Question: English cow's-milk cheese from the county of Lancashire includes Bowland cheese, which is a cheese that is mixed with what?

Context articles: Sour milk cheese
Sardo
List of cheesemakers
Weisslacker
Bowland cheese
Farmstead cheese
Wicklow Farmhouse Cheese
Lancashire cheese
Västerbotten cheese
Red Leicester

Sour milk cheese or acid-set cheese is a cheese that has been curdled (coagulated) by natural souring or by the addition of lactic acid bacteria, such as traditional curd cheese or cottage cheese.
 Sour milk cheese does not use rennet for coagulation.
Sardo is a hard, grating cow's milk cheese that is similar to Pecorino Romano, although the latter is made from sheep's milk and is sharper.
 Sardo comes from Argentina, and is not to be confused with Pecorino Sardo, another Italian sheep's cheese.
 Sardo is traditionally coagulated by animal rennet.
 Its flavor is mellow, yet rich, and lightly salty.
 It is white-yellowish in color and is sold in blocks of about 6.5 lbs .
 Sardo cheese meets the U.S. Standards of Identity for cow's milk.
 It makes a good choice for snack cheeses or for cooking purposes.
Cheesemakers are people or companies that makes cheese, who have developed the knowledge and skills required to convert milk into cheese.
 Cheesemaking involves controlling precisely the types and amounts of ingredients used and the parameters of the cheesemaking process, to make specific types and qualities of cheese.
 The milk may be from a cow, goat, sheep or buffalo, although worldwide cow's milk is most commonly used.
 Cheesemakers also need to be skilled in grading cheese to assess quality, assessing defects and suitability for release, and cheese ripening.
 The craft of making cheese dates back at least 5,000 years.
 Archaeological evidence exists of Egyptian cheese being made in the ancient Egyptian civilizations.
Weisslacker (German for "whitewashed" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in Germany, but is now known worldwide.
 Also produced in the United States, mostly in Wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese.
 It ripens for seven months in highly humid conditions and is related to Limburger cheese, and has a similarly powerful smell, but paradoxically mild taste.
 Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name.
 Many find it too overpowering to serve with wine.
 This cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion.
 It is a common item on pub and restaurant menus in the Czech Republic, the country with the highest per-capita beer consumption in the world.
 This cheese is a common ingredient in various breads, soups, and dips.
Bowland cheese is a type of Lancashire cheese, with the cheese having been mixed with apple, sultana and cinnamon prior to setting.
 It is named after the Forest of Bowland, which is situated in the east of Lancashire in England.
Farmstead cheese, less commonly known as farmhouse cheese, is produced from the milk collected on the same farm where the cheese is produced.
 Unlike artisan cheese, which may also include milk purchased and transported from off-farm sources, farmstead cheese makers only use milk from animals they raise.
 According to the American Cheese Society, "milk used in the production of farmstead cheeses may not be obtained from any outside source".
 As a result, the cheeses produced often have unique flavors owing to the farm's local terroir.
 Most farmstead cheese is produced from cow, goat or sheep milk, although some farmstead cheeses are produced from water buffalo milk (mainly Buffalo mozzarella).
Wicklow Farmhouse Cheese is a range of handmade cow's milk cheese made in Arklow, County Wicklow ranging from Brie cheeses to Cheddar cheese.
 A range of cheese are produced varying from fresh soft cheese to a Gouda style hard cheese.
Lancashire is an English cow's-milk cheese from the county of Lancashire.
 There are three distinct varieties of Lancashire cheese.
 Young "Creamy Lancashire" and mature "Tasty Lancashire" are produced by a traditional method, whereas "Crumbly Lancashire" (more commonly known as "Lancashire Crumbly" within Lancashire) is a more recent creation suitable for mass production.
Västerbotten cheese (] , Swedish: "Västerbottensost" ) is a cheese from the Västerbotten region of Sweden.
 It is a hard cow's milk cheese with tiny eyes or holes and a firm and granular texture.
 As in Cheddar cheese, the curd is heated, cut, and stirred before the cheese is moulded and aged.
 Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes.
 It is light yellow in colour and has a fat content of 31%.
 Many Swedish people consider it the king of cheese and demand for it has often outstripped the limited supply.
 For this reason, it is roughly twice as expensive as other types of aged cheese.
 Västerbotten cheese must be aged for at least 12 months, but 14 months is more common.
Red Leicester (also known simply as Leicester or Leicestershire Cheese) is an English cheese, made in a similar manner to Cheddar cheese, although it is crumblier, sold at 3 to 12 months of age.
 The rind is reddish-orange with a powdery mould on it.
 Since the 18th century it has been coloured orange by adding annatto extract during manufacture.
 It is a cow's milk cheese, originally from Leicestershire, England, and is named after the city of Leicester.
 Traditionally made wheels are fairly firm and dry, with a friable texture and a slightly sweet mellow flavour that becomes stronger as the cheese matures.
 Block-made cheeses are moister, and have a slightly sweet aftertaste and a creamy texture.
 It has a slightly nutty taste.
 Versions sold in supermarkets are typically coloured with annatto, although it is possible to obtain Red Leicester without it.