Lancashire Cheese: Taste Varieties and Pairings

Lancashire cheese stands as a proud emblem of English dairy craftsmanship, celebrated for its unique crumbly texture and rich, buttery flavour. Originating from the county of Lancashire, this cheese offers a delightful balance between creamy youth and tangy maturity. Chefs and gourmets value Lancashire for its versatility in both simple snacks and complex recipes. Its Protected Designation of Origin status ensures authentic production methods and regional integrity. Discover the distinctive qualities and culinary potential of Lancashire cheese in this comprehensive guide.

Distinctive Features of Lancashire Cheese

Lancashire cheese typically forms into cylindrical wheels measuring about 20 centimetres in diameter and weighing approximately 5 kilograms. Its paste displays a pale yellow to off-white colour, often with a slightly open texture. The cheese feels moist and crumbly under the knife, yet it maintains a firm consistency when young. Its humidity level remains relatively high, contributing to a supple mouthfeel. Lancashire cheese contains around 48 percent fat in dry matter, which enhances its rich, buttery profile.

As Lancashire cheese ages, its texture evolves from creamy and pliable to more granular and brittle. The rind develops a natural, cloth-bound appearance, sometimes dusted with a light mould. Its flavour starts mild and lactic in young varieties, gaining a tangy, robust character with extended maturation. The cheese’s crumbly nature makes it ideal for grating or melting into dishes. Artisanal producers emphasize traditional methods to preserve these hallmark features.

Lancashire Cheese Varieties

Creamy Lancashire represents the youngest style, aged for just four to six weeks. It offers a soft, spreadable texture with a mild, milky flavour that appeals to those new to artisan cheeses. This variety melts beautifully, making it perfect for Welsh rarebit or cheese sauces. Creamy Lancashire retains higher moisture, giving it a fresh, approachable quality. Many farmhouse dairies produce this version using unpasteurised milk for added depth.

Tasty Lancashire undergoes a longer maturation of three to six months, developing a firmer, more crumbly body. Its flavour intensifies into a tangy, slightly salty profile with buttery undertones. This variety often features in ploughman’s lunches or cheese boards where its robust character shines. Crumbly Lancashire, another adaptation, emphasises a dry, open texture that easily breaks apart. It ages for two to three months, resulting in a sharp, acidic taste ideal for cooking or salads.

History and Traditions of Lancashire Cheese

Lancashire cheese traces its origins to the 13th century in the rural farms of Lancashire, England. Dairy farmers developed this cheese to preserve surplus milk from their herds during plentiful seasons. The region’s damp, cool climate favoured slow maturation, allowing flavours to deepen over time. Lancashire became a staple in local diets, often paired with bread or ale. Its production supported the area’s agricultural economy alongside famous industries like cotton weaving.

Traditional Lancashire cheesemaking involved whole families, with recipes passed down through generations. The county is also renowned for its hotpot dishes and Eccles cakes, which sometimes incorporate Lancashire cheese. Annual cheese fairs and agricultural shows in towns like Ormskirk celebrate this heritage. Stories tell of farmers using specific breeds like the British Friesian cow to achieve the desired milk quality. This rich history cements Lancashire cheese as a symbol of Northern English resilience and ingenuity.

Production Process and Producers

Lancashire cheese production begins with cow’s milk sourced from local farms in Lancashire. The milk undergoes gentle pasteurisation or remains raw, depending on the producer’s methods. Cheesemakers add starter cultures and rennet to coagulate the milk into curds. These curds are cut, stirred, and pressed into moulds to form the characteristic wheels. The cheese then brines briefly before moving to maturation rooms.

Ripening occurs in controlled environments with high humidity for three weeks to six months. During this time, the cheese develops its crumbly texture and complex flavours. Main producers in the United Kingdom include Butlers Farmhouse Cheeses, Dewlay Cheesemakers, and Mrs Kirkham’s Lancashire Cheese. These artisans adhere to time-honoured techniques, such as using traditional cloth binding. Their commitment ensures the continued excellence of Lancashire cheese.

Quality Labels and Certifications

As to our current knowledge, Lancashire cheese holds a Protected Designation of Origin status from the European Union. This PDO certifies that the cheese must be produced entirely within Lancashire using specific methods. It guarantees the use of local cow’s milk and traditional manufacturing processes. The PDO label protects consumers from imitations and supports regional dairy farmers. This certification underscores the cheese’s authenticity and cultural significance.

Some producers also pursue organic certifications, ensuring their milk comes from farms following strict animal welfare and sustainability standards. These labels verify the absence of synthetic pesticides and antibiotics in the production chain. Artisanal Lancashire cheesemakers may display additional assurance marks for quality control. These certifications help maintain high standards across the industry. They provide transparency for chefs and consumers seeking genuine products.

Wine or Beverage Pairings

Lancashire cheese pairs excellently with local beverages such as traditional English ales or ciders. The crisp, hoppy notes of a pale ale complement the cheese’s buttery richness. Regional ciders from Lancashire or neighbouring counties offer a fruity contrast that enhances the tangy flavours. These pairings highlight the cheese’s versatility and regional roots. They create a balanced tasting experience for any occasion.

Internationally, crisp white wines like Sauvignon Blanc or unoaked Chardonnay match well with young Lancashire cheese. Their acidity cuts through the creaminess, cleansing the palate. For aged Lancashire, light red wines such as Pinot Noir provide a smooth, berry-like counterpoint. Non-alcoholic options include apple juice or sparkling water with lemon. These beverages allow the cheese’s complex profile to shine without overpowering it.

Suitable Fruit and Vegetables

Apples and pears serve as ideal fruit companions for Lancashire cheese, offering a sweet, crisp contrast. Their natural juiciness balances the cheese’s saltiness and crumbly texture. Grapes, particularly green varieties, add a refreshing burst that highlights the buttery notes. These fruits work well in cheese boards or salads. They enhance the overall dining experience with complementary flavours.

Vegetables like celery sticks, cherry tomatoes, and radishes provide a crunchy, savoury element. Their mild bitterness or acidity offsets the richness of Lancashire cheese. Roasted root vegetables such as carrots or parsnips absorb the cheese’s flavour when melted over them. Incorporating these into dishes adds depth and nutrition. They make Lancashire cheese a versatile ingredient in vegetarian cuisine.

Suitable Meat and Fish Dishes

Lancashire cheese elevates meat dishes like classic ploughman’s lunch with ham or roast beef. Its crumbly texture melts into hearty pies, such as cheese and onion pie, adding creaminess. The cheese’s tangy profile cuts through the richness of sausages or bacon in casseroles. It also grates well over grilled meats for a flavourful crust. These combinations showcase Lancashire’s adaptability in traditional British fare.

For fish dishes, Lancashire cheese works wonderfully in seafood bakes or stuffed into white fish fillets. Its melting quality creates a golden, savoury topping that complements delicate fish like cod or haddock. The cheese pairs with smoked salmon in tartlets for a luxurious appetiser. Avoid overpowering subtle fish flavours by using younger Lancashire varieties. These applications demonstrate the cheese’s range beyond meat-based recipes.

Presentation of Lancashire Cheese

Remove Lancashire cheese from the refrigerator one to two hours before serving to reach room temperature. This allows its flavours and aromas to fully develop. Serve it on a wooden or slate cheese board to enhance its rustic appeal. Arrange the cheese in wedges or chunks, ensuring easy access for guests. Use a sharp cheese knife for cutting to preserve its crumbly structure.

Present Lancashire cheese alongside accompaniments like crackers, bread, and chutneys. Space the items evenly to create an inviting, balanced display. Provide separate knives for different cheeses to prevent flavour transfer. For individual plates, place a wedge of cheese with a few garnishes. This presentation highlights Lancashire’s artisanal qualities and encourages exploration.

Questions and Answers about Lancashire Cheese

Recipe Ideas

Lancashire Cheese and Potato Pie

This classic British dish highlights the melting qualities of Lancashire cheese in a comforting, hearty pie. The cheese’s crumbly texture blends seamlessly with soft potatoes, creating a rich filling. Lancashire cheese adds a tangy depth that elevates simple ingredients into a gourmet meal. It pairs wonderfully with a green salad or steamed vegetables. This recipe honours traditional Lancashire cuisine while appealing to modern tastes.

Using fresh, waxy potatoes ensures the pie holds its structure without becoming mushy. The cheese should be grated or crumbled to distribute evenly throughout the layers. Baking the pie until golden brown enhances the flavours and textures. Serve it hot for a satisfying main course. This dish showcases Lancashire cheese’s versatility in home cooking.

• 500 grams potatoes, peeled and sliced
• 200 grams Lancashire cheese, crumbled
• 1 onion, finely chopped
• 200 millilitres double cream
• Salt and pepper to taste
• 1 sheet shortcrust pastry

1. Preheat the oven to 180 degrees Celsius.
2. Boil the potato slices for 10 minutes until tender, then drain.
3. Sauté the onion in a pan until soft and translucent.
4. Layer potatoes, onion, and Lancashire cheese in a pie dish.
5. Pour cream over the layers and season with salt and pepper.
6. Cover with pastry, seal edges, and brush with egg wash.
7. Bake for 30-35 minutes until golden and bubbly.
8. Let rest for 5 minutes before serving.

Lancashire Cheese Scones

These savoury scones incorporate Lancashire cheese for a delightful twist on a teatime favourite. The cheese’s crumbly nature ensures a light, fluffy texture with pockets of flavour. Lancashire cheese provides a subtle tang that complements the buttery scone base. They are perfect for breakfast, brunch, or as a snack with soup. This recipe demonstrates how Lancashire cheese enhances baked goods.

Handling the dough gently prevents overworking and maintains the scones’ tenderness. Adding fresh herbs like chives or thyme amplifies the savoury profile. The scones bake quickly, resulting in a golden exterior and soft interior. Serve them warm with butter for maximum enjoyment. This easy recipe makes Lancashire cheese accessible for all skill levels.

• 225 grams self-raising flour
• 50 grams butter, cubed
• 100 grams Lancashire cheese, crumbled
• 150 millilitres milk
• 1 teaspoon baking powder
• Pinch of salt

1. Preheat the oven to 220 degrees Celsius.
2. Mix flour, baking powder, and salt in a bowl.
3. Rub in the butter until the mixture resembles breadcrumbs.
4. Stir in the Lancashire cheese and enough milk to form a soft dough.
5. Roll out to 2 centimetres thick and cut into rounds.
6. Place on a baking tray and brush with milk.
7. Bake for 12-15 minutes until risen and golden.
8. Cool slightly before serving.

Similar Cheeses and Alternatives

Lancashire cheese shares similarities with other crumbly British cheeses like Wensleydale and Cheshire. Wensleydale offers a slightly sweeter, milder flavour but maintains a comparable texture. Cheshire cheese presents a more salty and tangy profile with a similar moist crumbliness. These alternatives work well in recipes calling for Lancashire cheese, though each brings unique regional characteristics. For those seeking variety, Caerphilly from Wales provides a lemony sharpness and firm yet crumbly body. International options include French Cantal, which has a buttery taste and granular texture, though it is firmer than Lancashire. When substituting, consider the dish’s requirements to ensure compatibility with flavours and melting properties.