Barry Graham of Loch Arthur – one of the pioneers of the British Cheese revival

Farmhouse British cheese has seen an enormous revival in recent years with brand new Bries, blues and brilliant bloomy goats’ cheeses. But things were not always thus; for many years farmhouse British cheese and raw milk cheese had all but disappeared. Things started to change in the early 1980s when a few budding new smallholders and cheese-makers took up the challenge of a return to traditional cheese-making. Nowadays there are committees, consultants and courses. In those days there was nothing. Not many of those that helped started the raw milk cheese revolution are still around today, but Barry Graham is one of those who is. Barry played his part in that groundswell of interest in traditional cheese-making, becoming a founding member on the committee of the Specialist Cheesemakers Association. The Association went on to link together many small farms, cheese-makers and retailers, providing a body of support and scientific guidance that allowed farmhouse cheese to re-establish itself. The contribution of those ‘founding fathers’ of British cheese is sadly often overlooked. Barry came to cheese-making through Loch Arthur community. Loch Arthur is a Camphill Community which was set up near Dumfries in south-west Scotland, to provide valuable employment and living space … Continue reading Barry Graham of Loch Arthur – one of the pioneers of the British Cheese revival