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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'.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.