Flavours are lightly floral and brothy, with savoury notes of roast lamb. Corra Linn has feathery, slightly grainy textured paste. When chewed the texture is creamy and succulent.
Current batches are from 2016 production, so are extra aged. They are tasting deliciously savoury, with an umami kick.
Made with raw sheep's milk and vegetarian coagulant.