Blackmount

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. The texture is smooth and soft, with upfront meaty flavours and a hint of goatiness. Blackmount is perfect for those who enjoy a strong goat's milk cheese.

Minimum: 200g.

Regular price £14.50
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  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

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 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. 

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...

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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.

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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...

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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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Accompaniments

Rosebud Spiced Plum Chutney
£6.10

Tracklements Fig Relish
£4.75

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.

Customer Reviews

Based on 8 reviews
75%
(6)
13%
(1)
0%
(0)
0%
(0)
13%
(1)
C
C Sinclair
Blackmount

I received some Blackmount goat’s cheese last week, sadly it didn’t last very long!
I like it best with salad but is also delicious on Irish Rye & Linseed crackers

Thank you so much for your feedback C Sinclair. We're happy to hear that the Blackmount went down well!
Kind regards,
NYD

N
Norman Smalldridge
lovely cheese

beautiful soft cheese with a delicate flavour. Enjoyed by all.

We appreciate your feedback Norman - thank you so much for taking the time. We're delighted to hear that Blackmount went down well!
Best wishes,
NYD

E
Elizabeth Armstrong

Blackmount

Many thanks for your review Elizabeth - it's much appreciated.
Kind regards,
NYD

C
CrisPbacon
Disappointing

Too much happening here for a goats cheese. The rind gives the cheese a blue cheese flavour and the ash is too strong, it leaves a lingering bitter taste at the back of the throat. This cheese needs to be more lactic and fresh to compete with these strong overpowering flavour profiles. This goats cheese is not for me despite being a big advocate of goats cheese.

Hi Peter,
Thank you so much for your review. We're sorry to hear that the Blackmount was not enjoyed.
Your feedback is much appreciated. If you could send us a photo of the cheese so we can pass it on to our maturation team it would be very helpful. As you know, artisan cheeses tend to vary quite a lot, and it's always good for them to see how it arrive with you and make an assessment.
We have followed up privately to see what we can do to put this right for you.
Kind regards,
NYD

F
Fred Burt
The 'goldilocks’ goat

Not too mild, not too strong, just right. My wife doesn't like pungent cheeses, I do. This was strong enough without cossing the line: it was still fresh and chalky, and hadn't gone liquid at the edges.