"Is that blue or white Stilton?"
These questions are of course of no interest to most cheese eaters, but they are paramount to a certain small section of cheese lovers. And it got me thinking-what if it had been white Stilton with raisins? Or mango? Would that have been so wrong?
Caerphilly, Lancashire, Brie; they all have their admirers, but has personal preference given way to dogma? For me it’s whether the cheese is good or bad. I’ve no problem with Stilton & raisins. Or even Stilton with mango & ginger..
However, the mere mention of extraneous food stuffs in cheese sends Crackers-members of CRAC, the Campaign for Real Authentic Cheese, into a stupor. And don't even mention pasteurisation. Their forums are full of debate over whether Stilton is even technically real. Or is it a mere shadow of “real” cheeses such as Roquefort?
Common sense says it's about the cheese. If I give you a cheese that doesn't fit with your definition of cheese, but is generally regarded as a flavourful, quality cheese, you could:
Eat it and say, "Amazing - it's not about real or keg- it's just about the taste of the cheese."
Eat it, and perhaps say something like, "Wow, I still prefer real cheese generally, but I'll admit there are some pretty damn good cheeses that are pasteurised and contain extraneous food stuffs."
Say, "If it's not real cheese I refuse to eat it. It must be rubbish."
Most people would say option 1, whilst most Crackers would probably go for option 2. However, I have met people who live by option 3. These are the kind of people who are hung up with methods of dispense. What packaging does it come in? Is it shrink-wrapped or cloth bound?
The point is we are all on the same side. We all love cheese. But If CRAC insists on sticking to its outdated manifesto, I fear it risks being marginalised in years to come. If it wants to survive, it needs to modernise and take a good look at the cheese counter in the local supermarket.
Perhaps a step in the direction of being more inclusive would be if it changed its name to the Campaign for the Revitalization of Artisan Cheese. Sadly, with CRAC members unable to even agree on the use of rennet, I fear this will remain a pipe dream.
I've tried to outline the argument in reasonable terms, understand CRAC’s position and specify why I think it's wrong. I'd be hugely grateful if you wanted to respond in kind.