What are the differences between ‘crumbly’, ‘tasty’ and ‘creamy’ Lancashire cheeses?

Crumbly Lancashire is a recent invention

Crumbly Lancashire is also known as new or single acid Lancashire. This is a modern variant of the cheese, which is thought to have been first produced in the 50s, but then came into real prominence in the 60s. Crumbly Lancashire is not typically seen as traditional. Lancashire in its crumbly form is more alike to Cheshire or Wensleydale. These are cheeses with pale colour, light crumbly textures and mellow tastes. These cheeses tend to be younger white cheeses.

These cheeses became popular with mass producers because of the process of making the cheese crumbly cheese such as Wednesday, Cheshire and Crumbly Lancashire, take much less time to produce as they use starter bacteria in the milk which make the milk go acidic and it speeds up the process. Meaning cheese can be made more quickly and can be sold anywhere from two weeks onwards from production.

Starter bacteria also gives cheese and more consistent finish meaning supermarkets can maintain a quality and consistent product. Unlike artisans, which are very much produced on a base to base basis.

Crumbly. Lancashire is generally sold between two and six weeks old and character is characterized as being a bright white crumbly sharp and fresh flavoured cheese. Despite being a fairly recent invention crumbly lengthier is generally what people would associate with Lancashire cheese. This may be due to the popularity of the cheese and the locations where it has been sold such as supermarkets.

Connoisseurs would not consider crumbly Lancashire to be at the same quality as creamy or tasty like this year. However, it is still very popular in the UK.

Creamy Lancashire is a more traditional and historic flavour and texture. Creamy Lancashire is sometimes called two or three-day curd Lancashire. The traditional method of making sure involves combining curds from several days to form one whole cheese switch hence suggests the two to three-day curd method in cheese making. This produces a moisture and softer texture than other British hard cheeses such as chest cheddar.

Using curd from several days production and combining it to make a whole cheese overcame the problem that farms were too small to make a whole cheese in one day. Lancashire cheeses are traditionally made slowly with curds acidifying gently over several days to give a light lactic flavour and texture. The curds will then be combined before being packaged and pressed but bound with a cloth.

The differences between Tasty and Creamy Lancashire

Both tasty and creamy Lancashire are made the same way using the multiple day curds. The key differences between the two cheeses is the aging process. Creamy Lancashire is sold aged between two and five months which is younger a fresher and zestier than the tasty variety. Tasty Lancashire is usually aged for more than five months and up to twelve months such as our Lancaster bomber which gives it a more powerful, or sharp tang.

Lancaster bomber is our Tasty Lancashire. Matured for up to 12 months it has a pleasing strength and zingy tang to finish.