Mrs Kirkham's Clothbound Lancashire Truckle 1.2kg

A whole clothbound, buttered truckle of raw-milk Lancashire, around 1.2kg, made by Mrs Kirkham's at Goosnargh, near Preston in Lancashire, from the milk of their own herd and by hand: apart from the peg mill that mills the curd, every part of the make is done by hand, and the cheeses are pressed in old wind-down presses. Ruth Kirkham began making it in 1978; her son Graham makes it now.

The ingredients are unpasteurised cow's milk, lactic starter cultures, animal rennet and salt. It is a two-day curd recipe with very little starter, which is what gives traditional Lancashire its character. The Kirkhams describe the result as creamy yellow in colour with a rich, buttery crumble, and they say they are now the only remaining producer of raw-milk Lancashire made by traditional methods. Expect a gentle lactic tang, a texture that breaks into soft curds rather than shards, and a cheese that gets deeper if you keep the truckle unopened and let it mature further.

Lancashire is the cheese for toasting and for crumbling. Melt it on toast under the grill, crumble it over a hotpot or into a leek and potato pie, or serve it plainly with Miller's Ale Crackers and a spoon of Tracklements Perfect Ploughman's Pickle. A wedge with a slice of fruit cake is the Lancashire way.

A whole truckle of roughly 1.2kg. Contains milk. Made with raw milk and animal rennet; not suitable for vegetarians. Keep refrigerated in its cloth and paper, and bring to room temperature before serving.

• Milk

Delivery

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