Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Lancashire a mild English cheese which used to be a farmhouse cheese made only in or around the county whose name it bears. Much of it is still consumed there. Its character derives from a technique known as the ‘two-day curd’ process, in which a portion of curd is retained from the previous day and added to freshly made curd (some fresh curd first being kept back to add to the next day’s cheese). This gives a special flavour.

Lancashire melts well and is one of the best cheeses for making welsh rabbit.