Why food businesses should back local cheesemakers

As we start to think about festive specials and our own Christmas cheese boards NCASS invited the Academy of Cheese Rachel Holding to discuss how caterers and food businesses can support British cheese to create seasonal menus whilst also supporting British farmers and artisan makers.

Championing British Artisan Cheese in Professional Kitchens

Across the UK, British artisan cheese has never been more inventive or capable of elevating a menu. For hospitality businesses, choosing to work with local and independent cheesemakers is both a flavour-forward decision and a strategic, sustainable one.

Flavour, Variety and Consistency

The UK now produces 700-1000 cheeses, with makers drawing on local milk, heritage breeds and traditional methods. From tangy goat’s cheeses to clothbound cheddars, alpine-style wheels from the Cotswolds, Scottish washed rinds and soft bloomy cheeses from East Anglia, variety abounds. Small-batch production using seasonal milk gives chefs products with genuine depth and consistency of craft.

A Story Customers Want to Hear

Today’s diners are curious about ingredient origins. Featuring British artisan cheese allows businesses to share compelling stories about provenance, farming practices and sustainability. Whether it’s tasting menus, pub classics, grazing boards or street-food specials, these narratives add value. Working with local suppliers keeps money in regional economies and strengthens UK food culture – important for businesses demonstrating community commitment or pursuing B-Corp certification.

“Time and again, chefs tell us that when they make the switch to British artisan cheese, customer interest rises.” says Chris Bartholdi, Commercial Director at Harvey & Brockless. “As ethical sourcing surges across the market, our long-standing support for small British producers is something we’ve always taken pride in.”

Why Artisan Doesn’t Have to Mean Expensive

While artisan cheeses may have higher unit costs than mass-produced varieties, menu engineering reveals better margins. Intense flavours mean you can use less without compromising impact; named British cheeses command higher perceived value, whilst direct relationships with regional wholesalers often bring flexible ordering, seasonal pricing and reduced waste.

Practical Applications: Cooking With British Artisan Cheese

British alternatives can match or even exceed continental cheeses in performance:

Melting & Sauces: British alpine-style cheeses like Cornish Kern substitute excellently for Emmental in gratins or mac and cheese and clothbound cheddars melt beautifully into béchamel sauces.

Grilling & Toasting: Hard sheep’s milk cheeses such as Spenwood grate and grill well, offering nutty flavours when caramelised. Semi-soft washed rinds like Ogleshield become wonderfully oozy under heat – ideal for burgers or flatbreads.

Crumbling & Finishing: Fresh goat’s cheeses work perfectly for salads and tarts, their acidity cutting through richer flavours. Blue cheeses, including Young Buck and Clawson Farm’s Blue Stilton, add intensity when crumbled over steak or roasted vegetables.

Cheeseboards & Pairings: For bars and caterers, consider offering a rotating, hyper-local cheese selection. Pair with regional ciders, British wines and small-batch pickles to create a point of difference.

A Simple Step With Big Impact

By choosing British artisan cheese, hospitality professionals support small producers, champion sustainability, enrich menus and deliver impressive flavours. Whether running a neighbourhood restaurant, catering operation or mobile food business, now is the perfect time to celebrate the craftsmanship happening locally.

If you are interested in learning more about how best to use and support artisan British cheese The Academy of Cheese Library provides detailed information on over 70 British cheeses with tasting and pairing notes.

The Academy of Cheese is an impartial, not for profit organisation, created in 2016 to establish an industry supported, recognised and certified development programme to promote cheese knowledge, cheese education and careers in cheese. Academy courses educate both consumers and professionals through four levels of certification culminating in the highly anticipated accolade of Master of Cheese.