Elrick Log

Elrick Log is a young, soft, lactic goat's milk cheese that is rolled in ash before developing a thin mould rind. The texture is smooth, firm and little crumbly. The flavour is bright, lemony and has a hint of spiciness that will increase with age.

**This cheese intentionally has a thin mould rind. Because of this, it is normal for patches of white, green and blue moulds to develop on the surface during maturation. They are perfectly safe to eat and can enhance the flavour development of the cheese.**

Minimum: 190g.

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

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

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.

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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.

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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.