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Creamy, crumbly & tasty - Lancashire cheese

Creamy, crumbly & tasty - Lancashire cheese

What’s creamy, tasty or crumbly and made in Lancashire out of cows milk?  

Lancashire cheese is very versatile being able to be used in lots of recipes and makes great cheese on toast. To showcase the best of seasonal produce why not try this tasty recipe to showcase February’s parsnips and Lancashire’s much love cheese - Layered parsnip and Lancashire Bake. For more on what's in season, visit The Great British Larder.

Layered Parsnip and lancashire bake_49847

Lancashire cheese is one of England’s great cheeses, and is still made in the traditional way as it has been for a couple of hundred years. Lancashire cheese is made in Lancashire with Lancashire milk, it is made over two days, a throwback to the times when it was made on farm from small batches of milk collected over several days. Today the milk is still separated from the curds and then kept overnight, on day two a fresh batch of milk is separated from the curds and the two batches are combined before it is pressed to form the cheese.  This unusual multi day curd process gives the cheese its unique flavour.

Nantwich Cheese Awards 2014_29325

Approximately 3000 tonnes of Lancashire cheese is made in the county each year. There are several traditional cheese companies making Lancashire cheese including household names like Mrs Kirkham’s, Dewlay cheesemakers and J J Sandham, all located in the PR3 postcode area, using milk from a small geographic area around Goosnargh north of Preston. Dewlay cheesemakers is a family run dairy that has been making Lancashire cheese for three generations, they employ 75 people and make 2000 tonnes of cheese a year, half of which is traditional Lancashire cheese. They make all three types of Lancashire cheese; creamy and tasty which have a traditional flavour and popular amongst locals and the newer crumbly style which is more popular to a wider audience. The cheeses win multiple awards and can be bought in retailers across the country.

Layered parsnip and Lancashire Bake

Serves: 6 | Preparation time: 30 minutes | Cooking time: 45 minutes


1 tbsp sunflower oil
1 large onion, sliced
1 garlic clove, crushed
750g parsnips, peeled and trimmed
2 tsp chopped fresh thyme
150g Lancashire cheese, crumbled
freshly grated nutmeg
salt and freshly ground black pepper
250ml hot vegetable stock


1. Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7.
2. Heat the oil in a frying pan, add the onions and sauté over a medium heat for 5 minutes or until golden. Season, then reduce the heat and cook over a low heat for a further 5 minutes until they are really tender and caramelised.
3. While the onions cook, diagonally slice the parsnips to a thickness of a one pound coin.
4. Lightly oil a 1.4 litre ovenproof dish.
5. Scatter half the onions over the base of the dish and top with half the parsnips, half the thyme, a third of the cheese, a little nutmeg and plenty of seasoning. Top with the remaining onions, parsnips and thyme, then pour over the stock. Sprinkle over the remaining cheese and season again.
6. Place the dish on a baking tray then cover with foil and bake for 30 minutes. Remove the foil then bake for a further 20–25 minutes or until the parsnips are tender and the top nicely browned. Serve hot with roast meats or poultry.

This recipe is from our Countryside Kitchen recipe book - find out more here


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  • Posted by: JOHNLOMAX Posted on: 18/02/2018 08:28:15

    Comment: Not a lover of lancashire cheese and i hate garlic ,prefer a cheese with more of a bite like mature cheddar or blue stilton . even though i come from Lancashire .
  • Posted by: Sylvia KellowPosted on: 18/02/2018 13:15:05

    Comment: I’m backing British Farming, are you? Eat British and help our wonderful country.
  • Posted by: Maureen GandePosted on: 18/02/2018 14:23:48

    Comment: Why does our local Tesco in Saffron Walden stock only Tate & Lyle cane sugar ? I always used to buy Silver Spoon, but Tesco no longer stocks it. The selection of British cheeses is also frustratingley small.
  • Posted by: Marion Potts Posted on: 18/02/2018 15:16:37

    Comment: Favourite recipe in our house, either with home grown or shop bought parsnips it makes a brilliant accompliment to meats or snack on its own.
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