Traditional Sheep’s Cheese
Matured for nine months, Carron Lodge’s Inglewhite sheep’s milk cheese has a sweet and nutty flavour
Carron Lodge’s Inglewhite cheese is produced with milk supplied by Chipping sheep farmer, Simon Stott. The cheese is bound in muslin cloth and sealed with butter to prevent it from drying out. Carron Lodge has been making cheese at Park Head Farm for 30 years and they also produce a clothbound Inglewhite Buffalo cheese made with milk from the farms own herd of water buffalo, as well as over 30 other varieties.
Preston PR3 2LN