HELEN DAYSH BECOMES GRUYÈRE AOP UK MARKETING HEAD
AS INDUSTRY STALWART MAURICE JOHNSON RETIRES
Helen Daysh has been appointed Interprofession du Gruyère AOP Head of Marketing UK, taking over from dairy industry veteran Maurice Johnson, 83, who retires after 47 years promoting Swiss cheese.
Interprofession du Gruyère AOP is the trade body that represents the 200 or so mainly small artisan dairies in Switzerland that make the naturally gluten and lactose free cheese, using centuries old skills. UK sales promotion manager Helen Daysh has taken over from Johnson, who had been with the organisation since 2005.
A qualified journalist, Daysh has previously worked for a national advertising agency and as a key member of the Regional Food Group for Yorkshire and Humber (now deliciouslyorkshire), where she was instrumental in Yorkshire Forced Rhubarb being awarded Protected Designation of Origin (PDO) and opening up the market for West Yorkshire's famous Rhubarb Triangle.
Helen has created campaigns to promote farmers' markets throughout Yorkshire, organised food festivals and worked with local chefs and producers to raise awareness of real food. She is a member of the Specialty Cheese Committee at the Provision Trade Federation and has become a familiar face at the cheese industry's many events held across the UK.
"I look forward to building on Maurice's great work, and further developing awareness in this country of one of the world's oldest and truly outstanding artisan produced cheeses," said Daysh.
At the end of last year, new research showed that in the UK sales of continental cheeses had grown by eight per cent (Kantar data July 2013) which for a market worth £375 million is strong growth.
"British shoppers are becoming more adventurous in their choice for a cheese board. Gruyère AOP's award-winning selection is already a firm favourite and we'll be working hard this year to make the most of the opportunities for growth presented by this trend for continental cheese," added Daysh.
Johnson at 83 isn't ready to completely hang up his hat, and will continue working as a consultant to the industry and as a cheese judge and show ambassador for national events including The International Cheese Awards in Nantwich.
"Helen's passion for food and her excellent experience and retail connections make her ideally suited to this role. She‘s a perfect match for the Gruyère AOP family of artisan producers and I have no doubt the brand will continue to thrive in her very capable hands. The Swiss are wonderful to work for, and it has been my pleasure to help them promote their very special cheeses," said Johnson.
Photo caption: Helen Daysh has been appointed Interprofession du Gruyère AOP Head of Marketing UK, taking over from dairy industry veteran Maurice Johnson, 83, who retires after 47 years promoting Swiss cheese.
ENDS
Notes for Editors
Le Gruyère AOP is one of the world's most famous cheeses made using a traditional recipe by the Swiss. With a history dating back to the 12th century, this hard, cow's raw milk cheese is still produced by small village dairies in western Switzerland using traditional methods and know-how. Le Gruyère AOP owes its characteristic mild, creamy flavour to the top quality raw milk produced by cows fed on a natural diet of grass in the summer and hay in winter, coupled with the skill of master-cheese makers using centuries old skills. It is naturally gluten and lactose free. It takes an average of 400 litres of raw milk to produce a single wheel weighing around 35kg. No artificial ingredients or additives are used in the process, resulting in a wholesome natural cheese. During the slow maturation process, which lasts between five and 18 months, the wheels are turned regularly and rubbed down with salty water in special climate-controlled cheese cellars. The humidity and rind washing process develops the characteristic appearance of the cheese and helps bring it into full maturity.
In 2001, Gruyère earned AOC (Appellation d'Origine Contrôlée) status. It also carries AOP status which is equal to PDO (Protected Designation of Origin) meaning that the cheese may only be crafted in certain districts using centuries old production methods.
Each cheese wheel is systematically identified by the number of the mould and code of the cheese dairy. The day and month of production are also noted on the wheel in black markings made with casein - the cheese protein. Wheels are moulded with the Le Gruyère name which is clearly visible on the heel of the wheel so that it is possible to identify and trace each one, guaranteeing authenticity and preventing fakes.
Le Gruyère AOP's centuries old heritage and prize-winning quality ensure its status as a premium product for cheese boards, as well as a versatile and wholesome, natural recipe ingredient. Distinctive, sharp and great for melting, Le Gruyère AOP is traditionally used in fondues, soufflés, quiches and gratins and is also perfect grated on top of pasta and salads.