Cheese Making in Lancashire
We produce a Traditional Raw cows milk Lancashire, using only the milk from our own herd. Our cheese is what we believe to be a true old fashioned traditional Lancashire so rather than the white crumbly commercial lancashires ours is creamy yellowy in colour and has a rich creamy 'Buttery crumble' texture.
We produce cheese 7 days a week, and make a two day curd receipe, We use animal rennet, and very little starter culture so the make is quite slow. Apart from the Peg mill which mills the curds every aspect of our make is done by hand not machines and we still use old traditional winde down presses.
Production only stops once a year for 10 days to carry out maintaince and have a rest at Christmas!