Lakeland Dawn

Named after one of the fields on the edge of the estate, Lakeland Dawn is made by Nicola Robinson using milk from their 100 Lacaune sheep.

Nicola uses a non-intensive method of farming: the sheep graze the rich fields of the Holker Estate and are milked only once a day, making for a less-stressed animal and better quality milk.

Graham Kirkham has helped form the basis of Lakeland Dawn: although the recipe is not a creamy Lancashire two-day curd recipe, the methodology is the same as that used for the fresher cheeses of the north of England (e.g. Lancashire and Wensleydale) hence the cheese’s fresh, crumbly texture which is enhanced by the richness of sheep’s milk.  Nicola started by making a very small amount of Lakeland Dawn last summer (barely 60 wheels) because in the summer the sheep are all at their height of milking after the lambing and thus they have a glut of sheep’s milk. Traditionally, however, they put all the milk into making St Elizabeth, but too much St Elizabeth for the market meant it was sometimes sold when a bit older and ‘funkier’.  By making a hard cheese like Lakeland Dawn when they have too much sheep’s milk, they can control the St Elizabeth’s profile.  To make Lakeland Dawn, they simply make it initially the same as St Elizabeth but then press it and don’t wash the rind, maturing it in a different store!  This results in a much more stable cheese, which can then be sold all year round.

This product will have two weeks shelf life from the date of delivery.  Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.

Ingredients: Milk, salt, cheese cultures and rennet.