Lanark Blue: Difference between revisions
Content deleted Content added
start article |
No edit summary |
||
| Line 4: | Line 4: | ||
Using [[Penicillium roqueforti]], to create the veining, it has a strong flavour that varies according to the time of year that the cheese is made. |
Using [[Penicillium roqueforti]], to create the veining, it has a strong flavour that varies according to the time of year that the cheese is made. |
||
==See also== |
|||
[http://www.scotland.ch/index.php?option=com_content&task=view&id=20&Itemid=3&lang=en] |
|||
{{Cheese-stub}} |
{{Cheese-stub}} |
||
Revision as of 23:27, 29 January 2007
Lanark Blue is a full-flavoured cheese produced in Lanarkshire, Scotland.
Produced at Ogcastle near to the village of Carnwath by Humphrey Errington since 1985, it is a rich blue-veined artisan cheese. Made from the cheesemaker's own flock's produce, it is one of the first blue ewe's milk cheese produced in Britain since the Middle Ages.
Using Penicillium roqueforti, to create the veining, it has a strong flavour that varies according to the time of year that the cheese is made.
See also
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |