Corra Linn is an artisanal, hard cheddar-style cheese produced by Errington Cheese on a family-run farm in South Lanarkshire, Scotland. It is made from raw sheep’s milk, primarily from Lacaune sheep, whose grazing patterns and seasonal diet directly shape the character of the cheese.

Production is small-scale and follows the traditional cloth-bound method, allowing the cheese to develop a natural rind and a more layered, expressive profile during maturation. The texture is firm and slightly crumbly, yet not dry, with a well-balanced sense of richness and elasticity.

Aromatically, it shows dominant nutty and buttery notes, complemented by subtle grassy and milky tones typical of sheep’s milk. The flavour is deep, clean, and gradual, beginning with gentle sweetness and finishing with a long, dry, savoury aftertaste.

Corra Linn typically matures for 8 to 12 months, with longer ageing further enhancing its complexity and intensity. It is most often enjoyed with rustic bread, apples, or nuts, and pairs well with craft beers or structured white wines.