Safia Shakarchi
In March, when the reality of the Covid-19 Pandemic took hold and the hospitality industry closed overnight, many of our suppliers lost up to 90% of their business in one go. It’s a testament to the resilience and adaptability of the British Cheese Industry that many artisan and farmhouse producers are still operating and continuing to make delicious cheese. Many took it as an opportunity to try something new and we’re seeing some great results. Ultimately a lot of them had to create cheeses that had a longer shelf life or would take longer to ripen in an effort to ride out the storm and not waste a huge amount of product.