Creamy Lancashire
Creamy Lancashire is a cow's milk cheese from the county of Lancashire in England, made by the traditional method and matured four to twelve weeks. It has a fluffy texture and a creamy flavor, and it toasts well because it does not go stringy when melted.
Key Facts
| Country of Origin | England |
| Specific Origin | Lancashire, England |
| Milk Type | Cow's milk |
| Texture | Fluffy |
| Flavor | Creamy |
| Colors | Pale yellow |
| Age | 4 to 12 weeks |
What is Creamy Lancashire Cheese?
Creamy Lancashire comes from the county of Lancashire in England. For centuries the wives of Lancashire dairy farmers turned surplus milk into cheese. Small farms did not have enough milk from a single day to fill a cheese, so each day's milk was curdled and the curd was saved up until there was enough.
That habit became the recipe. Two or three days' curd of varying maturity are blended together, something no other British cheese does, and it is what gives Lancashire its character. Joseph Gornall of Garstang and Pilling, a county council employee, visited farms across the county and standardised the method in the 1890s. The result, the Gornall method, is still used, and his Gornall Patent Cheesemaker sold between 1892 and 1919. Creamy Lancashire is matured for four to twelve weeks; the same method taken to 12 weeks or beyond yields Tasty Lancashire.
The young cheese has a fluffy texture and a creamy flavor. Cheese made with milk from the area north of the River Ribble, including the Fylde, Preston and Blackpool, and made in that same area by the designated method, may carry the protected designation of origin name Beacon Fell Traditional Lancashire Cheese, after Beacon Fell.
It is good for toasting, since it does not turn stringy when it melts. The traditional pairings are Eccles cakes and Chorley cakes.
How Does Creamy Lancashire Cheese Compare?
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