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Cheese from Lancashire, England
Cow milk is set with starter and rennet, and the curd is broken and drained on tables until it is acid enough. Some curd is held for one or two days, then mixed with fresh curd, milled, salted at about 2.5 % and lightly pressed. The cheese is matured at least 3–4 weeks and sold mild (creamy) or mature (tasty). Made in 7 steps over 22 days – 23 days. The longest step, mature, takes at least 21 days (Defra 2023) and runs at 16 °C (Sanders G.P. 1953). Salt is 2.5 % (Defra 2023). Lactic starter culture does most of the fermenting.
| Main step | at least 21 daysSet[lancashire-spec-2023] | Mature |
|---|---|---|
| Temperature | 16 °CReported[usda-hb54] | Mature |
| Salt | 2.5 %Set[lancashire-spec-2023] | Blend, mill and salt |
| Full-fat cow milk · Collected daily from farms in the designated area[lancashire-spec-2023] | |
| Starter culture and rennet[lancashire-spec-2023] | |
| About 2.5 % of curd weight | Salt · Mixed into the milled curd[lancashire-spec-2023] |
| Starter | starter culture |
Total time across the recorded steps: 22 days – 23 days
What changes: Starter and rennet go into warm milk and it sets in about an hour
Output: set curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lancashire mixes curds of different ages. Curd held one or two days is blended with the day's curd at milling, which gives the loose, buttery body that a single-day cheddared curd does not have.
Every number is labelled with how it is known. How this atlas is made
Preston received its first royal charter for fairs in 1179, where north Lancashire farm cheese was sold. In the late 1800s Joseph Gornall of Garstang toured farms for the county council to teach one method; it was followed in the 1956 Ministry handbook. Before the Second World War over 200 farms made it; by 1948 only 22 did.
