Corra Linn

Corra Linn
Corra Linn
£9.95
250GM500GM1KG

Made by Selina on Humphrey Errington’s Farm, Selina uses a Manchego recipe and milk from her herd of 450 Lacaune Sheep. Corra Linn is a rich mix of brothy umami flavours anchored with a familiar floral zing. The texture is an eclectic mix of a crumbly Manchego, Pecorino and Parmesan.

  • Matured on site at Rennet & Rind by Perry

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  • Insulated boxes and ice packs to ensure chilled delivery 

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER

HERD

Lacaune Sheep

Silhouette - Corra Linn

The Lacaune is a breed of domestic sheep originating near Lacaune in southern France.

MILK

Unpasteurised

Trademark - Corra Linn

Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

Clothing - Corra Linn

A Word on Rennet & Rind Maturing

"Corra Linn comes in to us pretty much perfect, due to Selina's superb skills. We just need to keep an eye on it. Listen to the cheese, and give it what it needs."


Perry James WakemanCheese Guy & Maturer

LANARK, Scotland, BRITISH ISLES

Lanark is a small town in the central belt of Scotland. The name is believed to come from the Cumbric Lanerc meaning "clear space, glade". Lanark is traditionally the county town of Lanarkshire, though there are several larger towns in the county

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Human - Corra Linn

Selina Cairns

Selina Cairns of Errington’s Cheese.Selina is particularly special because not only does she have a hand in making some delicious cheese, she’s also not afraid to stand up and fight for what she believes is right. After the local council wanted to dispose of their entire stock for a wrongly linked e.coli outbreak on the farm, Selina took the local council to the courts and had her family name rightfully expunged. What a woman.Not stopping there, she recently reached a crowdfund target for the ‘Save Farmhouse Cheese Production in Scotland’ which is attempting to overturn Scotland’s new guidance for regulation of raw milk production, effectively making raw milk cheese production in Scotland unviable and potentially resulting in eradicating decades worth of knowledge and expertise from our nation’s food heritage. With Selina’s fight and passion, we hope we won’t see many award-winning fine cheeses from Scotland’s national cheeseboard removed..

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