Corra Linn
milk type
Sheep
ingredients
Raw Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Lanarkshire, Scotland
milk source
Own herd
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milk type
Sheep
ingredients
Raw Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
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 is made with milk from Lacaune sheep: a native French dairy breed.
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 rei...
Read More
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. Today 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. This seasonal cheese is then matured for between four months and two years.
Read Less
Our Work
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
£10.75
Rosebud Old Yorkshire Chutney
£6.10
Tracklements Fig Relish
£5.65
Recipes
Fennel and Berkswell Gratin from Towpath
Towpath is a café perched along the Regent's Canal in London which regularly features our cheeses in their highly seasonal recipes. Co-proprietors Lori De Mori and Laura Jackson have published thei...FAQs
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.
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
A brothy and lightly floral cheese, with savoury notes of roast lamb
Corra Linn is made with milk from Lacaune sheep: a native French dairy breed.
milk type
Sheep
ingredients
Raw Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Lanarkshire, Scotland
milk source
Own herd
breed
Lacaune
season
All year
average age
2 Years
cheesemakers
Selina Cairns
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. Today 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. This seasonal cheese is then matured for between four months and two years.
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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