There is a lot of trial and error involved in farmhouse cheesemaking. Some of our most popular cheeses today came about through happy accidents — a slight change in timing, a different stirring speed, or even a cooler-than-usual day in the make room.

We were thrilled to receive a 5-star review in Scottish Field’s August issue. Their ‘mystery diner’ visited Errington’s Barn for lunch and described it as “a wonderful lunching venue which encapsulates all that is best about modern Scottish cuisine.”

Milking happens twice a day, starting at around 5am for the sheep, followed by a washdown, then the goats at 7:30am. In the afternoon, we milk the sheep again at 4pm and the goats at 6:30pm. This routine is essential for maintaining udder health.

We’ve long admired food writer and gastronomy lecturer Donald Reid, so it meant a lot to welcome him to the Barn recently — and even more to have him understand what we’re trying to do here.

“We often say that good cheese starts with good milk — but it really starts with the land, the seasons, and the way we farm. Everything we do here at Walston Braehead is designed to support the health of our animals and the quality of the milk they produce, which in turn gives us the rich, characterful cheeses we are proud to make.”

We’re delighted to share this recipe from Chef Neil Forbes at Edinburgh’s Café St Honoré — a long-time supporter of Errington Cheese and a brilliant champion of Scottish food. Neil’s crispy Elrick Log with salsa rossa is a perfect example of how to use our cheese in a simple but standout seasonal dish.

“Andrew and I focus on growing what works best for us—grass. It’s the key ingredient for making high-quality silage and hay, which sustain our sheep and goats through spring and summer when they graze.”