Description
Kirkham's Lancashire is by Graham Kirkham in Goosnargh, Lancashire, England. Traditional Lancashire is made using the curds created from several different milkings – a highly unusual approach which lends complexity to the flavor of the cheese. This cheese is best known for its inimitable crumbly-yet-creamy texture – a texture the Kirkham family call ‘buttery crumble’ – this raw milk farmhouse Lancashire boasts a bright, full flavor finished off by a light, yoghurty tang.
In 1939 there were 202 farmhouse producers of Lancashire. Today, only the Kirkham family remain, with Graham Kirkham the third generation to follow in his family's footsteps by making raw milk Lancashire according to the traditional method. This involves combining curds from several days' milkings – an approach as unique as it is time consuming, having originated in the days when Lancashire farms were much smaller, and didn't have enough cows to make cheese on a daily basis. But it's well worth the effort for the resulting complexity of taste. Renowned affineur Neal's Yard Dairy has worked closely with the Kirkhams for over 30 years, beginning when Graham's father John managed the cows and his mother Ruth was responsible for the cheesemaking.
INGREDIENTS: Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet
More Information
- Country of Origin
- United Kingdom
- Region
- Lancashire
- Type of Milk
- Cow
- Milk Treatment
- Raw
- Rennet
- Animal
- Allergens
- Milk
No reviews yet.
Click the button below and be the first to review Kirkham's Lancashire (English Raw Cow's Milk Cheese)
