Description
The Beacon Fell Traditional Lancashire Cheese PDO is a hard paste, smooth textured cheese made with full fat cows' milk.
Production Area
Beacon Fell Traditional Lancashire Cheese PDO is made in the Ribble valley area of Lancashire, in the North West of England.
Production Method
The milk is coagulated with rennet and starter culture. The whey is drained off and the resulting curd is lightly pressed, broken up and drained until it is dry. This curd is then finely milled and new curd is added, obtained in the previous 24 or 48 hours. This step is fundamental for the production and represents the key to the taste and texture of this cheese. Then it is mixed together and salt is added. The cheeses are lightly pressed for two days, waxed or buttered or wrapped in cloth and left to mature for a minimum of one month but reach maximum maturity after six months.
Appearance and Flavour
Beacon Fell Traditional Lancashire Cheese PDO is cylindrical in shape with a light yellow rind and it has a rich creamy taste.
History
Beacon Fell Traditional Lancashire Cheese PDO is a traditional cheese. In fact Lancashire is famous for its cheese making and this cheese has been made in the same way since the 19th century.
Gastronomy
Beacon Fell Traditional Lancashire Cheese PDO must be stored in a cool place and if it is already cut it should be wrapped in foil and kept in the refrigerator. It is delicious eaten by itself and is also excellent on toasted bread with melted butter and bacon.
Marketing
This cheese is sold as Beacon Fell Traditional Lancashire Cheese PDO in various stages of maturity. It is sold whole or in prepacked cuts.
Distinctive Features
The lush pastures that flourish on the sandstone bedrock typical of the production area together with the temperate climate and abundant rainfall give the milk and therefore Beacon Fell Traditional Lancashire Cheese PDO its characteristic taste.
