting Notes
Texture: firm, slightly granular
Palate: rich, nutty, mild tanginess, distinctive herbal characteristics
Pairings + Accompaniments:
Food: fresh fig or apricots, roasted nuts, cold cut meats, rye crackers
Wine: Sauvignon Blanc or Pinot Noir - acidity of wine cleanses palate
Beer: Stewart’s Lager - crisp freshness of lager adds a refreshing contrast
Please email for alternative sizes or requirements and we will email you payment link to order hello@erringtonsbarn.co.uk
Seasonal Errington Cheese Selection
A carefully chosen selection of four farmhouse cheeses, chosen to reflect the best of the season. Each box showcases a mix of our ewe and goat’s milk cheeses, made on the farm and naturally reflecting the time of year.
As our cheeses follow the rhythm of the land, the selection changes with the seasons, meaning no two boxes are quite the same.
Sending as a gift?
We can pop a personal giftcard with your cheese into the box. Please enter your message on the checkout page.
Description:
Lanark White is a firm, semi-hard cheese made from the milk of our ewes. This cheese is reminiscent of both gouda and pecorino styles, with a smooth, slightly granular texture and a flavour profile that is both nutty and savoury. The cheese has a rich, creamy base with grassy notes, a slight tanginess, and a firm bite that becomes more pronounced with age. Lanark White offers a versatile flavour that works well in many culinary applications.
How it’s made:
Lanark White is made using traditional cheesemaking methods with raw sheep's milk. The milk is heated, and cultures and rennet are added to create curds. After the curds are cut and cooked, they are pressed into a mould, salted, and allowed to age. The cheese develops a firm texture and a rich, nutty flavour as it matures. The final product is a cheese that balances the creamy sweetness of the ewe’s milk with the sharpness typical of harder cheeses like pecorino, making it a perfect choice for both eating on its own or grating over dishes.
Tasting notes:
Texture: semi-hard, smooth, slightly granular
Palate: light grassiness, subtle botanical, savoury and nutty
Pairings + Accompaniments:
Food: roasted pears, honey, fig jam, crostini
Wine: Fabrizio Biano or Monte Antico will complement the rich nutty notes
Beer: Old Jock
Please email for alternative sizes or requirements and we will email you payment link to order hello@erringtonsbarn.co.uk
A simple way to treat someone to their favourites from Errington’s Barn and Errington Cheese.
Our gift cards can be used towards any purchase — from farmhouse cheeses and hampers to wines, treats or coffee & cake and events - either online or at Errington’s Barn. After you buy it, a voucher is emailed either to you or straight to the recipient, ready to use whenever suits them.
An easy, thoughtful gift for Christmas, birthdays or a little thank-you.
ERRINGTON’S BARN
Just up the track from our dairy, Errington’s Barn is home to our farm shop, cheese counter, and cafe. It’s a place to taste and buy our cheeses, enjoy a meal made with produce from the farm, or simply stop by for a coffee.
Alongside our own award-winning cheeses, the shop is stocked with guest cheeses, deli staples, and our own whey-fed pork.
We also host cheese tastings, farm tours, and seasonal events, bringing people closer to the land and the food it produces.
Seasonal Errington Cheese Selection Delivered W/C 21st December
A carefully chosen selection of four farmhouse cheeses, chosen to reflect the best of the season. Each box showcases a mix of our ewe and goat’s milk cheeses, made on the farm and naturally reflecting the time of year.
As our cheeses follow the rhythm of the land, the selection changes with the seasons, meaning no two boxes are quite the same.
Sending as a gift?
We can pop a personal giftcard with your cheese into the box. Please enter your message on the checkout page.