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Beacon Fell traditional Lancashire cheese
About Beacon Fell traditional Lancashire cheese
Beacon Fell Traditional Lancashire Cheese is a full-fat cheese made from cow’s milk in Lancashire, England. It contains a minimum of 48% butterfat in the moisture-free substance and a maximum moisture content of 48%. The cheese has a creamy uniform color, a loose and open texture with a buttery feel, and is available in both traditional cylindrical and block forms. The flavor varies from clean and mellow in younger cheeses to sharp and tangy in mature ones. The cheese is aged for a minimum of 3-4 weeks, with full maturity reached at about six months. Its production follows traditional Lancashire cheesemaking methods, including the blending of 24-hour and 48-hour curd, light pressing, and controlled maturation. The region’s sandstone bedrock, soft water, and lush pasture contribute to the cheese’s distinct buttery texture and flavor.
Key Facts
| Country of Origin | England, United Kingdom |
| Specific Origin | Lancashire, England |
| Protection | PDO (1996) |
| Milk Type | Cow |
| Fat Content | Minimum 48% butterfat in moisture-free substance |
| Moisture Content | Maximum 48% |
| Rind | Bandaged, waxed, buttered, or vacuum-packed |
| Texture | Semi-hard, loose, and open with a buttery feel |
| Flavor | Clean and mellow when young, sharp and tangy when mature |
| Colors | Uniform cream throughout |
| Forms | Cylindrical or block |
| Age | Minimum 3-4 weeks, fully mature at 6 months |
