Ruth Kirkham is a name that has become synonymous with Lancashire cheese since she began producing her traditional raw milk cheese in 1978, although she has now passed on the mantle to son Graham.
Made with raw milk and animal rennet, everything is done by hand, save the peg mill, which mills the curds. The cheese is then clothbound using a buttered cloth whilst it matures.
Pass the Eccles Cakes!
We have finally got round to stocking some of everyone’s favourite former-soapstar-now-cheesemaker’s cheese. The Saddleworth Cheese Co (that’s Sean Wilson, or Martin from Corrie, as I’m sure he’s not at all fed up of being called) produce the trinity of Lancashire cheeses (crumby, creamy & tasty), but as we’re pretty big fans of Mrs Kirkham’s, we’ve instead plumped for the ‘other’ option – his blue cheese offering.
Smelly Ha’peth is a medium-soft blue. Made to his own recipe, Sean acknowledges Dovedale in its development. However Smelly Ha’peth has a more firm texture, and is less salty, with a nuttier flavour.
Thanks to Vicki for her recommendation!