Great Farmhouse Cheese Starts with Great Milk
Dairy Lacaune sheep grazing on the farm.
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.
A seasonal rhythm, shaped by our land
Our Dairy Lacaune sheep have been part of the farm for over 40 years. This hardy breed originates from the French mountains and is well suited to our landscape here in South Lanarkshire. The ewes lamb indoors in the depths of winter, and once the grass is growing again — usually just after Easter — they head out to pasture. Their milk, produced from January through to September, becomes Lanark Blue and Corra Linn — two of our most celebrated farmhouse cheeses.
The goats, on the other hand, are a mix of Saanen, Toggenburg, Alpine and Nubian breeds. Unlike the sheep, they do not have the same protection from the rain, so they spend more of their time indoors — though we move them onto grass whenever the weather allows. Their milk is available year-round and gives us the soft, ash-rubbed Elrick Log and delicate Blackmount cheeses.
What we grow, and why it matters
Grass is our most important crop. The quality of grazing — and the hay and silage we make from it — is what underpins everything else. We cut silage in late May or early June, depending on the weather, aiming for peak nutritional value. It is then stored carefully to prevent spoilage and maintain quality throughout the winter months.
We have not used artificial fertilisers or pesticides for over five years. Instead, we rely on long-term pasture mixes rich in clover, which fix nitrogen naturally and give our animals the protein and variety they need to stay healthy and productive. This low-input, biodiversity-led approach is better for the land — and better for the cheese.
The whey from our cheesemaking is fed to our pigs.
Closing the loop
Nothing goes to waste here. The whey left over from cheesemaking — which is rich in nutrients — is fed to our herd of pigs, mostly Tamworth crossed with Black boar. They live outdoors in the woods, on stubble fields, and in any fields that need turning over. In return, they help with land regeneration and give us exceptional pork that we use in the café and sell in the farm shop.
Browse our cheese online or pop into the farm shop to see what’s in season.