A semi-soft to semi-firm cheese made from unpasteurised cow's milk and available in 3 varieties.

Cheese making in Lancashire can be traced back as far as the 12th century. Farmers' wives would make cheese from surplus milk, but on small farms there there was insufficient milk from a single day to make a cheese, and so each day's milk was curded and accumulated for several days until there was enough curd to make a cheese. Later, the method involved breaking the curd, draining the whey, placing it in a vat and pressing it with a cheese stone. This curd was then mixed with half its quantity of the previous day’s curd. The mixed-curd cheese was pressed, turned, clothed and salted over 2 days to make a final cheese and then matored for 5 to 6 months.

This method of blending 2 or 3 days' curd of varying maturity is unique among British cheeses and gives Lancashire cheese a distinctive character. It is also the reason why Traditional Lancashire Cheese (which is known as Creamy Lancashire when matured up to 12 weeks and Tasty Lancashire when matured up to 2 years) has such a rich buttery flavour and when melted gives a smooth and even consistency.

Crumbly Lancashire is the style that is best known outside the region. It was created in the 1960s as a younger, less expensive, cheese that could compete with other white crumbly cheeses such as Cheshire, Caerphilly and Wensleydale.