If you've had the vague feeling that British cheeses are improving - up to the standard of top French artisanal cheeses - it's no coincidence. As a very interesting article in the FT this weekend points out, more and more soft cheeses are being made to French recipes and in some instances, such as the Irish St Tola organic goats' cheese (above), by a French cheesemaker.
Is this a good thing? I'm in two minds. I tried St Tola last summer and it was one of the best goats' cheeses I've ever tasted. On the other hand I do worry that the trend may diminish the distinctive character of our cheeses and runs the risk of losing the unique sense of place or 'terroir' that each cheese should have.
What do you think?