KIRKHAM'S LANCASHIRE

• Beesley Farm - Lancashire, England

• Cow

• Unpasteurised

The Kirkham’s family are the last maker of traditional Lancashire. The two-day curd method dates back to when farmers only had a handful of cows, so it would take two days to get enough curd to fill on cheese mould. The cheese is then cloth bound and rubbed with traditional butter, which allows the cheese to breath and develop over the span of 2-6 months. This process creates a rich and complex white Lancashire, with flavours ranging from fresh cut grass to bright yoghurt to earthen minerality. It also creates the desired buttery crumble, with clean vibrant acidity, which melts in the mouth.