Food & Beverage
Garstang, England, PR3 0PR
Cheesemaking has a rich heritage in Lancashire due to its lush, green pasture lands. Traditionally, farm holdings would not have enough milk to make a 20kg cheese, so they would make the curd on one day, store overnight and then make more curd on the second day, mixing the two together to create a 20kg cheese. This unique system gave rise to the Lancashire Cheese, two-day curd method that is still being used by Dewlay today.
Source: Dewlay Cheesemakers website