Unpasteurised Cows' Milk. Animal Rennet.
Graham Kirkham makes our traditional Lancashire Cheese in Goosnargh, near Preston. We use unpasteurised milk from our own herd of cows. The recipe follows the traditional Lancashire three-day curd method that Graham's mother, Mrs Kirkham, and grandmother used. This gives it a lovely fluffy texture, gentle acidity and a buttery flavour.