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Kirkham's Lancashire

Kirkham's Lancashire is known for its succulent-yet-crumbly texture (referred to by the Kirkham family as a ‘buttery crumble’) and its tangy, bright, full flavour.

Made with raw cow's milk and animal rennet.


Regular price £8.85 Sale

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Close up of a cut cross-section of a whole Kirkham's Lancashire cheese showing the crumbly textured paste


Kirkham's Lancashire is a treasure: the last farmhouse raw-milk Lancashire in the world. It is made by third-generation cheesemaker Graham Kirkham.


Near Goosnargh, Lancashire

Our work with this cheese

Our monthly visits to the farm to select Kirkham's Lancashire are a real treat (not least because we so enjoy Mrs Kirkham's hospitality and home baking!). We have been working with the family for over 30 years, since the mid-eighties. Back then, John Kirkham managed the cows and his wife Ruth made the cheese. Today the mantle has passed to their son Graham, whose partner Kellie and sons Mike and Shaun are also involved in all aspects of the business. We taste through all the batches of cheese that have been made since our last visit and select the ones we want to bring to London. Graham is always keen to show us around the make room and the farm, and we exchange ideas on the advancements and developments he and the team are working on. We buy the Kirkham family’s cheese in two sizes and we age some on to become Mature Lancashire.


Read more

A Little History of Kirkham's Lancashire

Women in Cheese: A Profile of Ruth Kirkham

Download crib sheet


Find out how Kirkham's Lancashire is made. The film was shot on one of our selection trips in 2012. Since then, Graham has built a wonderful new cheesemaking room, but his approach to cheesemaking as captured here remains the same.

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