Corra Linn

Corra Linn

A brothy and lightly floral cheese, with savoury notes of roast lamb. Corra Linn has feathery, slightly grainy textured paste. 

Portion
Regular price £22.45
/
  • 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
Sheep

ingredients
Raw Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant

coagulant
Vegetarian Coagulant

milk treatment
Raw

location
Lanarkshire, Scotland

milk source
Own herd

Show More

milk type
Sheep

ingredients
Raw Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant

coagulant
Vegetarian Coagulant

milk treatment
Raw

location
Lanarkshire, Scotland

milk source
Own herd

breed
Lacaune

season
All year

average age
2 Years

cheesemakers
Selina Cairns

Show Less

Corra Linn is made with milk from Lacaune sheep: a native French dairy breed.

Background

Corra Linn 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...

Read More

Corra Linn 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. Today she continues to make the cheese together with her sister-in-law Angela. Having previously specialised in blue cheeses, the family began the development of this hard sheep's cheese in 2008 in an attempt to make full use of the glut of milk produced by their flock of Lacaune ewes every spring and early summer. The cheese is pressed overnight before being rubbed with locally produced rapeseed oil and wrapped in muslin. This seasonal cheese is then matured for between four months and two years.

Read Less

Our Work

We select batches of Corra Linn in Scotland two or three times a year at Errington Cheese. We tend to go for batches with a smooth and creamy texture, and a fruity, brothy flavour.

our-work: Lacaune sheep grazing on the farm in South Lanarkshire, at the foot of the Pentland Hills, where Corra Linn cheese is made

Lacaune sheep grazing on the farm in South Lanarkshire, at the foot of the Pentland Hills, where Corra Linn cheese is made

our-work: The view from the cheesemaking room at Errington Cheese

The view from the cheesemaking room at Errington Cheese

our-work: Once the whey has drained off the curd, the moulds are filled with curds.

Once the whey has drained off the curd, the moulds are filled with curds.

Accompaniments

Biscuit Selection
£11.70

Rosebud Old Yorkshire Chutney
£6.10

Tracklements Fig Relish
£4.75

Recipes

Fennel and Berkswell Gratin from Towpath

Towpath is a café perched along the Regent's Canal in London which regularly features our cheeses in their highly seasonal recipes. Co-proprietors Lori De Mori and Laura Jackson have published thei...

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 9 reviews
100%
(9)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
a
alan rawbone
CORRA LINN

A superb cheese, just to my taste.
I will definitely be buying this cheese again
thank you

We appreciate your feedback, Alan - thank you so much for taking the time to share. Happy to hear that Corra Linn went down well.
All the best,
NYD

C
C S Clarke
Cheese monster approved!

Great sheep's milk cheese: have ordered it from here at least three times.

We're happy to hear that Corra Linn is going down well C S. Your feedback is much appreciated - thank you for sharing it with us.
Kind regards,
NYD

J
Jayne Crean
Yum :)

One of our faves

We appreciate your feedback Jayne. Many thanks!
All best,
NYD

H
Hubert Martin

Just as cheese should be, perfect

Hi Hubert,
Many thanks for sharing your feedback with us! It's much appreciated.
Kind regards,
NYD

J
Jennifer Clark
Scottish cheeses

Enjoyed three Scottish cheeses as part of a Burns supper. Perfect end to the meal & arrived on time & we’ll packaged