Dunsyre Blue Cheese
While working in London, I used vast quantities of Dunsyre Blue Cheese. For me it was the best blue cheese available in the UK at the time. And the foil wrapper meant it was not ruined by vacuum packing. I never had any problems with this cheese, it was always served at room temperature to clients who enjoyed. I had this in my fridge everyday for three years.
What puzzles me about the recent e.coli cases involving this cheese, is why was an unpasteurised cheese being given to a 3 year old child?
In my 30 years cooking I have never encountered a child who would eat strong blue cheese. Children develop the aquired taste for these kinds of foods much later in life. I find it very hard to believe that a child willingly consumed Dunsyre Blue cheese. Was the child a victim of cross contamination from poor hygiene habits of the parents who may have been infected? Were those affected who did not consume the cheese also made ill by poor hygiene of infected colleagues?
Could the cheese have become contaminated in the restaurant where it was served? Why was the restaurant never named? Food Hygiene is a serious problem in Scottish restaurants. Mainly because the low wages paid to Chefs do not attract the most dilligent workers.
Pay Peanuts, Get Monkeys, would you trust a Monkey to pan fry your foie gras?
The difference between Roquefort (ewe’s milk) and Dunsyre (cow’s milk) is that if you go to Milau and the area surrounding, Roquefort is on every menu, it is part of the community, it is also unpasteurised. Dunsyre Blue is the polar opposite, they appear to covet the export market with little or no interest in the local area. The cheese shops around Edinburgh are very exclusive and expensive. The Artisan Food Markets are a joke. As a Chef I have visited scores of farms (food producers) across Europe, a few years ago when I contacted Errington cheese to arrange a visit to the farm they refused, much to my surprise.
The food culture in Scotland is appalling, awash with drunken pseudo gastronomic food snobbery by these so called foodie bloggers, makes me cringe.
Errington Cheese could have used the legal budget they spent arguing polemics on re-building a leaner & cleaner operation. The legal wrangling has just created even more google search results. None of which are good for Errington.