A truly old-fashioned Lancashire made traditionally with a two-day curd recipe. Curd from a second day’s milk is added to that from the first, to produce a more complex flavour. Kirkham's Lancashire is then cloth-bound and rubbed with the traditional butter, which allows the cheese to breathe and develop over a maturation period of two to six months.
| Country of Origin |
British Isles |
| Milk Variety |
Cows' |
| Style of Cheese |
Hard |
| Vegetarian |
No |
| Pasteurised |
No |
Keep refrigerated below 8°. Please eat within 10 days of receipt.
Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
