Kirkham's Lancashire is made with one third of yesterday's curd, one third from the day before and the last third from the day before that. The Kirkham family are the last Lancashire cheesemakers to make unpasteurised cheese and also the only Lancashire-maker using traditional animal rennet.
Lemony, yoghurty and savoury ending up on a real Lancashire tang. The texture is moist, rich, crumbly and creamy with what's locally known as a buttery crumble.