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Lanark Blue

Cheese maker Humphrey Errington, who also makes Dunsyre blue, he was the first person this century to milk sheep commercially in Scotland (they had been replaced by higher yielding cow's). His flock of 400 graze the wild have the pastures some 300 metres above the Clyde Valley. The unique grazing, coupled with Humphrey's skill and enthusiasm, produces and aromatic, slightly sweet yet pungent, Roquefort - style cheese. The superb, green - blue veins spreading through the cheese are the result of a Roquefort mould having been sprinkled into the milk fat before the cheese is curdled. It is then moulded by hand and allowed to mature for three months. Lanark Blue is a past winner of a silver medal at the British cheese Awards. It has a fat content 45 per cent.

Region: Lanarkshire - Type: modern, farmhouse, unpasturised, vegetarian, blue cheese.

Source: sheep's milk - Description: 1.4 - 1.8 kg/3 - 4 lb cylinder wrapped in foil. The moist, White rind has some grey and blue mould - Culinary use: table cheese