Crumbly Lancashire
Crumbly Lancashire is an English cow's milk cheese and the newest of the three Lancashire varieties. Made from a single day's milk and matured for 6 to 8 weeks, it is known for a crumbly body and a fresh, high-acid taste.
Key Facts
| Country of Origin | England |
| Specific Origin | Lancashire, England |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Texture | Hard |
| Flavor | Acidic |
| Colors | White |
| Age | 6 to 8 weeks |
| Also Known As | Lancashire Crumbly |
What is Crumbly Lancashire Cheese?
Crumbly Lancashire comes from the county of Lancashire in England, where three distinct varieties of Lancashire cheese are made. It is also known as Lancashire Crumbly by people in the county itself. Unlike Creamy Lancashire and Tasty Lancashire, which follow the traditional method standardised in the 1890s, this version dates only to the 1950s and was designed to suit mass production.
The older Lancashire cheeses blend two or three days' curd of varying maturity, a practice unique among British cheeses. Crumbly Lancashire drops that step and uses a single day's milk. It is matured for only 6 to 8 weeks, and it is the one Lancashire cheese produced outside the county.
The short maturing gives a cheese that is crumbly, fresh and high in acid. In style it sits closer to Cheshire and Wensleydale than to the fluffy, creamy Lancashire made by the traditional method.
Lancashire cheese is traditionally served with Eccles cakes and Chorley cakes.
How Does Crumbly Lancashire Cheese Compare?
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