Lancashire is one of the most traditional cheeses in Britain, and evidence suggests that cheeses of this kind were being made as far back as the thirteenth century. In 1939, there were more than 200 different producers in the country. Today, however, Kirkham’s is the only raw milk farmhouse Lancashire being produced anywhere in the world.
Part of what makes Lancashire a unique cheese is the way in which it is made. The make of the cheese is slow and gentle to protect the integrity of the curds and achieve the desired creamy-crumbly texture. Very little rennet and starter culture are added, relative to other cheeses, meaning that the character and quality of the milk shines through in the finished product.
This farmhouse cheese boasts a bright, full flavour finished off by a light, yoghurty tang.