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.
