Tinto

Tinto

Flavours are lightly floral and fresh with a salty tang. Tinto has an edible rind which adds a slightly earthiness to the otherwise clean flavours of its paste. It has a smooth texture that is both chalky and yielding when chewed.
Portion
Regular price £21.75
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  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese. 

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
6-8 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...

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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.

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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...

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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.

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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.

Customer Reviews

Based on 2 reviews
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C
Catherine

Good quality, fast delivery

J
Judi Spoor
Hard tasty raw goats cheese

I have cheese for lunch every day. I find goats cheese more digestible than cows. I look for something hard that I can cut up for lunch boxes, doesn’t smell too much, yet has taste. Tinto fits all these criteria. If I was trying to compare it, it would be to a medium strength pecorino, with a similar consistency.