Traditional Unpasteurised Lancashire farm made cheese made with traditional rennet. Ruth Kirkham began making our now famous Lancashire in 1978 after her mother Ruth Townley who farmed at Whin House, Inglewhite retired, giving her daughter the equipment, knowledge and the all important recipe. Around 15 years ago son Graham returned back to farm and joined the family business. He worked alongside his mum making the award winning raw cow’s milk cheese which is still made by hand to the same recipe used by Graham’s Mother and Grandmother. The cheese is made 7 days a week using only the milk from our own herd of Holstein Friesian cows.