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.
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Made from unpasteurized cow's milk
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Country of origin: England, Great Britain and United Kingdom
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Region: Near Goosnargh, Lancashire
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Type: semi-soft, artisan
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Texture: buttery, creamy, crumbly, fluffy and spreadable
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Rind: natural
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Colour: yellow
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Flavour: creamy, lemony, savory, tangy
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Vegetarian: no
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