Suffolk Bang was a type of cheese produced in Suffolk from skimmed milk. [1] The resulting cheese was extremely hard and was regarded as being of poor quality. [1] It was also heavily salted in an attempt to make it last longer. [2]
Reports of low quality hard Suffolk cheese appear as far back as the 16th century by which time it was being exported to London. [3] [4] The trade with London was carried out by sea and continued into the 18th century with 985 tons being sold to London in 1740. [4] High grain prices at the start of the 19th century resulted in Suffolk farmers moving away from dairy production and as a result Suffolk Bang largely stopped being made. [5]
The main consumers of Suffolk Bang were servants and labourers who couldn't afford anything better. [1] The cheese was also used for supplying the military who valued its long shelf life. [1] The Royal Navy purchased around 1000 tons of the cheese a year up until 1758 at which point it stopped purchasing the cheese due to its crews finding it inedible. [6] The cheese was also made on smaller scale for unmarried farm workers. [7] One suggested method for eating the cheese was to melt it before spreading on bread along with salted pork. [7]
References
- ^ a b c d Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 7. ISBN 1903045037.
- ^ Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 26. ISBN 1903045037.
- ^ Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 8. ISBN 1903045037.
- ^ a b Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 29. ISBN 1903045037.
- ^ Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. pp. 35–36. ISBN 1903045037.
- ^ Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 9. ISBN 1903045037.
- ^ a b Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 43. ISBN 1903045037.
Suffolk Bang was a type of cheese produced in Suffolk from skimmed milk. [1] The resulting cheese was extremely hard and was regarded as being of poor quality. [1] It was also heavily salted in an attempt to make it last longer. [2]
Reports of low quality hard Suffolk cheese appear as far back as the 16th century by which time it was being exported to London. [3] [4] The trade with London was carried out by sea and continued into the 18th century with 985 tons being sold to London in 1740. [4] High grain prices at the start of the 19th century resulted in Suffolk farmers moving away from dairy production and as a result Suffolk Bang largely stopped being made. [5]
The main consumers of Suffolk Bang were servants and labourers who couldn't afford anything better. [1] The cheese was also used for supplying the military who valued its long shelf life. [1] The Royal Navy purchased around 1000 tons of the cheese a year up until 1758 at which point it stopped purchasing the cheese due to its crews finding it inedible. [6] The cheese was also made on smaller scale for unmarried farm workers. [7] One suggested method for eating the cheese was to melt it before spreading on bread along with salted pork. [7]
References
- ^ a b c d Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 7. ISBN 1903045037.
- ^ Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 26. ISBN 1903045037.
- ^ Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 8. ISBN 1903045037.
- ^ a b Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 29. ISBN 1903045037.
- ^ Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. pp. 35–36. ISBN 1903045037.
- ^ Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 9. ISBN 1903045037.
- ^ a b Knox, Margaret (2002). Suffolk Cheese. Beccles and District Museum. p. 43. ISBN 1903045037.