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・ Lancaster Community Hospital
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Lancashire cheese
・ Lancashire Coalfield
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・ Lancashire College
・ Lancashire Combination
・ Lancashire Constabulary
・ Lancashire Cotton Corporation
・ Lancashire Cotton Famine
・ Lancashire County Council
・ Lancashire County Council election, 1989
・ Lancashire County Council election, 1993
・ Lancashire County Council election, 1997
・ Lancashire County Council election, 2001
・ Lancashire County Council election, 2005
・ Lancashire County Council election, 2009


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Lancashire cheese : ウィキペディア英語版
Lancashire cheese

Lancashire is an English cow's-milk cheese from the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young ''Creamy Lancashire'' and mature ''Tasty Lancashire'' are produced by a traditional method, whereas ''Crumbly Lancashire'' (more commonly known as ''Lancashire Crumbly'' within Lancashire) is a more recent creation suitable for mass production.
It is traditionally paired with Eccles cakes and Chorley cakes.
==Creamy Lancashire==

For centuries, Lancashire dairy farmers' wives made cheese from surplus milk. On small farms there was insufficient milk from a single day to make a cheese, and so each day's milk was curdled and accumulated for several days until there was enough curd to make a cheese. Uniquely amongst all British cheeses, two or three days' curd of varying maturity are blended together, giving Lancashire cheese a distinctive character. The traditional method was standardised in the 1890s by Joseph Gornall of Garstang and Pilling, a county council employee, who visited many Lancashire farms to establish a method and recipe that is still used today – the "Gornall method".〔(British Cheese Board – Lancashire ), retrieved 13 December 2011〕〔(Creamy Lancashire Cheese Trail ), retrieved 15 July 2010〕 His "Gornall Patent Cheesemaker" was sold between 1892 and 1919.〔(Lancashire Pioneers: Joseph Gornall – Lancashire's "Mr Cheese" ) (on two pages), retrieved 20 July 2010〕
Creamy Lancashire cheese is made by this traditional method and matured for a period of four to twelve weeks. It has a fluffy texture and creamy flavour, and is good for toasting,〔 as it does not become stringy when melted.
Beacon Fell Traditional Lancashire cheese is a Protected Designation of Origin name. The name can be used only for cheese from milk from an area north of the River Ribble including the Fylde, Preston, and Blackpool and made in the same area by a designated method.〔(EU Protected Food Names Scheme: Beacon Fell traditional Lancashire cheese ), DEFRA, retrieved 20 July 2010〕 It is named after Beacon Fell within the designated area.

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