Type: Hard Milk: Raw cow's milk Rennet: Animal Location: Lancashire, England
Graham Kirkham is the only Lancashire cheese maker who uses the traditional 2 day curd recipe, unpasteurised milk and binds his cheeses in buttered muslin.
A fastidious farmer, everything Graham does is motivated by making the best possible milk for his cheese: exceptional quality of silage, staggered calving pattern for year round milk consistency and scrupulous hygiene in the milking parlour. The milk is therefore rich in fats, proteins and lactic acid bacteria so that only tiny quantities of liquid starter cultures are needed. Our Lancashires have a wonderful butteriness, perfect lactic acidity and really show off the excellent quality of the raw ingredient. Graham likes to describe them as 'dreamy creamy'.