Four hundred years ago there was no refrigeration and the historic Wookey Hole Caves near Wells in Somerset were the ideal place to mature cheeses. The temperature is a constant 11°C all year round, and the high humidity is also ideal to stop the cheese drying out during its maturation storage. Ashley Chase Estate in Dorset is one of the few farms where authentic handmade pregnancy friendly cheeses like this Cheddar are still produced. This is a fabulous cheese for any cheeseboard but equally good when cooked and goes extremely well with pistachio and figs. It has won European Gold Medals. EU Protected Food Names Scheme: Beacon Fell traditional Lancashire cheese". Department for Environment, Food and Rural Affairs. 21 July 2003. Archived from the original on 6 November 2009 . Retrieved 20 July 2010. It is traditionally paired with Eccles cakes [ citation needed] and Chorley cakes. [3] Creamy Lancashire [ edit ] Eccles cake and Lancashire cheese at a restaurant

Drink Pairing: It can be enjoyed on its own or is superb with some fruit and and a good red wine, like our Dolcetta de Alba WOOKEY HOLE CHEDDAR PDOis a rich, nutty, flavoursome typical CHEDDAR– perfect to enjoy with a fruity chutney and an ale. SWALEDALE TRADITIONAL is made from locally sourced milk which displays the “Terroir” of the rich Swaledale meadows and pastures of Yorkshire. It is pasteurised prior to the cheese-making process and is extra matured, cloth bound and naturally rinded. SWALEDALE TRADITIONAL is based on an ancient recipe developed hundreds of years ago and has similar characteristics to a farmhouse Wensleydale, a brilliant alternative, but with softer and creamier notes and a more delicate less astringent flavour. Lamb Hotpot, or Lancashire Hotpot, is a delicious traditional stew made from lamb with onion and potato. Adding a helping of Lancashire Bomb boosts the creaminess. Creamy Lancashire Cheese Trail" (PDF). Rural Futures. Archived from the original (PDF) on 9 March 2012 . Retrieved 15 July 2010.Pecorino is a term used to define ITALIAN cheeses made from 100% ewes’ milk. Out of the four Pecorino pregnancy friendly cheeses that have received Protected Designation of Origin (PDO) status, PECORINO ROMANO PDOis one of the most ancient types of cheese as well as the most famous outside of Italy. Pecorino Romano can only be made on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto. All these varieties differ slightly from each other, depending on how much they have aged. WOOKEY HOLE CHEDDARis a PDO Cheddar, handmade from rich local milk in Dorset and then transported to the Cheddar Gorge caves, where it is gently allowed to mature in damp, humid conditions. TEMPLES WALSINGHAM is made by Mrs Temples is a Norfolk-based cheese supplier who creates handmade farmhouse cheeses. They raise their Brown Swiss and Holstein herd on the grass meadows of their farm in Wighton, Wells-next-the-sea. They use the milk to make delicious cheeses and the leftover whey and other waste to produce fertilizer for the meadows and bio-gas to power the facilities at the farm, proving they care about the environment, not just their cows. TEMPLES WALSINGHAM is an artisan pasteurised cow’s milk cheese. These pregnancy friendly cheeses are pressed and matured, with a crumbly texture and have been described as a cross between Wensleydale and Cheddar.

It has proven to be a great success in the North of England and is spreading South rapidly by word of mouth due to the great taste and originality of the product. Cheese Grits are a regional specialty in the American South. This recipe uses strong, creamy Lancashire Bomb to really blow the dust off your taste buds! Lancashire is an English cow's-milk cheese from the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire (more commonly known as Lancashire Crumbly within Lancashire) is a more recent creation suitable for mass production. The Famous Leigh Cheese" (PDF). Past Forward. No.41. Wigan Heritage Service. November 2005. p.30. Archived from the original (PDF) on 28 September 2007 . Retrieved 20 July 2010.

For centuries, Lancashire dairy farmers’ wives made cheese from surplus milk. On small farms, there was insufficient milk from a single days milking to make a cheese, and so each day’s milk was curdled and accumulated for several days until there was enough curd to make a cheese. Two or three days’ curd of varying maturity are then blended together, giving Lancashire cheeses a distinctive character. Making a unique cheeses that can sit proudly amongst all British cheeses. Creamy Lancashire cheese is made by this traditional method and matured for a period of four to twelve weeks. It has a fluffy texture and creamy flavour, and is good for toasting, [4] as it does not become stringy when melted. Cheese Grits are a regional specialty in the American South. This recipe uses strong, creamy Lancashire Bomb to really blow the dust off your taste buds! Since then Andrew's dad had championed many cheese competitions and in 2006 Andrew himself did a clean sweep and took all the prizes at the Royal Lancashire Agricultural Show, which was named 'The Battle of the Lancashires'. Only Lancashire cheeses were allowed to enter this competition. During the 20th century, the art of cheese making declined in Swaledale and by 1980, there was only one farm producing cheese. When the Longstaff farm stopped producing cheese, Mrs Marjorie Longstaff passed on the original Swaledale cheese process to the founders of Swaledale Cheese Company. The process has remained unchanged since the production of cheese began in 1987 and is still used in our creamery today. Finally, one of the pregnancy-friendly cheeses was favoured in Queen Victoria’s day.