Thanks to the Lancashire Cheesemakers Association and The Three Fishes, Mitton for use of photography. of use for Mitton Fishes, Three The and Association Cheesemakers Lancashire the to Thanks Lancashire’s artisan cheesemakers, known as “the Lancashire milk fields” milk Lancashire “the as known cheesemakers, artisan Lancashire’s toast and sprinkle with the dressing. the with sprinkle and toast Place the crispy bacon on top of the cheese on on cheese the of top on bacon crispy the Place Chipping – This walk explores the area around around area the explores walk This – Chipping TO SERVE TO Creamy, Crumbly & Tasty Lancashire Tasty & Crumbly Creamy, and reduce by half until a syrupy like texture. like syrupy a until half by reduce and Boil the Worcester sauce and apple juice together together juice apple and sauce Worcester the Boil ihtretpso hee. cheese of types three with 50ml Apple Juice Apple 50ml Lancashire is the only county to have its name linked linked name its have to county only the is Lancashire 100ml Worcester Sauce Worcester 100ml in the fridge for two weeks. two for fridge the in This dressing will cover 4 portions but will keep keep will but portions 4 cover will dressing This INGREDIENTS FOR DRESSING FOR INGREDIENTS then grill until the cheese has melted. has cheese the until grill then Lancashire cheese, place on a baking tray, tray, baking a on place cheese, Lancashire Butter the toast on one side, cover with the the with cover side, one on toast the Butter 2. 1. Toast the bread on each side. each on bread the Toast 1. METHOD • Knob of butter of Knob grilled until crispy until grilled • 8 rashers dry cured streaky bacon – – bacon streaky cured dry rashers 8 • 200g Creamy Lancashire Cheese Lancashire Creamy 200g • 4 slices Organic white bread white Organic slices 4 INGREDIENTS (serves four) (serves Creamy Lancashire Cheese on toast with smoked streaky bacon. streaky smoked with toast on Cheese Lancashire Creamy recipe for for recipe Haworth’s Nigel Award winning chef winning Award delicate flavour, moist texture and easily digested quality of Creamy Lancashire. Creamy of quality digested easily and texture moist flavour, delicate parents eager to encourage their children to eat cheese, there’s no match for the the for match no there’s cheese, eat to children their encourage to eager parents CHEESE TRAIL CHEESE And for for And that claimed and toasting for “when toasted it keeps all its butter within it”. within butter its all keeps it toasted “when As far back as the 1700s, cheese lovers were extolling the virtues of Lancashire Cheese Cheese Lancashire of virtues the extolling were lovers cheese 1700s, the as back far As CREAMY LANCASHIRE CREAMY when cooked. when little with flavour and texture “stringiness” As a toasting cheese Creamy Lancashire has no equal. Famed for melting, it retains its its retains it melting, for Famed equal. no has Lancashire Creamy cheese toasting a As Creamy Lancashire is a mild cheese that is matured for only two to three months. months. three to two only for matured is that cheese mild a is Lancashire Creamy flavour, added complexity and a texture that gives an ideal melting consistency. melting ideal an gives that texture a and complexity added flavour, that it blends the curds from different milkings which creates a cheese with depth of of depth with cheese a creates which milkings different from curds the blends it that is unique in Britain in in Britain in unique is cheese Lancashire traditional for recipe The (Creamy & Tasty) & (Creamy CREAMY LANCASHIRE CREAMY LANCASHIRE CHEESE DOWN THE AGES CREAMY LANCASHIRE CHEESE TRAIL Lancashire cheesemaking country is A four mile walk around the historic village of Chipping, using footpaths, tracks, lanes renowned for its rich grassland which and a little road walking. leads to high quality milk and inevitably The Creamy Lancashire Cheese Trail is based around Leagram Organic Dairy, the cheese. The Lancashire cheesemakers are dairy of well known cheese demonstrator Bob Kitching. Bob has also collected cheese all located within a few square miles on making artefacts down the ages to help him share his passion for cheesemaking the edge of the Forest of Bowland Area with others. Leagram Organic Dairy has a small factory shop and later in the year may of Outstanding Natural Beauty, and the develop a small visitor centre. history of cheesemaking in the area can be traced back through the ages. Bowland itself derives from the Norse “Bu land” meaning cattle land. Once a royal hunting ground it is now a paradise for walkers and cyclists. Cheesemaking can be traced back as far as the 12th century when in 1199 King John granted Preston a Royal Charter to host an annual cheese fair. By the 1300s records show Lancashire cheese being shipped to London from Liverpool. The walk starts and finishes in Chipping, which has a number of shops and eating Around the 1790s the Lancashire tradition of places where you can buy and enjoy Lancashire cheese. The Village store, Robinson’s cheesemaking began to resemble the Tasty butchers and the Chipping Post Office and Gallery all offer ranges of Lancashire Lancashire of today. The method involved cheese. For a café meal, consider The Cobbled Corner or try a pub meal at The Sun breaking the curd and blending it with curds Inn or Tillotsons Arms. The walk also passes the Gibbon Bridge Hotel, well known for from the previous day’s milking. The mixed excellent facilities and a commitment to good food. curds were pressed using a stone cheese press, turned, clothed and salted to make a cheese. This walk crosses Chipping Moss which is an important breeding ground for birds. The unique method of mixing curds gives RSPB and the local farmer have been working hard to improve Y the management of the land and grazing with traditional breed AM Lancashire cheese its distinctive flavour. E R L C cattle to encourage breeding lapwings and curlew. A N C In 1892 Joseph Gornall, a County Council employee, invented a patented A S After leaving the village follow the “Creamy Lancashire Cheese H I R L cheese-maker which helped standardise the method of making Lancashire cheese. I E Trail” “whey” A markers. For a more detailed and downloadable R T E These techniques have been used for Lancashire cheese to the present day, helping to S E C E route description visit www.forestofbowland.com, H protect and maintain the quality and heritage of this distinctive local product. and look for the walking section. Printed on National Association of Paper Merchants (NAPM) approved 80% recycled paper stock using vegetable-based inks. CHEESE STONES This initiative has been made possible through the co-operation of public and private organizations. It is part funded by: The Lancashire LEADER+ programme (which is funded by the EU and DEFRA and supported by Lancashire Economic Partnership), Lancashire County Council, the Forest of Bowland AONB, the Bowland Tourism & Environment Fund Stone cheese presses were once an integral part of the and the Lancashire Cheesemakers Association. Lancashire cheese making process. More than 300 cheese stones can still be found in the Lancashire landscape, often lying close to the farm where they were originally used. Butlers Farmhouse Cheeses Dew-Lay Greenfields Dairy LANCASHIRE CHEESE MAKERS ASSOCIATION There are 7 Lancashire Cheese Makers all situated within a 10 mile radius in and The Butler family first began making Established in 1957 by George Kenyon The Procter family – Peter, his wife Grace around the Forest of Bowland Area of farmhouse cheese in 1932. Run by the and now run by his sons Neil and John, and their son Steven – combine the cheese- Outstanding Natural Beauty. All 7 cheese third generation of Butlers, the company Dew-Lay has won many accolades for its making expertise from two Lancashire has become one of the best known names fine cheese, including the 2005 Supreme farming families. They produce a wide makers make Lancashire Cheese in the among Lancashire cheese. Based on recipes Champion title in the North West Food range of cheeses from Greenfields Dairy traditional method using Lancashire milk. handed down through the family, Butlers Producer of the Year Awards for their including several distinctly flavoured In most cases they are family businesses Farmhouse Cheeses are made from milk Garstang Blue Lancashire. This amazing cheeses including a Lancashire Creamy sourced from local farms and all cheeses cheese has a soft, delicate flavour and with Black Pepper. and are 2nd, 3rd and 4th generation. continue to be made and turned by hand. smooth, creamy texture. Mrs Kirkhams Leagram Organic Dairy JJ Sandham Ltd Singleton’s Dairy Mrs Kirkhams have been making cheese Owner Bob Kitching has spent 30 years Founded in 1929 by John James Sandham, With the reputation for producing the on their farm for more than 30 years. making Lancashire Cheese and is now cheese produced by Sandhams stays true strongest tasting of the county’s cheeses, Using only unpasteurised milk from their based near the picturesque village of to its original recipe. Now in the hands of Singleton’s Dairy began making cheese own herd, this unique cheese is made Chipping. A passionate exponent of artisan Chris Sandham, grandson of the company’s on their farm near Beacon Fell over 80 by blending curd from 6 milkings and cheese-making, Bob Kitching produces a founder, cheese is still produced from the years ago. Their range includes the famous maturing in cloth for up to 6 months. Each range of cheese using milk sourced from site where Chris’ great grandfather first Beacon Fell Traditional Lancashire which evening, without fail, Ruth Kirkham still herds run on organic farms close to the built the family house in 1894.