France’s Raw Milk Cheese Ban: Why It’s Time to Buy British

With French soft cheeses facing new restrictions, there’s never been a better time to explore Britain’s booming artisan cheese scene – especially here in Norfolk.

First, what’s going on with French cheese?

If you’re a cheese lover who’s recently noticed your favourite Brie or Camembert missing from the shelves, here’s why.

The UK Government has temporarily banned the import of certain raw milk cheeses from France following an outbreak of Lumpy Skin Disease (LSD) in French cattle.

While the disease itself poses no risk to humans, it's highly contagious among livestock, and the UK’s strict animal health and import controls have triggered a precautionary halt on a wide range of French unpasteurised soft and semi-soft cheeses.

 Affected cheeses include:

• Raw milk Brie de Meaux

• Raw milk Camembert de Normandie

• Raw milk Reblochon

• Livarot, Pont l’Évêque, and other washed-rind raw milk cheeses

These bans apply only to raw milk versions, but they still affect many of the most authentic and sought-after French farmhouse cheeses – the very ones cheese lovers crave for their depth, texture, and nuance. To read more click to readc this article from The Guild of Fine Food

So… what now?

A Brilliant Opportunity to Explore British Cheese

At The Norfolk Deli, we’ve always championed artisan British cheese — long before any bans came into play. Why? Because we know, first-hand, just how good it is.

Over the past two decades, British cheesemakers have quietly (and not so quietly) been mastering the styles the French and Italians are famous for, but adding their own flair, terroir, and milk quality into the mix. And many of the best examples come from right here in Norfolk and East Anglia.

So whether you’re missing your favourite wedge of Brie, or can’t get hold of your usual Vacherin or Morbier, we’ve got you covered with a range of brilliant British alternatives which are all made with passion, quality milk, and just as much character.

Continental Classics, British Replacements

Missing Brie de Meaux? Try… Baron Bigod (Suffolk)

 

 

Made with raw milk from Montbéliarde cows (yes, the same breed used in France), Baron Bigod is Britain’s answer to authentic Brie. Mushroomy, soft, rich and earthy — this is Suffolk cheesemaking at its finest. And unlike its French cousin, it’s still available in the UK.

Can’t find Camembert de Normandie? Try… Norbert (Norfolk)

 

 

Norbert is a proper Camembert-style cheese, gooey and full of comforting flavour. It bakes beautifully, slices satisfyingly, and pairs wonderfully with a Norfolk chutney or cider.

No Reblochon or Vacherin? Try… Rollright or Winslade

Spruce-bound, creamy and spoonable — Rollright (washed-rind) and Winslade (bloomy-rind) bring all the funk and luxury of Vacherin Mont d'Or without the air miles. Perfect baked, or spread on crusty bread by the fire.

Morbier not making it over? Try… Ashcombe (Gloucestershire)

 

 

Ash line through the middle? Check. Creamy, savoury, soft and smooth? Check. Ashcombe is our go-to British Morbier-style cheese with just the right hint of funk.

More Brilliant British Cheeses You Should Know About

The beauty of British cheese is that it’s not just about imitation — it’s about innovation.

Here are some British artisan cheeses, many from East Anglia, that rival and even exceed their continental inspirations.

Instead of Pecorino Fresco, try… Wissington (Suffolk)

 

 

Made with 100% sheep’s milk, Wissington is savoury, slightly grassy, and with a texture that grates perfectly or slices into firm, salty chunks.

Instead of Comté, try… Templegall (Ireland )

 

 

Alpine-style with British terroir. Templegall is a raw milk, Montbéliarde-based cheese with sweet nuttiness and deep, satisfying flavour. Think Comté with a bit of Irish soul.

Instead of aged Gouda, try… Cornish Gouda (Cornwall)

 

 

Handmade on a family farm using traditional Dutch methods, Cornish Gouda is rich, caramelised, and packed with that signature aged crunch. A proper cheese-lover’s cheese that just happens to be British. The older it gets, the better it gets — just like the best Goudas should.

Instead of Parmesan or Grana Padano, try… Old Winchester (Hampshire)

Hard, dry, umami-rich and gloriously crunchy. Old Winchester is perfect grated, shaved, or just broken into shards with a glass of something strong.

Instead of Tomme de Savoie, try… St Helena (Norfolk)

 

 

Earthy rind, nutty interior, and a lightness that makes it dangerously moreish. St Helena is one of the best Tomme-style cheeses we’ve tasted anywhere.

Don’t Forget Norfolk’s Own Stars

Of course, we couldn’t write this without celebrating our local heroes — cheeses made in Norfolk that stand proudly in their own right:

• Binham Blue – Creamy, bold and gorgeously punchy 

  

• Norfolk Dapple – A classic, crumbly Norfolk cheddar-style from Ferndale Dairy

  

• Wells Alpine – A nutty, complex cheese reminiscent of many Alpine classics

  

• Breckland Brie – Buttery, mellow and beautifully bloomy

  

• Wensum White – Tangy, soft and made from goat’s milk — lovely and local

  

So What Does This Mean for Cheese Lovers?

This temporary ban on French raw milk cheese might feel like a blow, but it’s also a brilliant reminder of the diversity and quality right here on our shores.

In fact, some of our customers have discovered that once they taste what’s being made in Britain — especially Norfolk and East Anglia — they don’t go back. These are cheeses made by small teams, with incredible milk, proper time, and real hands-on care.

They’re more than just alternatives. They’re the main event.

Explore British Cheese at The Norfolk Deli

• Build your own cheeseboard with our Pick ‘N’ Mix Cheese Box
• Send a Norfolk gift with our Norfolk Cheese Hampers
• Visit our deli in Hunstanton to see what’s on the counter today

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