A significant disruption in the British cheese sector has emerged as hundreds of UK entries failed to clear customs en route to the prestigious World Cheese Awards in Viseu, Portugal, highlighting the severe post-Brexit trading complications facing British food exporters.
The financial implications of this setback are substantial, with 252 cheeses from 67 British producers being denied entry to the competition. Market analysts estimate the incident represents a microcosm of the broader £170 million in additional costs British food companies now face when exporting to the EU.
John Farrand, director of the Guild of Fine Food, which orchestrates the event, expressed bewilderiness at the situation, noting that despite having secured special import licences and producers meeting all stipulated requirements, British entries remained blocked at customs while cheeses from traditionally complex import markets such as South Africa and Japan successfully reached the competition.
Jane Quicke, representing Devon-based Quicke’s cheddar, illuminated the economic impact of post-Brexit regulations, describing how their distribution routes have been forced to undergo costly reorganisation. Their products now navigate a circuitous path through Preston to the Netherlands, rather than proceeding directly to end customers, significantly increasing operational costs.
The commercial ramifications extend beyond the immediate competition, as British producers have lost valuable opportunities for product feedback and potential market expansion. Industry expert James Grant emphasises that success at these awards can transform business trajectories, with previous British winners like Cornish Kern in 2017 experiencing substantial market growth.
The incident serves as a stark indicator of the broader challenges facing British food exporters, with mounting evidence suggesting that complex border controls and increased bureaucracy are creating substantial barriers to trade with the UK’s largest market. Industry analysts project these challenges could lead to long-term structural changes in Britain’s artisanal cheese sector.
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