How to Make Lancashire Cheese

Lancashire is an English cow milk cheese from the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire (more commonly known as Lancashire Crumbly within Lancashire) is a more recent creation suitable for mass production. It is traditionally paired with Eccles cakes and Chorley cakes.
I am hoping to replicate the crumbly variety with this recipe.
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[@BluGuyMyco]

Gavin is the Bob Ross of cheese making. This is like ASMR to me. The gentle orchestra music in the background, the deep voice, the creation of something from nothing...it’s just a pleasant experience.

[@shabsgaming8347]

Midlands!!! We are 100% Northerners :) love the video.

[@joshuathompson4242]

I think what he was saying is that it was in the middle of England and Scotland

[@cass276]

Just for your information,Lancashire is in the northwest of England not the midlands And Lancashire is pronounced…”Lan- cash- ear” Nice looking cheese BTW

[@fredericktoringibsonpurcel3440]

I Just say Lanca-sher I'm from Bury near The Lancashire we used to part of Lancashire near Manchester

[@patpat4847]

Thank you for this video. I live in Sydney and Lancashire cheese is very hard to get here. I miss it very much. Incidentally, it's lovely to hear an Aussie accent. Lancashire is pronounced Lanc-a-shuh. It's in the north west of England, not the Midlands. That is where I came from, a long time ago. Thanks again, great video.

[@starship9874]

finally a new upload! i watched ALL of your videos, great content, also, you should read audiobooks, nice voice

[@seanwilkinson6361]

From the north west of England

[@kb2vca]

As always a great video with very clear instructions but one thing I would suggest you might add is the total time each cheese requires the cheese maker to be actively involved. This cheese needs me to at or near the process for about 2.5 hours which is virtually no time at all compared to some cheeses that demand about 5 hours. I suppose that giving the time as part of the recipe might frighten off some novices but including the total time I am sure would help more experienced cheese makers far more excited to make a cheese they may never have considered before.

[@captainvegas4823]

So, I watch all of your videos, going way back. Just wanted to say I LOVE the background music on this one. I always enjoy the background music, but this was especially appropriate. Thanks for all you do, Gav!

[@GavinWebber]

Thanks Captain

[@Thornbeard]

Lancashire is part of Northern England or the North, and definitely not part of the midlands. Not trying to be a pain, but it is a distinction in the UK. With you being from Australia, it would be like someone saying Sydney and Melbourne are the same. Love this type of cheese. We had friends when I lived in Wales that lived outside Blackpool and I would go to the local market and get fresh Lancashire cheese. I would say the majority of people in the area go for the crumbly style the most.

[@Shirokroete]

I think with "Midlands" he actually meant "In the middle of the country" since he said UK not England. If you include Scotland & Northern Island, Lancashire is pretty much in the middle

[@GavinWebber]

Yes, that's what I meant.

[@psal8715]

I just love the way you are saying Lancashire!

[@monkieie]

Wonderful, thank-you. Having lived abroad (away from Lancs for over 30yrs) I'm used to cooking everything from home that I cannot buy (like everything). Am just getting into Charcuterie and am building a drying cabinet for that. For which I want to start cheeses too and this is one that I most certainly will be making! My favourite cheese of all time. Btw, I found your channel through your parmesan vids, which I'll also have a crack at!

[@Br0nyAn0myn0u5]

something is fairly calming about watching sped up footage of you cutting the cheese

[@shanej2429]

Just did a big batch of this using some really good milk ;-) finished the pressing and ended up with 2 wheels totalling 4.2kg from 30 litre of milk can't wait to try it in a few months time.

[@marlenesmithies7234]

True Lancashire uses curds from two days. This is what gives it its unique flavour

[@johnlord8337]

Yes! About time. Horizontal cutter and vertical cutter being used......

[@andrewlibberton7561]

Great Video really good thank you. Lancashire is in the heart of the North of England! 😃👍

[@pcharliep61]

Hi Gavin, you make excellent videos. Looking forward to trying this one out and only 8 weeks mature time perfect :)

[@stanlee5766]

70 years Lancashire born & bred.... Its pronounced "shur" (like an abrubt "sure")... Lancashur!! 👍

[@hyenaairsoft3446]

Love the ways you were saying Lancashire (I’m from there). Also it’s North-West England 🏴󠁧󠁢󠁥󠁮󠁧󠁿 not in the midlands 😊😊😅😅

[@jhayneartoflife6830]

Beautiful!

[@johncspine2787]

You could lean a very small sanitized cutting board, or other board/flat plastic in the colander and just slide the curds down..

[@hgvnovice2011]

North west England. Beautiful part of UK I live down the road from there in Cheshire. Love your videos. Not pronounced like that but funny 😁👍👍 keep up good work

[@seanwilkinson6361]

I'm from Lancashire -- it looks like Lancashire cheese to me. Well done!

[@whocares6698]

Have you ever been doing a cheese and totally forgot about it, or had something distract you and you were like 5 hours late to do something with it ?

[@johnlord8337]

Looks like our Mexican Queso Fresco here ... tiny curds and dry enough to crumble - less oil for drier cheese, and holds higher heat without going gooey slimy (like oily cheddar cheese).

[@Kraken54321]

My favourite cheese, especially crumbly Lancashire. By the way Lancashire isn't in the Midlands. 🤦‍♂️

[@irw4350]

BTW - Midlands ?? we are NOT in the midlands

[@troybenvenuto7851]

Can you please put a link to the cheese cave you use?

[@nipph]

Thanks for recipe! Is it possible to have salt in recipes in gramms, or in %? I just realised that making cheddar I used 3 teaspoons of salt, instead of 3 tablespoons...

[@curryandapint]

What do you mean @17:10 "The rind should have been fully closed". What does 'closed' mean?

[@jdri5350]

Do you have a instructional and recipe book available?

[@marlenesmithies7234]

I lowwe Lancashire cheese, but I am from Lancashire. For a True Lancashire you should use curds from two days. It is this that makes it unique.

[@jesidillon4593]

But how do u manage heat? O mean aint it suposed to be over 20C for it to knit together?

[@GaudiaCertaminisGaming]

Hi Gavin, I’ve made a few cheeses but some of them come out a bit 'wet' in the middle, even after ageing for months. Am I not cooking the curds long enough, or not pressing hard and long enough? Or both?

[@law-ofohms7815]

To much weight during first press, the first press allows the whey to come out of the middle.

[@bundesautobahn7]

How often to you have to replace that spring? It evidently wears out eventually.

[@curryandapint]

The bit I can *never* get to work is @6:40. I use food grade plastic buckets and the curd cutter simply rotates the curd mass. It makes a right mess of it. Any tips?

[@curryandapint]

Reply to myself: Use a large knife to hold the curd mass steady.

[@marlenesmithies7234]

I love Lancashire cheese. I am from Lancashire though!

[@BrianKelsay]

Do you use some sort of mesh bug cover over the cheese while it dries?

[@GavinWebber]

Yes, a food umbrella

[@cyndiharrington1751]

Wow you you know how to make all the cheeses in the World

[@GavinWebber]

Not quite but I’m getting there

[@Chino-Kafu]

Have you made champagne chedder before? Thats my favorite cheese.

[@GavinWebber]

Like this one? lefromageyard.com.au/affine-au-champagne-rose-180g/

[@captainvegas4823]

Watched this again since the taste test came out. The only way to fly.

[@pamelamerfeld7997]

GAVIN. What do you do if you do not have a cool place or cheese cooler ?

[@GavinWebber]

Yes, I have a converted bar fridge.

[@judithknowles1533]

How do I know when the curds are closed

[@denbighdave1]

Can you show us how to make a pickle or chutney myself I love Branston pickle with my cheese and crackers

[@irw4350]

where's Gromit when you need him ?

[@joshuathompson4242]

Everyone, stop going on about Lancashire being in the north of England. He said the middle of the *UK* , not of England. Lancashire is in the middle of Scotland and England. It's not that big of a deal

[@FunkyFyreMunky]

Not quite, he said "The *Midlands* of the UK". The Midlands are a very specific region, in England, quite a bit South of Lancashire about 150 miles drive away, which is a fair distance for the UK. It's kind of a big deal (not really, but enough to warrant correction) because: A) it's wrong B) The UK has a strong history of County/city rivalry. Especially over things like food, ales and sport.

[@lizardland]

@@FunkyFyreMunky Midlands aren't that far south from Lancashire. Region starts on the other side of Cheshire, maybe 40 or 50 miles at the most. But agreed, he says "Midlands", Lancashire is considered part of the Northwest region.

[@johnhowaniec5979]

There's a blue version of this cheese would you do the steps of a stilton blue to make this?

[@GavinWebber]

Yes, probably

[@DanielLarsonofficia]

My favorite cheese man! And what country are u from?

[@GavinWebber]

Australia. I thought the accent would give it away

[@DanielLarsonofficia]

@@GavinWebber sounded British to me 😂😂 but you inspired me to make cheese

[@irw4350]

should've told him you were from Lankasheeer

[@brendastrandrigdon6201]

God I miss "lancashah" cheese living in Florida 😍👍

[@cyndiharrington1751]

Now you can make your OWN

[@tofty21]

Slight correction Gavin. Lancashire is not in the midlands but is the North West.

[@ski302]

So, if the curd is so crumbly, why chop it into bits and not just crumble with your fingers and put it into the press?

[@Gorkilein]

Lancash-i-re. The brits have the pronunciation on the I then a smooth re behind it. Nearly as if you would say "I... am going to..." That type of I in the middle of the word.

[@karllester7651]

Really interesting video. If it helps, it’s pronounced Lan-ka-shhhr

[@irw4350]

well done Karl

[@Mia-in-Japan]

Proud to be from Lancashire. Thanks for making our cheese but please do not call us midlands 😂😂 we are a northern county. Its middle of great Britain but northern England.

[@ngv001]

Why does fridge humidity matter if you're vacuum packing?

[@OliverLewis1]

it doesn't. For a natural rind, with no wax or vacuum packing, the humidity matters. Otherwise, the temperature just needs to be 13C.

[@shanej2429]

@MGTOW La Monk did he/she ask for a experts opinion? hence why its a public forum, for any one from the public to reply. Oh also what Oliver has on his channel has nothing to do with if he's a experts or not, get over yourself and offer some helpful advice.

[@peterforden5917]

lanca shur....

[@kaziDaOne]

Queso Fresco ?

[@CHEVYCAMARO4GEN]

Can anyone explain how it won’t grow bad mold ?

[@dothedewinme]

its typically we create the environment the "good mold" or bacteria likes and then that good mold/bacto will flourish and "suffocate" or beat out the bad mold/bacto. I make cheese, cured/aged meats, fermented drinks, pickled veggies, kimchi, sauerkraut. so I know how it works fairly well lol

[@Draakdarkmaster6]

brewing is about the easiest hobby you can pick up in this kind of field, as keeping the yeast alive and not allowing other forms of growth is remarkably easy with minimal supplies

[@punk105]

1 person from lank-uh-sheer is mad lol

[@philstevens9914]

The Americans would pronounce it "shire", you are pronouncing it "sheer" and I originating from the county pronounce it more like "shur" like the singer Cher kinda! I've lived in the US since 90 and I miss my Lancashire cheese. I't best grilled on toast with a bit of black pepper.

[@pianoking85]

THE MIDLANDS?!?

[@stumccabe]

Not the Midlands, but the North West of England.

[@josephspratt2055]

"Four thousand holes in Blackburn, Lancashire"

[@jerryjerry1731]

Hi

[@hatmos91]

northerners not midlanders, also its with the shires of the UK its more like a sheh or shah sound. great vid though

[@hastar72]

when i heard him say midlands i thought 'ooh you're in for it there mate' lol

[@krisinsaigon]

This cheese looks so good - i am from Lancashire i miss this stuff like crazy- i can even forgive you the way you butcher the pronunciation of the word Lancashire. It is very much not pronounced Lanca-sheer (*), it is pronounced Lanca-shuh If you just pronounced it with an Australian accent it would sound much closer. (* fellow Lancastrians I know that rhoticity is a feature around Rossendale but not in most of the county)

[@marlenesmithies7234]

It does have an ‘r’ on the end though. I am from Accrington.

[@dalejrose1287]

If you want a laugh turn on the auto captions at the start 🤣

[@omadjourney]

So I just got home from laying my father to rest back home....one thing I noticed,they have no cheese,and I really want to strike in that field, my younger sister bought a 3 acre plot and we want to go the agriculture route and a few Swazi huts tor tourism...I'm more into making cheese... could I have your email address to pick your brains about cheese making courses???and cheese as a business in whole, equipment's and where to get it for the right price...

[@jimleo3053]

I won’t remember all the waiting that’s required

[@irw4350]

his kitchen was WHEY too cold overnight

[@ZGryphon]

You can't make a pun like that without following it up with "Heyooooo!" I don't make the rules.

[@adriansun2999]

Who is the 1 downvoter?

[@Alanphuphalee]

Oh shit, I thought this was a cheesecake 😂 I’m off to the shop to buy some cheesecake now.

[@dellarosa1716]

17:22 "Because the curds were *whey* too cold," huh?

[@irw4350]

damn - you beat me to it

[@ilovemykitties84]

lanister cheese?

[@wtfigo8339]

Try watching it with the auto-generated subtitles on and see what it comes up with.

[@CragScrambler]

Its pronounced shire - 'Shh-hi-er' Love your videos btw.

[@blokesfireup]

What? No it isn't. It is pronounced lang· kuh·shuh

[@BrianKelsay]

They really need the laugh button in the comments section. The pronunciation trolling is hilarious. 🤣 And the point of origin knuckleheads. If it can only be made in your city, you need to up your production and shipping fellas. The champagne folks have their game on and are delivering. Maybe enjoy the fact that someone cares enough about your cultural cheese to even try to make it and tries to pronounce your town name. Smh

[@carllloyd7534]

That’s just showing off lol with cutter

[@DaveTugwell]

how?

[@sharpskilz]

Step one, be in Lancashire. and re, the pronunciation. Lan-ka-shuh, is correct .. also its in the North of England, not the Midlands.

[@steveshadforth]

Steve Sharp Step 2. Learn some English before criticizing.

[@sharpskilz]

@@steveshadforthDo you mean "Learn some English"? Or, do you mean, 'Use more accurate punctuation'? Obviously I know "some English" that's just a silly thing to say.

[@ferretneck]

Why does he need to be in Lancashire?

[@sharpskilz]

@@ferretneck it's just a legal thing. Silly really it's like champagne can only be made in champagne, Cornish pasties in cornwall , scotch whiskey in Scotland etc.

[@ferretneck]

You're full of shit Steve, and a dullard to boot.