Another golden year for British cheese

Following on from a double victory for British cheese at last year’s Nantwich International Cheese awards, with winners in both the Supreme Champions and Reserve Supreme Champion categories, the industry is now celebrating a further win at the 2012 awards, as Ford Farm’s Wookey Hole Cave Aged Cheddar takes home the Reserve Supreme Champion award.

Ford Farm’s Wookey Hole Cave Aged Cheddar takes home the Reserve Supreme Champion award

This is the cheese’s second big win in a row at the awards, as it claimed the Supreme Champion award in 2011, proving that it is a world leading product, and helping to raise the profile for British cheeses internationally.

It’s not just the Nantwich judges that are giving British cheese the thumbs up though, as recent production figures suggest that output of British cheese is still on the increase, with an estimated 3.5% rise in production on last year, bringing it back up to the record production levels recorded in 2002 and 2007.

British cheese has a history of success at the Nantwich International Cheese awards, particularly in recent decades, where a British made cheese has taken home the top prize 22 times in the last 28 years, but it is always a fiercely fought competition.

Accepting the award on behalf of Ford Farm, Mike Pullin said:

“It’s a great feeling to be a British champion for two years in a row. We’re really pleased. With nearly 4,000 cheeses here, it’s good to know you’re doing something right! If you’re going to win an award anywhere, this is the place to do it”

With all eyes on the UK this summer, British cheese has claimed the first podium finish at Nantwich today and set the gold standard.

Latest figures on production of British cheese

With 99% of households buying cheese and more than 700 named cheeses made on British soil, it’s safe to say we’re a nation of cheese lovers. Recent data points to an increase in the production of cheese in Britain between 2010 and 2011, which combined with a decrease in imports of foreign cheeses, suggested that the British cheese industry is continuing to flourish.

Highlights:

•  Output of cheese in the UK in 2011 has been provisionally estimated by DEFRA at  386,300 tonnes, some 3.5% higher than in 2010 (+13,200 tonnes).
• Total imports of cheese fell by 6.8% in 2011 (-30,000 tonnes) whilst exports rose 10% (+11,000 tonnes) to reach an all time high of 123,600 tonnes.

New British cheeses

Quickes Traditional Unpasteurised Cheddar with Cornish Sea Salt

This brand new Cheddar is now available having been aged and matured on wooden racks and turned daily in the Quickes cheese store, which has affectionately been nicknamed the “Cathedral of cheese”.  Grass fed naturally raw milk Cheddar, matched with Cornish sea salt, gives this creamy balanced long finishing traditional Cheddar an outstanding depth and brightness of flavour.

Cropwell Bishop, Beauvale Blue

A new and creamy, soft blue cheese with a melt-in-the-mouth texture and mellow flavor, perfect served with crackers, bread or fruit or melted in pasta or on grilled meat.

Long Clawson, Claxstone Smooth Blue

Part of its new Claxstone collection, Long Clawson’s Smooth Blue is described as a quintessentially unique English cheese specially created for its soft, creamy texture and mild taste. Crafted to be eaten straight from the fridge, it is gentle and delicate compared to other blues on the market, yet still has that recognisable tangy flavour.

Reece’s Creamery

Whitefriars Cheshire – This is a tangy classic Cheshire, made with local milk in Cheshire to a traditional recipe. The cheese is cloth-bound and matured for three months to develop its moist tang and creamy finish.

Chester Rose – Chester Rose is a traditional Red Leicester with butterscotch flavour and a hint of citrus. The cheese is cloth-bound and matured for at least 6 months to develop its well-rounded flavour.

Hampton Blue – This is a piquant nutty Cheshire cheese with a creamy body characterised by its typical blue veining. The Cheshire is cloth-bound and matured for 10 weeks to develop the distinctive rind and nutty flavour.

Billy Windsor – This tangy goat’s milk cheese with a complex flavour and a sweet finish is handmade at Reece’s creamery from local goats’ milk and matured for over six months.

The Great British cheese swap

As a nation we are spoilt for choice when it comes to buying delicious, locally produced cheeses, yet despite this, a quick look inside most British household fridges will reveal a vast range of foreign made cheeses, and the dairy aisles of the larger supermarkets tell the same story.

Whilst the Nantwich International Cheese Awards are a fantastic celebration of quality cheeses from all over the world, those who are keen to support British made cheeses should have no problem in finding suitable substitutes for their favourite foreign cheeses, many of which will be on show at Nantwich this year.

By increasing awareness of some of the lesser known British cheeses, and encouraging people to try something new, the British Cheese Board hopes to persuade as many people as possible to take part in the great British cheese swap and support our nation’s dairy industry.

The following suggestions for swaps from some of the most popular foreign cheeses, to less well known British cheeses, are a great place to start:

Swap Feta for Crumbly Cheshire

Greek Feta cheese is one of the most popular foreign cheeses in the UK, and is particularly great cubed in salads or accompanying roasted vegetable dishes. Its crumbly texture and fresh flavour are very similar to our British Cheshire cheese, which is also a mild, young cheese with a lightness and tanginess that works perfectly with fresh salads and balances the intense sweetness of roasted tomatoes. As it happens, our British Cheshire also has up to 50% less salt than Feta – another tick in the box for Cheshire!

Swap Parmesan for Sussex Charmer

One of the most famous Italian cheeses, Parmesan, is the perfect partner to pasta dishes and risottos, but few people know that we actually make a fantastic alternative to traditional Parmesan right here in the UK. Sussex Charmer is made using a recipe that is a cross between a Parmesan and Cheddar recipe, and is a hard-pressed cheese matured for up to a year with the flavour profile matching perfectly the hybrid claim. Use this cheese as you would traditional Italian Parmesan or enjoy it as part of a cheese board for an unusual twist on a British Cheddar.

Swap Roquefort for Stilton

The French are rightly proud of their world renowned sheep milk blue cheese, Roquefort, and it remains one of their tastiest exports. Fans of Roquefort are likely to have also tried Stilton but many may not be aware of the full range of Stiltons available and how much the flavour profile alters depending on age. Stilton can provide a real alternative to Roquefort, with the added benefit that it typically has 40% less salt than Rocquefort. Like its French counterpart, Stilton works just as nicely in sauces, salads and on the cheeseboard.

Swap Edam for Mild Cheddar

The Dutch hard cheese Edam is known for its distinctive red waxy rind and mild, slightly salty taste. It works best in sandwiches, as it is the perfect slicing cheese. Those who love a mild Edam should try swapping it for a young British Cheddar, which has the same gentle flavour and perfect slicing qualities. As well as having up to 30% less salt than Edam, mild Cheddar also boasts a better texture for melting on toast or in sauces. Mild Cheddar also workswell with fruit such as pears or apples for a savoury desert option or snack.

If you are looking to buy mild Cheddar, make sure you check the label to see whether the cheese you are buying is British. Contrary to popular belief, Cheddar is not only made in Britain, even though it was invented here. In actual fact, much of the Cheddar in our supermarkets is imported so you should check the label to see whether the Cheddar you are buying is British, and isn’t just ‘packed in the UK’.

For more information on British cheeses and to get further inspiration on some delicious British cheeses to try, based on those you already love, take a look at the British Cheese Board’s cheese flavour map at http://britishcheese.com/cheese_flavour_map

British Cheese Board

The British Cheese Board (BCB) is a promotional and educational body for cheese and aims to increase awareness of cheese in the UK, and cheese made by its members in particular, as part of a healthy, balanced diet.

The British Cheese Board was formed in 1995 and its members account for the majority of cheese produced in the UK. The work of the BCB is also supported by associate members who are involved in the cheese supply chain.

To find out more about our Members, and for a number of delicious cheese recipes, visit http://www.britishcheese.com. Or join us on Facebook (http://www.facebook.com/britishcheese) and Twitter (http://www.twitter.com/britishcheeseuk).