6 ms·
The strange part of this article is that it seems the author hasn't tasted any good English cheddar? Most of the cheese sold as cheddar bears absolutely no rese
by angry_octet 6y ago
The strange part of this article is that it seems the author hasn't tasted any good English cheddar? Most of the cheese sold as cheddar bears absolutely no resemblance to cheddar, generally being flexible and springy with hardly more taste than the polyethylene wrapper.
- dan-robertson 6y agoIn the postwar period this nearly became the case for all cheese in the U.K. It seemed the country was moving towards having a few varieties of highly processed, bland cheese (predominantly “cheddar”). I suppose non-bland cheeses were either to be thought of as unmodern or imported from France. Somehow a few farmhouse cheeses continued to be made and eventually became more popular. I think it is only in relatively recent decades that the variety of available cheese has shot up. I’m not really sure why things happened this way. Maybe it was cheaper or an effect of rationing. Unlike the US, I don’t think the U.K. ever banned making cheese with raw milk so perhaps it was a trend in consumer habits rather than one encouraged by the government or industry.
- angry_octet 6y agoSame terrible thing happened with bread. Makes me thing of the Goodies episode on industrial farming -- some pursuit of ultimate efficiency.