Bonnington Linn
milk type
Goat
ingredients
Raw Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Lanarkshire, Scotland
milk source
Own herd
Show More
milk type
Goat
ingredients
Raw Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Lanarkshire, Scotland
milk source
Own herd
season
All year
average age
2 Years
cheesemakers
Selina Cairns
Show Less
Like its sibling Corra Linn, Bonnington Linn is named after one of the Falls of Clyde waterfalls in South Lanarkshire.
Background
This Cheddar-style cheese from Errington Cheese is made in very a similar way to the dairy’s Corra Linn, but instead of using sheep’s milk it is created from the raw milk of the farm’s 150-strong h...
Read More
This Cheddar-style cheese from Errington Cheese is made in very a similar way to the dairy’s Corra Linn, but instead of using sheep’s milk it is created from the raw milk of the farm’s 150-strong herd of goats – a mixture of Saanen, Toggenburg and Alpine – resulting in a softer, paler texture. Bonnington Linn is wrapped in muslin and matured on traditional wooden shelving for between six months and two years.
Read Less
Our Work
We select batches of Bonnington Linn two or three times a year on our visits to Errington Cheese. We tend to go for batches with a smooth and creamy texture, and a fruity, brothy flavour.
Accompaniments
Biscuit Selection
£11.70
Rosebud Old Yorkshire Chutney
£6.10
Tracklements Fig Relish
£4.95
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.
Bonnington Linn
A hard goat’s cheese with a dense toothsome texture and a deep savoury flavour, with a hint of caramelly sweetness
Like its sibling Corra Linn, Bonnington Linn is named after one of the Falls of Clyde waterfalls in South Lanarkshire.
milk type
Goat
ingredients
Raw Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Lanarkshire, Scotland
milk source
Own herd
season
All year
average age
2 Years
cheesemakers
Selina Cairns
background
This Cheddar-style cheese from Errington Cheese is made in very a similar way to the dairy’s Corra Linn, but instead of using sheep’s milk it is created from the raw milk of the farm’s 150-strong herd of goats – a mixture of Saanen, Toggenburg and Alpine – resulting in a softer, paler texture. Bonnington Linn is wrapped in muslin and matured on traditional wooden shelving for between six months and two years.
our work with this cheese
We select batches of Bonnington Linn two or three times a year on our visits to Errington Cheese. We tend to go for batches with a smooth and creamy texture, and a fruity, brothy flavour.
You may also like