More Information
Our Lancashire is made by Mrs Kirkham in the "black land of Fylde" north of Preston in Lancashire where the pasture land is near the Irish sea and the tasty quality of the milk and its cheese is said to be due to the wind driven sea salt which impregnates the pasturage. Here graze John Kirkham’s Freisian cows.
Unpasteurised milk is used and the process is unique among English cheeses. Cooled evening milk is added to the warm morning milk; rennet is added; the curd is cut by hand with curd knives and then allowed to settle with a view to retaining as much fat as possible. The whey is drained off and the curd is stored for the night. The following morning the previous day's curd is milled and mixed with the fresh day's curd in a proportion of one to two. Keeping the curd overnight encourages the development of the acid which gives the cheese its striking whiteness and sharp edged flavour. Then the cheeses are salted, pressed in muslin and allowed to dry out. Mrs Kirkham’s Lancashire is still buttered in the traditional way - as opposed to the more common waxing - which allows a far superior maturing, giving a greater depth of flavour and interest to the cheese whilst retaining the fresh acidity which is so characteristic.
|
