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 buy extra mature from my local butchers and it's as crumbly and strong as always. Nightmare to slice though, cheese on toast is like a jigsaw puzzle!

It's like a conspiracy! I thought I was imagining that packet sizes are smaller in some cases and that the texture, feel and how it cuts and the taste are different.
Glad I'm not going totally mad but this is quite annoying.
Bacon also, thin as parma ham, impossible to cook - I stopped buying it from supermarkets.
I suspect all down to cutting costs whilst raising prices and reducing size of packaging for quite a few foods.
Maybe it's time supermarkets have had their time and some will disappear. I mean, 1/3 of the best of them are full of sugary crap and unnecessary unhealthy food but the basic staples should be offered with a decent quality as baseline.

It sounds to me like we have figured it out. And that it is the poor cows and there lack of lush grass. Although when the dairy lorries take the milk it generally tested for what it needs to be in terms of levels etc.but maybe again due to lack of being able to do anything about that they have allowed certain things. But then you’d think the nutritional value would change in milk and cheese which it hasn’t.
funnily enough I found our milk went off lots quicker too.

I really want cheese right now. We are having cheese and pineapple on sticks at Halloween and I can't wait 🎃

Waitrose double Gloucester is lovely for the poster who was asking.

Branston are having the same cheese issue. Just watched a short video they've made with hash browns, pickle and cheese under the grill. But when took out can still see the cheese as it was grated. Its not just the general public now!!!!!!

Coastal cheddar is a delicious strong cheddar with lots of flavour and those crunchy bits. I've not had it recently though as I had it on deliveries from a farm during the lockdowns. Hope it's not changed at all.

and before the drought was a very cold spring. green grass was only available from mid may in some regions

I’ve been buying mature cheddar from Sainsburys and Aldi. It’s exactly the same as it’s always been.

I do think, as a PP said, it might be better to keep cheese wrapped in paper. My mum does that and said it gets a nice flavour and texture

The Lidl deluxe vintage Somerset crunchy cheddar with the black label is still very nice - haven't noticed any change in this and I've been inhaling it for years. It's pretty cheap too. The Aldi equivalent (large block in the black packet) is gross though - it has a really powdery and unpleasant texture.
Seriously Strong cheddar used to be consistently great too (lots of lovely crunchy salt crystals) but you can't seem to buy it around here anymore.

Omg not just me then!!

It certainly does taste and feel different.

The dry summer makes sense. I hope a cheese maker comes along and puts us straight!

Could be on to something there.
I remember American food standards being a big thing a few years back when we were assured that chlorine-soaked chicken and other abominations weren't allowed in UK because of EU regulations.

Farmers and food producers were complaining that higher standards affected profits. Brexit was welcomed, because we could drop to US practices and standards.

Davidstow and the Barbers Crunchy cheddar are my favourites. Also Red Fox.

American cheddar is vile, tasteless and plastic…

Snowdonia cheddars are good, eg black bomber, as are Orkney cheddars and Arran cheese company cheddars. None of your tasteless waxy plastic with that lot!

@CheesyBeans1 Tea Clipper Organic Earl Grey still has actual bergamot oil. I've long since given up on Twinings.

Ocado is ok still. I tried Sainsbury's and wondered what on earth they'd done to the stuff! So any double gloucester fans, m&s and ocado own brand are yet to go downhill...

M&S cornish cruncher and yes, keep it in wax paper.

Could be quality of milk, but could also be that there is a substitution of setting agents or speeding up manufacturing process.

I remember a decade ago, there was a "mountain" of cheese due to overproduction of dairy industry etc. maybe that supported the need to age the cheese. Whereas maybe now there is less overproduction and cheese is made on a "just in time" basis whereby it's about processing it and putting it on shelves without significant storage costs?

I tend to buy premium or local bands for welfare reasons and because my psoriasis reacts when I don't have largely grass fed products, but obviously this isn't something everyone can do. Let them eat (proper!) cheese!!

I think the quality of milk theory may be on to something. See here an article about the halting of a certain type of cheese production in France for fear of otherwise needing to relax quality standards when cows were not able to graze in local pastures during last summer’s drought:

Food and Wine News

Good investigating!

I'm a bit disappointed the press haven't picked this thread up although TBF the quality of research here (esp @UpToMyElbowsInDiapers) seems better than a lot of papers.

I am awaiting a reply from an email to Wyke Farms, sent a picture and batch number etc. I have asked for the full list of ingredients. I'm half convinced it's got something to do with Palm Oil.
I will report back if they ever reply.

Well done @ilovebagpuss .Wyke Farm should know there are many waiting here to know the answer .

When I lived in the US in 2005 the cheddar was dire, rubbery, salty flavour and not much else (bread was also sweetened) but gradually artisan sections opened up in supermarkets and nice foreign cheeses appeared and eg sourdough bread.