Anglum is a fresh unripened semi-hard white cheese, that takes two full-days to make. We use raw milk to take advantage of the beautiful Lancashire microflora instead of additional cultures. The raw curds are collected into small cheese baskets which drain naturally without intervention.
The curd is cooked in its own whey to pasteurise. Hand salted, folded for even seasoning and portioning.
This results in a flakey layered texture with a subtle savoury, briny and buttery flavour.
When cooked becomes like savoury marshmallow. If charred has meaty, umami flavours resembling BBQ lamb.