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Lancashire cheese is made in Lancashire County, England. It is made from cow's milk and has been produced in the area since at least the 12th century. There are three distinct varieties of Lancashire cheese: Young Creamy Lancashire, Tasty Lancashire and Crumbly Lancashire.
| Characteristics | Values |
|---|---|
| Place of origin | Lancashire County, England |
| Milk type | Cow's milk |
| Number of varieties | 3 |
| Names of varieties | Young Creamy Lancashire, Tasty Lancashire, Crumbly Lancashire |
| Texture | Fluffy |
| Flavour | Creamy |
| Pairings | Eccles cakes, Chorley cakes |
| Area of production | Edge of the Forest of Bowland |
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What You'll Learn
Lancashire cheese is made from cow's milk
There are three distinct varieties of Lancashire cheese: Young Creamy Lancashire, mature Tasty Lancashire, and Crumbly Lancashire. Young Creamy Lancashire and Tasty Lancashire are produced by traditional methods, while Crumbly Lancashire is a more recent creation suitable for mass production. Creamy Lancashire cheese is made through traditional processes and undergoes maturation for four to 12 weeks. It has a fluffy texture and creamy flavour, making it ideal for toasting as it maintains a non-stringy consistency when melted.
Beacon Fell Traditional Lancashire Cheese is a Protected Designation of Origin name. The name can only be used for cheese made with milk from an area north of the River Ribble, including the Fylde, Preston, and Blackpool, and made in the same area by a designated method.
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It originates from Lancashire County, England
Lancashire cheese originates from Lancashire County, England. It is made from cow's milk and there are three distinct varieties: Young Creamy Lancashire, mature Tasty Lancashire, and Crumbly Lancashire. The history of cheesemaking in Lancashire can be traced back to the 12th century, and by the 1300s, records show that the Lancashire tradition of cheesemaking was already well-established. The area is renowned for its rich grassland, which leads to high-quality milk and, inevitably, great cheese. The cheesemakers are all located within a few square miles on the edge of the Forest of Bowland, which derives from the Norse meaning "cattle land".
The traditional method of making Lancashire cheese involves curdling and accumulating milk for several days until there is enough curd to make a cheese. Creamy Lancashire cheese is made through this traditional process and is matured for four to twelve weeks. It has a fluffy texture and creamy flavour, making it ideal for toasting as it maintains a non-stringy consistency when melted.
Beacon Fell Traditional Lancashire Cheese is a Protected Designation of Origin name. This name can only be used for cheese made with milk from an area north of the River Ribble, including the Fylde, Preston, and Blackpool, and made in the same area by a designated method. Lancashire cheese is traditionally paired with Eccles cakes and Chorley cakes.
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There are three distinct varieties: Young Creamy Lancashire, Tasty Lancashire and Crumbly Lancashire
Lancashire cheese is made from cow's milk in Lancashire County, England. The rich grassland in the area produces high-quality milk, which inevitably makes great cheese. There are three distinct varieties of Lancashire cheese: Young Creamy Lancashire, Tasty Lancashire and Crumbly Lancashire. Young Creamy Lancashire and Tasty Lancashire are made using traditional methods and matured for four to twelve weeks. This gives them a fluffy texture and creamy flavour, making them ideal for toasting as they don't become stringy when melted. Crumbly Lancashire, on the other hand, is a more recent creation suitable for mass production.
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It is made in an area north of the River Ribble
Lancashire cheese is made from cow's milk in the county of Lancashire, England. The cheese is made in an area north of the River Ribble, including the Fylde, Preston, and Blackpool. The cheesemakers are all located within a few square miles on the edge of the Forest of Bowland, which derives from the Norse meaning 'cattle land'. The history of cheesemaking in the area can be traced back to the 12th century, and by the 1300s, records show that Lancashire dairy farmers' wives made cheese from surplus milk.
There are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, while Crumbly Lancashire (or Lancashire Crumbly) is a more recent creation suitable for mass production. Creamy Lancashire cheese is made through traditional processes and is matured for four to twelve weeks. It has a fluffy texture and creamy flavour, and is ideal for toasting as it maintains a non-stringy consistency when melted.
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Lancashire cheesemaking can be traced back to the 12th century
Lancashire cheese, made from cow's milk, originates from Lancashire County, England. The history of cheesemaking in the area can be traced back to the 12th century. By the 1300s, records show that Lancashire dairy farmers' wives made cheese from surplus milk. On small farms, there was insufficient milk from a single day to make a cheese, so each day's milk was curdled and accumulated for several days until there was enough curd to make a cheese.
The rich grassland in Lancashire leads to high-quality milk and inevitably great cheese. The Lancashire cheesemakers are all located within a few square miles on the edge of the Forest of Bowland. Bowland itself derives from the Norse meaning 'cattle land', as this was once Viking territory.
In the late 18th century, the Lancashire tradition of cheesemaking became standardised to a degree, but still had inconsistencies, although it still resembled the Tasty Lancashire of today.
There are three distinct varieties of Lancashire cheese: Young Creamy Lancashire, mature Tasty Lancashire and Crumbly Lancashire. The first two are produced by traditional methods, while Crumbly Lancashire is tailored for mass production.
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Frequently asked questions
Lancashire cheese is made in Lancashire County, England.
Lancashire cheese is made from cow's milk.
Lancashire cheese is matured for four to twelve weeks.
Cheesemaking in Lancashire can be traced back to the 12th century and by the 1300s there are records of it. The tradition became standardised in the late 18th century.
