This traditional handcrafted Lancashire Cheese has been produced on the family farm for 3 generations. Mrs Kirkham has made it herself for the past 25 years as part of a small family business run by Mrs Ruth Kirkham, husband John and son Graham.

The unpasturised milk used in the cheese is produced on the farm from the Kirkham’s own herd of Friesian Holstein cows. All that is added to the milk is a natural culture, natural rennet and salt. The cheese is then handcrafted from six milkings. This blend of six milkings is considered to be one of the most important aspects to the award winning texture and flavour.

The cheese is allowed to mature for at least 6 weeks before it leaves the farm - this produces a cheese that is mild, creamy and slightly crumbly.

The cheese continues to mature for up to 12 months, which produces a fuller and more rounded flavour. All the cheeses are cloth bound and butter finished. This helps to develop a unique rind, which encapsulates the cheese's texture and taste

Kirkham’s produce different flavours including:

Mild and Creamy
Traditional Tasty
Garlic and Parsley
Oak and Apple Smoked

As the farm produces a small quantity of cheese it is only available at reputable wholesalers, delicatessens, restaurants or direct from the farm.

Website: www.mrskirkhams.com

Email: graham@mrskirkhams.com