milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Lanarkshire, Scotland
milk source
Own herd
season
All year
average age
2 Years
cheesemakers
Selina Cairns
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Like its sibling Corra Linn, Bonnington Linn is named after one of the Falls of Clyde waterfalls in South Lanarkshire.
background
This new 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 100-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. Unlike the farm’s sheep, which lamb in the spring, the goat herd will be divided to kid several times a year, meaning that the cheese can be produced all year round.our work with this cheese
We select batches of Bonington 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
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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
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Lanarkshire, Scotland
milk source
Own herd
season
All year
average age
2 Years
cheesemakers
Selina Cairns
background
This new 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 100-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. Unlike the farm’s sheep, which lamb in the spring, the goat herd will be divided to kid several times a year, meaning that the cheese can be produced all year round.
our work with this cheese
We select batches of Bonington 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.