Lanark is on my ephemeral list of cheeses I’ve yet to try – John Cooke is luckier:
As a cheesemaker, Selina Cairns certainly has big wellies to fill. Her father’s, to be exact.
Humphrey Errington is well known not only as a pioneer of Scotland’s artisan cheese movement, but as the man who fought and won a celebrated battle against environmental health officers who misguidedly tried to close down his operation.
Now retired from active work, Humphrey has handed the head cheesemaking role to his daughter Selina, who with her husband Andrew run the farm. The pair have come a long way to their 300-acre farm in the foothills of the Pentlands, where they make a range of sheep, cow and goat milk cheeses. Although both are from farming stock, Selina had been a project manager at Edinburgh Airport, while Andrew was a civil engineer. And there’s still a fair bit of engineering to be seen in the farm’s new milking parlour, a cutting-edge system to replace the creaking equipment that dates back to the first on-farm cheesemaking in 1983.