LANCASHIRE
     
 

MRS KIRKHAM'S TRADITIONAL LANCASHIRE
THE KIRKHAM FAMILY,
BEESLEY FARM,
MILL LANE,
GOOSNARGH,
PRESTON,
LANCASHIRE PR3 2FL.

T: +44 (0) 1772 86533
F: +44 (0) 1772 86533

 
 

Beesley Farm has 150 acres set in a lush landscape sweeping up to Beacon Fell, surrounded by fields now empty of dairy cows, the result of low milk prices and replacement of traditional farms by barn conversions.

This family farm has been going for three generations and its cheese is in demand all over the British Isles. John farms the land and gets unbelievable raw milk from his herd of 65 Friesian Holstein cows which Ruth and son Graham turn into a traditional three day curd Lancashire. Nowhere in the cheese making world outside Lancashire, does anyone use this method of blending the milk into a curd. Each cheese is clothbound (a link with Lancashire's cotton industry) and buttered to allow the cheese to breathe as the flavours develop. The rind helps develop the light texture, releasing moisture slowly. When Graham plunged in his iron to take a core sample, the cheese was fluffy on the top, but buttery and creamy to taste with a long linger. Variations include a gentle four day smoked Lancashire (at the Port of Lancaster Smokehouse) and freshly chopped parsley or garlic added.

Available from local farmers markets, specialists cheese shops, Neals Yard Dairy in London (who also exports to America). Graham recently spent two days giving people a taste in Selfridges store where it quickly became the third biggest selling item in the Food Hall for Kirkhams 'that reminds me' cheese. As I watched a Pendrill chill van leave the farm, John pointed to the cows looking over the hedge, watching their cheese go up the road.