Lanark Blue

Scottish blue cheese

Lanark Blue is a type of blue cheese produced in Scotland. It is made from ewe's milk and is known for its strong flavor and creamy texture. Lanark Blue is often compared to Roquefort, a famous French blue cheese, due to its similar characteristics and production methods.

History

Lanark Blue was first created in the 1980s by Humphrey Errington, a Scottish cheesemaker who sought to produce a high-quality blue cheese using traditional methods. Errington was inspired by the rich history of cheese-making in the Lanarkshire region and aimed to create a product that reflected the local terroir.

Production

Blue_cheese

Lanark Blue is made using unpasteurized ewe's milk, which contributes to its distinctive flavor profile. The cheese is produced by adding Penicillium roqueforti mold to the milk, which gives the cheese its characteristic blue veins. The curds are then cut, drained, and molded into wheels. After molding, the cheese is salted and left to mature for several weeks.

The maturation process is crucial for developing the cheese's flavor and texture. During this time, the cheese is pierced with needles to allow air to enter, promoting the growth of the blue mold. The result is a cheese with a creamy, crumbly texture and a sharp, tangy taste.

Characteristics

Lanark Blue is known for its strong, pungent aroma and complex flavor profile. The cheese has a creamy, slightly crumbly texture with blue veins running throughout. The flavor is rich and tangy, with a hint of sweetness and a spicy finish. The rind is natural and slightly rough, adding to the cheese's rustic appearance.

Serving Suggestions

Lanark Blue can be enjoyed on its own or as part of a cheese board. It pairs well with fruits such as pears and figs, as well as nuts and honey. The cheese also complements a variety of wines, particularly sweet or fortified wines like Port or Sauternes.

Related pages

• Cheese
• Blue cheese
• Roquefort
• Ewe's milk
• Lanarkshire