Sir Lancelot, Ewes' Milk
Sir Lancelot is a seasonal, soft ewes’ milk cheese made in Lanarkshire, Scotland. The flock of ewes graze on 300 acres of land, 1000ft above sea level, overlooking the valley of the Upper Clyde.
Sir Lancelot is a mild and earthy cheese with a fluffy, mousse like, slightly crumbly texture which softens as it ripens. Once fully ripe, it is ultra creamy and smooth, like clotted cream.
This cheese is aged for 2 weeks and is made with raw ewes’ milk and traditional rennet.
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