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New
Trail highlights South East Cheese Revival
A new
cheese trail for the South East reveals that there are well over 50
different types of cheeses now made in the region.
Falling milk prices
coupled with consumer demand for alternatives to trusty Cheddar-style
cheeses have prompted a revival in artisan cheese-making since the mid
1990s.
The NFU has joined with
the South East Food Group Partnership to map out this renaissance in a
new leaflet Cheeses in the South East of England. It explores the
history of cheese-making, pinpointing the locations of today’s award
winning producers and their cheeses.
NFU South East
spokeswoman Isobel Bretherton says: “The majority of people who have
embarked on cheese production are dairy farmers who have experienced
poor farm-gate prices for liquid milk for far too long now. By making
cheese they can add value to their milk almost overnight. Milk producers
who don’t wish to make cheese themselves are only too willing to sell
their milk direct to a cheese-maker. That way they get a far better
price for their milk than they would receive from a major processor.”
Henriette Reinders,
director of South East Food Group Partnership, says: “Trade inquiries
for English cheese are at an all time high. The UK now produces more
than 600 individual cheeses, making it a rival to France. Over the past
three years, the South East Food Group Partnership has assisted cheese
producers to improve the quality and consistency of their products and
to develop new local cheeses. This is really paying off when you see the
significant number of awards being presented to the region’s
producers.”
Cheese producers in the
South East are using the milk of cows, goats, sheep and even water
buffalo to create an incredible diversity of cheeses. The region boasts
variations on Cheddar style cheeses, matured for many months, soft, mild
cheeses flavoured with herbs and semi-soft continental type cheeses.
To cater for changing consumer tastes, producers have emulated
speciality cheeses such as halloumi from Cyprus, Greek feta, Italian
mozzarella or parmesan.
Cheeses in the South
East of England has been funded by SEEDA, the South East England
Development Agency, with Food From Britain. It is available from Tourist
Information Centres in the South East, at shows and countryside events
this summer, and online at www.buylocalfood.co.uk
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