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Who are you?
We’re a farmhouse cheesemaker based in Inglewhite, Lancashire in between the Bowland Fells AONB and Fylde Coast. We produce over 30 varieties of farmhouse cheese using milk from our own herd of Pedigree Holstein Friesians, and a small herd of water buffalo, as well as locally sourced sheep and goat milk.
What do you make?
Award-winning farmhouse territorial cheese such as Creamy, Crumbly and Tasty Lancashire, Red Leicester and Cheshire. We also make cave matured blue cheese, like our Lancashire Blue, small clothbound slow matured cheese, like our Inglewhite Buffalo and Inglewhite Sheep cheeses. We also produce a range of blended cheese, such as our Charcoal Briquette and Sticky Toffee Cheddar.
When did you start making cheese?
We started producing farmhouse cheese in 1988, going from strength to strength each year and we now produce around 350 tonnes annually. The buffalo herd was introduced about three years ago, as our, then, milk supplier had to close, so we decided to take up the mantle and it’s worked out quite well!
What makes your cheese so special?
Our Inglewhite Buffalo is quite unique in the marketplace as most buffalo milk cheeses are made into soft cheese, such as mozzarella or brie, due the high fat content. As a cheddar, they take a lot longer to mature. It’s aged for around 12 months, but this can vary depending on the batch, and it has quite a unique flavour. This seems to have been a hit with judges as it won best speciality cheese at The International Cheese Awards at Nantwich in July this year. We’ve also just received a Super Gold at The World Cheese Awards in Bergen, Norway, in November.
What’s your favourite way to enjoy your cheeses?
Personally, on its own – I’m not a huge fan of having something with the cheese I’m eating. However, I’m also a proponent of pairing things with whatever you like, rather than sticking to the respective norms. So you could try it with a sprinkling of finely ground espresso and a little drizzle of local honey. If you’re of the inclination to have an English wine with your cheese, then Bolney Lychgate is a good medium-bodied red.
If you’d like to try some of Carron Lodge’s award-winning cheeses, they’re currently available in the Bowland Food Hall at Holmes Mill.< Back to the blog archive
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