Tower of whole and various sized cut pieces of clothbound Corra Linn sheep’s milk cheese with creamy, succulent paste

Close up of a cut piece of clothbound Corra Linn sheep’s milk cheese with creamy, succulent paste

Corra Linn

Flavours are lightly floral and brothy, with savoury notes of roast lamb. Corra Linn has feathery, slightly grainy textured paste. When chewed the texture is creamy and succulent.

PORTION

Sixteenth

CURRENTLY UNAVAILABLE

Eighth

CURRENTLY UNAVAILABLE

Quarter

CURRENTLY UNAVAILABLE

Half

CURRENTLY UNAVAILABLE

Whole

CURRENTLY UNAVAILABLE

Regular price £21.90 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Sheep

coagulant
Animal Rennet

milk treatment
Raw

location
Lanarkshire, Scotland

milk source
Own herd

breed
Lacaune

season
All year

average age
2 Years

cheesemakers
Selina Cairns

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Corra Linn's make and format are similar to a small rustic Cheddar, but its smooth texture and fruity flavour immediately betray the main difference: it is made with ewe's milk rather than cow's milk.

background

Corra Linn is made on a farm in South Lanarkshire, Scotland, at the foot of the Pentland Hills. Selina Cairns took over cheesemaking duties from her father Humphrey Errington, who had sought to reinvigorate the upper Clyde area's rich tradition of sheep's milk cheeses after moving to the farm in the 1980s, and she continues to make the cheese together with her sister-in-law Angela. Having previously specialised in blue cheeses, the family began the development of this hard sheep's cheese in 2008 in an attempt to make full use of the glut of milk produced by their flock of Lacaune ewes every spring and early summer. The cheese is pressed overnight before being rubbed with locally produced rapeseed oil and wrapped in muslin. It is then matured for between four months and two years.

Read Less

our work with this cheese

We select batches of Corra Linn in Scotland two or three times a year at Errington Cheese. We tend to go for batches with a smooth and creamy texture, and a fruity, brothy flavour.

Lacaune sheep grazing on the farm in South Lanarkshire, at the foot of the Pentland Hills, where Corra Linn cheese is made

The view from the cheesemaking room at Errington Cheese

Once the whey has drained off the curd, the moulds are filled with curds.

Accompaniments

Biscuit Selection
£7.50

Rosebud Old Yorkshire Chutney
£4.95

Tracklements Fig Relish
£4.20

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

Corra Linn

Flavours are lightly floral and brothy, with savoury notes of roast lamb

milk type
Sheep

coagulant
Animal Rennet

milk treatment
Raw

location
Lanarkshire, Scotland

milk source
Own herd

breed
Lacaune

season
All year

average age
2 Years

cheesemakers
Selina Cairns

background

our work with this cheese

We select batches of Corra Linn in Scotland two or three times a year at Errington Cheese. We tend to go for batches with a smooth and creamy texture, and a fruity, brothy flavour.

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