The Errington family have been making cheese since the early 1980’s from their flock of Lacaune ewes. Humphrey Errignton discovered, while researching the area in the 80's, that sheep were far more commonly kept on the rugged local terrain than cows so decided to use ewe’s milk to begin recreating cheese recipes from the 1820’s. 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 made with raw goats’ cheese and traditional rennet.
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