On my birthday last month, Stuart dropped a bombshell: a striking, compact, perfect sphere of cheese to be precise.
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| JJ Sandham's 'Lancashire Bomb' |
Peel back the dramatic exterior and you’ll discover a soft, creamy beauty protected by white gauze.
A little like Babybel in flavour, this is probably the fluffiest cheese I’ve eaten and is dangerously scrumptious, so much so that I grabbed a spoon and devoured it like a pudding. ‘Lancashire Bomb’ also melts perfectly on toast; just be careful you watch it like a hawk under the grill, as it softens in seconds.
I seem to fall for cheese from Lancashire. Perhaps because it’s the only county to produce three styles: Lancashire Creamy, Lancashire Tasty and Lancashire Crumbly. Or maybe it’s the area’s successful history of making excellent cheese; at its peak in the 1900s, Lancashire produced a staggering 4,800 tonnes each year.
I seem to fall for cheese from Lancashire. Perhaps because it’s the only county to produce three styles: Lancashire Creamy, Lancashire Tasty and Lancashire Crumbly. Or maybe it’s the area’s successful history of making excellent cheese; at its peak in the 1900s, Lancashire produced a staggering 4,800 tonnes each year.
With a slick yet traditional operation going strong since 1929, JJ Sandham sources local milk within 15 miles of the dairy, makes all its cheeses by hand and produces six different types, including traditional, goat and sheep, sweet and savoury.
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