Cheese debate is grate, says Innovative Farmers
The UK Grate Cheese Debate hosted by Innovative Farmers brought together farmers attending the Oxford Farming Conference and Oxford Real Farming Conference, by asking, how do different farming systems offer the taste of cheese and what do they offer the future of dairying?
The panel and audience discussed the influence and importance of the breed of dairy cows for effective grazing systems; the influence of cow diets on the flavour of cheeses; and the viability of grazing cattle in a post-Brexit economy that could limit access to lower-cost labour.
Hosted by Charlotte Smith, presenter of BBC Radio 4’s Faming Today programme, the debate started with an introduction to four different dairy farmers and cheese producers from different disciplines. Hugh Padfield, fourth generation dairy farmer and owner of the Bath Soft Cheese Company; Mary Quicke of Quickes, an artisan cheddar producer who uses hybrid cattle to achieve the best taste; Robin Skailes, owner of Cropwell Bishop Creamery and inventor of a new type of cheese, Beauvale; and Peter Alvis from Lye Cross Farm who produces cheeses from both organic and conventional milk.
“The difference in taste between our organic and conventional cheeses is the clover the organic cows graze on, it adds a different dimension and a softer fat. There is more omega-3 fats in organic milk and that gives the cheese a softer texture. If you eat both regularly and become a bit of an expert then you’ll start to notice the difference,” says Skailes.
The event was hosted by Innovative Farmers, which is part of the Duchy Future Farming programme and funded by the Prince of Wales’ Charitable Trust. Innovative Farmers is a network where farmers can come together to test new approaches in practical field labs, getting funding and research support on their terms.
