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.

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Close up of a cut piece of Kirkham's Lancashire cheese in front of some larger cuts, showing the crumbly textured paste

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Longer matured Lancashire is known locally as "tasty". The development of this cheese in our shops has been a wonderful learning experience for our retail mongers.

Location

Near Goosnargh, Lancashire

Our work with this cheese

Mature Kirkham’s Lancashire is aged for approximately 10 months by our Borough Market Shop maturing team. The cheeses are selected by our buying team at the farm when they are 6 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 Territorials, 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.

Download crib sheet

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