What’s going on with cheese these days?

[Afonavon]

1st world problem I know! 😋 But for a year or so I can’t get regular (full fat) cheddar to melt. It acts like reduced fat cheese, just staying the same shape and browning to a hard layer. No longer bubbling greasy lovely melty cheese on toast, but a crust of shite.

I'm not 100% sure, so please forgive me if I get this wrong.

Is it because they are using vegetable rennit (apologies if spelt wrong) and have been doing so since lockdowns?

If I remember correctly there was a thread on this around that time and that was the cause.

I don't know how to post links to other threads but if you scroll down the thread is in my similar threads and it has the same title.

Try something a bit crunchy with a slightly salty texture

Colliers cheddar in Home Bargains (of all places) is excellent and very tasty..can't comment on the melt factor tho..also available in large blocks in Costco.

This has come up before- it might be seasonal, or to do with weather.

I'm trying to remember when and what the outcome was.

Something like drought so not enough grass, so cows fed on dry food.

I only ever buy extra mature Cheddar, usually Asda’s own, and haven’t noticed a problem with my cheese on toast.

If you think about the conditions dairy cows live in and what they’re fed, it was only a matter of time before the quality of mass produced dairy products started to dwindle. I imagine due to rising costs and thus cost cutting measures, cheese manufacturers have started to cut corners and the result is an inferior product.

Agree, tbh most food is just meh now. Wish I could afford to buy super organic, quality food but I can't. You can't even have a simple soft drink now without the gross sweeteners, can't drink red coke .

I read another thread about this a while back and I think it is the extra mature type that doesn't melt. I changed to the mature (not extra) from M & S and it's melts as it should do.

I just learned to love waxy cheese, problem solved 🤣

Pilgrims choice, or a Red Leicester, Home Bargains do a grated one which melts brilliantly, I think it's made by Garstangs, and the low fat grated one is better than other low fat cheese (though it doesn't melt under a grill properly still - low fat!)

I had similar with cathedral city on top of a shepherds pie, like you say doesn't melt as it used to to an oozing layer ,

@Wolvesart Colliers cheddar fits this bill, great stuff - proper cheese👍

I think the last few years (covid, Ukraine etc) have given all sorts of businesses lots of great excuses to water down quality and up their prices.

Shop-bought coleslaw is increasingly unpleasant too.

Most cheeses have been using vegetarian rennet for yonks, not a lockdown thing. I don’t recall cheddar ever not being vegetarian in my lifetime. It’s only things like Parmesan and Gorgonzola that use calf rennet nowadays.

I only buy Davidstow Cornish Crackler now even though I have to basically remortgage to afford it- so bloody expensive but unfortunately the only good cheese.

I hate how Cathedral City and Seriously Strong melts.

Maybe the shop or brand. I've started buying cheese from a local cheesemonger and It does have a nicer flavour and texture (and isn't really any more expensive - I like to support a new local business)

My expert sample of one confirms that in our household, Asda's own mature cheddar melts just fine. We had some on a homemade pizza last night... mmm... pizza... 😋curious to know whether own brand fares better in some stores than others... it's been a while since we've bought anything else other than mozzarella balls