Third-generation Lancashire-maker Graham Kirkham still follows the traditional two-day curd method of making Lancashire cheese, giving a buttery, yoghurty flavour with a fluffy and light texture that melts in the mouth.
They are the very last farmhouse producer of raw-milk Lancashire cheese, and are still very much a family farm. Three generations of the family – Graham, his mum and his sons – produce superb cheese every day with the milk from their 70 cows.
The Courtyard Dairy is one of only two shops which still have Kirkham’s Lancashire made for them in a traditional 25kg (56lb) wheel. This size of Kirkham’s Lancashire ages slower, producing a better, longer-lasting flavour.