MEET: The Organic Cheesemaker’s Network

Here, we chat to Penny Nagle, who runs Feltham's Farm with her husband Marcus Fergusson, to find our more about the launch of the Organic Cheesemaker’s Network.

Marcus Fergusson & Penny Nagle from Feltham's Farm

WHAT IS THE ORGANIC CHEESEMAKERS NETWORK?

We’re a group of organic cheesemakers, who have come together to do three things:

1- raise awareness of the importance of organic in cheesemaking

2- find new markets for organic cheese

3- think and talk around issues facing organic cheesemaking

WHY DID YOU SET IT UP?

We became aware that cheesemakers were falling off the Organic wagon. Either using organic milk but not certifying, or switching to regenerative farming labels, RSPCA and Carbon Neutral accreditation - none are as complete or properly audited as organic. We also believe there are untapped markets for organic cheese.

WHY SHOULD PEOPLE LOOK OUT FOR ORGANIC CHEESE?

Organic milk tastes much better, and this follows through to cheese. An organic cheese has been crowned Supreme Champion at the Virtual Cheese Awards three times in five years (Renegade Monk, La Fresca Margarita, and Witheridge); this is blind tasted, by industry professionals in front of an audience.

You know the animals are well cared for, no nasty forever chemicals have gone into the soil or animal system, the farmer has done as much as environmentally possible to be sustainable and minimise climate change, our nature depleted land and its biodiversity is allowed to recover, and arguably your food is better for you.

WHAT ARE THE CHALLENGES FACING ORGANIC CHEESE MAKING?

Perception - our most popular social media post was one which asked - why can’t organic farmers just call their products “cheese” and everyone else be required to label their products “chemical food product”? Any food that is not certified organic can have a load of chemicals in it, but this is accepted by the public as ‘normal’.

Sourcing - single source organic milk can be challenging if you don’t have your own cows or live as we do in the silicon valley of cheese.

Price – we pay about a third more for our organic milk than non-organic, and yet cheesemongers report that the market won’t accept a commensurate price difference with non-organic cheese. Go figure.

Cost of accreditation - between the Soil Association and OFG the cost of this is relatively high for a small producer - amounting to 1-3% of Gross Revenue.

Asking the right origin question – a lot of discussion us focused on whether cheeses are raw milk. The real question is what goes into your milk.

WHY IS THIS AN IMPORTANT MOMENT FOR THE ORGANIC MOVEMENT?

More and more people care about where their food comes from. Folk love the taste of organic cheese, organic farming is understood as a preferable system as we realise the impact of our cheap food commercial farming industry on our health and our environment.

There is some confusion as to what the different (regenerative) labels mean, whereas organic accreditation is very clear.

In the light of this, the Organic Cheesemaker’s Network needs to show the added value of organic - both for the cheesemaker and the consumer.

WHERE CAN WE BUY ORGANIC CHEESE?

You can find lots of organic cheese sold direct from cheesemakers’ websites, and at many independent cheese shops. Abel & Cole, Waitrose and Planet Organic are also big supporters of organic.

You’ll find us on the Growing Communities stall in Stoke Newington Market every Saturday from 10am-2pm!