The hard, thin, natural rind is pale gold. It bears the marks of the cloth. When young, the traditional cheese is described as "Creamy Lancashire". At this stage, the texture is moist and crumbly. As the cheese matures, the flavor intensifies and the cheese becomes harder, and it's flavor intensifies. Mass-produced Lancashire has a mild, flat flavor, while farmhouse Lancashire has a robust full taste. Mrs. Kirkham and Dew-Lay are the only two Lancashire makers who use a combination of three day's curd to give a unique, slightly mottled texture. As the curds ripen at different times it acquires a multi-dimensional flavor that is sharp and peppery.