Robert and Duillia Singleton began producing Lancashire cheese from the cow’s milk on their farm in rural Lancashire, England in the late 1920s. A few years later, they were collecting milk from neighbouring farms to meet the demand for the well known cheese of their region.
By the 1960’s, tastes were changing and Singleton’s began producing a larger range of cheeses. But they’re still best known for their Lancashire, which is aptly named after the woman who created it. A semi hard cheese Lancashire has a tangy flavour and slightly crumbly texture.
Note: All the cheese produced at Grandma Singletons is made using only locally sourced milk from farms no more than 10 miles (16km) away.