Cloth-bound and sealed with butter, Mrs Kirkham’s Lancashire cheese is made from raw, unpasteurised milk – now a rare treat – it has a flavour which cheesemaker Graham Kirkham, describes as “mega”. More specifically, he says, “Traditional Lancashire should have a big wow factor flavour but with nothing prickly or sharp; mellow, milky, and buttery, that’s what we’re looking for, with a little bit of lemon acidity on the back.”


Mrs Kirkham's

  • Kirkham's Lancashire is an unpasteurized cow's milk cheese made by Graham Kirkham, a third-generation cheesemaker and original inventor, Mrs Kirkham's son. It is a moist, rich, crumbly and creamy cheese with a "buttery crumble" and a fluffy, light consistency that melts in the mouth. Flavours are lemony, yoghurty and savoury ending up on a lingering Lancashire tang. The cheese is matured for 2-3 months but can be prolonged for up to 6 months by which it becomes almost spreadable. It progresses to a soft silky, custard-like texture when melted with an aroma that is remarkable.

    Accompany a Barbera, a tawny port or a Sauternes/Barsac alongside some lovely, crumbly Lancashire cheese.

    • Made from unpasteurized cow's milk

    • Country of origin: England, Great Britain and United Kingdom

    • Region: Near Goosnargh, Lancashire

    • Type: semi-soft, artisan

    • Texture: buttery, creamy, crumbly, fluffy and spreadable

    • Rind: natural

    • Colour: yellow

    • Flavour: creamy, lemony, savory, tangy

    • Vegetarian: no