Lancashire is a semi-hard cow milk cheese that began as a British farmhouse cheese in the nineteenth century. Back then, the process of making it was very slow and labor intensive. The curds were cut, stirred, drained, stacked and then broken apart and pressed again – much like the process of “cheddaring” a good Cheddar cheese. Several days’ worth of curds were ultimately mixed together to form a single wheel. By the mid-twentieth century this laborious process was replaced with a quicker version that could be made in just a few hours, instead of the longer, multi-day process. This has resulted in what is now often referred to as Crumbly Lancashire. This class will examine both methods but our recipe will focus on the quicker methodology. Lancashire can be aged for just a few weeks for a creamier version or up to a year for a deeper, more intense flavor.
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions on how to make this cheese
- Downloadable recipes
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Kate Johnson is the founder and lead instructor for The Art of Cheese. Read more about Kate HERE