Cost of Artisan Cheese Production
across the UK

# Artisan Cheese Production Accreditation

The primary regulatory framework for artisan cheese production in the UK falls under the Food Standards Agency (FSA), which sets mandatory hygiene and safety standards that all producers must follow. Beyond this baseline requirement, several trade bodies offer voluntary accreditation that signals higher standards and expertise. The Specialist Cheesemakers' Association (SCA) is the main trade body for UK cheese makers and provides accreditation based on production methods, animal welfare standards, and product quality. The Raw Milk Cheese Makers' Association caters specifically to producers working with unpasteurised milk, which requires additional technical knowledge and regulatory compliance. The Dairy UK organisation also encompasses cheese producers and represents their interests, though it is primarily an industry body rather than an accreditation scheme. Additionally, PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) status, administered through UK government bodies, certifies that certain cheeses meet strict regional and production standards. Understanding these distinctions matters because accreditation demonstrates that a producer has invested in meeting standards beyond the legal minimum and maintains ongoing quality assurance.

To verify a provider's credentials, check whether they are listed on the Specialist Cheesemakers' Association website or their chosen trade body's member directory, which is usually publicly searchable. You can also request evidence of their accreditation certificate or ask about their FSA registration and any specific certifications they hold, such as BRC (British Retail Consortium) certification, which some larger artisan producers pursue to supply supermarkets. It is worth asking how recently they were audited and whether they can provide references or details of any food safety incidents. This verification matters because accreditation is a reliable indicator that the business has undergone independent assessment of its hygiene practices, production methods, and traceability systems. It also provides recourse: if