£11.25
It has a characteristic nutty flavour with sweet notes. Once pressed overnight it is rubbed with locally grown and refined rapeseed oil and wrapped in traditional muslin cheese cloth and matured for 4 months to a year. Best Scottish Cheese World Cheese Awards 2019.
8 in stock
Corra Linn – Made by Selina Cairnes in Scotland
Scottlands answer to a sheep’s cheddar come Manchego. Humphrey Errington’s daughter Selina is following in the family footsteps and created this ewe’s milk cheese. Named after the highest waterfall in the picturesque Clyde Falls, the unique vegetal flavours come through with a hint of earthy sweetness & hazelnuts.
| Cheese make | Hard |
|---|---|
| Cheese post make | Cloth wrapped |
| Milk type | Sheep |
| Strength | 4 |
| County | Lanarkshire |
| Pasteurisation | Unpasteurised |
First made in 2006, this naturally rinded soft cheese is made with pasteurised milk. It is blue veined and is sold at 3-5 weeks of age. It has a 8 week shelf life. Being hand-made, the sizes have a minimum weight of 180g but are approximately 210g, some slightly larger some slightly smaller. When the cheese is sold at 3-4 weeks it has a relatively mild blue flavour but expect the IOW Blue to accelerate quickly so that by the time it is at the end of its Best Before date, the flavour will be a lot more spikier than when it was young.
Being naturally rinded, it is covered in green, blue, grey and white moulds. These give the cheese bags of character and the variety of surface moulds that grow on the rind will make it stand out on any cheeseboard.
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