Hard Regional Cheeses

Creamy Lancashire

Mild and creamy in taste, this is a very versatile and popular everyday Lancashire cheese. Handmade at Inglewhite Dairy in the traditional way, using a time honoured Butler’s recipe created in 1932, each cheese is cloth bound and matured for three months.

Crumbly Lancashire

The youngest of Butler’s Lancashire cheeses, Crumbly is matured for up to six weeks, having been handmade at Inglewhite Dairy in Lancashire. With the texture reflecting its name, the taste is mild and slightly sharper making it ideal for crumbling into salads and sandwiches.

Tasty Lancashire

The flagship of Butler’s traditional range of cheeses, Tasty is a well kept Lancashire secret. Mature and strong, Tasty has a slightly open, creamy texture balanced with a rich meaty tang. A reassuringly complex tasting cheese handmade at Inglewhite Dairy in Lancashire, each one is carefully wrapped in cloth before maturing for up to 12 months to allow the full flavour to develop.

Double Gloucester

Traditional skills ensure that a fine Double Gloucester is created at Inglewhite Dairy. Golden in colour, the cheese boasts a true buttery richness complete with a superb depth of flavour which is developed over time. Each cheese is made by hand and wrapped in cloth prior to steady maturing for up to six months.

Red Leicester

Handmade to a traditional recipe, there is no doubt that this is the real thing. Using time-honoured cheesemaking skills at Inglewhite Dairy, each cheese is carefully wrapped in cloth and left to develop its own character for up to eight months. The consequence of such care and attention is a fully flavoured Red Leicester with a creamy taste and a slightly open texture.

Cheshire

A young and high quality farmhouse cheese, handmade by Butlers at Inglewhite Dairy and left to mature for just six weeks. Using a highly prized Butlers family recipe, this Cheshire has a sharp, light and creamy flavour whilst retaining the desired crumbly texture. Each cheese is wrapped in cloth prior to maturation.

Goosnargh Goats

A most versatile hard white goats cheese, handmade with milk from the Butler’s farm. Possessing a sweet and rich nutty flavour, Goosnargh Goats is ideal for slicing, grating and melting in addition to the cheeseboard.

Rothbury Red

An outstanding flavour of delicate butterscotch followed by a subtle nutty aftertaste determines this firm traditional rinded cheese, handmade at Inglewhite Dairy to a time-honoured family recipe. Each cheese is hand wrapped in muslin and slowly matured in Throstle Nest Barn, using the unique natural flora which remains prevalent, ensuring steady development of the natural rind and specific flavour profile.

Trotter Hill Tasty

A fully matured and extremely special rinded Lancashire cheese, handmade by Butlers using a raft of traditional cheesemaking skills. The name originates from the steep hill in Inglewhite village where locals would trot their horses whilst at the village fair. Wrapped in muslin and matured for up to a year in the barn at Throstle Nest Farm, unique natural flora moulds help to develop the cheese’s specific flavour profile and texture. Trotter Hill has a deep, complex, savoury flavour and a creamy pale yellow colour.

Goosnargh Gold

Named after an old local village just up the road, Goosnargh Gold is a traditional rinded golden cheese, matured for up to eight months, nestled amongst the natural flora of Throstle Nest Barn, each carefully wrapped in muslin. Another fiercely guarded family recipe, Goosnargh Gold has a rich and mature flavour with a buttery, caramel edge and a mellow nutty bite.