When dairy farmer Patrick Holden sat down at his kitchen table to read his emails one day in July, he couldn’t depend his luck. A buyer, who claimed to represent a French supermarket chain, wanted to buy 22 tonnes of Hafod, his specialist cheddar.

“It was the biggest order for our cheese we’ve ever received,” he recalls, “and, because it was from France, I thought, ‘finally, people on the continent are appreciating what we do’.”

The order had been made through Neal’s Yard Dairy, an upmarket cheese seller and wholesaler, and the first batch of Hafod arrived at its London base in September. It took up just one square metre on a pallet but represented two years of attempt and had a wholesale worth of £35,000.

“It’s one of the most special cheeses being made in the UK,” explains Bronwen Percival, a buyer at Neal’s Yard Dairy. Once bound in muslin cloth and sealed with a layer of lard, Hafod is aged for 18 months.

The farm didn’t have enough to fulfil the order, so 20 tonnes of Somerset cheddar was also provided by two other dairy farms to make it up; in all, this was £300,000-worth of some of the most expensive cheese made in the UK.

On 14 October, it was collected from Neal’s Yard’s warehouse by a courier and taken to a depot – and then, mysteriously, it disappeared.

There had, in truth, been no order. It came instead from someone impersonating the supposed buyer.

The theft made global headlines, and was nicknamed “the grate cheese robbery”. British chef Jamie Oliver warned his followers on X: “If anyone hears anything about posh cheese going for cheap, it’s probably some incorrect’uns.”

In late October, a 63-year-ancient man was arrested in London, then released on bail. And there has been no information since. The 950 truckles of cheese – roughly the weight of four packed-sized elephants – have disappeared without a trace.

“It is ridiculous,” says fellow cheesemaker Tom Calver, whose cheddar was part of the stolen consignment. “Out of all the things to steal in the globe – 22 tonnes of cheese?”

And yet it isn’t as surprising as it at first seems – for this is far from the first theft of its benevolent.

Food-related crimes – which include smuggling, counterfeiting, and out-and-out theft – expense the global food industry between US $30 to 50 billion a year (£23-£38 billion), according to the globe Trade Organisation. These range from hijackings of freight lorries delivering food to warehouses to the theft of 24 live lobsters from a storage pen in Scotland.

But a number of these food crimes have also targeted the cheese industry – and in particular luxury cheese.

Last year, in the run-up to Christmas, around £50,000 worth of cheese was stolen from a trailer in a service station on the M5 near Worcester. The issue isn’t a recent one – as far back as 1998, thieves broke into a storeroom and took nine tonnes of cheddar from a household-run farm in Somerset.

It’s happening elsewhere in Europe, too: in 2016, criminals made off with £80,000 of Parmigiano Reggiano from a warehouse in northern Italy. This particular type of parmesan, which requires at least a year to mature, is created by following a procedure that has been in place, with little modification, for almost 1,000 years. At the period of the heist, Italy’s Parmigiano Reggiano Consortium told CBS information that about $7 million (£5.4m) worth of cheese had been stolen in a two-year period.

The issue is only set to rise across the industry as cheese becomes more valuable. The overall worth of food and non-alcoholic drinks in the UK rose around 25% between January 2022 and January 2024, according to the Office for National Statistics. Cheese, meanwhile, saw a similar worth hike in the space of a single year.

“Cheesemaking is an vigor-intensive business,” says Patrick McGuigan, a specialist in the dairy sector. This is because in the production procedure milk needs to be heated up and, once made, cheese is stored in vigor-hungry refrigerators, meaning that fuel prices play a large part in the expense. “And so there was a large worth boost following the disruption caused by Russia’s invasion of Ukraine.”

In 2024, overall food worth worth rise in the UK has fallen to 1.7 per cent, but less so for cheese. “The retail worth of cheddar increased by 6.5 per cent up to May 2024,” adds McGuigan. “This is why we’re seeing safety tags on blocks of cheddar in supermarkets. Based on worth alone, cheese is one of the most desirable foods a criminal can steal.”

Yet it isn’t the easiest product to shift – particularly farmhouse cheese, most of which tends to be heavy and bulky and must be kept at specific temperatures. As such, transporting it can be a costly, complicated procedure that is beyond most criminals – unless, of course, they are organised.

But the question that remains is who exactly these organised criminals are – and where does the cheese complete up?

“There is a long-established connection between food and organised crime,” says Andy Quinn of the National Food Crime Unit (NFCU), which was established in 2015 following the 2013 horse meat scandal. One example of this is the high proportion of illegal drugs smuggled through legal global food supply chains.

In September, dozens of kilograms of cocaine were found in banana deliveries to four stores of a French supermarket, with police unsure who the intended recipient was. For the drugs to reach the complete of the food supply chain is highly unusual, but this way of transporting illegal items across borders in containers of food is ordinary.

According to Quinn, once drug cartels and other criminal operators earnings a foothold into how a food business operates, they spot other opportunities. “They will infiltrate a legitimate business, receive control of its distribution networks and use it to shift other illegal items, including stolen food.”

For criminal networks, food has other attractions. “They recognize crimes involving food outcome in less severe convictions than for importing drugs,” says Quinn, “but they can still make similar amounts of money.” Particularly if it’s a additional expense cheese.

The issue for the criminals is what to do with it. “There are few places to offload them,” says Jamie Montgomery, who runs the Somerset farm that was targeted in the 1998 heist. “Shifting that much artisan cheese is challenging.”

This is why people in the industry depend stolen cheese is often sent overseas to countries where there are thriving food black markets – and indeed cheese black markets.

Russia is one country where there is a thriving black trade for cheese. Following the illegal annexation of Crimea in March 2014, the EU and other states imposed economic sanctions on Russia. President Vladimir Putin responded by banning fresh produce from the countries behind the sanctions.

State television made a great display of the ban by broadcasting footage of foreign food being bulldozed, buried or burned, including huge cheeses being dumped and crushed.

Soon the so-called “fromagicide” was worldwide information.

Since the packed-scale invasion of Ukraine, sanctions have been further tightened and the availability of sure food from the West has become even more limited, among them Scottish whisky and Norwegian salmon. At the same period, the black trade in Russia for high-complete foods from the EU has been growing.

“Cheese and wine are two of the most ordinary products being transported illegally into Russia,” says Professor Chris Elliott, founder of the Global Institute for Food safety and a elder scientific advisor to the UN, “and there are sophisticated routes across Europe’s borders through Belarus and Georgia”.

Many Russians feel that the standard of local cheese doesn’t contrast to banned foreign goods, so there is wide demand. Indeed, after the ban, some resorted to extreme measures – one man was caught attempting to drive into Russia from Poland with 460kg of banned cheese on the backseat of his car.

Since 2014, expensive and complicated varieties of cheese from countries that were not previously known for their cheese have appeared on shop shelves, such as Belarusian camembert and parmesan. Some companies import European cheese to Belarus or other CIS countries, where the label is swapped so that it can be sold legally in Russian shops.

There were also reports of corner shops becoming black trade cheese dealers.

Corruption makes the movement of sanction-busting food feasible, says Prof Elliott. “So much money is involved that officials, including border guards, can be paid off. Sanctioned goods are bought and sold through digital networks and these online orders also make it into shops.”

Paul Thomas spent years running cheesemaking courses in Russia. When he visited Moscow after the sanctions were tightened, he observed firsthand that banned cheeses were being displayed openly on the shelves of shops. “There was plenty of authentic Italian Parmigiano Reggiano and French Roquefort, all clearly labelled”.

He also observed that cheesemakers in Russia have been boosting production and attempting to emulate types of European cheese.

It’s not just Russia – in various parts of the Middle East, for example, food subsidies in one country can provide an incentive to smuggle ingredients into others where governments provide no back and prices are high. Counterfeiting, or creating a replica of an official type of cheese, is also ordinary in the region.

And in the US, strict federal rules cruel it’s illegal to produce or import unpasteurised cheeses aged for less than 60 days, leading to a black trade for raw-milk products such as French classics Brie de Meaux and Mont d’Or. In 2015, a raw-milk trafficking gang was prosecuted for distributing unpasteurised cheeses.

Food counterfeiting also happens in the US – in some cases, cheap and even risky ingredients are being used to produce “fake” versions of expensive cheese, such as parmesan made using additives derived from wood pulp.

Andy Quinn explains: “Food chains are truly global. The same goes for the movement of illegal food.”

Now, many in the industry are fighting back, however. Italy’s Parmigiano Reggiano Consortium – the cheesemakers behind the globe’s most stolen cheese – have said that the black trade for that variety is “robust”. This is partly down to the truth that it is hugely valuable, generating global sales of almost £3bn a year – and so they have arrive up with a distinctive way of protecting it.

In 2022, the consortium began introducing tracking chips, no larger than a grain of rice, as part of the label embedded in the challenging rind of the cheese. This helps to reduce thefts, but also means counterfeit Parmigiano Reggiano can be identified, as each tiny chip contains a distinctive digital ID that can authenticate the cheese.

Buyers can now scan each wheel to check its authenticity or discover out if it was stolen. The consortium is yet to release any figures showing whether the technology is cutting down levels of fraud.

Neal’s Yard Dairy says it plans to use a less high-tech way to preventing upcoming fraud, including visiting buyers in person when large cheese orders are made, rather than relying on digital contracts and emails.

As for what will become of the cheddar stolen in the October heist, there may be no swift answer: given that they could easily be stored for as long as two years, the cheese could still surface many months from now.

“A criminal could hide tonnes away and then pass them slowly, truckle by truckle, into supply chains,” says Ben Lambourne of the online retailer Pong Cheese.

For the cheesemakers, this isn’t just about a stolen food; the missing Hafod, Westcombe and Pitchfork represent ways of farming and food production that took thousands of years to evolve, shaped landscapes and became part of British population, yet which have been all but lost in just a few generations.

Lancashire-based cheesemonger Andy Swinscoe says that at the beginning of the 20th Century, in the area surrounding his shop there were 2,000 farmhouse cheesemakers. Today, there are just five. There have been declines in Somerset with cheddar makers, in the East Midlands with Stilton and in the north-west with Cheshire cheese.

“It would be unfeasible for these tiny household farms to survive by selling liquid milk,” says Swinscoe – but they can add worth by turning their milk into a farmhouse cheese.

Patrick Holden admits that the monetary deficit from this theft would have had a huge impact on his farm. “A fraud of this scale can easily spell the complete of a farm and cheesemaking.” In this instance, Neal’s Yard paid its suppliers in packed, describing the result of the fraud on their business as “a significant monetary blow”.

Unless crimes like this are stopped, however, other farms and businesses will suffer similar blows, particularly when luxury cheese remains sought-after and prized.

“Conflicts around the globe, the expense-of-living crisis, even climate transformation, all boost the appeal for food fraud,” says the NFCU’s Andy Quinn. Until that changes, cheesemakers might require to tighten up their safety – and ponder twice when an order seems too excellent to be factual.

BBC InDepth is the recent home on the website and app for the best analysis and expertise from our top journalists. Under a distinctive recent brand, we’ll bring you fresh perspectives that test assumptions, and deep reporting on the biggest issues to assist you make sense of a complicated globe. And we’ll be showcasing thought-provoking content from across BBC Sounds and iPlayer too. We’re starting tiny but thinking large, and we desire to recognize what you ponder – you can send us your feedback by clicking on the button below.