Cheeseboard Option - Mrs Kirkham's Lancashire

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Cows. Rennet. Unpasteurised.

Back in days of old, farmers only had a few cows and would use curds from more than one day’s milking . It’s that traditional method which make Lancashire something special: that’s the ‘creamy’ or ‘tasty’ versions (instead of the ‘crumbly’ one available in supermarkets). 

The taste is fresh and almost yoghurty, but still rich with a fluffy and light texture that melts in the mouth.

Recommended wine: Percheron Old Vine Cinsault