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Crumbly Lancashire Cheese Trail Leaflet

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Crumbly Lancashire Cheese Trail Leaflet 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 Few sprigs of fresh thyme fresh of sprigs Few As a roasted vegetable or with salad leaves. salad with or vegetable roasted a As • • Garstang & Churchtown – This walk explores the area around around area the explores walk This – Churchtown & Garstang SERVE Salt & pepper & Salt • • 2 tbsp olive oil olive tbsp 2 • • Creamy, Crumbly & Tasty Lancashire Tasty & Crumbly Creamy, from the oven & serve. & oven the from 3 red onions red 3 golden and the cheese is soft, remove remove soft, is cheese the and golden • • 3lb selection of root vegetables root of selection 3lb 10-15 minutes. When the vegetables are are vegetables the When minutes. 10-15 • ihtretpso hee. cheese of types three with Return to the oven and cook a further further a cook and oven the to Return 6. 220g Crumbly Lancashire Cheese Lancashire Crumbly 220g Lancashire is the only county to have its name linked linked name its have to county only the is Lancashire chunks and add to the vegetables. the to add and chunks 45 minutes 45 Cooking time: Cooking Break the Crumbly Lancashire into small small into Lancashire Crumbly the Break 5. 20 minutes 20 Preparation time: Preparation the vegetables once during cooking. during once vegetables the Roast in the oven for 30 minutes, turning turning minutes, 30 for oven the in Roast 4. Season and scatter the thyme over the top. the over thyme the scatter and Season tin, drizzle over the oil and toss together. together. toss and oil the over drizzle tin, Put all the vegetables into a large roasting roasting large a into vegetables the all Put 3. through the root. the through root intact. Cut into quarters, lengthways lengthways quarters, into Cut intact. root more quickly. Peel the onions, leaving the the leaving onions, the Peel quickly. more into slightly larger chunks as they cook cook they as chunks larger slightly into pumpkin or butternut squash, cut these these cut squash, butternut or pumpkin approximately 1 inch chunks. If using using If chunks. inch 1 approximately Peel the vegetables and cut into into cut and vegetables the Peel 2. gas mark 6. mark gas Preheat the oven to 200C / 400F / / 400F / 200C to oven the Preheat 1. METHOD (Serves four) (Serves Salad Vegetable Root Roast & Crumbly Lancashire Cheese Cheese Lancashire Crumbly CHEESE TRAIL CHEESE apple or crumbled in a salad, where it can be a bright British alternative to feta. to alternative British bright a be can it where salad, a in crumbled or apple Manchester. Its mild and tangy flavour makes it ideal to eat with fruit cake, a crisp crisp a cake, fruit with eat to ideal it makes flavour tangy and mild Its Manchester. CRUMBLY LANCASHIRE CRUMBLY Crumbly Lancashire has a huge following in parts of Lancashire and particularly particularly and Lancashire of parts in following huge a has Lancashire Crumbly Tasty, is made from the curds of one day’s milking. day’s one of curds the from made is Tasty, It was created in the 1960’s as a lighter more acidic cheese and, unlike Creamy and and Creamy unlike and, cheese acidic more lighter a as 1960’s the in created was It Crumbly Lancashire is the most recent addition to the family of Lancashire cheeses. cheeses. Lancashire of family the to addition recent most the is Lancashire Crumbly CRUMBLY LANCASHIRE CRUMBLY LANCASHIRE CHEESE DOWN THE AGES CRUMBLY LANCASHIRE CHEESE TRAIL Lancashire cheesemaking country is A six mile route using footpaths, tracks, the canal towpath and a little road walking. renowned for its rich grassland which The Crumbly Lancashire Cheese Trail is south of the picturesque market town of leads to high quality milk and inevitably Garstang with a start in the village of Churchtown and it follows the line of both cheese. The Lancashire cheesemakers are the River Wyre and the historic canal. The route circumnavigates Dew Lay, the all located within a few square miles on largest of the Lancashire cheese makers, which has a small factory shop, open the edge of the Forest of Bowland Area during working hours. of Outstanding Natural Beauty, and the 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. Around the 1790s the Lancashire tradition of cheesemaking began to resemble the Tasty ̇ Photo courtesy Garstang &DistrictPartnership Garstang courtesy Photo Lancashire of today. The method involved Garstang is a town full of good quality shops, teashops and pubs where you can breaking the curd and blending it with curds sample and buy Lancashire cheese. This walk also passes close to several pubs from the previous day’s milking. The mixed which offer excellent meals and refreshments, so please ask to see their curds were pressed using a stone cheese press, Lancashire cheese dishes. turned, clothed and salted to make a cheese. Try the Puchbowl Inn and Horns Inn at Churchtown at the start or end of this walk. The unique method of mixing curds gives Half way round, and just a little way off the canal on Ray Lane, BLY Lancashire cheese its distinctive flavour. lies the Kenlis Arms, or before leaving the canal, walk a few extra M U R L metres to the historic Th’Owd Tithe Barn. C A N In 1892 Joseph Gornall, a County Council employee, invented a patented C A S To assist navigation the route is “whey” marked the “Crumbly H I cheese-maker which helped standardise the method of making Lancashire cheese. R L I E Lancashire Cheese Trail”. A A more detailed route description R T These techniques have been used for Lancashire cheese to the present day, helping to E S E C E can be found on www.forestofbowland.com, look for the H protect and maintain the quality and heritage of this distinctive local product. 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.
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