Kamil Perry
Cheddar cheese is the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. It is also the most popular cheese in the world. During World War 2, all milk production was taken over by the British government, and cheese production became standardized as 'Government Cheddar'. This led to the decline of traditional cheddar-making in the regions and the rise of filled cheese, which was falsely marketed as Full Cream Cheddar Cheese. The Slow Food Movement has argued that only three cheeses should be called original cheddar, requiring that it be made in Somerset with traditional methods. Today, the name West Country Farmhouse Cheddar is protected under EU and UK law, designating cheddar produced from local milk within Somerset, Dorset, Devon, and Cornwall.
Explore related products
$1.18 $1.48
What You'll Learn
Cheddar is the most popular cheese in the UK
The history of cheddar cheese is long and fascinating. It was first recorded around 1500, and the technique of "cheddaring" was developed to improve its texture and flavour. This process involves repeatedly piling up the cut curd to remove moisture, resulting in a drier, longer-lasting cheese. The original Cheddar Cheese is said to have originated in the Cheddar area, where cheesemakers perfected this technique.
During World War 2, milk production in the UK came under the control of the British Government, and cheese production became standardised as 'Government Cheddar'. This had a detrimental effect on traditional cheddar-making in the regions, with almost all other cheese production in the country ceasing. As a result, the British cheese market was limited, and it took some time for it to recover after the war.
Today, the Slow Food Movement has created a cheddar presidium, advocating that only three cheeses should be called "original cheddar". These specifications require the cheese to be made in Somerset using traditional methods, such as raw milk, animal rennet, and a cloth wrapping. Despite the various types of cheddar available worldwide, the "West Country" cloth-bound cheddar is considered the closest to the original.
Russia's Cheddar Cheese Conundrum: Is It Illegal?
You may want to see also
During WWII, British cheese production was standardised as 'Government Cheddar'
During WWII, the British government standardised cheese production as "Government Cheddar" as part of the war economy and rationing. This meant that most of the milk in Britain was used to make a single kind of cheese, which became known as "Government Cheddar". The decree stated that only cheddar cheese made in a specific way would be widely available to consumers nationwide. This move towards standardisation had a significant impact on the variety of cheeses produced in Britain.
Before the war, Britain's cheese industry boasted a diverse range of regional cheeses, with farmhouse cheese-making being a traditional practice. However, with the onset of WWII, the British government introduced measures to ensure self-sufficiency, including the creation of the Milk Marketing Board (MMB) in 1933. The MMB was designed to encourage and control milk production, offering farmers a guaranteed price for their milk. As a result, many dairy farmers opted to sell their milk to the government instead of undergoing the more complex process of cheese-making. This shift significantly stifled farmhouse cheese production and marked the beginning of industrial block-cheese production.
The standardisation of cheese production during WWII further marginalised farmhouse cheese-makers. The government's focus on cheddar production meant that the variety of cheeses available decreased, and consumers had limited options. While some factories continued to produce small amounts of other cheeses, such as Lancashire, Wensleydale, Leicester, Derby, and Stilton, these were not as widely available as the standardised cheddar. This led to a decline in the quality and character of British cheeses, with many traditional varieties becoming extinct or struggling to survive.
The impact of standardisation during WWII extended beyond the war years. Cheese rationing in Britain continued until 1954, and by this time, the British cheese industry had undergone significant changes. The number of independent cheesemakers decreased drastically, and the few remaining producers struggled to revive the diversity of British cheese. It wasn't until the mid-1990s that a more earnest revival of British cheeses took place, with consumers once again embracing the variety and character of regional cheeses that had been sidelined during the standardised era of Government Cheddar.
The Mystery Behind Cheddar Cheese's Color
You may want to see also
Cheddar cheese has no Protected Designation of Origin (PDO)
Cheddar cheese is produced all over the world and has no Protected Designation of Origin (PDO). This means that, unlike other regional products such as wine, beer, ham, olives, sausages, and bread, there is no legal protection for the name "Cheddar cheese". As a result, cheesemakers around the world are free to use the word "Cheddar" to describe their cheeses. However, it is worth noting that the name West Country Farmhouse Cheddar has been registered as a PDO in the European Union and the United Kingdom, defined as cheddar produced from local milk within Somerset, Dorset, Devon, and Cornwall, and manufactured using traditional methods.
The lack of PDO protection for "Cheddar cheese" may be due to practicality reasons, as the consumption of Cheddar cheese in the UK alone is many times more than the amount that could feasibly be produced in the village of Cheddar. During World War II and the decade that followed, most of the milk in Britain was used to make a single kind of cheese called "government cheddar", which further decimated local cheddar cheese production in England. Today, only one producer of Cheddar cheese remains in the village of Cheddar: the Cheddar Gorge Cheese Co.
Despite the lack of broad name protection, worldwide cheddars tend to follow the unique processes of their namesake cheese. "Cheddaring" refers to a specific process of cutting, salting, and stacking the curds to create a savory, crumbly cheese. This process, along with the use of local milk and traditional manufacturing methods, sets West Country Farmhouse Cheddar apart from other cheddars and has earned it PDO status.
While Cheddar cheese as a whole may not have PDO status, there are other cheeses that do, such as Parmigiano Reggiano, Manchego, and Gouda. These cheeses can only be produced in specific regions and must adhere to strict standards to be labeled as such. In the case of Parmigiano Reggiano, the cheese must be produced in certain provinces of Italy using milk from cows fed only hay and grass. It then undergoes a rigorous inspection process, where a master grader taps each wheel to identify undesirable cracks and voids. Only the wheels that pass the test are heat-branded with the official logo.
Cheddar Cheese Weight Conversion: Ounces to Pounds
You may want to see also
Explore related products
In 2007, 'West Country Farmhouse Cheddar' was registered in the EU and UK
In 2007, West Country Farmhouse Cheddar was registered as a protected designation in the EU and the UK. This means that, despite the name "cheddar" having no protected designation, West Country Farmhouse Cheddar can only be produced in Somerset, Dorset, Devon, and Cornwall, using milk sourced from those counties. The registration also defines the cheese as being manufactured using traditional methods.
The Slow Food Movement has argued that only three cheeses should be called "original cheddars". Their specifications require that original cheddar be made in Somerset with traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping. The West Country Farmhouse Cheddar designation goes some way to meeting these requirements, as it specifies both the region of production and the traditional methods used.
The designation also helps to protect the heritage and culture of the West Country, as it ensures that the cheese is produced using traditional methods passed down through generations. This also helps to maintain the uniqueness and quality of the cheese, distinguishing it from other cheddars on the market.
The registration of West Country Farmhouse Cheddar as a protected designation in the EU and the UK is an important step in recognizing the cultural and culinary significance of this traditional cheese. It ensures that the name can only be used for cheese produced in the specified regions and made using traditional methods, helping to preserve the heritage and quality of this iconic cheese variety.
The Complex, Savory Notes of 3X Aged Cheddar Cheese
You may want to see also
Cheddar is produced all over the world
Cheddar cheese is produced all over the world and has no Protected Designation of Origin (PDO). The name "cheddar" is not protected under European Union or UK law, so there are many variations of cheddar worldwide. The style and quality of cheeses labelled as cheddar vary greatly, with some processed cheeses packaged as "cheddar".
Cheddar cheese was first made in the 12th century in Somerset, England. It is now produced in many countries, including the United States, Canada, New Zealand, and Australia. In the US, for example, there is Vermont cheddar, New York cheddar, Wisconsin cheddar, and California cheddar. In Canada, there is Ontario cheddar, and in Australia, there is Pyengana cheddar.
Cheddar is made from cow's milk that is pasteurized (or not, depending on the variety) and then heated to about 86°F. A starter culture of bacteria is added to the milk, which converts the lactose (milk sugar) into lactic acid. This lowers the pH of the milk and makes it more acidic. Then, an enzyme called rennet is added, which coagulates the milk and separates it into solid curds and liquid whey. The whey is drained off, and the curds are cut into small pieces and cooked at a higher temperature (about 104°F) to expel more whey and firm up the curds.
Cheddar cheese is a very popular variety of cheese, especially in the United Kingdom and the United States, where many award-winning cheddars are produced. It is the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. It is the second-most popular cheese in the United States, with an average annual consumption of 10 lb (4.5 kg) per capita.
Crunchy Cheddar Cheese Chips: The Ultimate Guide to Chinning
You may want to see also
Frequently asked questions
Country cheddar is a type of cheese that is produced from local milk within Somerset, Dorset, Devon, and Cornwall and manufactured using traditional methods.
A cheeseboard typically contains four to six contrasting cheeses with accompaniments such as crackers, biscuits, grapes, nuts, celery, or chutney.
There is no clear indication that country cheddar replaced four cheese. However, during World War 2, all milk production was taken over by the British Government, and cheese production was standardized and nicknamed "government cheddar". This likely impacted the variety of cheeses available.
Cheddar is the most popular cheese in the world, although mozzarella is the most popular in the United States.
