For years a lot of plastic packaging in our household came from a range of dairy products. In addition to the staples of milk, cheese and butter there were pots of yoghurts, crème fraiche, soured cream, double cream, cream cheese, dips, goats milk products, individually wrapped cheeses for school lunches, spreadable Lurpak and margarine. There was a vague sense of a lot of packaging and things going past their best-by-date, unnoticed, but I’m not sure it ever fully surfaced into my consciousness as ‘wasteful’. My focus was on catering for everyone’s tastes and preferences and having everything available, all of the time. It all sounds a bit mad to me now.
I now put the emphasis on non-plastic packaging and local availability and that’s it. Milk is delivered by the milk man and cheese bought straight from a local cheesemaker – less variety but, boy, is it delicious! The only butter I buy is Waitrose essential butter wrapped in paper. It is kept in the fridge and portioned into a lovely Cornish butter dish on the counter which keeps the butter just the right side of soft for easy spreading on toast and sandwiches.
I have discovered clotted cream in glass jars which now covers all bases as far as cream is concerned. If needed, I can thin it down and it lasts for absolute ages in the fridge. Look out for it in farm shops (and Stroud farmer’s market).
One of the most useful finds has been Payon Breton’s Luxury Creamy Cheese from Waitrose which comes in a little cardboard pot sealed with foil and is delicious as a spread, making into dips and for cooking. For a perfect light pasta carbonara fry some bacon and mushrooms, combine a mixture of Breton creamy cheese with a beaten egg, a handful of grated cheddar and a ladleful of the water from the pasta. Drain the pasta, stir in the cheese & bacon mixture. The quickest dinner ever (unless you’re making pasta from scratch, that is).