This is a traditional Lancashire cheese made by the Kirkham family at Lower Beesley Farm in Goosnargh, Lancashire. They use liquid starter cultures and small quantities of the culture, allowing the cheese to develop acidity slowly which in turn allows other savoury, creamy, rich flavours to develop too.  The distinctive thing about this Lancashire is that each cheese is made from a combination of curd from 2 days.  This is done to taste, altering the quantities to balance out the acidity, as the older curd will have stronger acidity.  The cheese is then bound in buttered muslin which allows some moisture to escape during maturation and it is kept for four months.