milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
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
our work with this cheese
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Elrick Log
Elrick Log is a young, soft, lactic goat's milk cheese that is rolled in ash before developing a thin mould rind

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.
milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
South Lanarkshire, Scotland
season
All year
cheesemakers
Selina Errington
background
Named after the nearby village of Esrickle, Elrick Log 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 Elrick Log. The curds undergo a long overnight setting, which lends the paste a rich creaminess, before being gently hand ladled into tubular moulds then matured for three weeks. As it ripens, the cheese gradually softens beneath its thin, ash-coated rind.
our work with this cheese
The Elrick log 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.