The fruity tang of a strong cheddar; the creamy ooze of a brie; the honk of a blue so ripe it threatens to walk off the board. To cheese lovers, these are as much a part of this season’s sensory joys as mince pies and a Christmas tree glowing with lights.
Yet they can come at an environmental price. Sustainability is frustratingly complicated for those of us who want to lay on a cheeseboard without guilt this Christmas. Most of us now know about livestock emissions, global deforestation in the name of producing feed, and the pollution – via agricultural runoff – of local waterways. A few years ago, we were told being sustainable meant avoiding dairy completely; then we learned about the benefits ruminants can bring to the soil when farmed regeneratively.
