https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Lancashire_cheeseLancashire cheese - Revision history2026-05-04T21:09:13ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Lancashire_cheese&diff=244501&oldid=prevChef at 16:46, 2 March 20162016-03-02T16:46:39Z<p></p>
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|description= Lancashire is a crumbly unpasteurised cows' milk cheese<br />
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* '''See also [[:Category:Lancashire cheeses|Cheeses of Lancashire]]'''<br />
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[[Image:Lancashire cheese.jpg|300px|thumb|right|Lancashire cheese]]<br />
[[Image:Dewlay Creamy Lancashire cheese.jpg|300px|thumb|right|Dewlay Creamy Lancashire]]<br />
Lancashire is a crumbly unpasteurised [[cows' milk]] [[cheese]]. Many local farms produce it, and it is associated, historically, with the town of Leigh. It can be classified as either "crumbly", "tasty" or "creamy". It is reputed to be the best toasting [[cheese]] in the world, because it does not go stringy when melted. <br />
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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 maturation periods, approximately 5 months for "toaster" and 6–8 months for "tasty", results in a creamier texture, and a deeper, nuttier, smoother flavour. Examples of farmhouse Lancashire [[cheeses]] consistently win British cheese awards.<br />
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[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:British cheeses]]<br />
[[Category:Cheshire cheeses]]<br />
[[Category:Lancashire cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
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