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What’s a Good Substitute for Lancashire Cheese?

Lancashire cheese substitute
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As I am fond of trying out new recipes, my mom told me a really awesome recipe.

I was so excited to try it out.

But that recipe required Lancashire cheese which I found much difficult to find out in our local grocery store.

So, I was searching for a Lancashire cheese substitute.

After doing a lot of research I got to know that, there are a some substitutes you can use for Lancashire cheese such as white cheddar, Caerphilly, Wensleydale, and Cheshire cheese.

They are much similar in texture, taste, and flavor to Lancashire cheese.

If you are also looking a the substitute for Lancashire, I know you won’t go wrong with any of these cheeses.

Keep reading to know the essential aspects of Lancashire cheese and its substitutes.

What is Lancashire Cheese?

Lancashire cheese is made from cow’s milk originally produced in the county of Lancashire.

It has been produced in Lancashire since the 13th century.

This cheese was made by farmer’s wives in Lancashire from the surplus milk.

In 1890, Joseph Gornall who was a Lancashire County employee gave guidance on production methods of Lancashire cheese.

He creates a successful formal recipe for Lancashire cheese. This method or recipe has been still using nowadays.

It is made from either pasteurized or unpasteurized cow’s milk.

Lancashire cheese is very popular for its creamy and buttery character. It is white, firm, and crumbly cheese may be young or aged.

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How Lancashire Cheese is Made?

Lancashire cheese is a complete delight if you made it perfectly.

Lancashire cheese which is available in the shop is soggy, sharp, and acidic that refrains folks from buying it.

So, most folks go with Cheddar cheese instead.

If you made it perfectly, you will get to know how delicious this Lancashire is.

For making Lancashire cheese, Starter and rennet are added to the milk.

Then the milk is curdled and curds are cut out.

The whey is drained off and curd is pressed till makes it dry.

The curd is allowed to sit overnight and chopped.

Fresh curd from new, second day is added. They mixed thoroughly and then all is salted.

Then the cheese is pressed for two days. Then they bandaged and waxed and allowed to mature.

Types of Lancashire Cheese

Lancashire is mild crumbly cheese still produced and consumed around the world.

There are three types of Lancashire cheese produced – Creamy Lancashire, Tasty Lancashire, and Crumbly Lancashire.

Creamy Lancashire

Young Lancashire cheese is known as creamy Lancashire as it is so moist and creamy.

Traditionally Lancashire cheese is made by combining curd from several days to form one whole cheese. So, it is also called two/three -days curd.

Lancashire cheeses are made slowly with curds acidifying.

The curds acidify gently over several days that render light lactic texture and flavor.

The curds then combined before being packed and pressed and bound with cloth.

Then it is sold after aging for two to five months. The flavor of creamy Lancashire is zesty and light which has a buttery texture.

This is softer and moister cheese than other hard British cheeses.

Tasty Lancashire

The Creamy Lancashire and tasty Lancashire both kinds of cheese are made from a similar traditional method. Just the difference between the two is aging.

The creamy Lancashire is aged between two to five months. It is fresher and younger than tasty Lancashire.

Whereas tasty Lancashire is aged for more than five months. It has a stronger sharp tang than tasty Lancashire.

Crumbly Lancashire

Crumbly Lancashire is first made in 1950. It is also known as single acid Lancashire.

Crumbly Lancashire is more like modern Cheshire and Wensleydale cheese.

It is said that it has been developed when cheese merchants asked Lancashire cheesemakers for younger and cheaper cheese alike Cheshire, Caerphilly, and new white Wensleydale.

It is made from one day milk like Cheshire and Wensleydale. Crumbly Lancashire sold young, about 2-6 weeks old.

It is fresh, very sharp, white, and very crumbly cheese.

What Does Lancashire Cheese Taste Like?

As I mentioned above there are three types of Lancashire i.e Creamy, tasty, and crumbly.

They are having different flavors and tastes.

Creamy Lancashire comes with a mild, rich creamy flavor and a smooth buttery finish. It is open textured cheese which is so much fluffy.

It is good culinary cheese. When it is melted it has a very smooth and even texture.

When creamy Lancashire mature more, it is known as Tasty Lancashire. Tasty Lancashire has a rich and smooth texture.

The flavor of tasty Lancashire is nutty and buttery. It is stronger than creamy Lancashire.

Crumbly Lancashire is traded young i.e 2-6 weeks old. It is white, very crumbly and sharp in texture, and fresh in flavor.

Substitutes for Lancashire Cheese

White Cheddar Cheese

Cheddar Cheese 1 Year Aged White 40oz Half Loaf

Cheddar cheese is one of the least expensive cheese in the UK. We usually see the white cheddar uses at home or restaurants.

There are two types of cheddar- white cheddar and yellow/orange cheddar.

There is not much difference between the two. Only the difference is of annatto food coloring. Annatto food coloring doesn’t change the flavor, texture, and taste of the cheese.

Cheddar cheese is made from pasteurized cow’s milk. It comes in a creamy and sharp flavor with a crumbly texture.

Most of the folks don’t like the Lancashire sold in a shop as most of the time they ended up with soggy, sharp, and acidic Lancashire. So, they prefer Cheddar instead of Lancashire.

Caerphilly Cheese

igourmet Welsh Caerphilly Cheese (7.5 ounce)

Caerphilly cheese is a hard-crumbly cheese mainly produced in and around the town of Caerphilly, wales. It was mainly produced to provide food for local coal miners.

Caerphilly cheese is light-colored crumbly cheese made from cow’s milk. It has a fat content between 45% to 55%.

Caerphilly is made with unpasteurized cow’s milk and it is matured from 8 to 14 days. Sometimes it is kept for a year to increase the harder texture and stronger taste.

It has a mild taste with the flavor of lemon. The Caerphilly comes in citrusy, salty, and sour flavor.

The recipe of Caerphilly is inspired by young Lancashire cheese. So, there is a similarity in the making process of both the cheeses.

Caerphilly is a crumbly cheese like Lancashire. So, you can use Caerphilly instead of crumbly Lancashire cheese.

Wensleydale Cheese

Wensleydale cheese is mainly produced in Wensleydale, England. But nowadays it is made in large commercial creameries in the UK.

It is a medium cheese that is crumbly and supple with a little honey aroma.

Traditionally it is made from sheep’s milk but over a period of time cow’s milk is also used.

Nowadays, Wensleydale is produced from pasteurized cow’s milk. The sheep’s milk is added to increase the flavor.

Wensleydale cheese goes well with hot desserts, apple, fruit cake, and perfect for lunchtime or teatime.

The Crumbly Lancashire is similar to Wensleydale. These cheeses come with a pale color, crumbly texture, and mellow tastes. These cheeses are younger white cheeses.

So, there is much similarity in the texture and flavor of both kinds of cheese.

Cheshire Cheese

Cheshire cheese is a dense crumbly cheese primarily produced in the English county of Cheshire and four neighboring countries.

It comes in moist crumbly texture and a salty, mild taste. The industrial versions of Cheshire are less crumbly and drier like mild cheddar.

The Cheshire family of cheeses is a different group that contains other crumbly cheeses like Wensleydale and Crumbly Lancashire.

The crumbly Lancashire is like Cheshire cheese.

The crumbly Lancashire is said to have been developed when cheese merchants. They asked Lancashire cheese producers for younger and less expensive cheese which is like Cheshire.

So, there is a similarity between the crumbly Lancashire and Cheshire cheese.

The crumbly Lancashire has a pale color, light crumbly texture, and mellow in taste which is similar to Cheshire cheese.

Both are younger white cheeses.

The Crumbly Lancashire and Cheshire take very little time to produce because they use starter bacteria in the milk.

The production time for Cheshire and Lancashire both kinds of cheese is also similar.


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