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Carron Lodge Lancashire

An award -winning cheese, produced using an old family recipe by Adrian Rhodes at Park Head Farm at Inglewhite in Lancashire – using unpasteurised milk and vegetarian rennet from the farm's herd of Friesian-Holsteins.

This cheese shouldn't be confused with some of the good (rather than excellent) more mass-produced pasteurised versions, coming from the same dairy.

Mature cheeses have a nutty texture, peppery tang and altogether a more vigorous flavour than the other top Lancashires – Kirkham's & Sandham's. Cheeses are made in 450gr, 900gr, 10kg truckles, plus 20kg 'Traditionals'.

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