Goosnargh, Lancashire, Unpasteurised Cow’s Milk, Traditional Rennet

Using morning & evening curd for a traditional two layer cheese & the cloth is kept slightly moist with a brine rub. The cheese can be eaten fresh & crumbly with a tangy lactic aroma & taste, or alternatively, after a few months maturing the cheese becomes denser & fuller bodied with rich mineral & earthy flavours & crème fraïche tanginess.