Orders may arrive +/- 2 days from your preferred delivery date.
Orders may arrive +/- 2 days from your preferred delivery date.
Blackmount is a fudgy goat's milk cheese with a fully developed mould rind and a small amount of creamy breakdown under the ash. The texture is smooth and soft, with upfront meaty flavours and a hint of goatiness.
Minimum weight - 200g.
Raw Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Vegetable Ash
Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.
For orders under £39.50, standard delivery is £8.00.
Collection from our London shops is free - choose Shop Collection at checkout.
Carnwath, South Lanarkshire.
Selina Cairns is one of a very select group of cheesemakers in the UK currently making cheese with their own sheep and goats milk.
Blackmount is made on a farm in South Lanarkshire, Scotland, at the foot of the Pentland Hills. Selina Cairns took over cheesemaking duties from her father Humphrey Errington, who had sought to reinvigorate the upper Clyde area’s rich tradition of cheesemaking after moving to the farm in the 1980s. She continues to make cheese together with her sister-in-law Angela. The animals are tended to by Selina’s husband Andrew, making Errington Cheese a true family affair. The Erringtons farm two flocks: the Lacaune ewes whose milk is used to make the dairy’s sheep’s cheeses and a herd of around 150 goats – a mixture of Saanen, Toggenburg and Alpine. It is the goats' milk that is used to make Blackmount. The cheese is mould-ripened, causing it to soften from the outside in as it matures.
Blackmount is a fairly new venture from the Cairns family, who have made their name in blue and sheep milk cheeses. As such, we are still in the position of providing regular feedback and connecting them with other goat’s cheese makers, as we work with them to develop this cheese.
I received some Blackmount goat’s cheese last week, sadly it didn’t last very long!
I like it best with salad but is also delicious on Irish Rye & Linseed crackers
Thank you so much for your feedback C Sinclair. We're happy to hear that the Blackmount went down well!
Kind regards,
NYD
beautiful soft cheese with a delicate flavour. Enjoyed by all.
We appreciate your feedback Norman - thank you so much for taking the time. We're delighted to hear that Blackmount went down well!
Best wishes,
NYD
Blackmount
Many thanks for your review Elizabeth - it's much appreciated.
Kind regards,
NYD
Too much happening here for a goats cheese. The rind gives the cheese a blue cheese flavour and the ash is too strong, it leaves a lingering bitter taste at the back of the throat. This cheese needs to be more lactic and fresh to compete with these strong overpowering flavour profiles. This goats cheese is not for me despite being a big advocate of goats cheese.
Hi Peter,
Thank you so much for your review. We're sorry to hear that the Blackmount was not enjoyed.
Your feedback is much appreciated. If you could send us a photo of the cheese so we can pass it on to our maturation team it would be very helpful. As you know, artisan cheeses tend to vary quite a lot, and it's always good for them to see how it arrive with you and make an assessment.
We have followed up privately to see what we can do to put this right for you.
Kind regards,
NYD
Not too mild, not too strong, just right. My wife doesn't like pungent cheeses, I do. This was strong enough without cossing the line: it was still fresh and chalky, and hadn't gone liquid at the edges.
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