Talk:Lancashire cheese

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Lancashire and Cumbria Low‑importance

	North West England portal This article is within the scope of WikiProject Lancashire and Cumbria, a collaborative effort to improve the coverage of Lancashire and Cumbria on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Lancashire and CumbriaWikipedia:WikiProject Lancashire and CumbriaTemplate:WikiProject Lancashire and CumbriaLancashire and Cumbria articles
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similarity to wenslydale and cheshire[edit]

has anyone noticed that these three cheeses are virtually identical when bought from supermarkets now? —Preceding unsigned comment added by 86.135.164.200 (talk) 22:22, August 27, 2007 (UTC)

Maybe they are? Pyrope 06:33, 28 August 2007 (UTC)[reply]

Best toasting cheese?[edit]

~~It is reputed to be the best toasting cheese in the world,^[1]^[2] because it does not go stringy when melted, and as such is a favourite for Welsh rarebit~~ As far as I can tell, both of the sources for this claim come from sellers of Lancashire Cheese. I have removed the suggestion until more reliable sources can be found.Longwayround (talk) 16:13, 13 March 2009 (UTC)[reply]

References

^ "Lancashire: the "Leigh toaster"". British Cheese Board. Retrieved 2007-03-23.
^ "The Teddington Cheese description of Kirkham's Lancashire". www.teddingtoncheese.co.uk. Retrieved 2009-02-10.

Consistently win British cheese awards[edit]

~~Examples of farmhouse Lancashire cheeses consistently win British cheese awards.~~

This being the case, it won't take long to find consistent examples.Longwayround (talk) 16:13, 13 March 2009 (UTC)[reply]

External links[edit]

I have clarified that [1] is a site supporting independent Lancashire cheese makers rather than being a spam link. (Although spam and cheese really isn't my cup of tea.) Longwayround (talk) 16:13, 13 March 2009 (UTC)[reply]

"The commercially widespread Lancashire cheeses tend to be matured for only 6–8 weeks, resulting in a crumbly, fresh, high-acid cheese." The fresh, high acid nature of this cheese has little to do with it's maturity, in so much as such a cheese matured for longer will never mature into a true Lancashire cheese. Commercially widespread Lancashire cheeses are a totally different type of cheese known as "Single Acid" or "New Lancashire". This style was developed in the 1960's because true Lancashire does not lend itself well to being produced in block form. In order to get round the problem a totally new cheese, which has nothing in common with real Lancashire cheese, was invented.

A copy of the late Patrick Rance's book on British Cheese is an accessible and accurate source of information on British cheese types, I would highly recommend it to anyone attempting to write an article on British cheese.

External links modified[edit]

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External links modified[edit]

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Merger proposal[edit]

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.

The result of this discussion was merge. Geoff | ^{Who, me?} 16:01, 9 April 2019 (UTC)[reply]

I propose that Beacon Fell Traditional Lancashire Cheese be merged into Lancashire cheese. I think that the content in the Beacon Fell traditional Lancashire Cheese article can easily be explained in the context of Lancashire cheese and, in fact, Beacon Fell traditional Lancashire Cheese is already mentioned in the Lancashire cheese article as a PDO. Geoff | ^{Who, me?} 17:11, 29 June 2018 (UTC)[reply]

Support. As the Beacon Fell cheese article is so short, it can easily fit in here. -- Dr Greg talk 18:20, 29 June 2018 (UTC)[reply]

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

Good substitutes[edit]

I am looking for good substitutes to Lancashire cheese, and in particular substitutes that are available on a global scale. I believe 'substitutes' should be a mandatory section on all articles about local food, at least when the produces are frequently mentioned in recipes broadcasted globally such as via YouTube, etc. Please post your responses under a new section on the original article, and not just here in the Talk subject. Simon Grönlund (talk) 20:08, 5 May 2019 (UTC)[reply]

[1] "Lancashire: the "Leigh toaster"". British Cheese Board. Retrieved 2007-03-23.

[2] "The Teddington Cheese description of Kirkham's Lancashire". www.teddingtoncheese.co.uk. Retrieved 2009-02-10.

[1]

[2]