Patrick Oconnell
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, southwest England, where it was matured in the natural caves of Cheddar Gorge. However, the name cheddar is not protected under European Union or UK law, and cheddar is now made in many countries around the world, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States. While the name cheddar can be used internationally, the name West Country Farmhouse Cheddar has a protected designation of origin and can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties.
| Characteristics | Values |
|---|---|
| Place of origin | Cheddar, Somerset, southwest England |
| Place of production | Somerset, Devon, Dorset, Cornwall, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, the United States |
| Texture | Firm, dry, hard |
| Moisture content | _<co: 13>39%</co: 13> |
| Flavour | Savoury, nutty, sharp, sweet |
| Colour | Golden-yellow, pale |
| Ingredients | Cow's milk, goat's milk, sheep's milk, raw milk, traditional animal rennet |
| Wrapping | Cloth, wax |
| Ageing | 3-9 months or longer |
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What You'll Learn
- Cheddar cheese originates from the village of Cheddar in Somerset, southwest England
- The name Cheddar is not protected under EU or UK law
- West Country Farmhouse Cheddar has a protected designation of origin and can only be produced in Somerset, Devon, Dorset, and Cornwall
- Cheddar is made in many countries outside the UK, including the US, Canada, and Australia
- Most of the cheddar produced in New Zealand is factory-made, though some is handmade by artisans
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England
Cheddar cheese, the world's most popular cheese, originates from the village of Cheddar in Somerset, southwest England. The cheese gets its name from Cheddar Gorge and the market town of Cheddar, where the cheese was matured in the caves and sold to tourists. The caves provided the ideal humidity and steady temperature for maturing the cheese.
Cheddar cheese has been made in the village of Cheddar since at least the 16th century, with some references dating back to the 12th century. King Henry II was reported to be fond of the cheese in 1170, declaring it to be the best in Britain. However, the Cheddar we know today is a more recent invention, dating back to the 1800s when advances in dairy technology and a greater understanding of bacteria led to the modernisation and standardisation of Cheddar cheese production.
The 19th-century Somerset dairyman Joseph Harding is known as the "father of Cheddar" for his contributions to the modernisation and standardisation of Cheddar cheese. Harding introduced new equipment to the cheese-making process, including his "revolving breaker" for curd cutting, which saved a lot of manual effort. He also promoted dairy hygiene and voluntarily disseminated modern cheese-making techniques.
While Cheddar cheese originates from the village of Cheddar in Somerset, it is now made in many other places, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States. In fact, most Cheddar cheese nowadays is not made in Somerset, and only one producer of the cheese is still based in the village of Cheddar: the Cheddar Gorge Cheese Co.
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The name Cheddar is not protected under EU or UK law
Cheddar cheese, which originates from the village of Cheddar in Somerset, England, does not have a protected designation of origin. This means that the name "cheddar" is not protected under European Union or UK law. As a result, cheddar cheese is made in various countries around the world, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States.
The lack of legal protection for the name "cheddar" has led to a wide range of varieties and production methods. While traditional cheddars from Somerset are cloth-wrapped and matured in caves, modern cheddars are often industrially produced in vacuum-packed blocks. Additionally, while cheddar is traditionally made with cow's milk, some producers now use sheep's or goat's milk.
Despite the absence of legal protection for the name "cheddar", there have been efforts to preserve the traditional production methods and characteristics of cheddar cheese. In 1996, a group of cheese-makers from the West Country region of England, which includes Somerset, were granted a 'West Country Farmhouse Cheddar' Protected Designation of Origin (PDO). This PDO specifies that West Country Farmhouse Cheddar must be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties. It also describes the desired flavour profile as "nutty, round with a hint of sharpness and a firm texture".
However, the PDO has limited effectiveness in controlling the production of cheddar cheese. West Country Farmhouse Cheddar may be pasteurised or unpasteurised, and it can be produced in block or industrial form. Additionally, some traditional cheese-makers in Somerset have opted out of the PDO due to concerns about being associated with larger industrial dairies.
While the name "cheddar" itself is not protected, the specific name "West Country Farmhouse Cheddar" is protected under EU and UK law, ensuring that cheese bearing this name adheres to traditional production methods and standards.
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West Country Farmhouse Cheddar has a protected designation of origin and can only be produced in Somerset, Devon, Dorset, and Cornwall
Cheddar cheese, the world's most popular cheese, originates from the village of Cheddar in Somerset, southwest England. The name "cheddar" does not have a protected designation of origin, and cheddar is now made in several countries around the world, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States.
However, the name "West Country Farmhouse Cheddar" has a protected designation of origin (PDO) and can only be produced in Somerset, Devon, Dorset, and Cornwall. This means that West Country Farmhouse Cheddar must be made using milk sourced from these counties and traditional methods, such as using raw milk and traditional animal rennet. The cheese can be either block or industrial form, and it may or may not be pasteurized.
The PDO status of West Country Farmhouse Cheddar helps to preserve the traditional methods of making cheddar cheese and ensures that this type of cheddar is only produced in the West Country region of England. This designation also helps to differentiate West Country Farmhouse Cheddar from other cheddars produced in other parts of the world.
While the name "cheddar" does not have legal protection, the PDO status of West Country Farmhouse Cheddar ensures that this specific type of cheddar cheese is associated with the region where it originated and is made according to traditional methods. This designation helps to preserve the cultural and culinary heritage of the West Country and provides a guarantee of quality and authenticity for consumers.
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Cheddar is made in many countries outside the UK, including the US, Canada, and Australia
Cheddar cheese is made in many countries outside the UK, including the US, Canada, and Australia. In fact, the name "cheddar" is not protected under European Union or UK law, and the cheese is made in several other countries, including Argentina, Belgium, Finland, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, and Uruguay.
Cheddar cheese gets its name from the village of Cheddar in Somerset, southwest England, where it is said to have been made since at least the 16th century. The caves in Cheddar Gorge provided the ideal humidity and steady temperature for maturing the cheese. However, today, most Cheddar cheese is made industrially in vacuum-packed blocks rather than individually wrapped in cloth. This modern method of production results in a moister cheese with a sharper taste but less complex flavour profile.
Cheddar cheese was introduced to North America by Joseph Harding and his wife, and their sons, Henry and William, were responsible for bringing it to Australia and New Zealand, respectively. In the US, cheddar has become the standard" cheese, in part due to the popularity of cheeseburgers and the abundance of milk and fat (cheese) leftover after processing. Wisconsin is particularly known for its cheese, with its cheese caves and cheese in almost every restaurant.
Cheddar cheese can be made with either raw milk or pasteurized milk, and the curds are cut, mixed, and pressed repeatedly to remove moisture and create a denser, more flavourful cheese. The dryness and acidity of the curds must be carefully monitored to prevent the final product from becoming too wet and acidic. The curds are then salted and aged for 3-9 months or longer, depending on the moisture content.
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Most of the cheddar produced in New Zealand is factory-made, though some is handmade by artisans
Cheddar cheese is produced all over the world, including New Zealand. The first dairy factory in New Zealand was established on the Otago Peninsula in 1871, coinciding with the global industrialization of cheese manufacturing. The country's early cheesemakers were influenced by Joseph Harding, who is credited with standardizing the production of cheddar in the mid-1800s in Somerset, England, where the cheese originates. Harding's son, William, and grandson, Earnest, were among the first New Zealand factory managers.
Today, most of the cheddar produced in New Zealand is factory-made, though some is handmade by artisans. Factory-made cheddar is typically sold within the country while it is still relatively young. However, some New Zealand cheddars are shipped to the UK by the Anchor dairy company, where they mature for another year or so.
Cheddar produced in New Zealand is made from fresh milk from grass-fed cows, sea salt, rennet, and starter cultures. It is known for its mild flavor. While the name "cheddar" does not have a protected designation of origin, the name "West Country Farmhouse Cheddar" is protected in the European Union and the UK, and it can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties.
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Frequently asked questions
No, although cheddar cheese originates from the village of Cheddar in Somerset, England, most cheddars today are not made there.
Cheddar cheese is made in many countries around the world, including the UK, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States.
Traditional cheddar cheese is made with raw milk, traditional animal rennet, and a cloth wrapping. It is then aged in a cave for a long period, typically between 6 months to 2 years, to develop a more intense flavour.
Modern cheddar cheese is often made industrially in block vacuum-packed form, using pasteurised milk. It is matured quickly at warmer temperatures, resulting in a moister cheese with a sharp tang.
The name "cheddar" does not have a protected designation of origin. However, the term "West Country Farmhouse Cheddar" has a protected designation and can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties.
