Do you ever worry about where the food you eat comes from? Are you worried about E numbers, preservatives and flavourings? Do you make sure you only buy organic produce, so that you can be 100% certain it hasn’t been sprayed with pesticides?

I was reading a report in the paper recently about cheese,  and it would appear that most of the “value” range in some well known supermarkets, is actually made in Latvia! Although it states on the packaging that it is packaged in the UK, it isn’t actually made here. Would that bother you?

There are of course some firms that still make cheese by hand, especially in the west country. Such firms have been around for a long time, and take enormous pride in their craft.

Would you buy value range cheese if you knew it was imported, or would you prefer to buy your food knowing it was actually “made in England”?

cheese

To be honest, I don’t really look to see *where* a product was produced - although I do care about the circumstances under which it was made. For example, I don’t care where my eggs come from, as long as they are free range. I don’t care where my coffee comes from, as long as it is organic (and preferably fair trade).

‘Place of origin’ has always been a big loophole. I know that here in the United States most of the Maine lobsters are actually from Canada - like the situation in the UK, legally they only need to state the country of last modification or packaging.

Souxi, your post brings up bigger issues - why should we be supporting farmers in the UK over ones in Latvia? We’re all human beings with the same needs, right? That being said, should we be protecting Cheddar’s name in the way Melton Mowbray pork pies are protected?

I think cheddar is too universal to enjoy the same protections. I have actually visited Cheddar in Somerset, England and sampled some lovely cheeses - including cheddar that was traditionally ripened (if that’s the word) in the local caves. You should see what they call cheddar over here in the US - it’s bright orange and loaded with rubbish. It’s an insult!

In the past I had to be so very careful about what my kids ate so went armed with a special book to make sure I only bought ‘safe’ products. I also got into the habit of reading and interpreting labels quite well so this trick is not a new one to me.

One supermarket was recently exposed as they said their salmon came from lake xxxxxx turns out theres no such place but they call thier production plant by that name.
So even if the food is made in England theres no guarentee that you get what you think you are paying for because anyone can buy a factory unit and name it honeysuckle farm !!!

On the other hand you really dont want to know too much, I used to live in Burton Latimer thats where they make ( or did ) weetabix I loved weetabix, since living in Burton Latimer I have never eaten them again.
My OH has worked on maintenace in many food processing places and the things he has seen make my stomach churn..

Sometimes a bit of ignorence is bliss!

I shop all over the place!  From supermarkets, to street markets, to local shops like butchers, bakers and jewllers (just window shopping!) to farmers’ markets and the internet too.

If I can buy local, then that is great, if that is not practical, I try to avoid anything with too many airmiles, but also have to balance that out with my love of coffee and tea!  Let’s face it, if I boycott imported food, then am I denying someone a living elsewhere?

E numbers, well, salt has an E number and most probably sugar as well.

Oh Martin, then you haven’t had real cheddar! I am on the west coast too and you’re right, they have no idea what real cheddar is. Now go to Vermont and you will get the real deal, textured and all. I suppose you could order online too.

btw, (haven’t read all the posts) what are E numbers?

It really depends for me. I’m not really one to care so much, but I’m cheap and generally do like to support the locally grown stuff. But its not the only rule.

Although, I am lucky, as there is an amazing market about 15 min away, and its all local and very cheap (I can get 10 lbs of ground beef for $7.50 cdn). Its all seasonal, all local, and really close and cheap. Only down fall is its only open Thurs and Sat, and on Sat its INSANE. If I am off on a Thurs, I go. If not—its the grocery store, and I don’t pay attention to were its from.

As far as cheese goes… I buy local, imported… Other products, I choose free range chicken, eggs etc… locally grown veg and fruits where possible or imported. I am very weary where I buy red meat… never go for the cheapest - quality is key for me.

myturn - 15 Nov 2011 05:58 AM

Oh Martin, then you haven’t had real cheddar! I am on the west coast too and you’re right, they have no idea what real cheddar is. Now go to Vermont and you will get the real deal, textured and all. I suppose you could order online too.

btw, (haven’t read all the posts) what are E numbers?

E Numbers are standardized codes for food additives across Europe. So for example, in America you might see something on the ingredients list like ‘Orange Number 5’ in Europe you’d see something like E123 (I just made that number up).

I don’t think I’ve tried Vermont cheddar; I’ll have to go find some. I live near to Tillamook cheese factory - they do some OK aged cheddars there - they do a Garlic Chili Cheddar which is awesome!

I’m a neighbor Martin and have tried Tillamook…and my suggestion is Vermont! lol Really, it is out of this world. I like the extra sharp myself. Until I tried the real mozzarella in Italy I had no idea that the rubber they sell and call mozzarella here is nothing like the real deal, but I can now find the mozzarella fresca in some markets and that is all I will buy now. Thanks for the explanation.

My wife and I want to try making our own mozzarella… apparently it’s pretty easy to make at home.