Because of the way the cheese bubbles rather than melts, Kirkham’s Lancashire cheese may be used to make a connoisseur’s cheese on toast.
Graham Kirkham creates his cheese in Goosnargh, Lancashire, with milk from the family’s own herd of Friesian cows.
The cheese is manufactured over two days, utilising one-third of the curd from each day of cheesemaking. Kirkham’s Lancashire is then cloth-bound and rubbed with the usual butter, allowing the cheese to breathe and mature over a two to six-month maturing period.
Graham learnt to make cheese from his mother, who now helps her husband milk the cows.
The family is the only traditional Lancashire cheesemaker, and the two-day curd process dates back to when farmers only had a few cows and it took two days to manufacture enough curd to fill one cheese mould.
The combination of unpasteurised milk and buttered muslin rind results in a rich and nuanced white Lancashire that melts in the tongue. It also produces the desirable ‘buttery crumble,’ with a clean, lactic flavour.