Lancanshire cheese has been made in Lancanshire from the 13th century. However, it might be considerably different than the Lancanshire cheese we see today. The cheese was made by farmer's wives from the surplus milk. In 1890, a Lancashire County Council employee named Joseph Gornall, gave advice on production methods and succeeding in creating a formal recipe for making Lancanshire cheese. This method is still used today.
Lancanshire cheese comes in mostly three styles - Creamy Lancashire, Tasty Lancashire and Crumbly Lancashire. The Creamy Lancashire cheese is very popular as a spread on toast. In fact, in some areas it is called toastie. It also goes well with Welsh rarebit, sandwiches and pastas.
The texture is creamy, smooth and has a rich buttery flavor. Creamy Lancashire is aged for 4 to 12 weeks.
- Made from cow's milk
- Country of origin: England
- Region: Lancanshire
- Type: fresh soft, artisan
- Fat content: 75%
- Texture: creamy and smooth
- Rind: natural
- Color: pale yellow
Other English cheeses:
Blue Wensleydale , Buffalo, Cheddar, Cheshire, Coverdale, Denhany Dorset Drum, Double Gloucester, Double Worcester, Duddleswell, Gloucester, ... show all ... , Gospel Green, Hereford Hop, Herriot Farmhouse, Huntsman, Lincolnshire Poacher, Marble Cheddar, Marbled Cheeses, Mature Wensleydale, Menallack Farmhouse, Seriously Strong Cheddar, Spenwood, Sraffordshire Organic, Tyning, Wellington, Wookey Hole Cave Aged Cheddar
Abbot’s Gold, Applewood, Coquetdale, Cotherstone, Cotswold, Curworthy, Derby, Devon Blue, Devon Garland, Friesla, Huntsman, Red Windsor, Sage Derby
Chorlton Blue Cheshire, Exmoor Blue, Harbourne Blue, Loddiswell Avondale, Marbled Cheeses, Oxford Blue, Stilton, Waterloo, Wigmore
Bath Cheese, Beenleigh Blue, Bosworth, Buxton Blue, Capricorn Somerset Goats Cheese, Cerney, Cornish Pepper, Emlett, Finn, Flower Marie, Golden Cross, Little Rydings, Sharpam, Somerset Brie, Sussex Slipcote, Tymsboro, Yorkshire Blue
fresh soft cheeses:
Olde York, Vulscombe