Scottish Cheese makers

About Us

We are a small, family-run farm and cheese company started by Humphrey Errington in the early 1980's.

Selina Errington - Cheesemaker

Errington Cheesemakers

We currently run around 450 Lacaune dairy sheep on our farm.  We are currently trying to increase the numbers to keep up with demand. On the farm we have a small team of people to assist Andrew with lambing and milking.

In the cheese rooms we are very lucky to have a loyal team of staff, some of whom have been with us for over 20 years! Our cows' milk is bought from Mossigeil, a family-run farm producing very high quality organic milk. 

History of Cheese making at Errington Cheese Ltd.

Our History

We moved from Dumfriesshire to Lanarkshire in 1981, running as a mixed farming enterprise of beef cattle and sheep. My Father Humphrey Errington started looking at ways of diversifying and became interested in sheep milking and ewes milk cheese because of the ancient tradition of this activity in the Upper Clyde area, and because it offered the chance to add value to a farm product and be free of dependence on government subsidies.

Cheese making began in 1983 on a small scale and now the farming enterprise is geared to the need for ewes' milk in order to keep up with the growing demand for the cheese. Because sheep milking in the winter months is not a practical possibility in Scotland, in the late 1980's we began buying in cows' milk to keep us busy in the winter.  This inaugurated the range of cows' milk cheeses, still of traditional local types.