Lanark Blue is a sheep milk

Sheep milk

Sheep's milk is the milk of domestic sheep. Though not widely drunk in any modern culture, sheep's milk is commonly used to make cultured dairy products. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano , the Pecorino...

 cheese produced in Lanarkshire

Lanarkshire

Lanarkshire or the County of Lanark ) is a Lieutenancy area, registration county and former local government county in the central Lowlands of Scotland...

, Scotland

Scotland

Scotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the...

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Produced at Ogcastle near to the village of Carnwath

Carnwath

Carnwath is a moorland village on the southern edge of the Pentland Hills of Lanarkshire, Scotland. The village lies about south of both Edinburgh and Glasgow...

 by Humphrey Errington since 1985, it is a rich blue-veined artisan cheese. Made from the cheesemaker's own flock's produce, it is one of the first blue ewe's milk cheese produced in Britain since the Middle Ages

Middle Ages

The Middle Ages is a periodization of European history from the 5th century to the 15th century. The Middle Ages follows the fall of the Western Roman Empire in 476 and precedes the Early Modern Era. It is the middle period of a three-period division of Western history: Classic, Medieval and Modern...

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Using Penicillium roqueforti

Penicillium roqueforti

Penicillium roqueforti is a common saprotrophic fungus from the family Trichocomaceae. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides,...

, to create the veining, it has a strong flavour that varies according to the time of year that the cheese is made.