The Errington family have been making cheese since the early 1980s from their flock of Lacaune ewes. Humphrey Errignton discovered, while researching the area in the 80s, that sheep were far more commonly kept on the rugged local terrain than cows so decided to use ewes' milk to begin recreating cheese recipes from the 1820s. In 2019, the family bought some dairy goats so have now branched out to make award winning goats’ cheeses.
Blackmount Ash is a beautifully smooth, dense and creamy cheese with a light lactic and slightly citrus flavour towards the centre, with a richer, more fully flavoured, ashed rind.
Blackmount Ash is aged for 2 weeks and is made with raw goats’ milk and vegetarian rennet.
: In stock
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