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Cheddar, caerphilly… In recent years, British cheeses have been diversifying and their export, particularly to France, has intensified.
By Laure Van Ruymbekein London
© LR
Published on
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” Eat more British cheese! The yellow window of Funk, a small cheese shop in east London, does not go unnoticed. Inside, socks, T-shirts and bags with the injunction to eat more British cheeses make you smile. Ealga, the shopkeeper, is used to preconceptions. “British cheeses still have something to prove, but their reputation is unfair. You’ll see. It proudly presents the panoply of English, Scottish, Welsh and Irish cheeses: from raclette-style (9.85 pounds sterling for 250 grams, around 11 euros) made by producers of cheddar from Jersey cows’ milk, a camembert-style came from Hampshire,ashcombe (9 pounds sterling on average for 250 grams, around 10 euros) inspired by Morbier, vs…