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Get your free copy17 January 2013, 16:07 PM
- The chairman of the Stilton Cheese Makers' Association has said British attitudes towards cheese have drastically changed over the last ten years, benefiting the traditional cheese industry
Billy Kevan is also the general manager at Colston Basset Dairy, in Nottinghamshire, and believes the industry is in the best shape since the Second World War.
Mr Kevan said, “If we went back ten years, 60-70% of cheese in the UK was high volume and highly processed not very good cheese. Now it is the opposite, with 60-70% of it high quality, handmade, artisan cheese that is really very good.
“There has been a big swing in the quality of cheese in the UK. People are taking more of an interest in the tradition of UK cheesemaking. After the war, all that traditional cheesemaking was lost, because we lost a lot of the people and the skills. Now you can find good blue cheese, goats’ cheese and sheep cheese.
“People are more interested in what they are eating. It was all about convenience at one stage but now people are learning that eating a little good food is better than eating a lot of rubbish.”
