Corra Linn


Firm. Crumbly. Nutty.

Origin: Scotland, Lanarkshire

Style and Texture: Firm/hard

Milk: Ewe

Milk Treatment: Raw

Rennet: Vegetarian

Drinks: medium-bodied red, craft ales, whisky

Complement with: onion marmalade, Adamson’s oatcakes

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One of the most sought-after Scottish cheeses today. Corra Linn is a firm cheddar-like cheese made by hand from raw milk of Lacaune sheep. Matured for a minimum of 4 months, but often over a year, it’s crumbly in texture with pleasant nutty lingering notes in its flavour and a fresh fruity after-taste.

Enjoy with medium-bodied red wines or craft ale.



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