Lanark Blue

What is Lanark Blue?

Lanark Blue is a semi-hard cheese crafted in the Scottish county of Lanarkshire. The wheel features a pale paste marked by distinct blue-green veining. Its texture is firm yet pliable, offering a substantial bite. The rind remains natural and unadorned. This cheese delivers a robust and savoury profile that stands out among British varieties. The intensity of the flavour shifts depending on when during the year the milk was collected. It serves as a bold option for those seeking a distinctive dairy product with a clear regional identity.

Where does Lanark Blue come from?

The cheese originates from Ogcastle, located near the village of Carnwath in Lanarkshire. Humphrey Errington has been producing this specific variety since 1985. He utilizes milk exclusively from his own flock of sheep. This production method marks it as one of the earliest examples of blue ewe's milk cheese created in Britain since medieval times. The continuity of this recipe highlights a long-standing tradition in the region.

What does Lanark Blue taste like?

The taste is notably strong and pungent, characteristic of blue cheeses. The savoury notes are pronounced and linger on the palate. Texture plays a key role, providing a semi-hard consistency that breaks cleanly. Flavour variations occur based on seasonal changes in the milk composition. Summer milk may yield different aromatic qualities compared to winter milk. These subtle shifts ensure each batch offers a slightly unique sensory experience while maintaining its core identity.

How Lanark Blue is made

Production begins with raw sheep's milk sourced from the cheesemaker's personal flock. The milk is inoculated with Penicillium roqueforti to initiate the blue mould development. Curds are formed and then carefully handled to preserve their structure. The cheese is pressed into wheels and allowed to ripen for roughly three months. During this period, the mould penetrates the paste, creating the signature veining. No cooking or extensive heating occurs, preserving the raw character of the milk.

How Lanark Blue is eaten and cooked

This cheese is best enjoyed on a board alongside crusty bread or crackers. Its strong flavour pairs well with sweet accompaniments like honey or fig jam. It can also be crumbled over salads to add depth and richness. While not typically melted due to its texture, small pieces can enhance warm dishes. It serves as a standalone snack for those who appreciate bold tastes. The cheese holds up well in casual settings where its distinctiveness can be fully appreciated.

Lanark Blue in the world's kitchens

Lanark Blue belongs firmly within British culinary traditions. It represents a modern revival of historical cheesemaking techniques in Scotland. Local producers and consumers value its artisanal nature and regional specificity. It appears on menus in Scottish gastropubs and specialty food shops. The cheese bridges past and present, offering a taste of historical methods through contemporary craftsmanship. Its presence reinforces the diversity of British dairy products beyond common cow's milk varieties.

Faith and ritual

No specific religious associations or ritual uses are documented for this cheese. It is produced as a secular artisan product without ties to monastic or ceremonial practices. The focus remains entirely on the quality of ingredients and traditional cheesemaking skills. There are no dietary restrictions or sacred contexts linked to its consumption.

Lanark Blue at celebrations

The cheese does not have designated festival or holiday associations. It is consumed regularly as part of everyday dining experiences. Its availability allows it to feature in daily meals rather than special occasions. It fits comfortably into routine gatherings where guests appreciate fine dairy products.

Custom and folk tradition

Humphrey Errington's work continues a lineage of British blue cheese making that dates back centuries. The use of ewe's milk for blue varieties was rare after the Middle Ages until recent revivals. This cheese stands as a testament to that historical gap and subsequent rediscovery. The practice of using milk from one's own flock emphasizes self-sufficiency and local resource management. Such methods preserve agricultural heritage and support sustainable farming practices in Lanarkshire.

Buying, keeping and serving Lanark Blue

Keep the cheese wrapped in wax paper or cheese cloth inside the refrigerator. Consume it within a few weeks of purchase for optimal freshness. Allow it to come to room temperature before serving to enhance its aroma and flavour. Avoid freezing, as this can alter the texture negatively. Store it away from strong-smelling foods to prevent odour absorption.

What to use instead of Lanark Blue

Other British blue sheep's milk cheeses may serve as alternatives if Lanark Blue is unavailable. Roquefort is a French equivalent but often more intense. Stilton offers a similar blue mould profile but uses cow's milk. For those seeking a milder option, young Gorgonzola might provide a comparable texture. Each substitute will differ significantly in taste and origin.

Protection and trade

Production remains small-scale and artisanal, centered at Ogcastle. There are no protected designation of origin status mentioned for this specific brand. The cheese is primarily distributed within the United Kingdom through specialty retailers. Export volumes appear limited given the niche market for British blue sheep's milk cheeses. The continued operation since 1985 indicates stable demand among connoisseurs.

Questions people ask about Lanark Blue

Good reading and sources

• Lanark Blue on WikipediaEncyclopedia
• Wikidata recordOpen data