In recent years the desire for speciality, locally-produced cheese has greatly increased. These niche cheeses are celebrated at the annual Nantwich Cheese Show, with around 4,500 entries.
Nantwich holds the International Cheese Awards, where representation from 31 countries around the world shows the extent of diversity in the cheese industry. Having attended myself in a previous year, I can say that the variety is vast. Many people choose to experiment with flavours and present them at these shows, although not all of them work. Personally I’m not too sure about pink Champagne cheese.
So what is so special about artisan cheese? ‘Artisan’ making is a skilled form of ‘by hand’ craftsmanship and artisan cheeses are often more complex in taste and variety as well as aesthetics. Many cheesemakers are also often able to use unpasteurised milk, giving a more rich and in-depth flavour.
Over the years many dairy farmers have chosen to diversify into the field. Many consumers prefer locally-sourced artisan cheese as it is carefully and individually hand produced, making no two the same. They also appreciate the full traceability, sometimes even back to specific cows.
So why not try some local handcrafted cheeses and see if you can tell the difference?
Pic: Last year's International Cheese Awards