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 weight - 200g.
Price
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Raw Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Vegetable Ash

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.
  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)
Blackmount
Blackmount
Location: Blackmount map
Blackmount
Blackmount
Location: Blackmount map

Made by Selina Cairns

Carnwath, South Lanarkshire.

Selina Cairns is one of a very select group of cheesemakers in the UK currently making cheese with their own sheep and goats milk.

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.

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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