Lanark Blue
Lanark Blue is a type of blue cheese that is produced in the United Kingdom. It is named after the town of Lanark in Scotland, where it was first created. Lanark Blue is made from sheep's milk, and is known for its strong, tangy flavor and creamy texture.
History[edit | edit source]
Lanark Blue was first produced in the 1980s by Humphrey Errington, a pioneer in the revival of farmhouse cheese production in Scotland. Errington was inspired by the traditional French cheese Roquefort, and sought to create a similar cheese using the milk from his own flock of sheep. The result was Lanark Blue, which quickly gained recognition for its unique flavor and high quality.
Production[edit | edit source]
The production of Lanark Blue involves a number of steps. First, the sheep's milk is heated and Penicillium roqueforti, a type of mold, is added. The milk is then left to curdle, and the curds are cut and drained. The cheese is then aged for a minimum of three months, during which time it develops its characteristic blue veins and strong flavor.
Characteristics[edit | edit source]
Lanark Blue is a semi-hard cheese with a creamy texture. It has a strong, tangy flavor that is often described as spicy or peppery. The cheese is characterized by its blue veins, which are the result of the Penicillium roqueforti mold. The rind of Lanark Blue is natural and edible, and is typically a greyish-blue color.
Recognition[edit | edit source]
Lanark Blue has received numerous awards and accolades for its quality and flavor. It is also recognized as a Protected Geographical Indication (PGI) product by the European Union, which means that only cheese produced in the Lanark area using traditional methods can be called Lanark Blue.
See also[edit | edit source]
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