Beacon Fell Traditional Lancashire Cheese PDO

Beacon Fell Traditional Lancashire Cheese is a cylindrical shaped smooth firm cheese made from full fat cows milk with a buttery texture.  The cheese is made in Beacon Fell which is in the Fylde area of Lancashire, North of the River Ribble and includes the Preston and Blackpool district of Lancashire.   

The lush grazing pasture attributable to the moderate climate and high rainfall including the sandstone bedrock resulting in soft water, contributes to the buttery texture of the cheese. Traditional methods and skills of the area are used to produce the cheese

Origin
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

Method of production
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

Producers
There is only one producer of Beacon Fell Traditional Lancashire Cheese:

Singleton’s Dairy Limited
Mill Farm
Preston Road
Longridge
Preston
Lancashire
PR3 3AN
01772 782112
sales@singletons.uk.com
www.singletons.uk.com