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Topic: Lancashire cheese

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List of British cheeses

Chevington cheese

Caerphilly cheese

Cheshire cheese

Cornish Yarg cheese

Dorset Blue Vinney cheese

Wensleydale cheese

Cheddar cheese

Welsh rabbit

Protected Designation of Origin

Lancashire Hotpot

England

	Three Fishes at Mitton - A Ribble Valley Inn
		Cheese has been made in Lancashire for well over 700 years, but “Lancashire Cheese” as we know and love it today is a much more recent development.
		The creamy Lancashire cheese this produced is the taste known the world over…and the technique is used to this day.
		However, Lancashire Cheeses made from a single curd tend to be much crumblier when young, only becoming creamy as they mellow and age.
	www.thethreefishes.com /cheeseboard.htm (664 words)

	Lancashire cheese -- Facts, Info, and Encyclopedia article (Site not responding. Last check: )
		Lancashire cheese, a crumbly (The people of Great Britain) British cow's-milk (A solid food prepared from the pressed curd of milk) cheese, is considered one of the premier products of that county.
		Similar to (additional info and facts about Caerphilly cheese) Caerphilly cheese, it is a good cooking cheese, and a favorite for (Cheese melted with ale or beer served over toast) Welsh rabbit.
		It is often featured in supermarket cheese counters, although it (like most other cheeses) tastes better and more "genuine" from the many farms that produce it.
	www.absoluteastronomy.com /encyclopedia/l/la/lancashire_cheese.htm (158 words)

	Probert Encyclopaedia: Food and Drink (L) (Site not responding. Last check: )
		Lancashire is a British, traditional, farmhouse and creamery hard cheese made from three days' curd of cow's milk.
		Lancashire hotpot is a stew of meat, potato and onion resembling Irish Stew.
		Le Roule is a modern, French soft cheese made from cow's milk and rolled with herbs and garlic resembling a cheese swiss roll.
	www.probertencyclopaedia.com /QL.HTM (1369 words)

	Encyclopedia: Lancashire cheese (Site not responding. Last check: )
		Lancashire cheese, a crumbly British cow's-milk cheese, is considered one of the premier products of that county.
		Similar to Caerphilly cheese, it is reputed to be the best toasting cheese in the world and as such is a favorite for Welsh rarebit.
		Cheese is a solid food made from the curdled milk of cows, goats, sheep, or other mammals.
	www.nationmaster.com /encyclopedia/Lancashire-cheese (269 words)

	Lancashire travel guide - Wikitravel
		Lancashire is a county in the North of England.
		Lancashire is one of only three County palatines in England, with special authority and autonomy from the rest of the kingdom.
		Lancashire enjoys a friendly rivalry with neighbour Yorkshire which dates back to the War of the Roses when the two royal houses of Lancaster (Red Rose) and York (White Rose) vied for the English throne.
	wikitravel.org /en/Lancashire (1515 words)

	CHEESE AND - Online Information article about CHEESE AND
		Most of the cheese is made from two curds, the highly acid curd from the morning's milk being being mixed with the comparatively sweet curd from the evening's milk.
		Cheddar cheese possesses the aroma and flavour of a nut—the so-called " nutty " flavour.
		Lancashire cheese, when well made and ripe, is loose in texture and is mellow; it has a piquant flavour.
	encyclopedia.jrank.org /CHA_CHR/CHEESE_AND.html (7350 words)

	Cheese Products - Lancashire Cheese
		It was this experience that encouraged Jane to become the first producer of traditional Lancashire cheese in Australia.
		Lancashire cheese is renowned for its melting characteristics.
		It is the traditional cheese used in Welsh Rarebit and is ideal for grilling or melting into sauces or soups.
	www.ashgrovecheese.com.au /productslancashire.html (303 words)

	Cheese - ArtPolitic Encyclopedia of Politics : Information Portal
		Cheese is a foodstuff made from the curdled milk of various animals including cows, goats, sheep, and water buffalo.
		Bacteria are added to cheese to add flavor, and some cheeses also have molds, either on the outer skin or thoughout.
		Cheese is naturally white so it is common to add color, for example hard cheeses often have annatto[?] or carotene added to make them yellow.
	www.artpolitic.org /infopedia/ch/Cheese.html (275 words)

	The Mouse House cheese Brie, Camembert, Lancashire, Stilton, Gouda, Parmigiano, Gruyere, and Ricotta
		The Mouse House cheese Brie, Camembert, Lancashire, Stilton, Gouda, Parmigiano, Gruyere, and Ricotta
		Lancashire and english Stilton are a couple of the natural rind cheeses at Eastman Party Store/The Mouse House.
		Wash-rind cheeses are surface washed in brine or alcohol to encourage the growth of bacteria.
	www.eastmanpartystore.com /cheese.htm (235 words)

	Lancashire - Cheese Makers
		Evidence suggests that cheese was being made in Lancashire from the 13th Century however the style, texture and taste is unlikely to be what we recognise as Lancashire cheese today.
		Historical records show Lancashire cheese was being transported by boat to London from Liverpool in the 1600's.
		Back in the 1890's Lancashire farms tended to be small holdings and farmers often did not have enough surplus milk to make a whole cheese.
	www.lancashirecheese.com /history.htm (422 words)

	The Teddington Cheese description of Kirkham's Lancashire
		Lancashire is one of the few traditional cheeses made in Britain, with its making stretching back hundreds of years.
		Lancashire is the softest of the English pressed cheeses, with a loose and crumbly texture.
		Lancashire is undoubtedly the king of toasting cheeses - the 'Leigh Toaster'.
	www.teddingtoncheese.co.uk /acatalog/de259.htm (455 words)

	Peter Gott's Cheese & Bacon Stall (Site not responding. Last check: )
		Lancashire, unlike any other cheese, is traditionally made with curds from 2 (and occasionally even 3) days.
		Her cheese has great rich butteriness or as Peter puts it 'a style consistent with a farm cheese, plenty of character and a farm taste flavour'.
		As Lancashire is a fragile crumbly cheese cheese, 'best cut then broken off', it also means it is not suitable for pre-packing.
	www.foodloversbritain.com /organisations/organisation-610.html (546 words)

	Brillat Savarin’s Fondue Recipe - Mrs Beeton Revisited from The Foody
		Weigh the eggs in the shell, allow a third of their weight in Gruyère cheese and a piece of butter one sixth of the weight of the cheese.
		Add the cheese, which should be grated and the butter, which should be broken into small pieces.
		Put in a little salt, according to the age of the cheese, and a good sprinkling of pepper, and serve the fondue on a very hot silver or metal plate.
	thefoody.com /mrsbcheese/bsfondue.html (437 words)

	Lancashire Cheese
		Young Lancashire Cheese is known also as "Creamy Lancashire", because it is moist and creamy.
		The cheese is cream-coloured with a soft flavour and crumbly texture.
		Lancashire Cheese used to be made only in Lancashire, England.
	www.practicallyedible.com /edible.nsf/98a270ac989563a185256e2200627e63/46b22bbd34d02fda85256ef4005b89e3!OpenDocument (435 words)

	Cheese and Potato Bake Recipe - The Foody
		Drain and mash with the milk, half the cheese and half the butter.
		Heat the remaining butter in a large pan and fry the leeks and onion for 4-5 minutes, until softened.
		Spoon the vegetable mixture into an ovenproof dish and cover with the potato mixture, sprinkling with the remaining cheese.
	www.thefoody.com /cheese/cheeseandpotatobake.html (132 words)

	Lancashire cheeses from Dew-Lay Products Ltd
		Traditionally made in Lancashire from unpasteurised milk, these days Lancashire cheese is manufactured all over the country with only a few farmhouse varieties made with unpasteurised milk.
		The creamy Lancashire is a superb alternative to full fat cheese for those who are health conscious and are on a low fat diet.
		It is a mild cheese as is the full fat creamy Lancashire, but is still young, moist and with a cheese-chive savoury finish.
	www.dewlay.com /lancashire-cheeses.htm (362 words)

	Regional Cooking: Lancashire- What's Cooking on Britannia. Food in Britain.
		Although some parts of Lancashire were lost in the local government reorganisation of 1974 there is still plenty of it left to be proud of and since food knows no boundaries I may, at times, stray into what is now Cumbria or Merseyside.
		A Lancashire Foot was a traditional type of pasty often taken down the pit by miners.
		Potatoes were being grown by Lancashire smallholders soon after the middle of the seventeenth century and before long Lobscouse was invented and became the traditional dish of the region.
	www.britannia.com /cooking/articles/lancashire.html (1501 words)

	Steadman's Butchers - Cheese
		This cheese can be eaten young, but it should ideally be left to mature for six to nine months.
		It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process.
		After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions.
	www.steadmans-butchers.co.uk /cheese/index.htm (1909 words)

	Cheese - Classic British cheeses made outside the English West Country. (Site not responding. Last check: )
		It is a genuine farmhouse cheese but is more flavoursome than most Lancashire cheese as it is made from three separate days milk.
		Traditionally, Lancashire farmers used to make their cheese from two or three days milk as they had small herds so that it was more economical to wait for more milk to make a larger batch of cheeses.
		This cheese is made at Hawes, situated at the head of the dale, from cattle grazing local farms.
	www.provender.co.uk /provender/deli/pages/cheese2.html (987 words)

	Miscellaneous tasting notes
		This is without doubt the finest Lancashire cheese I have ever eaten: initially tangy acidity, which then develops into wonderfully complex, powerful, savoury, almost meaty flavours.
		Sykes Fell (a ewes' milk Lancashire from Greenfield Dairy) - all the character of Lancashire cheese.
		This is the cheese that the inhabitants of the region prefer completely blue and "con gusano" (with maggots).
	www.lancs.ac.uk /staff/exaajs/cheese_tns.htm (825 words)

	Lancashire - Hutchinson encyclopedia article about Lancashire
		Wide sandy beaches, such as this one at Formby in Lancashire, England, are formed along parts of the coast where there is a large supply of sand, strong offshore winds, and a large tidal range.
		These areas are very attractive for tourism and recreation; the holiday camp in the background dominates the area behind the beach.
		This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional.
	encyclopedia.farlex.com /Lancashire (322 words)

	Ramakins Recipe - Mrs Beeton Revisited from The Foody
		Add the cheese, which should be finely scraped, the butter, the egg yolks of and seasoning.
		Mode - Boil the crumb of the roll in milk for 5 minutes; strain, and put it into a mortar; add the cheese, which should be finely scraped, the butter, the yolks of the eggs, and seasoning, and pound these ingredients well together.
		Whisk the whites of the eggs, mix them with the paste, and put it into small pans or saucers, which should not be more than half filled.
	thefoody.com /mrsbcheese/ramakins.html (183 words)

	Lancashire Pioneers - Joseph Gornall - cheese maker
		His aim in designing a new cheesemaker, as the patent explains, was to reduce the amount of labour needed when draining the whey from the curd.
		Having taken all the water from the cistern, turn the cylinder gradually till the lid is underneath the curd….After being turned down one side, turn back and down the other side…The curd should then be sufficiently dry to cut into blocks, and be lifted out with the hands into the drainer".
		Joseph encouraged farmers to keep detailed records “especially the temperature of the dairy and the milk at night, and the night's milk in the morning“ which had an important influence on the quality and nature of the milk and thus the cheese produced.
	www.lancashirepioneers.com /gornall/cheese.asp (258 words)

	Food and Drink - Lancashire Cheese Trails - Visit Lancashire
		You really have to holiday up in the North West to discover the different forms and textures of Lancashire cheese, from young 'creamy' to 'crumbly' to the mature 'tasty' whichever is your favourite there'll be one to suit.
		The recipe for traditional Lancashire cheese (Creamy and Tasty) is unique in Britain in that it blends the curds from different milkings which creates a cheese with depth of
		Crumbly Lancashire is the most recent addition to the family of Lancashire cheeses.
	www.visitlancashire.com /food-and-drink/lancashire-food-trails/lancashire-cheese-trails (243 words)

	MSN Encarta - Search Results - Lancashire (cheese)
		To create the hard texture of this cheese, the young curd (which...
		The county's most celebrated dish is Lancashire hotpot, basically a stew, which used to be cooked slowly in farmhouse ovens that were still hot after...
		Lancashire (cheese), hard cow's milk cheese with a golden rind and a flavour that is both sharp and mellow.
	uk.encarta.msn.com /Lancashire_(cheese).html (101 words)

	Procter's Cheeses wholesale and retail all English and Continental cheese - News 'THE QUALITY FACTOR - Lancashire Life ...
		For cheese to remain at it's best from creamery to table, it has to be well looked after.
		I was treasurer of the Lancashire Cheese Factors Association, but over the years membership numbers dwindled to the extent that the organisation now only really exists in name.
		Although they do not make their own cheese any more, they re-pack and sell some cheese, butter and cheese accompaniments under their own brand of Forest of Bowland Quality Cheeses and it is under this Bowland banner that they have gone into production on a distinctive range of 'cheese cakes'.
	www.procterscheeses.co.uk /news.asp?id=5 (1076 words)

	Lancashire cheese (Site not responding. Last check: )
		Centeredapproximately 30 miles north of Manchester, many local farms produce thisfamous cheese.
		Depending on its aging period, it can range from extremely soft to semi-hard, but is generally crumbly and creamy.Similar to Caerphilly cheese, it is a good cooking cheese, and afavorite for Welsh rabbit.
		It is often featured in supermarket cheesecounters, although it (like most other cheeses) tastes better and more "genuine" from the many farms that produce it.
	www.therfcc.org /lancashire-cheese-349174.html (104 words)

	8th Lancashire Food Festival - Cookery Competition
		Lancashire has many ingredients famed for their association with the county which are also some of the nations best loved foods!!
		The Lancashire Food Festival is proud to be the opening event of the first ever ‘Taste Lancashire’ - Festival of Food and Drink.
		A Lancashire wide celebratory festival of culinary delights, food heritage and locally produced food and drink.
	www.lancashirefoodfestival.co.uk /cookery.html (296 words)

	BEACON FELL-FORMAGGIO.IT
		The cheese is made in the designated area with milk from the area.
		The cheeses are pressed lightly for 2 days, bandaged, waxed or buttered and left to mature.
		The cheese is sold from 1 month old onwards, but reaches full maturity at 6 months.
	www.formaggio.it /RegnoUnito/beaconfellE.htm (212 words)

	Lancashire - Review - Soft and Crumbly !
		Lancashire cheese is also available as a double curd and single curd and can similarly range from soft to firm,depending on how long it has been aged
		Lancashire cheese,particularly the traditional farmhouse version is a fine,versatile cheese.You could try it in a ploughman's lunch or with some fruit.
		Still on its day a slab of traditional farmhouse Lancashire cheese does take some beating..You should be able to find the farmhouse variety at good cheese stores and in the deli sectin of some supermarkets.
	www.dooyoo.co.uk /food/lancashire/357455 (350 words)

	Lancashire Cheese from Belton Farm
		Lancashire Cheese has a full-bodied flavour that is slightly salted and has a creamy but faintly crumbly texture.
		Renowned as one of the best toasting cheeses, Lancashire melts into a sumptuous, velvety mass under the grill - it used to be known as the 'Leigh toaster' after a small town near Manchester where it was made.
		As Lancashire matures, the flavour intensifies and the cheese becomes harder.
	www.beltoncheese.co.uk /belton-cheeserange-lancashire.aspx (100 words)

	Lancashire Cheese (Site not responding. Last check: )
		This is Provender's world of cheese, a resource which will never be finished but where you can find information about cheeses around the world.
		Mrs Kirkham makes her cheese from three days milking and matures for about three months so the flavour is even more intense.
		Some Lancashires can be ripened for 6 or 8 months when they loose their crumbly texture and become much stronger tasting.
	www.provender.net /provender/ukcheeselancashire.html (188 words)

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