Errington Cheese: The 'innovative' family-run dairy making Scotland’s best cheese

Corra Linn, from Errington Cheese, was awarded Best Scottish Cheese at the World Cheese Awards, which took place earlier this month.

The highly coveted prize was awarded to the hard ewes' milk cheese, which is made with vegetarian rennet and matured for six to 12 months. This cheese wowed the judges at Festhalle, BernExpo in Switzerland during an intense day of judging last week.

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The team at Errington Cheese said: “We’re so proud to share that our Corra Linn has been awarded a ‘Super Gold’ as well as being named ‘Best Scottish Cheese’ at the World Cheese Awards 2025, with Elrick Log also taking home a silver.

“With over 5,000 cheeses from 46 countries judged in Switzerland last week, it’s a huge honour to see our farmhouse cheeses recognised on such a global stage.

“A huge thank you to everyone who supports what we do — from our family and team to our customers, cheesemongers and friends near and far.”

In total, Scotland was awarded one ‘Super Gold’, one silver and four bronze awards.

Organised by the Guild of Fine Food, the World Cheese Awards is globally recognised as the pre-eminent event in the cheese world.

This, the 37th edition, hosted by Switzerland Cheese Marketing, involved 5,244 entrants from 46 countries. Cheeses were judged by a panel of 265 leading cheese experts, including affineurs, graders and producers, as well as retailers, journalists, broadcasters and other experts in the field.

Each year the panel is hand selected from some of the world’s most accomplished cheese professionals to ensure there is a balance of age, gender, discipline and areas of expertise. 

Judging took place in three rounds over the course of one day. In the first round, judges worked in teams of two or three, identifying any cheeses worthy of a bronze, silver, gold or ‘Super Gold’ award. 

Then, in the afternoon the Super Gold cheeses were re-assessed by a super jury made up of 14 of the most distinguished cheese experts. The jury selected the top 14 cheeses from across the globe, with those choices going head-to-head to determine the World Champion Cheese.

Jurors assessed the look, feel, smell and taste of each entry. They scored aspects such as the appearance of the rind and paste, as well as the cheese’s aroma, body and texture, with the majority of points awarded for flavour and mouthfeel.

To ensure a completely fair competition, the entire judging process is ‘blind’; all packaging and identifying logos and markings are removed, and the judges are given a brief description, but no indication of origin or producer.

John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, said: “And there you have it - the host country scoops the biggest prize in cheese again.

“Perhaps it is that our judges are immersed in the terroir of the nation, perhaps it is the simple fact that the cheese has less far to travel. But the reality is that this cheese has won through our multi-layered and robust blind-tasting judging process and ended up achieving the highest score, impressing the super jury judges from 14 different nations.”