Patrick Oconnell
Lancashire cheese is a traditional English cow's-milk cheese from the county of Lancashire. It is known for its crumbly texture and zesty, buttery taste. While it is one of the lesser-known English cheeses, it is beloved by those who discover it. There are three distinct varieties of Lancashire cheese: Young Creamy Lancashire, mature Tasty Lancashire, and Crumbly Lancashire. Crumbly Lancashire is the most recent creation, suitable for mass production, and is traditionally paired with Eccles and Chorley cakes. But does it melt?
| Characteristics | Values |
|---|---|
| Texture | Crumbly |
| Taste | Mild, zesty, tangy, buttery |
| Colour | Pale, bright white |
| Meltability | Does not melt or become stringy like other cheeses |
| Uses | Sandwiches, cooking, toasting, cheeseboards |
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What You'll Learn
- Crumbly Lancashire cheese doesn't melt like Tasty Lancashire but bubbles when cooked
- Crumbly Lancashire is a young cheese with a pale, bright-white complexion
- Crumbly Lancashire is mild, zesty, and buttery in flavour
- Crumbly Lancashire is suitable for vegetarians
- Crumbly Lancashire is good for toasting and can be used in place of Parmesan
Crumbly Lancashire cheese doesn't melt like Tasty Lancashire but bubbles when cooked
Crumbly Lancashire cheese is a relatively recent creation, suitable for mass production. It is the only Lancashire cheese that is produced outside the county of Lancashire. It is made from a single day's milk and resembles other crumbly cheeses such as Cheshire and Wensleydale. Crumbly Lancashire has an extremely pale complexion and a mild, zesty taste. It is the ultimate cheese for sandwiches and cooking.
When cooked, Crumbly Lancashire does not melt in the same way as Tasty Lancashire. However, this does not mean that it cannot be used in cooked dishes. When heated, Crumbly Lancashire cheese bubbles, and can be used in a puff pastry tart with a tomato base and vegetables for an easy lunch.
Lancashire cheese is a white, firm but crumbly cheese with a tang to it. It is made by adding starter and rennet to milk. When the milk has curdled, the curds are cut, and the whey is drained off. The curd is then pressed until it is dry and left to sit overnight. The next day, it is chopped up and mixed with fresh curd from the second day, and all of it is salted. The cheese is then pressed for two days, bandaged, waxed, or buttered, and left to mature.
Young Lancashire cheese, also known as Creamy Lancashire, is somewhat crumbly and has a mild tang to its taste. It is aged for a few months. Tasty Lancashire cheese is made by the same traditional method as Creamy Lancashire but is matured for longer, from 12 weeks to 24 months, resulting in a mature nutty taste.
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Crumbly Lancashire is a young cheese with a pale, bright-white complexion
Crumbly Lancashire cheese is a young cheese with a pale, bright-white complexion and a mild, zesty taste. It is a recent creation, having been invented in the 1950s, and is suitable for mass production. It is made from a single day's milk, unlike other Lancashire varieties, and resembles other crumbly cheeses such as Cheshire and Wensleydale. It is the only Lancashire cheese that is produced outside the county of Lancashire.
The pale, bright-white complexion of Crumbly Lancashire cheese is a distinctive feature that sets it apart from other cheeses. It has a mild, zesty taste that pairs well with sandwiches or cooking. It is often used as a topping for toast or melted into a sauce for a twist on the classic Welsh Rarebit or Welsh Rabbit. When melted, Crumbly Lancashire cheese does not flow or become stringy in the same way that other cheeses, such as Cheddar, do. Instead, it bubbles and retains its shape, making it a perfect choice for toasting or cooking.
The process of making Crumbly Lancashire cheese involves adding starter and rennet to milk. The milk is then curdled, and the curds are cut and drained of whey. The curd is pressed until dry and allowed to sit overnight. On the second day, fresh curd is added, mixed in, and salted. The cheese is then pressed for two days, bandaged, waxed, or buttered, and allowed to mature. This process results in a crumbly texture and a mild, tangy taste.
Crumbly Lancashire cheese is a versatile and unique variety of cheese that offers a range of culinary possibilities. Its pale, bright-white complexion and crumbly texture make it stand out, while its mild, zesty flavour makes it a delicious addition to sandwiches, toast, or cooked dishes. Although it may not melt in the same way as other cheeses, it is a perfect choice for those who enjoy its distinctive characteristics and flavour.
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Crumbly Lancashire is mild, zesty, and buttery in flavour
Crumbly Lancashire cheese is a relatively recent creation, suitable for mass production. It is the only Lancashire cheese that is produced outside the county of Lancashire and is made from a single day's milk, resembling other crumbly cheeses such as Cheshire and Wensleydale. It has a pale complexion, and a mild, zesty, and buttery flavour. It is best enjoyed when young and is the ultimate cheese for sandwiches or cooking.
When cooked, Crumbly Lancashire does not melt in the same way a Tasty Lancashire does. Instead, it bubbles when heated, making it perfect for puff pastry tarts with a tomato base and vegetables. It is also a great choice for toasting as it does not become stringy when melted. It stays put on your toast when melted and can be a tasty addition to an after-dinner cheeseboard.
To make the most of its zesty and buttery flavour, Crumbly Lancashire can be crumbled or spread onto bread and heated under the broiler. A traditional way of enjoying this cheese is by placing a layer of apple chutney on homemade bread, then crumbling the cheese on top, and setting it under the broiler until the cheese is bubbling hot and lightly browned. This dish is known as "Welsh Rarebit" or "Welsh Rabbit".
Crumbly Lancashire can also be enjoyed by heating ale or milk gently in a pan and then crumbling the cheese into it. This mixture can then be spread over toast and broiled until golden brown. Its mild flavour and crumbly texture make it a versatile cheese that can be used in various dishes.
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Crumbly Lancashire is suitable for vegetarians
Crumbly Lancashire cheese is a relatively recent creation, suitable for mass production. It is made from a single day's milk and resembles other crumbly cheeses such as Cheshire and Wensleydale. It is the only Lancashire cheese that is produced outside the county of Lancashire. Crumbly Lancashire is characterised by its bright-white colour, mild zesty taste, and crumbly texture. It is best enjoyed when young and is the ultimate cheese for sandwiches or cooking.
When cooked, Crumbly Lancashire does not melt in the same way that Tasty Lancashire does. Instead, it bubbles and is perfect for topping tarts or toasts. It is a popular choice for toasting as it does not become stringy when melted.
In terms of nutrition, Crumbly Lancashire contains approximately 31.8g of fat, 21.1g of saturates, 0.1g of carbohydrates, 0.1g of sugars, 23.7g of protein, and 1.8g of salt per serving.
Overall, Crumbly Lancashire is a delicious and versatile cheese that can be enjoyed in a variety of dishes, making it a great option for vegetarians.
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Crumbly Lancashire is good for toasting and can be used in place of Parmesan
Crumbly Lancashire cheese is a relatively recent creation, suitable for mass production, and is the only Lancashire cheese that is produced outside the county of Lancashire. It is made from a single day's milk and resembles other crumbly cheeses such as Cheshire and Wensleydale. It has a bright-white, pale complexion and a mild, zesty taste. It is the ultimate cheese for sandwiches and cooking.
When cooked, Crumbly Lancashire does not melt in the same way as Tasty Lancashire, but it does not become stringy when melted. It is good for toasting and can be used in place of Parmesan. It stays on toast when melted and does not flow like Cheddar. It can be crumbled or spread onto bread and heated under the broiler. For instance, a layer of apple chutney can be placed on homemade bread, then crumbled Lancashire is spread over it and set under the broiler until the cheese is bubbling hot and lightly browned.
Crumbly Lancashire can also be used in a puff pastry tart with a tomato base and vegetables. It can also be crumbled into heated ale or milk, and the mixture can be spread over toast and broiled until golden brown.
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Frequently asked questions
Yes, crumbly Lancashire cheese does melt, but it doesn't flow like a cheddar. It is the perfect cheese for toasting as it does not become stringy when melted.
Crumbly Lancashire cheese is made from a single day's milk and resembles other crumbly cheeses such as Cheshire and Wensleydale. It is the only Lancashire cheese that is produced outside the county of Lancashire.
Crumbly Lancashire cheese has a mild, zesty, and buttery taste.
Crumbly Lancashire cheese is white and firm but crumbly.
Crumbly Lancashire cheese is perfect for toasting. You can spread it on bread with apple chutney and heat it under a broiler until the cheese is bubbling hot and lightly browned. This dish is known as Welsh Rarebit or Welsh Rabbit.
