Known for its succulent-yet-crumbly texture (referred by the Kirkham family as its “Buttery crumble”), Kirkhams Lancashire has a tangy, bright and full flavour.
This recipe harks back to more traditional Wensleydale-making methods. Its texture is less crumbly and its flavour more buttery than many examples if Wensleydales more widely available today.
A smooth, soft washed-rind cheese; flavours range from milky and buttery at the paste, to vegetal with a cocoa-like bitterness at the rind. The aftertaste is sweet and reminiscent of caramel, even chocolate.
Made with pasteurised cow’s milk and animal rennet.
A small soft and oozing cheese with a quiet floral earthiness and is superbly rich and gentle on the palate. Its spruce band imparts a distinctive piney note.
The yoghurty flavour of this cheese is complemented by a delicate, almost red-fruit flavour from the rind. Its rind is wrinkly with a golden colour the texture of the paste is pleasantly light, almost whipped
Reviews
There are no reviews yet.