The Teddington Cheese description of Kirkham's Lancashire Lancashire Crumbly texture with a tangy flavour. Lancashire is one of the few traditional cheeses made in Britain, with its making stretching back hundreds of years. When times were hard and meat a rarity, the poor folk of Lancashire made a filling meal of just cheese. Infact this cheese became the staple food of the mill-workers who were crammed into the miserable back-to-back houses with little or no cooking facilities. 'Many's the night I've dreamed of cheese - toasted mostly,' sighs Ben Gunn in Robert Louis Stevenson's treasure Island. He probably meant Lancashire, the famous 'Leigh Toaster'. In 1939 there were 202 farms turning out 1260 tons of Lancashire every year. However, the cheese became a casualty of the war effort with all milk being used for mass cheese production as instructed by the Ministry for Food. In 1948, with the limited post war revival, only 22 farms returned to Lancashire cheese-making. By 1970 there were only 7, and today there are only three making the real unpasteurised Lancashire, all in the Preston area.

Making Lancashire in the traditional way is a laborious process. The curd made on one day is added to the previous day's curd, which has already been drained, salted and partly pressed. Both curds are then milled, placed in moulds, pressed for 24 hours, bandaged, waxed or buttered, and ripened for at least two months. The laborious methods needed to achieve this fragile cheese do not lend themselves to factory practices. New Lancashire, Fatty Lancashire and Single-Acid Lancashire are all names given to Lancashire made on a factory scale - all are made using a single days curd and are far inferior, and an insult, to real Lancashire. Today, Lancashire is a highly underrated cheese because most people only know these imitations. The original reason for the combining of curds from different days is believed to have been due to the poor roads in the area which made travelling slow and difficult. Therefore, the curds were gathered each day and transported to the cheese house every few days. Lancashire is the softest of the English pressed cheeses, with a loose and crumbly texture.

It is matured for two to three months but can be matured for up to six months by which time the texture becomes creamy and almost spreadable. Lancashire is undoubtedly the king of toasting cheeses - the 'Leigh Toaster'. When melted it has a soft silky, custard-like texture, and the aroma is unforgettable. Our Lancashire is made by Ruth Kirkham and is made using unpasteurised cows' milk from Fresian cows. Each truckle is approximately 20cm in diameter, 30cm high, weighs 12kg and has a fat content of 48%. Larger truckles are also made weighing upto 25kg. Click here or press your 'Back' button to return WINES Lancashire Lancashire Yarg Lancashire is a crumbly English cow's-milk cheese, and considered one of the premier products of the county. Many local farms produce this famous cheese, and it is associated, historically, with the town of Leigh. Lancashire cheese can be classified as either "crumbly", "tasty" or "creamy". As it does not go stringy when melted, some consider it a favourite for Welsh rarebit.

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 aging, approximately five months for "toaster" and 6–8 months for "tasty", results in a creamier texture, and a deeper, nuttier, smoother flavour. Traditionally paired with Eccles cakes and Chorley cakes. Garstang Blue | Lancashire Cheese | Cheddar Cheese | Red Leicester Cheese – Dewlay Cheese Prepack Range Creamy Lancashire This is the classic Traditional Lancashire and is made with fresh milk sourced from dedicated local dairy farms, Our Creamy Lancashire cheese has a beautiful texture with a mild milky flavour and is made to a traditional 2 day curd recipe and matured for 6-12 weeks. It is a superb melting cheese, making it ideal for cooking with.

Winner of a Gold award at the Nantwich International Cheese Awards 2016, Gold at the Chipping Show 2016 & a Gold award at the Royal Cheshire Show 2016 Crumbly Lancashire Crumbly Lancashire is a young cheese typically matured for up to 6 weeks and made from fresh locally sourced milk. Bright white in colour, this cheese has a clean, zesty, slightly sharp flavour and a crumbly texture. It is brilliant for crumbling into sandwiches and salads or with apple pie. Winner of a Gold Award at the Chipping Show 2016, The Royal Cheshire Show 2016 Tasty Lancashire Dewlay’s Tasty Lancashire is crafted to a Traditional Creamy Lancashire recipe, but matured for up to 12 months. This makes it firmer, and gives it a stronger flavour. It is brilliant for cooking with, as the Lancashire simply melts while retaining its full flavour. It's ideal for a cheeseboard.

Winner of a Gold award at Chipping Show 2016 & Two Gold Awards at the Nantwich International Cheese Awards 2015 Garstang Light One of our newer creations, our Garstang light is made to a traditional Creamy Lancashire recipe from semi-skimmed milk meaning the cheese has approximately 30% less fat content. With Garstang Light, we have created a product with all the heritage and skill of our cheesemakers and qualities of the fresh Lancashire milk, but with a reduced fat content. It's ideal for anyone on diets or watching their cholesterol. Mild Cheddar Delicately flavoured Dewlay Mild Cheddar has a smooth creamy texture and tastes delicious with some fresh English apple juice. Available as a white or coloured cheese. Mature Cheddar Carefully matured under controlled conditions for nine to twelve months, Dewlay Mature Cheddar has a firm, silky texture and a wonderfully full flavour. Available as a white or coloured cheese. Extra Mature Cheddar Carefully matured under controlled conditions for more than twelve months, Dewlay Extra Mature Cheddar is favoured by those who prefer a more robust Cheddar.

Red Leicester Dewlay Red Leicester is a traditional, creamy, hard cheese made from cow's mild which gets its red colouring from annatto – a flavourless natural colouring. Dewlay Red Leicester has a firm body and a close texture with a beautifully nutty flavour. Cheshire Cheshire cheese is a young cheese typically matured for up to 7 weeks and made from fresh locally sourced milk. It has a clean, zesty, slightly sharp flavour and a crumbly texture. Ideal for crumbling into sandwiches and salads and is a great addition to an after dinner cheeseboard. Double Gloucester A smooth, buttery textured cheese with a clean, creamy, mellow flavour which is matured for at least three months, Double Gloucester has a golden straw colour and a smooth, creamy texture. Double Gloucester was traditionally made as a large wheel with a thick rind to withstand annual cheese rolling ceremonies - when cheeses were rolled down the hills in Gloucestershire to protect the grazing rights. Garstang White Garstang White - launched in summer, 2014 is our newest addition to the Dewlay range.

A deliciously soft, creamy, mould ripened cheese made with locally sourced Jersey Milk - a milk renowned for it's high quality. It's ideal on a cheeseboard, for salads or Mediterranean baguettes and is absolutely ideal for baking. Garstang Blue A wonderful combination of a smooth creamy cheese with a mild yet indulgent blue taste that will tantalise any cheese lover’s senses. After the chees is made , it is lovingly matured over the course of 6 weeks, at which point it is "spiked", allowing the mould to develop into streaks as it grows through the cheese. Deli Range Beacon Fell Traditional Lancashire Cheese P.D.O. Usually known simply as "Dewlay Creamy" - This is the classic Creamy Lancashire made to a traditional Creamy Lancashire recipe but sometimes called by it's fully "Protected Designation of Origin Name - “Beacon Fell Traditional Lancashire Cheese” Either way, it's a local favourite because of its versatility and creamy mellow flavour. It sin one of only a handful of UK cheeses with full .P.D.O.

accreditation Crumbly Lancashire Sometimes called “New Lancashire” , Crumbly Lancashire is a young cheese (typically aged up to 8 weeks mature) and made from fresh locally sourced milk. Bright white in colour, this cheese has a clean, zesty, slightly sharp flavour with a crumbly texture. Crumbly Lancashire is brilliant for crumbling into sandwiches and salads or with orchard fruits or apple pie.Winner of The Farmhouse Cheesemakers Trophy for best Lancashire at the Nantwich International Cheese Awards. It has also won Gold at the Great Yorkshire Show 2014, the Cheshire County Show 2014 and the British Cheese Awards 2014 Tasty Lancashire Dewlay’s Tasty Lancashire is crafted to a Traditional Creamy Lancashire recipe, but matured for up to 12 months. This makes it firmer, and gives it a stronger flavour. It is brilliant for cooking with, as the Lancashire simply melts while retaining its full flavour.

Winner of a Gold award at the Nantwich International Cheese Awards 2014, and Gold at the Great Yorkshire Show 2014 Garstang Blue Garstang Blue is made from pasteurised cows’ milk and is a wonderful combination of a smooth creamy cheese with a mild yet indulgent blue taste that will tantalise any cheese lover’s senses. Garstang Light Our Garstang light is made with a traditional creamy Lancashire recipe from semi-skimmed milk. Ideal for anyone looking for a Lancashire cheese taste, but with 30% less fat content. Red Leicester Dewlay Red Leicester is a traditional, creamy, hard cheese made from cow's mild which gets its red colouring from annatto – a flavourless natural colouring. Dewlay Red Leicester has a firm body and a close texture with a beautifully nutty flavour. Winner of Supreme Champion cheese at Chipping Show 2011 Chilli Monster Where there's smoke there's fire!

Crushed dried red chillies are blended with our fine creamy Lancashire to give a smooth cheese with a firey bite Lancashire with Garlic Delightful melted onto a split baguette or French stick and a versatile cooking cheese, our creamy Lancashire with Garlic is unique and aromatic. Smoked Lancashire Genuinely smoked creamy Lancashire makes an unusual but welcome addition to your cheese board. Matured for a minimum of four months, try yours with a thinly sliced, crisp red apple or a glass of best brown ale. Lancashire with Chives Fabulous for pizzas or melted onto a jacket potato. Tangy, herby and full of flavour, Dewlay Lancashire with Chives is just as good straight from the fridge on some crusty bread Grated and Sliced Dewlay Grated Mature Cheddar Mature grated cheddar, packed in reclosable packs for convenience and to keep the product fresh for longer. Ideal for use in sandwiches, cheese on toast and sprinkling over Lasagne. Available in 160g, 180g and 200g formats Dewlay Grated Mild Cheddar Mild grated cheddar, innovatively packed in reclosable packaging.

Convenient for sandwiches, salads and sprinkling over pasta dishes. Dewlay Grated Mild Cheddar is available in 160g, 180g and 200g formats Dewlay Grated Mozzarella Mild and versatile grated Mozzarella , innovatively packed in reclosable packaging. Convenient for sandwiches, salads and sprinkling over pasta dishes. Dewlay Grated Garstang Light Cheese Dewlay Garstang Light Cheese has reduced fat because it is made using semi-skimmed milk. This creamy cheese is a superb alternative to full fat Creamy Lancashire cheese for those who are health conscious and are on a reduced fat diet. Cheesy Toaster Cheesy Toaster is made to our 50 year old traditional recipe from locally sourced milk in our dairy in Garstang. It is generously sliced and interleaved with film for ease of separation. The cheese is cut to fit a slice of bread and is just the right thickness to melt evenly creating the perfect cheese on toast - every time. Conveniently packaged in a plastic tray with a reclosable film top.

Chilli Toaster Chilli Toaster is made to a traditional Creamy Lancashire recipe but with fiery chillies added during the cheesemaking process to give a medium strength hot flavour. The slices of cheese are just the right shape to fit a slice of bread, and it melts beautifully under the grill. An ideal meal or snack solution! Catering Range Sliced Cheese Dewlay supply catering size packs of sliced cheese (cheddar, Lancashire etc) in a variety of formats and cheese slice dimensions. Please contact our sales department for more information or to discuss your requirements. Grated Cheese Dewlay supply a variety of sizes of Grated cheese (Cheddar, Lancashire etc) in a variety of sizes (1kg, 2kg etc). Please contact our sales department for further information. British Cheese Board - Belton Cheese Ltd Belton Cheese Ltd Belton, Whitchurch, Shropshire, SY13 1JD.

Tel: 01948 662 125 / Fax: 01948 662 269 White Cheshire The Domesday Book held a record of Norman women making Cheshire Cheese and in the sixteenth century, the historian, John Speed, pronounced Cheshire to be the best cheese in Europe. This White Cheshire is a slightly crumbly and silky textured cheese with a full-bodied, fresh flavour. The special flavour is caused by nearby salt deposits permeating local pasturelands in Cheshire. As an accompaniment, this cheese can be enjoyed with Riesling. Coloured Cheshire Cheshire is one of the oldest cheeses around - it even gets a mention in the Domesday book. Its unique flavour derives from salt deposits in nearby pasturelands. This Coloured Cheshire does not differ in flavour from its sister White Cheshire. Both have a slightly crumbly and silky texture and both have a wonderfully full-bodied, fresh flavour. The only difference is the attractive colouring caused by an ancient vegetable dye called Annatto. As an accompaniment, a Riesling or a Cabernet Sauvignon goes down very well.

Caerphilly The most famous of Welsh cheeses, Caerphilly is a fresh, white, mild cheese with a delicate, slightly salty and lightly acidic flavour. With a moderately firm, creamy and open texture, it was originally made a century and a half ago and eaten by hard-working Welsh miners. Apparently, the cheese's saltiness replenished the salt lost from their bodies when mining. These days, Caerphilly's distinctive flavour is enjoyed more above ground with a Zinfandel or a white Lambrusco. Wensleydale Eaten comparatively young - usually between one month and three months of age - Wensleydale is a cheese whose history can be traced back to the Cistercian monks who came to England with William the Conqueror after 1066. This Wensleydale is a close, smooth-textured cheese with a refreshing, slightly lemony flavour. Traditionally, Wensleydale is complimented by a nice slice of apple pie for a delicious dessert or afternoon snack. Lancashire 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. Best eaten at around three months of age, Lancashire is a surprisingly good companion for cola. Sauvignon Blanc or Ruby Port are excellent accompaniments for those wanting something a little stronger. Red Leicester Traditionally made in a large cartwheel shape, Red Leicester is a rich, russet coloured cheese whose flaky and slightly open texture plays host to a distinctive mellow flavour. Its lush colour was largely responsible for the cheese's popularity - especially in the Victorian period - and is caused by the use of Annatto, an age-old, tasteless vegetable dye extracted from a plant in South America. Its flavour makes it the perfect accompaniment for fruit and beer. Double Gloucester Double Gloucester is traditionally made as a large wheel with a thick rind to withstand annual cheese rolling ceremonies - when cheeses were rolled down the hills in Gloucestershire to protect the grazing rights.

This Double Gloucester has a smooth, buttery texture with a clean, creamy, mellow flavour that suits a Rioja or a Riesling. Sage Derby This is a green veined, semi-hard cheese with a delightful, mild sage flavour. The custom of adding sage to Derby cheese began in the seventeenth century, when the herb was widely believed to possess health-giving properties, and gives the cheese another subtle level of flavour. Originally, Sage Derby was only made for festive occasions such as Harvest and Christmas, but today it is available all year round. White Cheddar Britain's most popular cheese, Cheddar is synonymous with the West Country where it was made in the fifteenth century - stored originally in the local Cheddar Gorge caves, which were ideal for the maturation process. This White Cheddar is a nutty yet slightly sharp and full-flavoured cheese with a firm body. This cheese tastes delicious when accompanied by some fresh English apple juice. Coloured Cheddar Cheddar is the most widely purchased and eaten cheese in the world and is synonymous with England, especially the West Country where it was made in the fifteenth century. Originally, it was stored in the Cheddar Gorge caves to mature.

This Coloured Cheddar has a full-flavoured, nutty taste that is slightly sharp and suits fresh English apple juice. Belton also produces Organic cheese. Please visit our website for more information. Members Lancashire cheese suppliers, pictures, product info Lancashire cheese Dewlay Creamy Lancashire 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. 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. Calories in different varieties and various types of cheeses The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese. For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g If the Lancashire cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Lancashire cheese. The calorie lists are sortable by clicking the up and down arrows in the heading columns Cheese type About: Lancashire cheese About: Lancashire cheese An Entity of Type : Cheese107850329 , from Named Graph : , within Data Space : dbpedia.org 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.It is traditionally paired with Eccles cakes and Chorley cakes.[citation needed] Property abstract Lancashire ist ein fester Kuhmilchkäse aus England mit einer harten, dünnen, natürlich goldfarbenen Rinde. Jung wird er auch als „Creamy Lancashire“ bezeichnet. In diesem Zustand ist er von feucht-krümeliger Konsistenz. Mit der Reifung intensiviert sich das Aroma, und er wird fester. Lancashire aus Massenproduktion hat ein mildes, flaches Aroma. Im Gegensatz dazu hat der „Farmhouse Lancashire“ einen vollen Geschmack. Der Käse enthält ca. 45 % Fett in der Trockenmasse. Seinen Namen hat er nach der englischen Grafschaft Lancashire. (de) 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. It is traditionally paired with Eccles cakes and Chorley cakes.[citation needed] (en) El Lancashire es un queso de leche de vaca quebradizo inglés considerado uno de los mejores productos del condado. Muchas granjas locales producen este famoso queso, que está históricamente relacionado con la ciudad de Leigh. El queso Lancashire puede clasificarse como «quebradizo», «sabroso» o «cremoso». Como no se vuelve grasiento al derretirse, algunos lo consideran idóneo para preparar el Welsh rarebit. El Lancashire se vende con frecuencia en supermercados, si bien como sucede con muchos otros quesos este producto sabe sustancialmente diferente a las variedades elaboradas en las granjas locales.

Los quesos Lancashire comerciales tienden a dejarse madurar solo 6 a 8 semanas, lo que resulta en un producto quebradizo, fresco y ácido. Los que se dejan madurar más, al menos 5 meses e idealmente de 6 a 8, tienen una textura más cremosa y un sabor más profundo, almendrado y suave. Tradicionalmente se toma con pasteles Eccles y Chorley. (es) Le Lancashire (ˈlæŋkəʃər) est un fromage anglais au lait de vache pasteurisé produit dans le comté de Lancashire. Il existe trois variétés de Lancashire. Le Creamy Lancashire et le Tasty Lancashire sont produits selon une méthode traditionnelle tandis que le Crumbly Lancashire utilise une méthode de production plus récente adaptée à la production en masse. (fr) Lancashire, is een brokkelige Engelse kaas van koemelk. Hij komt uit Leigh, een dorp 40 kilometer ten noorden van Manchester.

De kaas heeft twee soorten - "Tasty Lancashire" en "Crumbly Lancashire". Deze kaas wordt gezien als één van de belangrijkste producten uit de streek. Hij wint geregeld de British Cheese Award. (nl) 蘭開夏芝士產自英國北部。蘭開夏芝士一般被製成圓柱體狀，外面用布包裹，少數會用蠟封製。未完全成熟的蘭開夏芝士質地很軟，像奶油一般，較難切片，因此適合用來塗抹在麵包或餅乾上。工廠製的蘭開夏芝士味道會很淡，自家農場製鹽味會較重。 (zh) Ланкаширский сыр (англ. Lancashire cheese) — английский сыр из коровьего молока, появившийся впервые в графстве Ланкашир. Существуют три различных сорта сыра Ланкашир.

Молодой Сливочный Ланкашир и зрелый Вкусный Ланкашир производятся традиционным методом, в то время как Рассыпчатый Ланкашир является недавно созданным сортом, предназначенным для массового производства. Все сорта Ланкаширского сыра имеют твёрдую текстуру и созревают от одного месяца до двух лет. Пастеризация зависит от сорта Ланкаширского сыра. (ru) comment Lancashire ist ein fester Kuhmilchkäse aus England mit einer harten, dünnen, natürlich goldfarbenen Rinde. Jung wird er auch als „Creamy Lancashire“ bezeichnet. In diesem Zustand ist er von feucht-krümeliger Konsistenz. Mit der Reifung intensiviert sich das Aroma, und er wird fester. Lancashire aus Massenproduktion hat ein mildes, flaches Aroma. Im Gegensatz dazu hat der „Farmhouse Lancashire“ einen vollen Geschmack. Der Käse enthält ca.

45 % Fett in der Trockenmasse. Seinen Namen hat er nach der englischen Grafschaft Lancashire. (de) Le Lancashire (ˈlæŋkəʃər) est un fromage anglais au lait de vache pasteurisé produit dans le comté de Lancashire. Il existe trois variétés de Lancashire. Le Creamy Lancashire et le Tasty Lancashire sont produits selon une méthode traditionnelle tandis que le Crumbly Lancashire utilise une méthode de production plus récente adaptée à la production en masse. (fr) Lancashire – Travel guide at Wikivoyage Regions[ edit ] Lancashire is, broadly, made up of three different regions: East Lancashire or Pennine Lancashire, where it merges with Greater Manchester. This is the heartland of the Industrial Revolution, with its small mill-towns and the larger cities of Burnley and Blackburn , but with attractive moorland areas between the valleys. West Lancashire, the low-lying, agriculturally rich coastal plains that merge in the south with Liverpool and Merseyside and include, further north, the seaside resorts centred on Blackpool , and the Fylde.

North and Central Lancashire, a largely unspoiled and very attractive rural area that includes the Forest of Bowland , and Pendle Hill. Other destinations[ edit ] The Forest of Bowland (sometimes called the Trough of Bowland) is often described as 'Lancashire's hidden gem'. It remained inaccessible until late in the twentieth century and is almost completely unchanged. The southern part of Bowland bordering onto the Ribble Valley, around Stonyhurst College, was the inspiration for Tolkien's vision of Middle Earth in 'The Hobbit'. An Area of Outstanding Natural Beauty, which was the first region in England to be awarded Europarc status, its villages are characterful and well worth visiting. Visit Bowland Wild Boar Park PR3 2QT; 01995 61554, wildboar6@o2.co.uk situated about 2 miles from the picturesque village of Chipping, on the Chipping to Dunsop Bridge road in the Forest of Bowland. It is signposted clearly from all directions.

The Pennine foothills around Rossendale (Rawtenstall, Haslingden, Waterfoot, Bacup and district) now being rebranded as Pennine Lancashire also provide interesting walking, and are rich in the remnants of industrial, textile and quarrying archaeology. These small mill-towns are surrounded by accessible moorland and make a good base for exploring Lancashire. Rawtenstall is home to Fitzpatricks 5, Bank Street, BB4 6QS (01706 231836), founded in 1890 it's the last remaining Temperance Bar in the UK, where it serves black beer, sarsaparilla, blood tonic, cream soda and other non-alcoholic drinks. Waterfoot has The Boo Bacup Rd, BB4 7HB (01706 220241), an arts venue that puts on an occasional but unusual programme of family-friendly performances and runs an annual Puppet Festival in July. The Boo is also the home of the acclaimed Horse + Bamboo Theatre company - if you're visiting its always worth checking if they have something on ( ), but it's worth noting that August is normally a quiet month.

Understand[ edit ] Lancashire featured prominently in the Industrial Revolution, with many towns built around the textile industry. The inland towns still show this industrial heritage. Conversely, the coastal towns developed into holiday resorts for the textile mill workers, including Blackpool , Morecambe , and Southport . There are, however, many beautiful rural areas, mainly upland. Most of these are ideal for walking, in particular the Pennine hills and foothills to the east, and the spectacularly beautiful Forest or Trough of Bowland in the heart of Lancashire. Charles Nevin's book 'Lancashire:Where Women Die of Love' (Mainstream Publishing) describes many of the charming eccentricities of the county, including its 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.

He also writes of the great tradition of Lancashire comedians (Stan Laurel, George Formby, Eric Morecambe, Gracie Fields, Les Dawson, - and many more) which continues to this day; the love of Rugby League ; how Southport became the model for a rebuilt Paris after an exiled Napoleon III stayed there and fell in love with its wide boulevards; and the county's associations with Balzac, Shakespeare, King Arthur, Brief Encounter, George Orwell, etc. Historically, the County of Lancashire has been strongly associated with the cities of Manchester and Liverpool . From very early, they lay within the historic county boundaries of Lancashire, and many Mancunians in particular still consider themselves Lancastrians. In 1889, the cities, along with most of the large Lancashire towns, became county boroughs, running their own affairs separate from Lancashire County Council. In 1974, the Local Government Act 1972 came into force and created two new Metropolitan Counties. The Pendle witch trials of 1612 are among the most famous witch trials in English history.

The 12 women accused were charged with murdering 10 people in and around the Pendle Hill area of Lancashire. Most of the accused were tried at Lancaster Assizes in what became known as the Lancashire witch trials. "The Witch Way", the Burnley and Pendle bus services from Manchester use a flying witch as its logo. Pendle Hill dominates the landscape of the area and continues to be associated with witchcraft, and, every Halloween, there is a hilltop gathering on the summit. Lancashire is one of only three County Palatines in England, with special authority and autonomy from the rest of the kingdom. In feudal times, Counts Palatine exercised royal authority, and ruled their counties largely independently of the king, though they owed allegiance to him. Nowadays the distinction is largely ceremonial. Talk[ edit ] People from Lancashire tend to speak English with a Northern accent called Lancastrian. The accent can differ from one town to another, although non-Brits are unlikely to be able to tell any difference. Traditional Lancashire accents are rhotic, as are most American and Irish accents. As with most of the UK, very few natives speak other foreign languages.

However, many ethnic minorities/immigrants now reside in the county, and languages such as such as Hindi, Urdu, Chinese, Polish and Lithuanian are spoken within those groups. Get in[ edit ] You can reach Lancashire via ferry from Ireland , by road via the UK motorway network, or you can fly in via airports in Liverpool, Manchester, or Blackpool. Get around[ edit ] The county is well served by motorways. The M6 runs north-south through the county, there are various spur motorways linking the M6 to towns (e.g. the M55 to Blackpool, the M65 to Blackburn and Burnley, the M58 to Merseyside), and the M62 crosses the Pennines to Yorkshire. The Leeds-Liverpool Canal is a picturesque but slower way to travel in Lancashire. Lancashire is increasingly a cycle friendly place, for both on and off road cyclists. Visit for up-to-date information. See[ edit ] Blackpool - Britain's premier holiday resort. The Forest of Bowland - moorlands which are an Area of Outstanding Natural Beauty in the north-east of the county.

Arnside & Silverdale - another Area of Outstanding Natural Beauty situated between Lancaster and the Lakes. Pendle Hill - moorlands near Burnley, renowned for the historic Pendle Witches. The Ashton Memorial - a monument in Lancaster's Williamson Park which can be seen when passing on the motorway and looks link St Paul's cathedral set among woodlands. Lord Ashton (a linoleum industrialist) gifted the park to the people of the city, and built the memorial to his wife. Contains an art gallery and a butterfly house. A game of cricket in one of the many small (and often picturesque) grounds throughout the county. Lancashire local cricket leagues are famous worldwide for the quality of their game, and many employ international professional players. Remember to put a whole day aside for one of these 'short' matches. The Britannia Coconut Dancers or The Nutters - one of Britain's most colourful traditional folk-dance troupes. Based at Britannia, in Bacup , Rossendale, the Coconutters take over the town on Easter Saturday, dancing from pub to pub along with their small band of musicians. Unusual in that they wear black-face make-up and skirts with 'nuts' attached to their arms and legs.

The 'nuts' are cotton-bobbins and help create a number of highly distinctive dances. They can often be seen at other local events throughout the year. Helmshore Textile Museum (near Haslingden in the east of the county), a must to give you an insight into a working textile mill and past way of life in the county. Hoghton Tower, the family home of the De Hoghtons. A place steeped in history and visited by kings and famous playwrights such as Shakespeare. Hoghton Tower is situated between Preston and Blackburn. Stonyhurst Catholic College set in the beautiful Ribble Valley, north of Blackburn. Walk in the scenic countryside areas listed above. There are extensive public footpaths. Visit the lively resort of Blackpool, or the quieter one Morecambe. Visit the elegant and charming west coast resort of Southport with its gentle pavement cafes and upmarket shopping areas, backing onto the miles of beach and neighbouring nature reserves. If golf is your thing this place is a must. Across the Ribble estuary on the Fylde Coast lies the coastal up-market twin towns of Lytham and St. Annes. An ideal gentle place to stay avoiding the hustle and bustle of neighbouring Blackpool.

Drive a few miles up the coast (or take a vintage tram) to the small town of Thornton Cleveleys with its new twenty million pound promenade and bustling shopping streets boasting every type of shop (a must for the more mature visitor). Continue into the old fishing town of Fleetwood with its pleasant seafront golf course, boating lakes, Freeport shopping centre and marina. You can also take a seagoing ferry to Northern Ireland from here or the little ferry taking the short trip across the Wyre estuary to Knott End. Eat[ edit ] The County has distinctive culinary traditions. Black pudding, cow-heel and tripe, and a wide variety of savoury pies are traditional foods, some of which have been picked up and developed by a new generation of chefs. Other local specialities include young lamb from the hill farms, Lancashire hotpot (a lamb based stew), soft Lancashire oatcakes; Eccles cakes and Chorley cakes. Local bakers remain a common sight. Lancashire cheese is considered one of the premier products of the county.

It is associated with the town of Leigh, and Ben Gunn, a character in the Robert Louis Stevenson novel Treasure Island, craved Leigh Toaster during his three-year exile as a castaway. Lancashire cheese can be classified as either "tasty", "crumbly" or "creamy". Matured Lancashire Cheese is referred to locally as "tasty". Creamy and tasty are the original Lancashire cheeses, crumbly being a 1960s invention to effectively compete with Cheshire, Wensleydale and Caerphilly. It is reputed to be the best toasting cheese in the world and as such is a favourite for Welsh rarebit. The Inn at Whitewell, BB7 3AT, ☎ +44 1200 448222 , e-mail: reception@innatwhitewell.com . A beautiful and old fashioned rural Inn in a stunning setting in the Forest of Bowland, at Whitewell near Clitheroe. It also has 23 bedrooms, plus good food using local ingredients, a noteworthy selection of drinks.

The White Horse Helmshore Rd., Helmshore, Rossendale BB4 4LU, 01706 213873. A friendly pub with a good selection of local craft beers, plus a reasonably-priced restaurant, using locally sourced ingredients. Welcomes walkers. The award-winning Three Fishes, in the Ribble Valley, Mitton Rd., Mitton, nr. Whalley, BB7 9PQ, 01254 826888 is a pub restaurant serving Real Beer and Real Food. Paul Heathcote’s flagship The Longridge Restaurant 104-106 Higher Rd., Longridge, nr. Preston PR3 3SY, 01772 784969, longridge@heathcotes.co.uk is an award winning establishment in Longridge, near Preston. Heathcote has championed new British cooking and the use of fresh Lancastrian ingredients. Marco Pierre White's The Swan Inn (MPW The Swan), Springfield Rd Aughton, Ormskirk L39 6ST, ☎ +44 1695 421450 .

The food at Marco Pierre White’s The Swan Inn blends traditional pub fare with the very best of modern Anglo-French cooking. 2 courses £14.50, 3 courses £18.50. Drink[ edit ] As well as typical British pub culture, there's Fitzpatricks Temperance Bar (see above) in Rawtenstall . Lots of interesting 'olde worlde' country pubs throughout the county, each with a story to tell dating back hundreds of years and a food menu worth testing. Try staying in these, dotted through the beautiful Ribble Valley. An ideal location whatever the time of year and within easy reach of all the best the county has to offer. Sleep[ edit ] Wolfen Mill Country Retreats . Luxury self catering holiday cottages and apartments in Lancashire and the Forest of Bowland, romantic holiday accommodation, for short breaks, weekend breaks, the Ribble Valley, late availability. Romantic walking holiday location. Stay safe[ edit ] A safe county to visit but like most places worldwide in these modern times, take care walking at night, especially in the cities or dark unlit areas.

City centre pubs and clubs are safe to visit but some can get a little rowdy due to present day drinking culture. Check your cab home is a registered cab and displaying a cab licence plate number on the back if in doubt. The local police are helpful and friendly. Go next[ edit ] Ferries and flights for the Isle of Man or Ireland leave from Lancashire, while to the North the Lake District or the Fylde Coast are generally considered Lancashire's playgrounds. Manchester is the main international airport for the region and less expensive to use in comparison to other airports in the South. Liverpool, Blackpool are the smaller regional airports but also offer European destinations. The area is served with an excellent road and rail system (Manchester to London about 3 hours). This region travel guide to Lancashire is an outline and may need more content. It has a template , but there is not enough information present. If there are Cities and Other destinations listed, they may not all be at usable status or there may not be a valid regional structure and a "Get in" section describing all of the typical ways to get here. Please plunge forward and help it grow !

Cheeses - British & Regional Recipes Cheeses Tweet Britain is an excellent country for the raising of sheep, goats and cows and thus for the production of milk. From the earliest times every small farmer no doubt used curds (by design or accident) as a way of using up surplus milk. Cheesemaking techniques were probably refined by the additions of Roman and later Norman knowledge. Added to which the monasteries would have developed expertise in the art. By the 16th century almost every parish in Britain had its own particular form of white meat (cheese). Most of these cheeses, many of which were probably soft and made of ewe’s and goat’s milk, are now long forgotten. For centuries farms continued to make their own cheeses, the taste and textures of which depended very much on the local grazing and the methods employed in the making of the cheese. Cheese was generally made from the summer milk, sometimes from morning milk or a mixture of morning and evening milk. Excess cheeses were then sold at the local market and the rest of the cheese was kept in the farmhouse to be eaten by the farmer’s family and the farm hands through the winter months when milk yields were low.

In 1860 there was a cattle epidemic and thousands of cattle were slaughtered. Naturally this led to a shortage of cheese and factory-made cheddar was imported from America. Factory production took hold in Britain and with increased demand for cheese in the industrialised towns the farmers could not compete when and if their herds recovered. Before the second World War there were still 1,500 different farmhouse cheeses being produced in Britain. During the war the government commandeered milk and the making of any cheese (i.e. a "luxury" variety) which did not keep for long, was banned. Following this further blow to traditional cheese making only 126 farms continued to make cheese. The Farmhouse Cheesemaking Scheme of 1954 helped to boost the farmhouse cheese industry. Today there is a huge revival of interest in the making of the delicious cheeses that are our true heritage and which bear little resemblance to factory cheese. Cheddar Cheddar cheese is now the most widely made cheese in the world. It originated in Somerset near the village of Cheddar. Cheddar cheese is documented from at least the time of Elizabeth The First.

The process which sets it apart from other cheese is "cheddaring" in which the blocks of curd are repeatedly stacked and turned to facilitate the draining of moisture. Cheddar is sold as mild which means it has matured for 3-5 months whereas mature is over 5 months and up to 9 months old. It can be as old as 2 years. A good cheddar should be smooth and not crumble when cut. Cheshire Cheese There is a Red Cheshire Cheese (coloured with annatto) and A White Cheshire Both cheeses have the same texture and flavour, slightly crumbly and a little salty. Cheshire is probably one of the oldest English cheeses. It is mentioned in the Domesday Book. And there is an old story that a Cheshire cheesemaker was executed by the Romans for refusing to share the secret of how to make the cheese. The Cheshire Cheese curds are drained very quickly and then torn up into small pieces, milled and then pressed in moulds for between 1 and 2 days. It is usually ripened for between 4-8 weeks. Sometimes a promising looking cheese is selected for extra ripening of up to 15 months.

Cottage Cheese Made from skimmed cow’s milk. The curds are cooked and drained then washed and coated in thin cream. Nowadays it is usually sold pre-packed, often flavoured with pineapple, chives etc. Cream Cheese This is made from unripened rennet-curd cow’s milk. Cream cheese can be made from single or double cream. Curd Cheese A cow’s milk cheese. The curd is formed with the use of lactic acid. It can be bought as a medium or low fat cheese. Derby A pale yellow cheese with a mild yet tangy taste and slightly flaky texture. This was unfortunately one of the first cheeses to be taken from the farmhouse and made in factories. It is usually eaten far too young and is best matured for 6 months. Sage Derby is a variety of Derby with chopped sage leaves embedded in it. This delicious cheese is traditionally eaten at Christmas. Devon Garland Made from unpasteurised Jersey milk Devon Garland has a layer of chopped mixed herbs in the middle. A traditional Devonshire cheese which used to be made in farmhouses on Dartmoor. Double and Single Gloucester Double Gloucester is an orange coloured cheese.

This colour was originally achieved by the addition of carrot juice or saffron and later with annatto. It was felt that the colour would encourage London traders to buy the cheese thinking the deep orange signified richness and maturity. The cheese used to be made from the unpasteurised milk of Gloucester cows and was not coloured for local consumption. For about 200 years before the Second World War there was a single Gloucester Cheese also made in the Vale of Gloucester and in the Berkeley Vale. For both the Double and Single cheese skimmed evening milk and skimmed milk from the next morning were mixed and the cream was added at a lower temperature. Single Gloucester was cooled to about 8 degrees lower than Double and the Single was cut into smaller curds and was thus more acidic. Both cheeses were 15 inches in diameter but the Single was 3 1/2 inches high and weighed 15 pounds whereas the Double was 6 inches high and weighed 28 – 30 pounds. Exmoor Fresh tasting, semi-soft cheese which used to be made in the farmhouses on Exmoor. It was made from unpasteurised Jersey milk.

Herefordshire Made from the unpasteurised milk of Welsh Black or Jersey cows. It is eaten at all stages from semi-soft to hard. Sometimes the cheese has a natural blue vein. Lancashire Traditionally made in the Fylde, the area between the rivers Ribble and Lune. Lancashire cheese used to be referred to as "Leigh Toaster" after the town near Manchester and because the cheese was so good for toasting. The cheese is made from a mixture of two day’s curd, which is then kept for 2 weeks. This makes the cheese acid and thus the final colour of the cheese is white. Lancashire cheese can be sold at 4-8 weeks old or left to mature for 3 months. As it matures the flavour becomes stronger and the cheese softer. This makes it easy to spread and toast. There is also a version of Lancashire, which is flavoured with sage. Leicester A red cheese, coloured with annatto, once second in popularity to Cheddar. Leicester is a quick ripening cheese, which is ready to eat in 10-12 weeks. Like Lancashire it is a very good cheese for melting.

Wensleydale Originally made by Cistercian monks at Jervaulx Abbey probably from a Norman recipe using sheep or goat milk and making a blue veined cheese. Wensleydale was made with cow’s milk from the seventeenth century onwards and nowadays the white cheese is more common than the blue. When making Wensleydale the curd must not be allowed to go sour so the milk must be very fresh and the quantity of rennet exact. The curds are then drained very slowly. Traditionally Wensleydale cheese is eaten with apple pie. Blue Stilton Cheese with a dry crusty rind and a pale creamy paste with blue veining. The cheese was not actually made in Stilton but was sold at the Bell Inn there. Originally made from unpasteurised milk Stilton is never pressed. The blue vein comes from the addition of a culture of Penicillium roquefortii. White Stilton Made in the same way as Blue Stilton but without the addition of the culture. If left, however, for longer than about 10 weeks the cheese will blue naturally. Barac Made from unpasteurised ewe’s milk this cheese originated in Dumfrieshire.

Barac is from an old Scottish word meaning milkmaid. The cheese is semi-hard and pale in colour. It has a fresh, sharp taste. If you have a question or comment relevant to this page, then please post it below. Excellent summary of our lovely cheeses.

Question: 'Leigh Toaster' is a variety of which crumbly English cheese?
Answer: LANCASHIRE