Kirkham’s Lancashire is a traditional raw milk farmhouse cheese from Lancashire. Known for its “buttery crumble” texture, it has a fresh, yoghurty flavour with a light, creamy tang, making it a unique and delicious representation of classic Lancashire cheesemaking.
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Frequently asked questions about Kirkham's Lancashire
What type of cheese is Kirkham’s Lancashire?
How is Kirkham’s Lancashire cheese made?
Kirkham’s Lancashire is made using raw, unpasteurised cow’s milk from the Kirkham family’s herd of Holstein Friesian cows. The cheese is produced using a traditional two-day curd method, which combines curds from multiple milkings. This technique helps develop its characteristic rich, fluffy texture and complex flavour.
Where is Kirkham’s Lancashire cheese made?
Kirkham’s Lancashire is produced on the Kirkham family farm in Goosnargh, Lancashire. It’s handmade by Graham Kirkham, who learned the cheesemaking craft from his mother, the renowned Mrs Kirkham, continuing the family tradition over three generations.
What does Kirkham’s Lancashire cheese taste like?
Kirkham’s Lancashire has a distinctive flavour profile with fresh, bright, and slightly tangy notes. It has a subtle yoghurty tang, balanced by a rich buttery finish. Its texture is both crumbly and smooth, making it melt in the mouth while delivering a delicate creaminess.
What makes Kirkham’s Lancashire cheese unique?
Kirkham’s Lancashire is the last remaining raw milk farmhouse Lancashire cheese still made today. The traditional two-day curd method and the use of unpasteurised milk result in a cheese that is rich, complex, and distinct from modern, crumbly Lancashire varieties. Its signature “buttery crumble” texture sets it apart.
How should I store Kirkham’s Lancashire cheese?
Store Kirkham’s Lancashire cheese in the refrigerator, preferably wrapped in wax paper or its original packaging to retain moisture. Allow it to come to room temperature before serving, as this will bring out its best flavours and creamy texture. Always check the packaging for specific storage recommendations.
Can Kirkham’s Lancashire cheese be used in cooking?
Yes, Kirkham’s Lancashire is a versatile cheese that melts beautifully, making it perfect for cooking. It can be used in traditional dishes like Lancashire hotpot or cheese toasties. Its creamy texture and tangy flavour also make it an excellent addition to quiches, gratins, or melted over vegetables.
What is the shelf life of Kirkham’s Lancashire cheese?
Kirkham’s Lancashire cheese typically has a shelf life of 7 days+ from delivery. We recommend consuming it within this period to enjoy it at its freshest, as it is cut directly from the maturing rooms. This is when Kirkham’s Lancashire truly comes alive, offering its best crumbly texture and fresh, tangy flavour. Always check the packaging for specific use-by dates and storage recommendations.
How long is Kirkham’s Lancashire aged?
Kirkham’s Lancashire is aged for around 3-6 months. The aging process allows the cheese to develop its distinctive “buttery crumble” texture and yoghurty, tangy flavour while maintaining its fresh, bright profile.
Is Kirkham’s Lancashire cheese suitable for vegetarians?
No, Kirkham’s Lancashire is made with traditional animal rennet, so it is not suitable for vegetarians. Be sure to check the packaging for detailed dietary information.
What are the best pairings for Kirkham’s Lancashire cheese?
Kirkham’s Lancashire pairs exceptionally well with Eccles cakes, a traditional Lancashire treat that combines the cheese’s buttery, tangy notes with the sweet, fruity flavour of the cake. It’s also great with chutneys, pickled onions, or apples. For drinks, try pairing it with a traditional English ale or a medium-bodied red wine like Pinot Noir.
How does Kirkham’s Lancashire compare to other Lancashire cheeses?
Kirkham’s Lancashire stands out as the only raw milk farmhouse Lancashire cheese still being made. Unlike mass-produced crumbly Lancashire, which uses a faster, industrial method, Kirkham’s follows the traditional two-day curd process. This results in a richer, more complex cheese with a smoother, crumbly texture and a distinctive flavour.
Who makes Kirkham’s Lancashire cheese?
Kirkham’s Lancashire is made by Graham Kirkham, a third-generation cheesemaker, at the Kirkham family farm in Goosnargh, Lancashire. Graham continues the cheesemaking tradition passed down by his mother, Mrs Kirkham, who learned from her mother, preserving the heritage of traditional Lancashire cheese.
What awards has Kirkham’s Lancashire cheese won?
Kirkham’s Lancashire has received numerous prestigious awards, celebrating its commitment to traditional cheesemaking and exceptional quality. Some of its notable accolades include:
Supreme Champion at the British Cheese Awards
Gold Medal at the Artisan Cheese Awards
Best Territorial Cheese at the World Cheese Awards
Best British Cheese at the International Cheese Awards
These awards recognise Kirkham’s Lancashire as a benchmark for raw milk cheeses, solidifying its reputation as the last authentic raw milk Lancashire cheese still produced today.
Where can I buy Kirkham’s Lancashire cheese?
You can purchase Kirkham’s Lancashire cheese online from Rennet & Rind here. It is also available in select cheese shops and at farmers' markets across the UK.
How is Kirkham’s Lancashire cheese different from modern Lancashire cheese?
Kirkham’s Lancashire is unique in that it’s the last remaining raw milk farmhouse Lancashire cheese, still made using traditional methods. Unlike modern crumbly Lancashire, which is often mass-produced with pasteurised milk and faster processes, Kirkham’s follows the time-honoured two-day curd technique, resulting in a cheese with a richer, more complex flavour and a smoother, “buttery crumble” texture.
How does the two-day curd method affect Kirkham’s Lancashire cheese?
The two-day curd method used in Kirkham’s Lancashire combines curds from two different milkings, creating a unique, layered texture. This process contributes to the cheese’s fluffy yet crumbly consistency, as well as its deep, nuanced flavours. This traditional technique is key to the cheese’s distinctiveness, giving it a balance of bright, tangy notes with a rich, buttery finish.