Tinto
milk type
Goat
ingredients
Raw Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
South Lanarkshire, Scotland
cheesemakers
Selina Cairns
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milk type
Goat
ingredients
Raw Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
South Lanarkshire, Scotland
cheesemakers
Selina Cairns
breed
Saanen, Toggenburg and Alpine
season
April - December
average age
1-4 months
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Tinto is named after a nearby isolated hill with a large Bronze age cairn on its top.
Background
Tinto 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 reinvigo...
Read More
Tinto 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 cheesemaking after moving to the farm in the 1980s. She continues to make cheese together with her sister-in-law Angela. The animals are tended to by Selina’s husband Andrew, making Errington Cheese a true family affair. The Erringtons farm two flocks: the Lacaune ewes whose milk is used to make the dairy’s sheep’s cheeses and a herd of around 100 goats – a mixture of Saanen, Toggenburg and Alpine. It is the goats' milk that is used to make Tinto.
Read Less
Our Work
We visit Errington Cheese two or three times a year to select cheese and catch up with Selina and her team. As Tinto is a new cheese to our range as of Spring 2023, we will work with Selina to deve...
Read More
We visit Errington Cheese two or three times a year to select cheese and catch up with Selina and her team. As Tinto is a new cheese to our range as of Spring 2023, we will work with Selina to develop a shared understanding of the flavour and texture profiles of Tinto which suit our customers best.
Read Less
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.
Tinto
Flavours are lightly floral and fresh with a salty tang
Tinto is named after a nearby isolated hill with a large Bronze age cairn on its top.
milk type
Goat
ingredients
Raw Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
South Lanarkshire, Scotland
cheesemakers
Selina Cairns
breed
Saanen, Toggenburg and Alpine
season
April - December
average age
1-4 months
background
Tinto 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 cheesemaking after moving to the farm in the 1980s. She continues to make cheese together with her sister-in-law Angela. The animals are tended to by Selina’s husband Andrew, making Errington Cheese a true family affair. The Erringtons farm two flocks: the Lacaune ewes whose milk is used to make the dairy’s sheep’s cheeses and a herd of around 100 goats – a mixture of Saanen, Toggenburg and Alpine. It is the goats' milk that is used to make Tinto.
our work with this cheese
We visit Errington Cheese two or three times a year to select cheese and catch up with Selina and her team. As Tinto is a new cheese to our range as of Spring 2023, we will work with Selina to develop a shared understanding of the flavour and texture profiles of Tinto which suit our customers best.
pairing suggestion
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