Cheese

[The Agrarian]

Interesting. Dale Farm produce around 50k a year too, majority of which would be sold in home market, though they do supply Lidl in Europe and beyond. Not a big volume would be branded though. Mostly own labels, and probably a bit of food service. Wouldn't know breakdown of volumes. Brand is king, when you've got a brand made. Otherwise, it's expensive to build one.

 

[averageguy54]

If the quality of the cheese you eat is important to you, I believe you're at the wrong place trying to find it. Although supermarket cheeses nowadays are quite alright, they will never come even close to what they call artisan or farmhouse/farmstead and what you are actually looking for. I am also certain that either in the US or Canada you can source artisan cheddars that are just as good as real artisan cheddars like Westcombe, Keen's, Montgomery's. You just have to do some research to find either an online/offline distributor like The Fine Cheese Co. here in the UK or any cheesemonger in your area. In some cases, you can mail order directly from the producer. Yes, the price tag is certainly heavier, but you get the value you're looking for with no compromise. It's a nice discovery of what your own country "tastes" like because each artisan cheese carries different characteristics from the area it originates from and you also support small producers of your country. All artisan cheesemakers have their own story behind the cheese(s) and it's a really nice journey to get to know them. I mean it's fascinating to know how Saputo processes millions of litres of milk a day all around the world but I prefer to learn how families succeed in making cheeses in the traditional way in the 21st century

By the way, I am an artisan cheesemaker myself working towards making my own cheeses one day with my wife helping ladling the curd and our kids running around the cheese vat I'll have my own stories to tell, haha!

I agree, however my local market has priced everything, including local cheese, out of my price range. I used to buy a specialty bread there for $4.59 a loaf, this spring the price was $9.29. I refuse to pay that kind of money for a loaf of bread. Unfortunately his cheese prices are similarly expensive, so now I resort to the local supermarket. There is only one local cheesemaker here, a Dutch fellow. It's good enough cheese but similar in taste to the other big local cheese maker.
I certainly haven't run across any different local cheeses, yet, that offer the kind of variety that comes from other there.I do keep my eyes open for new ones.

 

[averageguy54]

Trust me , anything made by Belton is going to be good !! (And I am biased !!! )

It's funny, but the other day is the first time I noticed Belton in the store. Next time I go I'm going to try and pick some up. Should I try the red Fox or the White Fox first? I didn't see any Cathedral City , though.

 

[FonterraFarmer]

I would suspect that if it's available there it would likely be from Saputo or Kraft. They are two of the largest producers here.

I appreciate the help and I'll be keeping an eye for this again. It had a nice flavour, but a bit pricey $9CAN for 200 grams. I bought it on sale, 50% off. It'll be a treat, not a staple.

You got to love those 300%+ tariffs on imported dairy products....???

 

[attila82]

I agree, however my local market has priced everything, including local cheese, out of my price range. I used to buy a specialty bread there for $4.59 a loaf, this spring the price was $9.29. I refuse to pay that kind of money for a loaf of bread. Unfortunately his cheese prices are similarly expensive, so now I resort to the local supermarket. There is only one local cheesemaker here, a Dutch fellow. It's good enough cheese but similar in taste to the other big local cheese maker.
I certainly haven't run across any different local cheeses, yet, that offer the kind of variety that comes from other there.I do keep my eyes open for new ones.

I understand.

If you have access to Red Fox from Belton Farm that's a really nice one, very crunchy if you like that. I also admire Seriously Strong (Lactalis Group), not sure if it's available overseas.

https://www.seriouslycheddar.co.uk/our-cheddar/

 

[averageguy54]

You got to love those 300%+ tariffs on imported dairy products....???

Well, it does make things a bit expensive but I don't really worry so much about it, as it protects our own dairy industry. The imported cheeses are about double the price of our local mass market cheeses, Kraft and Saputo.The quota system that it works under ensures that our dairy industry is able to turn a profit and modernize and update in a timely fashion. You lads ought to take a serious look into it. No more worrying about the price you're going to get this month, or next month. No more worries about getting dropped by the customer. One of the downsides is that companies like Kraft and Saputo can leverage small cheese makers out of business.

 

[averageguy54]

I understand.

If you have access to Red Fox from Belton Farm that's a really nice one, very crunchy if you like that. I also admire Seriously Strong (Lactalis Group), not sure if it's available overseas.

https://www.seriouslycheddar.co.uk/our-cheddar/

I'll try that one first then. I'll also keep an eye for Seriously Strong. One never knows when it might show up.

 

[Mr Mackay]

Okay, that's a name I'll keep an out for. Sometimes exporting is a good way of getting rid of things that don't sell at home, This way I can sort them out. Over here both Kraft and Saputo make okay but ho-hum cheese so I don't want to pay good money for ho-hum.

Belton Farm export to America I am sure (they win sheds loads of prizes at Nantwich Cheese Shoe every yr and elsewhere ) but not sure about Canada
Red Fox is indeed a belter - hard to beat IMO (but there again our cows milk will be in it )

 

[ollie989898]

I much prefer Wyke farms cheddar or any of the regional stuff; Quicke's, Barber's, Longman's and many others all pukka and worth the extra money. We are spoiled for organic and goat/sheeps cheese as well with at least one good producer in the locality.

 

[FonterraFarmer]

Well, it does make things a bit expensive but I don't really worry so much about it, as it protects our own dairy industry. The imported cheeses are about double the price of our local mass market cheeses, Kraft and Saputo.The quota system that it works under ensures that our dairy industry is able to turn a profit and modernize and update in a timely fashion. You lads ought to take a serious look into it. No more worrying about the price you're going to get this month, or next month. No more worries about getting dropped by the customer. One of the downsides is that companies like Kraft and Saputo can leverage small cheese makers out of business.

Trust me mate, I've looked into it, probably deeper than you realise, including the logistics of supply management, yes our payout varies from season to season as the result of global pricing, that's just the reality we have to work in, in order to run at a profit. As for processing capacity, plant expansion/upgrading ,customers product requirements and product innovation that has always been constantly being done because long term that is in the supplying shareholders best interest and as a cooperative we can hold directors to account.
The problem with supply management is what happens if quota devalues or quota gets removed.

 

[averageguy54]

Without a quota system our dairy industry would be non-existent today. Immediately after WW2, the US was looking for new markets for their ramped up industry and we were the obvious choice. In those days, over here dairy farms were small 10 -15 cows and usually part of a mixed farm. The quota system was brought in to stop the demise of these farms to the Americans. As the lady said an average farm over here is about 80-85 milking cows, my neighbour milks 45. He makes a living, albeit not in the top income tax bracket.

All milk is sold to the Milk Marketing Board and they in turn sell it to the dairies. The dairies process and package and then it is sold to the stores. The stores have no say in the price, they can try to negotiate with a dairy for a better price if they wish, but there is not a lot of profit margin in it for anybody to start giving big discounts.

The way it works here quota can't really devalue unless there is a drastic drop in the market for fluid milk, which isn't likely to happen overnight. The excess, or manufacturing milk which goes to cheese, butter, yoghurt is different. There is no quota for that and you get paid world market price, minus shipping and storage costs. You can also get penalized for over shipping it. The amount you can ship works as a percentage of your quota.
It may eventually disappear but I don't think it will happen soon or quickly. Just because everyone else did it is not a good reason, in my opinion. Would you jump off a bridge with no safety net because "everyone else" was doing it?

The is a lot of lads on here having to deal with price paid cuts with no warnings and no idea when it's going back up while supermarkets appear to be raking in record profits. They may not be raising prices to the consumer, to keep Boris off their back, but instead they are reducing the price paid to the farmer. Same thing. And the poor farmer doesn't have much of a choice except take it. Marketing Boards stop that. Maybe this global marketing thing isn't such a great deal after all, so you need to find ways to counteract big business and survive, marketing boards can help with that. They put the farmers in control of their product, not the retailers. As the cost of food goes up people still eat and they will still eat irregardless. They just get a little more fussy about what they buy, eg,they'll start buying potatoes instead of chips because the same money will put more groceries in the cart. It won't happen all at once but the shift will happen,and the grocers will shift too.

Currently our producers are getting $17CAD/kg of butterfat. That is how our quota system is based, butterfat content. And I believe that most of our lads are making an average of 4% or a little better. Currently, our provincial marketing board is dumping manufacturing milk so they are going to start penalizing for it. That is because of the virus and it is one of the mechanisms they have to regulate that supply.

As long as someone else is in control of your product, you are at their mercy. Once you regain control, you stand a chance of making a living, without subsidies. We have Marketing Boards for milk, eggs and chicken. We used to have a similar system for grain but I believe it has been disbanded. It didn't have a quota but you shipped your grasin to them and they did all the selling on world markets.

 

[Mr Mackay]

It's funny, but the other day is the first time I noticed Belton in the store. Next time I go I'm going to try and pick some up. Should I try the red Fox or the White Fox first? I didn't see any Cathedral City , though.

OOps ,sorry , I didnt see your reply
Red Fox and White Fox , I would say its the colour that leads your brain a bit , but the White Fox is slightly more delicate , but just as tasty ,as they both have the salt granule cruch that makes them a winner !!!

 

[averageguy54]

OOps ,sorry , I didnt see your reply
Red Fox and White Fox , I would say its the colour that leads your brain a bit , but the White Fox is slightly more delicate , but just as tasty ,as they both have the salt granule cruch that makes them a winner !!!

I'll let you know when there's some in the house.

 

[Hampton]

I’m a big fan of either Cornish crackler or colliers when is comes to cheddar.
I like it punchy

 

[averageguy54]

Some Red Fox found its way into my fridge today. Very nice indeed. It's got a place on the regular to buy list, with the others. White Fox will join it very soon.
Also ran across some Coastal White Cheddar from Ford Farm, Asheley Chase Estate. Another nice cheese I'm liking.

 

[averageguy54]

We tried the White Fox today, quite nice really. I found it quite different than the Red Fox really. The grandson also thought it was really good too. I must admit that my eye caught sight of a Welsh cheese from Colliers, Think it will get picked up tomorrow. First Welsh cheese I've seen other than Snowdonia.

 

[averageguy54]

Tried the White Fox today and found it quite enjoyable. Quite different than Red Fox I thought, my grandson also thought it was nice. He likes it better than Red Fox. Thanks for the tip Mr. MacKay.

Also saw some Welsh cheese from Colliers. It may get picked up tomorrow. First time I've seen a Welsh cheese other than Snowdonia.

 

[Mr Mackay]

Tried the White Fox today and found it quite enjoyable. Quite different than Red Fox I thought, my grandson also thought it was nice. He likes it better than Red Fox. Thanks for the tip Mr. MacKay.

Also saw some Welsh cheese from Colliers. It may get picked up tomorrow. First time I've seen a Welsh cheese other than Snowdonia.

Great , I will tell the powers that be !!
Only downside is ,I believe the export may have been held up at the minute so enjoy it while you can !!

 

[PREES]

Also saw some Welsh cheese from Colliers. It may get picked up tomorrow. First time I've seen a Welsh cheese other than Snowdonia.

There is a lot of good Welsh cheese about - for example look out for any product from "Caws Cenarth" (Caws is welsh for cheese so "Cheese from Cenarth") - an award winning cheese maker now the second generation running the business after his mother I believe started to make cheese in response to quotas. He makes a few types but all fab!
We supply First Milk who produce some great cheese in Haverfordwest - some is still available and sold as "Pembrokeshire Cheese" but most now goes direct to UK supermarkets.

 

[averageguy54]

I don't believe I've seen either of those, but will keep a sharp eye out for them. We tried the Colliers today and it was quite enjoyable. A little pricier than the others but worth it.