Your new locals

Mrs Kirkham

When Mrs Kirkham’s husband suggested that she started a little cheesemaking sideline on their dairy farm just north of Goosenargh, she thought it might be interesting. For a while. 35 years later, she’s still at it, and her prizewinning Lancashire cheeses are some of the stars of our cheesmongers.

Made using unpasteurised milk from her own herd of Frisian Holsteins to a recipe that is more or less the same age as her 400 year old farmhouse, Mrs Kirkham’s Lancashires are the only ones still made using the two-day curd method. They are cloth bound and butter finished and then allowed to mature for six weeks before leaving the farm. Maturing for up to 12 months more gives them a mild, creamy, slightly crumbly and totally delicious cheese that our customers love.

Although she hasn’t quite hung up her white wellies, Mrs Kirkham has passed on the running of the dairy to her son Graham, and with the new generation, comes a new generation of cheeses to add to the Mrs Kirkham repertoire.

More locals to meet coming soon…