154g, 170g, 190g
£1.91 – £2.36
For centuries, Lancashire dairy farmers’ wives made cheese from surplus milk. On small farms there was insufficient milk from a single day to make a cheese, and so each day’s milk was curdled and accumulated for several days until there was enough curd to make a cheese. Uniquely amongst all British cheeses, two or three days’ curd of varying maturity are blended together, giving Lancashire cheese a distinctive character.