Stu, I can sympathise with you regarding the Lancashire.
There seem to be a few store bought cheeses, and cheesemaking recipes that masquerade as Lancashire.
I made one to the 200 Easy cheeses recipe, and whereas it was a success, and a pleasantly tasting cheese, it was nothing like a REAL Lancashire. More like a regular Cheddar.
In my humble experience, living in Yorkshire for 1/2 my life, (adjacent county to Lancashire), I would eat Lancashire cheese regularly.
A proper Lancashire should be crumbly, moist, and with a lovely sharp edge to it. I understand that you have to use 3 days worth of curds to get 'this taste' into your make.