Lancashire cheese

Lancashire cheese

Lancashire cheese is a type of English cheese that originates from the county of Lancashire in North West England. It is known for its creamy texture and mild flavor, making it a popular choice for both cooking and eating on its own.

History

The production of Lancashire cheese dates back to the 13th century. It was traditionally made by farmers in Lancashire who would combine the curds from several days of milking. This method allowed for a consistent and unique flavor profile. The cheese was originally made on small farms, but production has since expanded to larger dairies.

Types of Lancashire Cheese

There are three main types of Lancashire cheese:

• Creamy Lancashire: This is the most common type and is known for its rich, creamy texture. It is typically aged for 4-12 weeks.
• Tasty Lancashire: Aged for 12-24 months, this type has a stronger, more pronounced flavor compared to Creamy Lancashire.
• Crumbly Lancashire: Aged for 6-8 weeks, this type has a drier, crumbly texture and a tangy taste.

Production Process

The production of Lancashire cheese involves several steps:

1. **Curdling**: Milk is curdled using rennet. 2. **Cutting the Curd**: The curd is cut into small pieces to release whey. 3. **Draining**: The whey is drained off, and the curd is left to settle. 4. **Milling**: The curd is milled to create a consistent texture. 5. **Salting**: Salt is added to enhance flavor and act as a preservative. 6. **Maturing**: The cheese is left to mature for varying lengths of time depending on the type.

Uses

Lancashire cheese is versatile and can be used in a variety of dishes. It is commonly used in cheese on toast, Welsh rarebit, and cheese and onion pie. Its creamy texture also makes it ideal for melting in sauces and soups.

Related Cheeses

Lancashire cheese is often compared to other regional English cheeses such as Cheshire cheese, Wensleydale cheese, and Double Gloucester.

See Also

• Cheese
• English cuisine
• Dairy farming in the United Kingdom
• List of British cheeses