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Crumbly Lancashire

  • Made from pasteurized or unpasteurized cow's milk

  • Country of origin: England

  • Region: Lancashire

  • Type: hard

  • Fat content: 31.0 g/100g

  • Texture: crumbly

  • Rind: natural

  • Colour: pale yellow

  • Flavour: acidic, milky, tangy

  • Producers: Butlers Farmhouse Cheeses, Dewlay Products Ltd, Leagram Organic Cheese, Singletons’ Dairy

  • Synonyms: New Lancashire, Lancashire

Crumbly Lancashire is a relatively new variety as compared to the Creamy or Tasty Lancashire cheese. This cheese is better known outside of Lancashire. The demand for a younger and a less expensive cheese resulted in the production of Crumbly Lancashire cheese some 50 years ago. It was first produced in the 1960s. This cheese is also called as 'New Lancashire'.

It is made with only one day's milking, in a process similar to the making of Cheshire cheese. It is a fresh, young cheese with a silky finish and a subtle tangy flavour. This cheese is more suitable for mass production.

The cheese is best paired with a fruitier, structured wine from Beaujolais, Morgan.

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