What's going on with cheese?

[ilovebagpuss]

So sorry, to ask such a dull question but I can't take it anymore. Why is all cheddar suddenly disgusting slimy blocks of plastic cheese? OK I'm not talking M&S but Sainsburys, Aldi and Lidl "extra mature" is all disgusting.
I've spent about 3/4 quid on a block and it's too foul to eat. It's not off or mouldy its just non tasting rubber.
Can anyone explain why this is? Shortage of something ?

I came on to say the say. Worthy Farm cheese is great but difficult to find.

Thé EU put a lot of extra regulation on Bergamot producers ( I think in Sicily or Sardinia) which drove a lot of them out of business. So bergamot is much harder to source, and more expensive.

I have new cheese arriving later - Tesco finest extra mature - will feedback. Also planning to wrap it in parchment paper.

I had some Sainsbury's West Country Farmhouse Mature Cheddar Cheese at the weekend which tasted delicious and had salt crystals. It's from the 'award winning Barber's Dairy'. Fresh from new packet.

Didn't try melting so can't comment on that criteria.

Weirdly I find that the cheaper less mature cheese still melts OK - put some Aldi cheapo medium cheddar on a shepherd's pie today and it went lovely and bubbly and browned up just the way it should.

I do wonder if the trend for 'crunchy' cheddar is an issue, as they have to add extra bacteria to get the crystals to form, maybe that affects how the cheese melts?

Sorry to open up an old thread, but I’m desperate after having yet more rubbish melted cheese yesterday. I have tried loads of types including those recommended in this thread and no luck. Did any were fare better?

I did get some intelligence on what might be responsible. One of our local farms has had some issues with animal health, and apparently there is a problem with the protein in the feed this winter due to the conditions when the grass was growing in the summer.

But really I just want better melted cheese!

@Leftbutcameback same. I miss proper bubbly cheese.

No I did loads of research and emailed Wykes Farms who supply Aldi/Lidl but no one replied.
I came to the conclusion it was young cheddar being flogged as mature. Apparently there had been some shortages in the cheese world as the big supermarkets weren't putting in orders early enough for them to know how much cheddar to lay in to mature.
I'm also suspicious about palm oil being used as a cheaper substitute and vegan rennet so cheese can be sold as a one size fits all vegan option.
I have just had to switch to less cheese and pay more and get a decent matured cheddar from a deli or market.

I love your cheese commitment @ilovebagpuss ! I’m going to start something else this week - some milder cheese (Red Leicester and double Gloucester) to see if the texture is better

It isn't, I already tried this.

Ocado Red Leicester is also very good.

So I’ve tried the Red Leicester and it did at least melt properly rather than in a lumpy mess. It’s the Tesco one.