|Dewlay shop and museum at Garstang in Lancashire.|
The first thing that strikes you when you visit Dewlay, after the huge wind turbine outside, is the smell of fresh cheese being made. We had a tour of the viewing gallery, and on the day we visited they were making crumbly Lancashire, Red Leicester and Garstang blue cheeses. The gallery overlooks the cheese production area and Conor Daunt from Dewlay gave us a verbal account of how the cheeses are made, the history to the family business, the awards won by Dewlay and how they are moving forward in terms of sustainable energy, and even recycling the water they use. This might be an old Lancashire traditional cheese product (the starter culture used began over 40 years ago) but the technology is current.
|Still winning awards for cheese after a number of years, and proud of it too.|
- The milk comes from cows nearby (5miles radius) and the local land is renowned for being good grazing land for cattle, the soil (damp), the climate (damp), the grass (green and damp), did I mention damp there? (at least there are some benefits to the Lancashire climate after all!) all help make for contented grazing cattle and good milk production too.
- Dewlay supply cheese to Lancashire schools, if your kids are at school in Lancashire they are likely to be eating this cheese made from local milk etc.
- Dewlay has PDO (Protected Designation of Origin) standard for their cheese. This means its regional, local and made in a traditional way.
- This is third generation of Dewlay cheese makers, the business was started by the current brothers grandfather George Kenyon in 1957. It *might* just a bit older than me but "age is not important unless you are a cheese".
- Lancashire cheese is a 2 day curd cheese recipe and its made this way for years. The curds are cut by machine and turned by hand, bruised curds does not maketh good Lancashire cheese!
- Which Lancashire cheese you prefer depends on taste, but some are more mature and therefore more creamy, younger cheeses more crumbly and stronger flavour.
- Dewlay cheese is sold in supermarkets nationwide, lots of local Lancashire markets, a Kosher range is made under strict standards, the cheeses are suitable for coeliacs and vegetarians and the cheese is shipped worldwide.
|Artefacts from cheese making days gone by.|
The shop was our last stop after our tour and here you can buy all the Dewlay products and everything to go with cheese you can think of, from cheese slates and boards, chutneys and pickles to fruit cheeses, biscuits, wine and local Lancashire ciders. A lot of the products sold in the shop are local to Lancashire too. I loved the fact you buy a huge wedge of cheese cut from a round, the traditional way and still see the imprint of the cheesecloth on the outside.
|The Dewlay cheese shop, Lancashire and British cheese a speciality.|
|Garstang blue Lancashire cheese waiting to be sliced and paired wines in the shop.|
Then it was home for lunch with a selection of cheeses and other goodies bought in the shop...and a debate about which Lancashire cheese we like the most. My favourite is Lancashire creamy and I like the mature one best, then Garstang Blue (which I made some soup with last week) my husband is a big crumbly Lancashire fan.
I would recommend a visit to the shop and viewing gallery, great for kids to see how cheese is made for real and learn more about it and lots on offer in the shop too. Bear in mind the cheese making times before you set off.