Q So, Brian, what was life like before you became the Big Cheese?
A I ran AK Supplies, a London-based hygiene supplies and catering disposables wholesaler, supplying to the catering industry. Before that I was chief executive of the foodservice division of The Autobar Group and subsequently I established Russell Hume as the leading catering butcher.
Q Nothing really dairy-related there, so how did you come to have a passion for cheese?
A I've loved cheese since I went on school trip to France - I was known as the ONLY kid ever to like the smelly, French cheeses!
Q Hmmm, bet you were popular. But cheese is a huge and specialist area - are you now an expert?
A No! ...but I get by. We have quite enough specialists in the company as it is!
Q And why do you or they think that British consumers eat less cheese than European counterparts?
A I would say it's down to culture. If we consider the French or Italian way of life, cheese is a major part of that lifestyle and children are brought up into the family culture of eating together with cheese and wine as an integral part of the menu. It wasn't so long ago in this country that the general perception of cheese was as something that went between two slices of bread! Also, there are negative associations with cheese as being unhealthy, with high fat content. Having said that, we are witnessing change, with greater acceptance of the Mediterranean-style diet - Continental foods and all that that entails. Certainly cheese is huge in terms of cooking - and growing fast as a snack option. Maybe we'll overtake the French one day!
Q Steady now! But do you believe that the UK hospitality industry recognises the full potential of cheese?
A I think it's fair to say that the industry recognises the potential of cheese as an ingredient - but, as a generalisation, still doesn't see it as a real opportunity.
Q What can restaurants and hotels do to push sales of cheese?
A To have good cheese in excellent condition is paramount - fabulous cheese sells itself! But education and knowledge also help sales. It's important that hotels and restaurants educate their front-of house teams, giving them the knowledge to be able to "sell" the cheese, and we provide them with the tools to do this. There is often a disproportionate emphasis on puddings, owing to this lack of understanding. There can be great margins made from cheese, if handled properly. Plus the "add-ons" mean even more profit - such as the complementary glass of port or dessert wine that is easily sold alongside cheese.
Q What about storage? Doesn't cheese cause some problems?
A Cheese needs to be handled carefully, but no more so than meat or fish. I would imagine, though, that all eateries are now in tune with food safety requirements in this area.
Q Have you seen changes in the approach of restaurants to the cheeseboard recently?
A The past few years has seen the decline of the cheeseboard in direct correlation to legislation. Anyone who thinks cheese should be served cold must be round the bend! However, it is now enjoying a slow revival and we are seeing restaurants really looking to make more of the opportunity - although there is still a way to go in many cases.
Q How does The Cheese Cellar Company balance the importance of European and International speciality cheeses with its support of UK producers?
A We are always VERY keen to support British artisan cheese makers and we are seeing fresh innovation every year in this market sector. Around a third of our cheeses are of British origin and the range blends large producers with small, specialist suppliers. We naturally also import many wonderful cheeses from Europe and now Australia. Some New World cheeses are fabulous.
Q What do you believe will the next "big cheese" and where is growth coming from?
A Growth sectors for cheeses are largely snacks and sandwiches. In terms of the next "big cheese", I would say New World cheeses are largely undiscovered and offer huge potential to chefs - across taste, cost and quality.
Q Are there any restaurants you particularly rate for their cheeseboards?
A The Bleeding Heart in Farringdon, the Glasshouse in Kew, Chez Bruce in Wandsworth and, of course, the Ritz are all fabulous and really "sell" their cheeseboards well
Q Is your fridge at home full of cheese, and, if so, which ones?
A Absolutely! I always keep supplies of Vacherin Mont d'Or, when in season. Parmigiano Reggiano is a constant. We use mozzarella di bufala for home-made pizzas and crottin de Chavignol as it is so versatile. In fact, I keep the crottin until bullet hard and then "shave" it - wonderful!