milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Near Goosnargh, Lancashire
milk source
Own herd
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milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Near Goosnargh, Lancashire
milk source
Own herd
breed
Holstein
season
All year
average age
10 months
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Longer matured Lancashire is known locally as "tasty". The maturation of this cheese in our London shops has been a wonderful learning experience for our retail cheesemongers.
Serving Suggestions
Serve chunks of Lancashire with warm Eccles cakes.
Recipes
Mushroom & Kirkham's Lancashire Omelette
This delicious recipe by Laura Jackson makes wonderful use of Kirkham's Lancashire.FAQs
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

Mature Kirkham's Lancashire
The longer maturation of these cheeses helps to create a more upfront, punchier flavour profile, whilst the texture is slightly drier but just as wonderfully crumbly as in the younger cheeses


Longer matured Lancashire is known locally as "tasty". The maturation of this cheese in our London shops has been a wonderful learning experience for our retail cheesemongers.
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Near Goosnargh, Lancashire
milk source
Own herd
breed
Holstein
season
All year
average age
10 months
our work with this cheese
Mature Kirkham’s Lancashire is aged for approximately nine to twelve months by our Borough Market shop maturing team. The cheeses are selected by our buyers at the farm when they are six weeks old, and then sent down to our shop a few weeks later. At the shop they are turned and gently rubbed down with a damp cloth once a week. It takes the maturing team just over a minute to look after each cheese, allowing them time to evaluate mould growth, moisture loss and any potential anomalies. Of our Territorial cheeses, the mature Lancashire is the most labour-intensive, but the rewards for that hard work are many; a rounded yet significant tang, and a visible crumble that belies a rewarding succulence when chewed.
pairing suggestion
Serve chunks of Lancashire with warm Eccles cakes.