shows (L-R) Rural Economy Secretary Fergus Ewing, Allan Currie from MD of Clarks Speciality Foods, Roddy Wilde from Dairy Growth Board with the cheese.
Scotland will now be selling cheese to France, following recent success with exporting fish to Japan and pizza bases to Italy.
Five Scottish artisan cheeses will be shipped to Desailly, one of France's largest cheese wholesalers, to arrive in time for a three-day launch event on 12th, 13th and 14th September.
This is the first time Scottish cheese will be present in the specialist cheese wholesaler’s range. Desailly deals in many types of cheese and supplies the independent retail and foodservice sectors in France.
The cheeses will be exported by Clarks Speciality Foods of Penicuik, who supply hotels and restaurants with a range of speciality foods, including more than 300 different types of cheese.
The five cheeses launching into France include St Andrews Farmhouse cheddar from St Andrews Cheese Company, Orkney Smokey Cheddar from The Island Smokery, Applesmoke Waxed Cheddar Truckle from Inverloch Cheese Company, Barwheys Cheese from Barwheys Dairy, and Connage Smoked Dunlop from Connage Highland Daily.
This export breakthrough coincides with the Scottish Food & Drink Fortnight and has been facilitated by the Scottish Dairy Growth Board working closely with the Scotland Food & Drink in-market specialist.
Rural Economy Secretary Fergus Ewing visited Clarks Speciality Foods in Penicuik ahead of the first shipment. He said: “I would like to congratulate Clarks Speciality Foods together with the specialist cheese producers on this success which speaks volumes about the quality of the produce they are offering and once again highlights the esteem with which Scotland’s food is held internationally.
“This is also testament to the work of all the partners on the Dairy Growth Board who have been helping Scottish producers develop their potential and tap into lucrative export markets.”
Susan Beattie, head of food and drink at Scottish Development International, said: “France continues to be a priority under the Scotland Food and Drink Export Plan and this is a tremendous example of our in-market specialist working closely with the Dairy Growth Board to successfully penetrate the French market and open doors to Desailly, the largest cheese wholesaler based in Rungis, Paris.
“The Dairy Growth Board is one of a number of collaborative models that are developing across Scotland and is an excellent example of how companies can work together to access opportunities in international markets, presenting a wider offering of premium products”.
Allan Currie, MD of Clarks Speciality Foods said: “Desailly supplies top restaurants, cheesemongers and deli's and is heavily centred in the Paris area, so we're delighted to give five of our finest independent cheese producers access to this key French buyer.”
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