Kirkham's Lancashire

Creamy yellow, with a rich, buttery-crumble texture.

A truly old-fashioned Lancashire made traditionally with a two-day curd recipe. (Curd from a second day’s milk is added to that from the first, to produce a more complex flavour.)

R Raw Milk
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Product details

Kirkham's Lancashire is back!

We are delighted to be able to tell you that Kirkham's Lancashire is back and available to order now.

You may have heard that Kirkham's cheeses were subject to a precautionary recall at Christmas, but we are so happy to report that absolutely nothing untoward has been found either in their milk or in their cheese. They have worked constructively and tirelessly with all the relevant authorities. They take their responsibility to provide safe food deeply seriously and have been able to demonstrate that their farming and cheesemaking practices are robust and hygienic.

We believe that Mrs Kirkham’s Lancashire is a special cheese indeed. Not only because it is delicious, but also because of its place in the history of cheesemaking in this country. It is the very last, raw milk, farmhouse Lancashire cheese made to the traditional two-day curd method. It is a recipe which has been handed down through the Kirkham family and it is Graham’s great wish to be able to pass it on to the next generation.

We hope you will join us in saving this great cheese for future generations to enjoy.

If you have any questions, please contact


Kirkham's Lancashire cheese can be used to create a connoisseurs' cheese on toast, because of how the cheese bubbles rather than melts.

Graham Kirkham makes his cheese at Goosnargh in Lancashire, and the milk for the cheese comes from the family’s own herd of Friesian cows.The cheese is made over two days, using a third of the curd from each day of cheesemaking. Kirkham's Lancashire is then cloth-bound and rubbed with the traditional butter, which allows the cheese to breathe and develop over a maturation period of two to six months.

The Kirkhams have been making cheese for three generations; and Graham learned to make cheese from his mother, who now helps her husband to milk the cows.

The family is the last maker of traditional Lancashire; and the two-day curd method comes from the days when farmers only had a few cows, and it would take two days to get enough curd to fill one cheese mould.

The flavour of the unpasteurised milk and the buttered muslin rind produces a rich and complex white Lancashire, which melts in the mouth. It also creates the desired ‘buttery crumble’, with a clean and lactic flavour.

* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!  

*A whole Kirkham's Lancashire weighs approximately 9kg. Smaller weights are a cut of a whole cheese. 

More Information
Country of Origin British Isles
Milk Variety Cows'
Style of Cheese Hard
Vegetarian No
Organic? No
Suitable For Pregnant Women? No
Ingredients Raw cow's milk (99.00%), Salt, Starter, Animal Rennet, Butter
Nutritional Info (per 100g) Energy: 1646KJ, 397Kcal / Fat: 32.4g, of Which Saturated 20.45g / Carbohydrate Not Specified, of Which Sugars: Trace / Protein: 22.8g / Salt: 1.8g
Allergen Advice For allergens see ingredients in bold.

Keep refrigerated below 8°. Please eat within 10 days of receipt.

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Freshly cut & wrapped

We unashamedly source, care for and sell the best cheese, because that is what we believe in. Our trained cheesemongers cut every piece to order, by hand, and wrap it in our waxed paper. We do this because it is the most respectful way to treat this precious food.