Lancashire

Lancashire cheese is a celebrated British cheese, originating from Lancashire in the northwest of England. This semi-hard cow's milk cheese has a history stretching back to the 12th century. Over time, it has been produced on both farmhouse and industrial scales. Traditionally, Lancashire cheese involves a labor-intensive process, where milk is coagulated at low acidity, and the curd undergoes several manipulations throughout the day, including cutting, draining, and pressing. This method allows for a slow acidification and the distinctive texture of the cheese.

Lancashire cheese exists in three varieties: Creamy Lancashire, known for its soft and spreadable nature; Tasty Lancashire, which is aged longer for a fuller flavor; and Crumbly Lancashire, a quicker, factory-made cheese that tends to be fresher and milder. Despite modern adaptations, a few producers, such as the Kirkham family of Beesley Farm in Goosnargh, continue to make Lancashire cheese using traditional raw-milk methods.

This cheese is perfect as a table cheese or in cooking, particularly melted over toast or included in dishes like aligot. Its rich flavor pairs excellently with regional red wines, enhancing its creamy or nutty characteristics. In 2007, the remaining Lancashire cheesemakers formed an association, securing a Protected Designation of Origin for "Beacon Fell Traditional Lancashire Cheese," thus preserving its rich heritage and traditional production techniques.