Sir Lancelot

The cheese’s flavour is gentle, earthy, and vegetal. The centre is fluffy, bright, and lactic, while the zone just under the rind breaks down progressively as the cheese becomes more mature, becoming smooth and silky.

This cheese will be available again from around April 2020 onwards.

Made with raw sheep's milk and animal rennet.

Spend over £30 to receive free delivery (England, Scotland and Wales).

Sir Lancelot is a lactic cheese with a delicate, crinkly Geotrichum rind, accented in some batches by natural blue moulds. The Cairns family milk their sheep seasonally, and cheesemaker Selina Cairns makes this cheese during the summer and autumn.

Location

Lanarkshire, Scotland

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