Curds & Whey - Mrs Kirkham's Lancashire

Third-generation Lancashire-maker Graham Kirkham still follows the traditional two-day curd method of making Lancashire cheese, giving a buttery, yoghurty flavour with a fluffy and light texture that melts in the mouth.

The Kirkhams are the very last farmhouse producer of raw-milk Lancashire cheese, and are still very much a family farm. Three generations of the family – Graham, his mum and his sons – produce superb cheese every day with the milk from their 100 cows using a traditional rennet.