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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
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
