Kirkham's Lancashire

In 1939 there were 202 farmhouse producers of Lancashire. Today, only the Kirkham family remain, with Graham Kirkham the third generation to follow in his family's footsteps by making raw milk Lancashire according to the traditional method. This involves combining curds from several days' milkings – an approach as unique as it is time consuming, having originated in the days when Lancashire farms were much smaller, and didn't have enough cows to make cheese on a daily basis. But it's well worth the effort for the resulting complexity of taste. Neal's Yard Dairy has worked closely with the Kirkhams for over 30 years to continue the tradition os this treasured territorial cheese. Best known for its inimitable crumbly-yet-creamy texture – a texture the Kirkham family call ‘buttery crumble’ – this raw milk farmhouse Lancashire boasts a bright, full flavor finished off by a light, yogurty tang. For a deeply British experience, serve this on toast alongside a plum jam and crack open an English style ale.