Tasty Lancashire ✦

Lancashire

What it is

Traditional Lancashire blends curd from two consecutive days in one vat, sometimes three or four — a habit forced on smallholdings that never had enough cows to fill a vat in a single milking. The crumbly Lancashire sold almost everywhere now was invented in the 1960s to compete with Cheshire and Wensleydale, is made in a day, and is a different cheese wearing the same name.

In the kitchen

It melts without oiling off, which is why it makes the best rarebit: grate it and add no more than a splash of beer, since the two-day curd is already wet. Tasty is simply the same cheese taken past twelve weeks; under that it is sold as creamy.

Goes with

Worcestershire sauce English mustard powder Onion Apple Chives Butter

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

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