In the early 1990’s Ashgrove Cheese Production Manager Jane Bennett spent 18 months making cheese in Lancashire for Butlers Farmhouse Cheese. During that time Jane developed a great affection for the unusual local cheese. It was this experience that encouraged Jane to become the first producer of traditional Lancashire cheese in Australia.
Lancashire is a crumbly textured semi hard cheese. It is slowly produced to develop a high level of lactic acid creating a rounded rather than sharp acidic flavour that strengthens as the cheese matures.
It has a much higher moisture content than Cheddar and is therefore much faster to mature. Creamy Lancashire is matured for 8-12 weeks whilst Tasty Lancashire cheeses are keep for 10-12 months.
Creamy Lancashire has a mild flavour owing to the short maturing time. The term “creamy” refers to the soft texture the young cheese has and the smooth flavour. Despite the young age the high level of lactic acid developed in the curd ensures a there is an acid flavour to the cheese.
Tasty Lancashire retains a slightly creamy texture but the body of the cheese becomes crumbly as it ages. The higher moisture content enables the enzymatic activity during the maturing process to produce a strong flavoured cheese much more quickly than Cheddar. The extensive lactic acid development in the curd ensures the aged cheese has a very sharp acidic bite.
Lancashire cheese is renowned for its melting characteristics. The cheese will soften but not spread and does not develop an oil film when melted. It is the traditional cheese used in Welsh Rarebit and is ideal for grilling or melting into sauces or soups. Tasty Lancashire should be used where a good strong cheese flavour is desired.