Lancashire cheese recipes
A mild, crumbly-textured white cheese still predominantly produced and consumed in and around the country that gave it its name. It is one of the softest of all our native hard-pressed cows’ milk cheeses, and is unique in that it is made with a mixture of curds from two or three days of milking, giving it a distinctive tangy flavour and loose texture. Mass-produced versions, using only a single day’s milk, are also available.
Make time for a lazy afternoon of cooking with Simon Hopkinson’s homemade Lancashire cheese and melty caramelised onion pie recipe.
More Lancashire cheese recipes
Buyer's guide
Crumbly, or New Lancashire is a mass-produced, very young Lancashire made from a single day’s curd, with a firm texture and acidic flavour. Creamy Lancashire is aged for four to 12 weeks; Tasty Lancashire is 12 to 24 weeks old, and thus stronger in flavour. One producer, Singletons Dairy, has obtained a Protected Designation of Origin mark for its Beacon Fell Traditional Lancashire.
