What an honour! Fledgling cheese-maker Phil Latham has named his first creation after yours truly.

Cowburn' is a soft and creamy cow's milk cheese whose versatility has already won plaudits from professional chefs and speciality food outlets.

"It's ideal for the cheeseboard but also excellent as an ingredient in other dishes," explained Phil who, with wife Jane, runs The Cheese Stall in Kendal's indoor market.

"Cowburn is great as a starter wrapped in smoked salmon and grilled, for example, and very good with pastrami on rye."

Personally, I enjoyed me' spread on grilled Pain de Paris sunflower bread drizzled with Damson Vinegar from Bowland Bridge Stores and served with a rocket and red onion salad.

Cowburn is the Lathams' first official' cheese since they started production.

"Cowburn just seemed like a good name," said Phil, who is thinking of continuing the theme by naming all his cheeses after Lakeland characters'.

The Lathams were given lots of help developing Cowburn by award-winning Cumbrian cheese-makers Carolyn and Leonie Fairburn, at Thornby Moor Dairy, near Carlisle.

"They gave me a lot of good advice and have been really encouraging," said Phil, who also secured the services of renowned local chef Steven Doherty as chief taster.

Meanwhile, Kendal craft baker Simon Thomas is working on a new bread to accompany Cowburn.

The 125g cheeses, price £1.40, are individually wrapped and labelled. To date they are available from The Cheese Shop, at Kendal; Cartmel Village Shop; Higginsons butchers, at Grange-over-Sands; Churchmouse Cheeses, at Kirkby Lonsdale; and Holker Foodhall.

Chefs at the Damson Dene Hotel and restaurant at Crosthwaite have also got Cowburn on the menu.

And Phil and pal Andrew Broomby, of Lakeland Hampers in the New Shambles, are planning on including me as a special treat in one of their Christmas baskets.