A recent survey has shown that sales of sales of British hard cheeses rose last year by as much as 15% for some varieties.Nigel White - the chairman of The British Cheese Board - said 'We are absolutely delighted that people are discovering the huge range of regional cheeses now available'
Randolph Hodgson, the owner of Neal's Yard Dairies in London's Covent Garden, which exports top British cheesesaround the world, said the resurgance was fantastic news for the growing number of independent producers. 'Going back years, when cheese making moved into the factories, we lost quality'
It's important to remember, that the best cheeses aren't made in factories but farms and small dairies - and don't come in square plasti-wrapped blocks, but in individual shapes and truckles. A 'true' Cheddar takes a minimum of a year to mature. Factory versions skip on this aging process by adding salt.
The moral is to support your local cheese shop - even if it means paying a little more for quality and character.