Britain's cheese preferences shift towards stronger Cheddar varieties
A recent report shows an increasing demand for stronger Cheddar varieties in Britain, with vintage and extra mature types gaining popularity. This shift is attributed to changing palates influenced by the incorporation of spicier foods into British diets, according to industry experts and sales data.
Britain's cheese preferences are evolving, with a notable shift towards stronger varieties of Cheddar that reflects the changing flavours of British cuisine. Traditionally, the UK's cheese consumers favoured milder Cheddar, but recent sales data indicates a substantial rise in demand for extra mature and vintage types.
According to the latest figures compiled by Kantar, while the consumption of medium Cheddar has decreased by 5.6% and mild Cheddar by 2.4%, the appetite for more robust options is on the rise. Specifically, vintage Cheddar sales have increased by 5.4%, while extra mature Cheddar has seen a growth of 2%. This trend has been particularly pronounced at Tesco, where sales of extra mature and vintage Cheddar surged by nearly 25% in the past year.
Darren Atherton, Tesco UK's cheese buyer, attributes this shift to the broader acceptance of spicier and more diverse flavours within the British diet. Speaking to the Irish News, Atherton said, "The gradual move towards stronger tasting Cheddar varieties has come about because of our love of spicy food. With curries, Asian and Mexican food now a regular part of the UK diet, our palates are acclimatising to these stronger and more exotic flavours so that we tend to go for more complex taste profiles." He further noted that producers are adapting their cheesemaking processes, including selecting different starter cultures, to create cheeses with more intense flavours that can mature over longer periods.
Ford Farms, an artisan cheesemaker located in Dorchester known for its production of strong Cheddar varieties, has also witnessed a significant increase in demand. Head cheesemaker Martin Crabb reported that the demand for vintage Cheddar is "going through the roof right now and is almost certainly at an all-time high." He highlighted the introduction of their Coastal Cheddar, crafted to cater to consumers seeking a rich and rugged taste, which is aged for up to 15 months to develop a robust flavour profile complemented by a subtly sweet top note derived from the specific culture used during production.
As supermarkets and independent producers alike respond to this evolving palate, the British love affair with Cheddar appears to be entering a new and more intensely flavoured chapter.