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Lancashire Cheese Recipe

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In this guideline you will learn how to make modern day Lancashire. This may be one of the quickest and best pressed cheeses you have ever made.

The finished cheese can range from creamy, to crumbly with a complex flavor, depending on the dryness of the curd and the length of time for aging.
  • Yield4 pounds
  • Agingtime 2+ months
  • Skill Levelintermediate
  • Author


  • 4 Gallons of Milk (Not UltraPasteurized)
  • 1 tsp Calcium Chloride (for pasteurized milk)
  • 1/4 tsp MA 4002 Culture (1/8 tsp for raw milk)
  • 3.5 ml Single Strength Liquid Rennet (2.5 ml for raw milk)
  • Cheese Salt
  • Annatto Coloring (optional)


  • Good Thermometer
  • Mini Measuring Spoons
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Medium Cheese Mold
  • Colander or Draining Pan
  • Butter Muslin
  • Cheese Press
  • Draining Mat
  • Cheese Wax (optional)