Walston Braehead Farm, Lanark, Scotland
Unpasteurised Goat’s Milk, Vegetarian Rennet

Named after the nearby village of Esrickle, this is a traditional recipe hand ladled lactic goats milk ash coated log, with natural yeast moulds on the thin delicate rind. The milk is slowly acidified overnight giving a wonderful creaminess, that is both rich and herbaceous with a salty tang to the end taste. Selina Errington has developed this cheese along the lines of the French Charente Poitou styles with their thin rinds breaking down to become soft around the edge and fudgy in the centre.

Paris very well with Chateau Le Roc House Red Wine and Pinot Noir Cuvee du Fou wines.