Bushra Griffith
Lancashire cheese, produced from cow's milk, originates in Lancashire County, England. It is one of the lesser-known English cheeses, often overshadowed by its more famous counterparts, Cheddar and Cheshire. However, it has a unique and distinctive character, with a rich, creamy, and tangy flavour, and a delicate, crumbly, and buttery texture. There are three distinct varieties of Lancashire cheese: Young Creamy Lancashire, mature Tasty Lancashire, and Crumbly Lancashire. Each variety has a slightly different taste and texture, but all are considered to be delicious and of high quality.
| Characteristics | Values |
|---|---|
| Texture | Light, fluffy, crumbly, buttery, smooth |
| Flavour | Buttery, nutty, rich, creamy, tangy, zesty, lactic, fresh |
| Colour | Golden hue |
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What You'll Learn
Crumbly Lancashire
When cooked, Crumbly Lancashire does not melt in the same way as Tasty Lancashire. Instead, it bubbles when heated and can be paired with puff pastry tarts or melted into a pan of ale or milk and spread over toast.
The traditional method of making Lancashire cheese involves blending curds from several days to form one whole cheese, which gives Lancashire cheese its distinctive character. Crumbly Lancashire, on the other hand, is made with a higher proportion of starter bacteria, which makes the milk go acid very quickly, producing a drier, harder, and tart cheese from one day's worth of curd.
Lancashire cheese is traditionally produced in the county of Lancashire, located in the northwest of England. It is made from cow's milk and has a creamy richness and a fantastic crumbly texture. It is often overshadowed by its more famous counterparts, Cheddar and Cheshire, but those who discover it appreciate its unique qualities.
Overall, Crumbly Lancashire is a modern variant of the traditional Lancashire cheese, with a bright white, crumbly texture and a sharp, fresh, and zesty flavour. It is produced outside the county of Lancashire and is tailored for mass production, making it a more readily available option.
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Creamy Lancashire
Lancashire cheese is a white, firm, English cow's-milk cheese that originates from Lancashire County, England. It is one of the lesser-known English cheeses, often overshadowed by its more famous counterparts, Cheddar and Cheshire. However, it is considered by some to be one of the finest cheeses in the world.
The traditional method of making Creamy Lancashire involves combining curds from several days to form one whole cheese, a method unique to British cheese-making. This came about because the farms in Lancashire were too small to make a whole cheese in one day. The curds are acidified gently over a number of days to give the cheese its light, lactic flavour and texture. The curds are then combined and 'milled' (broken up) before being packed into hoops and pressed, bound with cloth, and 'buttered-up' (the outside is smothered with butter to hold the cloth in place).
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Tasty Lancashire
Lancashire cheese has a rich history, dating back to when dairy farmers' wives in Lancashire would make cheese from surplus milk. Small farms would accumulate curds from several days of milkings, as there was insufficient milk from a single day to make a cheese. This traditional method of combining curds from multiple days gives Lancashire cheese its distinctive character and creamy richness.
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Lancashire's texture
Lancashire cheese is available in three distinct varieties: Creamy, Tasty, and Crumbly. The texture of each variety differs, with Creamy and Tasty Lancashire having a light, fluffy, and buttery texture, while Crumbly Lancashire, as the name suggests, is bright white and crumbly.
Creamy Lancashire
Creamy Lancashire, also known as Young Lancashire, is produced by a traditional method that involves combining curds from several days to form one whole cheese. This process, unique to British cheeses, gives Creamy Lancashire a light, fluffy, and buttery texture. The curds are acidified gently over a number of days, resulting in a lactic flavour and texture. The cheese is then aged for two to five months, contributing to its delicate, fluffy-like, and buttery mouthfeel.
Tasty Lancashire
Tasty Lancashire, also known as Mature Lancashire, is made using the same traditional method as Creamy Lancashire but is aged for a longer period, ranging from 12 weeks to 24 months. This extended maturation imparts a rich, buttery texture to the cheese, with a smooth mouthfeel. The longer ageing process also contributes to the mature, nutty, and tangy flavours of Tasty Lancashire.
Crumbly Lancashire
Crumbly Lancashire, also known as Lancashire Crumbly, is a more recent creation suitable for mass production. It is characterised by its bright-white colour and crumbly texture. This variety is sold young, typically aged between two to six weeks, resulting in a very crumbly and fresh flavour. The use of starter bacteria in the cheese-making process accelerates curd formation, producing a drier and harder cheese.
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Lancashire's history
Lancashire cheese, produced from cow's milk, originates in Lancashire County, England. The county of Lancashire is located in the northwest of England and is a combination of rough and rugged countryside and industrial towns. It was the home of the industrial revolution in England and is famous for being the Beatles' home county.
Lancashire cheese comes in three distinct varieties: Young Creamy Lancashire, mature Tasty Lancashire, and Crumbly Lancashire. The first two are produced by a traditional method, while the third is a more recent creation suitable for mass production. The traditional method involves combining curds from several days to form one whole cheese, a method unique in British cheese-making. This came about because the farms were too small to make a whole cheese in one day. The cheese is made very slowly, with the curds acidifying gently over a number of days to give it a light, lactic flavour and texture. The curds are then combined and 'milled' (broken up) before being packed into hoops and pressed, bound with cloth, and 'buttered-up' (smothered with butter to hold the cloth in place).
Tasty Lancashire undergoes a longer maturation period, ranging from 12 weeks to 24 months, which imparts a mature nutty taste with a rich, creamy, and tangy flavor. A good, true Lancashire has a texture that is light and fluffy (not dense and firm like Cheddar), and a buttery, long-lasting flavour with a zippy, lactic, fresh tang. It is traditionally paired with Eccles cakes and Chorley cakes and is considered the ultimate cheese for sandwiches, cheeseboards, or cooking.
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Frequently asked questions
Lancashire cheese has a rich, creamy, buttery taste with a zesty, tangy, nutty flavour. It has a delicate, crumbly texture.
A home-country tradition is to place a layer of apple chutney on homemade bread, crumble some Lancashire on it and set it under the broiler until the cheese is bubbling hot and lightly browned. This became known as "Welsh Rarebit" or "Welsh Rabbit".
There are three distinct varieties of Lancashire cheese: Young Creamy Lancashire, mature Tasty Lancashire, and Crumbly Lancashire.
Crumbly Lancashire is a recent invention suitable for mass production. It is bright white, very crumbly, and has a very sharp and fresh flavour. Young Creamy Lancashire and Tasty Lancashire are produced by a traditional method, with the latter undergoing a longer maturation period, resulting in a nuttier taste.
