Lancashire

Lancashire is a crumbly English cow's-milk cheese, and considered one of the premier products of the country. Many local farms produce this famous cheese, and it is associated, historically, with the town of Leigh. Varieties of Lancashire cheese can be classified as either "crumbly", "tasty" or "creamy". As it does not go stringy when melted, some consider it a favourite for Welsh rarebit.

Lancashire cheese is often featured on supermarket cheese counters although, like many other cheeses, this product tastes substantially different from those varieties made on the many farms that produce it. The commercially widespread Lancashire cheeses tend to be matured for only 6–8 weeks, resulting in a crumbly, fresh, high-acid cheese. Longer aging, approximately five months for "toaster" and 6–8 months for "tasty", results in a creamier texture, and a deeper, nuttier, smoother flavour.

Lancashire is hard, thin, natural rind is pale gold. It bears the marks of the cloth. When young, the traditional cheese is described as "Creamy Lancashire". At this stage, the texture is moist and crumbly. As the cheese matures, the flavor intensifies and the cheese becomes harder, and it's flavor intensifies. Mass-produced Lancashire has a mild, flat flavor, while farmhouse Lancashire has a robust full taste. Mrs. Kirkham and Dew-Lay are the only two Lancashire makers who use a combination of three day's curd to give a unique, slightly mottled texture. As the curds ripen at different times it acquires a multi-dimensional flavor that is sharp and peppery.