Quick Overview :
Raw milk Lancashire cheese is a rarity, but we've got it. Buttery, crumbly and as bright as can be.
Country of Origin: UK
Milk Type/Treatment: Raw Cow
Rennet Type: Animal
The Flavor Experience
A British classic that isn't cheddar? Yes. Once upon a time, everyone in Lancashire ate Lancashire Cheese and almost all farms in the county made it in one form or another. Nowadays it's not so common, but here it is. Crumbly, sharp and a great tangy alternative to just having cheddar again. The lactic yogurty-buttery flavor melts in your mouth, while the crumbly texture will keep you coming back for more.
The Kirkham family has been farming and making cheese for three generations. The cheese is now made by Graham Kirkham, near Goosnargh, in Lancashire. Graham learnt to make Lancashire cheese from his mother (the famous Mrs Kirkham) who learnt it from her mother, and the story just continues backwards from there.
Made with curds from two days of milkings, Kirkham’s Lancashire is traditionally clothbound and ‘buttered-up’ (enclosed in buttered cloth to enable it to breath) and aged for 3-6 months.The cheese is sold at three stages - creamy, tasty or crumbly - based on age and moisture. Crumbly is our favorite, and we think it'll be yours too.
Serve crumbly Lancashire with slices of Granny Smith apple, or crumble some over a salad. A British ESB would be the perfect beer pairing.