Kirkham's Lancashire
This Semi-hard unpasteurised, cloth bound cow`s milk cheese is made using a vegetable rennet. Morning and evening curd are combined for a traditional two layer cheese and the cloth is kept slightly moist with a brine rub. The cheese can be eaten fresh and crumbly with a tangy lactic aroma and taste, or alternatively, after a few months maturing the cheese becomes denser and more full bodied with rich mineral and earthy flavours and crème fraiche.