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Say Cheese
Rich and creamy, sharp and tangy, no British banquet is complete without the crowning glory of a deliciously decadent cheeseboard.
Our love of cheese has spanned the centuries, spawning numerous varieties that have become proudly rooted in our history. Many date the origins of cheese back to the Pre-Roman era, when the practice of basic cheesemaking was relatively rudimentary. When the Romans invaded Britain in 43AD, new recipes and methods arrived and were slowly adopted. Sheep-rearing was prevalent during this era, so more firm-textured cheeses were commonly consumed.
During the Medieval period, cheesemaking flourished thanks to the voracious appetites of the monks who had their own monasterial dairies. Masters of innovation, they experimented with various methods to create some of the regional varieties we still enjoy today, including Cheshire cheese, one of the oldest known varieties. This era cemented cheese as a diet staple, setting this savoury delight on its stellar trajectory.
Regional cheeses, including Lancashire and Wensleydale, emerged during the Tudor period as local production grew, influenced by climates, pastures and techniques. The Industrial Revolution took cheese mainstream. Innovations in technology improved quality and production, while factories began mass-producing cheese, including Cheddar, which became the most widely produced English cheese.
The World Wars squeezed cheese production, leading to rationing and a standardised cheese. This profound impact on production continued until a renewed interest in traditional and artisanal cheeses emerged in the second half of the 20th century. This resurging interest, with its traditional production methods and techniques, helped to promote our English cheeses into international markets.
The Channel Islands are gaining a reputation for producing some world-renowned cheeses of their own. A mild climate and lush pastures are perfect grazing conditions for the islands’ top-quality dairy herds while their local dairies are producing increasingly revered cheeses. Goat’s cheese is having a majestic moment thanks to a gesture from King Charles. Having bestowed the title Royal Golden Guernsey Goats on the island’s breed during a visit last year, dairy demand from this small yet mighty herd has skyrocketed — long may it reign!
The Channel Islands are gaining a reputation for producing some world-renowned cheeses of their own.