Blackmount
milk type
Goat
ingredients
Raw Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Vegetable Ash
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Lanark, South Lanarkshire.
season
All year
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milk type
Goat
ingredients
Raw Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Vegetable Ash
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Lanark, South Lanarkshire.
season
All year
cheesemakers
Selina Cairns
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Selina Cairns is one of a very select group of cheesemakers in the UK currently making cheese with their own sheep and goats milk.
Background
Blackmount 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
Blackmount 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 cheesemaking after moving to the farm in the 1980s. She continues to make cheese together with her sister-in-law Angela. The animals are tended to by Selina’s husband Andrew, making Errington Cheese a true family affair. The Erringtons farm two flocks: the Lacaune ewes whose milk is used to make the dairy’s sheep’s cheeses and a herd of around 150 goats – a mixture of Saanen, Toggenburg and Alpine. It is the goats' milk that is used to make Blackmount. The cheese is mould-ripened, causing it to soften from the outside in as it matures.
Read Less
Our Work
Blackmount is a fairly new venture from the Cairns family, who have made their name in blue and sheep milk cheeses. As such, we are still in the position of providing regular feedback and connectin...
Read More
Blackmount is a fairly new venture from the Cairns family, who have made their name in blue and sheep milk cheeses. As such, we are still in the position of providing regular feedback and connecting them with other goat’s cheese makers, as we work with them to develop this cheese.
Read Less
Accompaniments
Rosebud Spiced Plum Chutney
£6.10
Tracklements Fig Relish
£4.95
Recipes
Goats Cheese with Poached Seasonal Fruit & Homemade Oat Biscuits
As the evenings are stretching out and bright sunny days are mercifully increasingly common, a bountiful array of seasonal goat's milk cheeses grace our counters once more. Here, we take a look at ...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.
Blackmount
Blackmount is a fudgy goat's milk cheese with a fully developed mould rind and a small amount of creamy breakdown under the ash
Selina Cairns is one of a very select group of cheesemakers in the UK currently making cheese with their own sheep and goats milk.
milk type
Goat
ingredients
Raw Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Vegetable Ash
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Lanark, South Lanarkshire.
season
All year
cheesemakers
Selina Cairns
background
Blackmount 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 cheesemaking after moving to the farm in the 1980s. She continues to make cheese together with her sister-in-law Angela. The animals are tended to by Selina’s husband Andrew, making Errington Cheese a true family affair. The Erringtons farm two flocks: the Lacaune ewes whose milk is used to make the dairy’s sheep’s cheeses and a herd of around 150 goats – a mixture of Saanen, Toggenburg and Alpine. It is the goats' milk that is used to make Blackmount. The cheese is mould-ripened, causing it to soften from the outside in as it matures.
our work with this cheese
Blackmount is a fairly new venture from the Cairns family, who have made their name in blue and sheep milk cheeses. As such, we are still in the position of providing regular feedback and connecting them with other goat’s cheese makers, as we work with them to develop this cheese.
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