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REGION Lancashire, England

MILK Raw Cow’s


Tangy - Savoury - Earthy

The cheese that started it all for us, the batches we get are matured for an extra 6 month. The dairy take the evening milk & morning milk over three days and mix together to create the unique flavours to this cheese.

The result is tangy & savoury, with complex flavours.


In 1939 there were 202 farmhouse producers of Lancashire. Today, only the Kirkhams remain, with Graham Kirkham the third generation to follow in his family's footsteps by making raw milk Lancashire according to the traditional method. This involves combining curds from several days' milkings – an approach as unique as it is time consuming, having originated in the days when Lancashire farms were much smaller, and didn't have enough cows to make cheese on a daily basis. But it's well worth the effort for the resulting complexity of taste and texture. We have worked closely with the Kirkhams for over 30 years, beginning when Graham's father John managed the cows and his mother Ruth was responsible for the cheesemaking, and we look forward to many more years of this treasured territorial cheese.


Try this with Wild Flower Amber


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