Lanark Blue

An unpasteurised Scottish Ewes Blue cheese with a sharp and clean flavour . A Scottish equivalent to French Roquefort.

£9.00 per 250g
Unpasteurised Vegetarian Rennet Sheep
PLU 1077

Key Facts

  • CountryScotland
  • RegionLanarkshire
  • FlavourSharp, clean blue
  • Type of MilkSheep
  • PasteurisationUnpasteurised
  • Vegetarian RennetYes
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched.

  • StorageKeep refrigerated below 5 degrees
  • Instructions for useServe at room temperature.

Nutrition

  • IngredientsEwes' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1186
  • Energy kcal284
  • Fat25.45
  • Carbohydrates2.19
    • Protein18.18
    • Salt3.3
    Name & address of food supplier

    Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

    These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

About

An unpasteurised Scottish Ewe’s Blue cheese with a sharp and clean flavour, the Scottish equivalent to French Roquefort, made by Errington Cheese in South Lanarkshire at the foot of the Pentland Hills in the Southern Uplands of Scotland. They are a small, family-run farm and cheese company started by Humphrey Errington in the early 1980's. The Family originally moved from Dumfriesshire to Lanarkshire in 1981, running as a mixed farming enterprise of beef cattle and sheep. Humphrey Errington started looking at ways of diversifying and became interested in sheep milking and ewes milk cheese because of the ancient tradition of this activity in the Upper Clyde area, and because it offered the chance to add value to a farm product and be free of dependence on government subsidies. Cheese making began in 1983 on a small scale and now the farming enterprise is geared to the need for ewes' milk in order to keep up with the growing demand for the cheese.

Their farm is home to their own flock of 450-500 dairy sheep, predominantly Lacaune with some Friesan. They are kept in during the winter and are then put out in the summer once the silage has been cut. The farm is just under 300 acres of mixed grazing and arable land on which they try to grow as much as possible themselves, making around 60 acres of barley and 100 acres of silage and hay. Due to the altitude and climate the growing season is fairly short compared with some other areas of the UK though so they concentrate on growing high quality silage and hay to provide the basis of the ewes' diet. In 2012 they installed two 20KW wind turbines to take advantage of the fact that the farm lies in the windiest corner of the windiest country in Europe and to minimise their carbon footprint.

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