Lanark Blue
Size - 250g
An iconic farmhouse British cheese, this is Scotland’s answer to Roquefort; the rich sheep’s milk complemented by a strong, powerful blue veining. Lanark Blue was created in the 1980s and has become a modern classic.
Made by Selina Errington in Carnwath, Lanark, near Edinburgh, Scotland.
In the early 1980s Humphrey Errington took on a small holding just south of Biggar, not far from Edinburgh, Scotland. Wanting to recreate a cheese traditional to the area, he discovered that sheep were more common than cattle on this rugged landscape, so decided to use sheep’s milk to make cheese following a recipe written in the 1820s by Sir Walter Scott. Travelling to France he imported the finest dairy sheep to be found, the Lacaune breed (the same used to produce Roquefort), and set about creating a unpressed blue cheese similar to those made throughout the North of England in the middle ages.
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Lanark Blue
Lanark Blue
Size - 250g
An iconic farmhouse British cheese, this is Scotland’s answer to Roquefort; the rich sheep’s milk complemented by a strong, powerful blue veining. Lanark Blue was created in the 1980s and has become a modern classic.
Made by Selina Errington in Carnwath, Lanark, near Edinburgh, Scotland.
In the early 1980s Humphrey Errington took on a small holding just south of Biggar, not far from Edinburgh, Scotland. Wanting to recreate a cheese traditional to the area, he discovered that sheep were more common than cattle on this rugged landscape, so decided to use sheep’s milk to make cheese following a recipe written in the 1820s by Sir Walter Scott. Travelling to France he imported the finest dairy sheep to be found, the Lacaune breed (the same used to produce Roquefort), and set about creating a unpressed blue cheese similar to those made throughout the North of England in the middle ages.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Size - 250g
An iconic farmhouse British cheese, this is Scotland’s answer to Roquefort; the rich sheep’s milk complemented by a strong, powerful blue veining. Lanark Blue was created in the 1980s and has become a modern classic.
Made by Selina Errington in Carnwath, Lanark, near Edinburgh, Scotland.
In the early 1980s Humphrey Errington took on a small holding just south of Biggar, not far from Edinburgh, Scotland. Wanting to recreate a cheese traditional to the area, he discovered that sheep were more common than cattle on this rugged landscape, so decided to use sheep’s milk to make cheese following a recipe written in the 1820s by Sir Walter Scott. Travelling to France he imported the finest dairy sheep to be found, the Lacaune breed (the same used to produce Roquefort), and set about creating a unpressed blue cheese similar to those made throughout the North of England in the middle ages.
