A semi-hard clothbound cheese using morning and evening curd for a traditional two-layer cheese. The cloth is kept slightly moist with a brine rub, and after the cheese has been wrapped it is rubbed in butter. The cheese can be eaten fresh and crumbly with a tangy lactic aroma and taste, or, alternatively, after a few months' maturing, when the cheese becomes denser and more full-bodied, with rich mineral and earthy flavours and creme fraiche tanginess. Mrs Kirkham makes a particularly savoury, lighter textured style of Lancashire, with fruit and nut coming forward as the cheese ages.

Mrs Kirkham's Lancashire