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
Farmhouse cheese is handmade and thus varies with each day’s production and changes as it matures. As such it is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines. Here are some pointers which will help you to ensure you eat your cheese at its best.
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