Made by Graham Kirkham at Beesley Farm, near Goosnagh, Lancashire. When Graham’s mother, started making this traditional unpasteurised Lancashire in 1978, there were eight producers (down from over 200 in 1939). Now there is only one. Made from the curd of three days milking from their herd of Holstein Friesian’s, the curds are cloth bound and buttered.

The cheese has a characteristic marbled appearance and fluffy crumble. The flavour is buttery, with a hint of acidity to give it some edge.

Milk- Cows
Unpasteurised
Rennet- Animal