Last weekend, Radio 4’s Food Programme featured Neal’s Yard Dairy’s buyer and technical manager Bronwen Percival in its episode on the history and future of cheesemaking. Bronwen spoke about the hidden role of naturally-occurring milk microbes in promoting unique and diverse flavours within cheese.
“Give me leave to add further, that the grass of this country has a peculiar good quality, so that they make great store of cheese, more agreeable and better relish’d than those of any other parts of the kingdom, even when they procure the same dairy women to make them.”
Lancashire is one of the most traditional cheeses in Britain, and evidence suggest that cheeses of this kind were being made as far back as the 13th century. In 1939, there were more than 200 different producers in the country. Today, however, Kirkham’s is the only raw milk farmhouse Lancashire being produced anywhere in the world
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