Strong, creamy and nutty with a touch of acid, Lancashire Bomb is an explosion of cheesy wonderfulness wrapped in black wax. Made by Andrew Shorrock, a fourth generation cheesemaker in Goosnargh near Preston, it’s a traditional Lancashire aged for 24 months until it bursts with flavour. The cheese softens as it warms up and it’s ridiculously easy to slice it open and eat it with a spoon.
What with? Gorgeous with a splodge of Farmhouse Pickle and crusty bread with lots of butter. It slips down very nicely with a glass of Châteauneuf du Pape too. Lancashire Bomb also adds real zing to macaroni cheese, soufflés and omelettes. Absolutely brilliant toasted too.