Sir Lancelot

Sir Lancelot is an unpasteurised ewes milk cheese, which is made seasonally from March until August. The ewes are only milked once the ewes have given birth to their offspring but are still giving milk.
 
Sir Lancelot is a yeast ripened cheese made with traditional lambs rennet. It’s fudge like smooth texture when young which ripens from the yeast exterior to become runny as it ripens. Some cheese add an artificial mould to develop their flavour, but Sir Lancelot develops using naturally occurring moulds that appear on the surface and have a blue or white colour. This is a normal process and adds to the flavour.

The cheese is made by Humphrey Erringtom and his team of cheese makers who first started cheese making in the early 1980s on their farm in South Lanarkshire, which is to be found on the foot of the Pentland Hills. The family have a herd of 300 Dairy Lacaune ewes and 100 dairy goats (a mixture of Saanen, Toggenburg and Alpine) which the family have found better suit their land.

The farm is just under 300 acres of mixed grazing and arable land. The Erringtons try to grow as much as they can by making around 60 acres of barley and 100 acres of silage and hay. Due to the altitude and climate their growing season is fairly short compared with some other areas of the UK, so they are limited in what they can grow.  

In 2012 the family installed two 20KW wind turbines to take advantage of the fact that the farm lies in the windiest corner of the windiest country in Europe – and to minimise their carbon footprint.