In 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

In 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.