The Lancashire Cheesemakers Association / Singletons Dairy LTD Mill Farm, Preston Road PR3 3AN Longbridge, Near Preston
Product Authenticaton Inspecorate Ltd (PAI)Rowland
House, 65 High Street, Worthing, West Sussex, BN11 1DN
Tel: 01903 237799
Fax: 01903 204445
enquiries@thepaigroup.com
Traditional cylindrical shaped smooth firm cheese made from full fat cows milk.
Produced in the Fylde area of Lancashire. North of the River Ribble and including the Preston and Blackpool district of Lancashire.
The cheese is made in the designated area with milk from the area. It has been made to the same traditional recipe since at least the 19th Century.
Following the addition of starter culture and rennet, the curds are cut. After pitching, the curd is allowed to settle and the whey drained off. The curd is lightly pressed; broken and drained until dry. The original curd is then finely milled, during which new curd is added. It is then mixed and salted. The cheeses are pressed lightly for 2 days, bandaged, waxed or buttered and left to mature. The cheese is sold from 1 month old onwards, but reaches full maturity at 6 months.
