Ruth Kirkham (Mrs Kirkham) passed on her recipe to son Graham who is the current cheesemaker along with his sons at the family farm near Goosnargh, Lancashire. They have been making cheese for over 40 years on their farm. Using milk from their own herd of 100 Holstein Friesian cows, the cheese is made to the 2 day curd recipe, using the curds from the evening milking and the following morning's milking to make an incredibly rich cheese.
They ensure that all parts of the process are the best they can be - from building a new cheesemaking facility, to installing a state of the art milking parlour, to making sure the cow's accommodation is five star. They believe
Happy cows = good quality milk = Good Cheese
The cheese is still fully handmade using very traditional methods and equipment - back breaking work for the cheesemakers. It is the only remaining Lancashire cheese still produced traditionally using only raw cow's milk.
Their smoked lancashire cheese is a milder Creamy Lancashire than the other Kirkhams we stock. When the cheese is still very young it is smoked for four days over hickory, no artificial flavourings are used. The cheese then develops along with the smoking giving it a deeper flavour. It is bright and clean tasting with a subtle smokiness that isn't too overpowering.
A great melting cheese with the added smoked flavours. Take a look at Simon Rimmer's Smoked Cheese and Potato Cakes recipe which uses smoked Lancashire.
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