TINTO

Flavours are lightly floral and fresh with a salty tang. Tinto has an edible rind which adds a slight earthiness to the otherwise clean flavours of its paste. It has a smooth texture that is both chalky and yielding when chewed

Tinto 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 100 goats – a mixture of Saanen, Toggenburg and Alpine. It is the goats' milk that is used to make Tinto
 
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!

KEY FACTS