HOW WE MAKE OUR GOAT’S CHEESES — ELRICK LOG & BLACKMOUNT

21 Oct

Our goat’s cheeses are made by hand using traditional lactic methods that develop their gentle flavour and delicate texture over time.

For these lactic goat’s cheeses, the milk is slowly acidified at around 22°C throughout the day. Once the pH has dropped sufficiently, a tiny amount of rennet is added via syringe and gently stirred in before being left to acidify further overnight, reaching a pH below 4.6. The next morning, the curd is carefully cut with a sharp knife and ladled into moulds using a deep, soup-style ladle. The cleaner the cuts, the better the cheese—breaking up the curd too much affects the drainage.

Over the next hour, the moulds are gradually topped up with curd until full. After a couple of hours, the Elrick Logs are turned, which helps the whey drain more quickly. Blackmount, being pyramid-shaped, can’t be turned, which is why they can develop a softer base.

The cheeses remain in the moulds for a couple of days to drain before being de-moulded and placed on racks covered with mats. Next, they move into the hastener, where the geotrichum rind (yeast - the runny, ripened edge) begins to develop. We don’t add white mould cultures, as we prefer the flavour and texture of the natural rind.

At this stage, the cheeses are lightly salted, and the Blackmount is dusted with an ash-salt mix to encourage rind formation. They then spend around 24 hours in the drying room before moving into the maturation room, though we often shift them between the two as needed.

These cheeses are ready to eat from around 10 days old. They continue to develop, becoming runnier around the edges and more intense in flavour as they mature. It’s normal for natural blue or other coloured moulds to appear—these are harmless and part of the cheese’s character. To store them properly, avoid cling film, as it suffocates the rind. Waxed paper is best. If keeping for longer, leaving them unwrapped can help them dry out a little further.

These cheeses are sold mainly to specialist cheesemongers and independent shops, as they need careful handling to be enjoyed at their best.

Each batch tells its own story — a quiet reflection of our milk, our methods, and the rhythm of the dairy.

Blackmount

£14.00

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

Elrick Log

£12.50

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.