Lancashire, England · United Kingdom
Lancashire.
Lancashire crumbles on your tongue with a paradoxical texture—brittle yet yielding, like a buttered shortbread that dissolves into creaminess. Its tang builds gently, accompanied by bright lactic notes and a subtle sweetness that lingers, while the aroma carries hints of fresh dairy and gentle acidity.
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The story
How it's made.
Why it tastes that way.
Lancashire cheese has been made in its county since at least the 13th century. It is distinctive for being made by blending curds from multiple days' milkings, creating a unique crumbly-yet-creamy texture.
Three named styles exist: Crumbly (youngest), Creamy, and Tasty (oldest). It was a staple food for mill workers during the Industrial Revolution.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Semi-hard
- Rind
- natural
- Age
- 1–12 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Lancashire's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Lancashire.
26 pairings across 10 categories.
Wine
Beer & Cider
Fruits & Jams
Where to find it
Cheese counters.
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