Made from pasteurized or unpasteurized cow's milk
Country of origin: England
Type: fresh soft, artisan
Fat content: 75%
Colour: pale yellow
Flavour: buttery, creamy, smooth
Producers: Butlers Farmhouse Cheeses, Dewlay Products Ltd, Leagram Organic Cheese, Singletons’ Dairy
Lancanshire cheese has been made in Lancanshire from the 13th century. However, it might be considerably different than the Lancanshire cheese we see today. The cheese was made by farmer's wives from the surplus milk. In 1890, a Lancashire County Council employee named Joseph Gornall, gave advice on production methods and succeeding in creating a formal recipe for making Lancanshire cheese. This method is still used today.
Lancanshire cheese comes in mostly three styles - Creamy Lancashire, Tasty Lancashire and Crumbly Lancashire. The Creamy Lancashire cheese is very popular as a spread on toast. In fact, in some areas it is called toastie. It also goes well with Welsh rarebit, sandwiches and pastas.
The texture is creamy, smooth and has a rich buttery flavour. Creamy Lancashire is aged for 4 to 12 weeks.