Cheese Of Lancashire

Definition and Scope

Lancashire cheese is a traditional English cow’s milk cheese originating from the county of Lancashire. It holds Protected Designation of Origin status, meaning authentic versions must be produced in this specific region using local milk. The cheese is categorized by its crumbly yet moist texture and is distinct from other British territorial cheeses like Cheddar or Cheshire.

There are three main recognized styles of Lancashire cheese: creamy, tasty, and crumbly. These styles differ primarily in their aging periods, which range from a few weeks for the crumbly type to over a year for the tasty variety. This classification helps consumers identify the cheese’s texture and flavor intensity before purchase.

Production Process

Traditional Lancashire cheese production involves a unique method called the “curd mixing” technique. Milk from two consecutive days’ milkings is used; one day’s curd is kept overnight before being mixed with the fresh curd of the next day. This process contributes significantly to the cheese’s characteristic moist, open, and flaky texture.

The curds are only lightly pressed, which helps retain moisture and develop the crumbly structure. After molding, the cheeses are brined or dry-salted and then aged for varying periods depending on the desired style. The entire process relies on traditional craftsmanship rather than industrial automation.

Sensory Profile

Lancashire cheese presents a mild, creamy, and slightly salty flavor profile in its younger forms. Its texture is notably soft and crumbly, melting easily in the mouth without being greasy. The aroma is clean and milky, with no strong or pungent notes in the younger varieties.

Aged Lancashire, known as “tasty,” develops a fuller, more tangy and buttery flavor with a firmer, denser texture. Despite the increased age, it typically does not develop the crystalline crunch found in some other aged hard cheeses. The balance of acidity and saltiness remains a defining characteristic across all age profiles.

Culinary Uses

Lancashire cheese is particularly valued for its excellent melting properties, making it ideal for toasted sandwiches, cheese on toast, and sauces. Its crumbly texture allows it to distribute evenly when melted, creating a smooth consistency without becoming stringy or oily. These characteristics have made it a favorite in British culinary traditions.

Young crumbly Lancashire is often served in salads or with fruit, while the more mature tasty variety is preferred for cheese boards and cooking. It pairs well with savory pies and is the traditional choice for the Lancashire cheese and onion pie. The cheese also complements apples, pears, and crusty bread.

Regional Examples and Variations

Authentic Lancashire cheese production remains concentrated in its county of origin, with several creameries maintaining traditional methods. Notable producers include Butlers Farmhouse Cheeses and Dewlay Cheesemakers, who have preserved the authentic curd-mixing technique. These producers supply both domestic markets and international exports.

While the PDO protects the name “Lancashire,” similar crumbly textured cheeses are produced elsewhere, though they cannot bear the protected name. Variations within Lancashire county include organic versions and farmhouse productions that may exhibit subtle terroir differences. The cheese represents an important part of Northwest England’s dairy heritage.

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