Blackmount

A soft, lactic goat's milk cheese new to our online offering for Christmas 2020. Blackmount has a fully developed rind and a small amount of creamy breakdown under the ash. The texture is smooth and soft, with upfront meaty flavours and a hint of heat. With a long-lasting taste, this is perfect for those who enjoy a strong goat's milk cheese.

Minimum: 220g.

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
Goat

coagulant
Animal Rennet

milk treatment
Raw

location
South Lanarkshire, Scotland

season
All year

cheesemakers
Selina Errington

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Selina Cairns is one of a very select group of cheesemakers in the UK currently making cheese with both sheep’s and goat’s 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 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. The animals are tended to by Selina’s husband Andrew, making Errington Cheese a true family affair. As well as the flock of Lacaune ewes whose milk is used to make the dairy’s famous sheep’s cheeses, the farm also now plays host to around 100 goats – a mixture of Saanen, Toggenburg and Alpine – and it is their milk that is used to make Blackmount. Made with raw milk and traditional kid’s rennet and coated in edible ash, the cheese is yeast ripened, causing it to soften from the outside in as it matures.

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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 from our customers and connecting them with other goat’s cheesemakers, as we help them develop this cheese. Refining a new cheese can take years, but we are in this for the long haul, and ready and willing to put the time and effort in to making this cheese the best it can be.

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Accompaniments

Rosebud Spiced Plum Chutney
£4.85

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.