Bushra Griffith
Cheddar cheese is one of the most popular cheeses in the world. It is a natural, relatively hard cheese made from cow's milk, which can be white or orange, and sometimes has a sharp taste. While it originated in the village of Cheddar in Somerset, England, it is now produced all over the world, with the state of Wisconsin producing the most cheddar in the United States. There are several types of cheddar cheese, which can be differentiated based on factors such as age, rind, colour, and country of origin.
| Characteristics | Values |
|---|---|
| Origin | English village of Cheddar in Somerset, South West England |
| Colour | Off-white or pale yellow |
| Taste | Sometimes sharp |
| Texture | Relatively hard |
| Annual Consumption in the US | 10 lb (4.5 kg) per capita |
| Annual Production in the US | 3,000,000,000 lb (approximately) |
| Annual Production in the UK | 258,000 long tons (262,000 tonnes) |
| Age | Aged Cheddar: minimum of 6 months; Sharp Cheddar: minimum of 9 months; Extra Sharp Cheddar: minimum of 15 months |
| Types | Mild, medium, sharp, extra sharp, New York style, white, Vermont, smoked |
| Artisan Somerset Cheddar Cheese | Montgomery, Keen's, and Westcombe |
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What You'll Learn
Cheddar's origin and history
Cheddar cheese, or simply cheddar, is a relatively hard, pale yellow to off-white cheese that sometimes has a sharp taste. It originates from the village of Cheddar in Somerset, southwest England. The village of Cheddar is home to a number of caves, which provide the ideal humidity and steady temperature for maturing the cheese.
Cheddar cheese is believed to have been made in the village since at least the 16th century, with some references dating back to the 12th century. King Henry II was reported to be very fond of the cheese in 1170, declaring it 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 cheese-making allowed for a more standardised recipe. One of the key elements of the standardised recipe is the "Cheddar process" or "Cheddaring", where the curds are cut, formed into blocks, turned, and stacked repeatedly, often by hand. This process acidifies the curd, changing its texture and giving cheddar its unique texture.
During the Second World War and for a decade after, most of the milk in Britain was used to make a single type of cheese called "government cheddar" due to the war economy and rationing. This led to a decline in cheese variety, with only about 100 cheese producers remaining in Britain after the war, compared to over 3,500 before World War I.
Today, cheddar cheese is produced all over the world, and there is no Protected Designation of Origin (PDO) for the cheese. The style and quality of cheeses labelled as cheddar can vary greatly, with some processed cheese products being called "cheddar flavoured". In 2007, the name "West Country Farmhouse Cheddar" was registered in the European Union and the United Kingdom, specifying that the cheese must be produced from local milk within Somerset, Dorset, Devon, and Cornwall, and made using traditional methods.
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How cheddar is made
Cheddar cheese, or simply cheddar, is a relatively hard, pale yellow to off-white cheese that sometimes has a sharp taste. It originates from the village of Cheddar in Somerset, southwest England. The process of making cheddar cheese involves several steps, each contributing to the final texture and flavour of the cheese.
Firstly, unpasteurised milk is sourced from local farms and delivered to the dairy, where it is gently warmed in a traditional open vat. Starter cultures, in the form of additional bacteria, are then added to the milk, and it is allowed to ripen. This ripening process is crucial in developing the quality, flavour, body, and safety of the cheese. The use of unpasteurised milk helps preserve naturally occurring bacteria, resulting in a more complex flavour profile.
The next stage involves coagulating the ripened milk by stirring in vegetarian rennet, an enzyme that changes the structure of proteins. This transformation turns the liquid milk into a soft, solid mass. Once set, the coagulum is cut using traditional handheld frames, releasing whey and forming small, chip-like pieces of curd. The curds and whey are then scalded, stirred, and drained. The cheesemaker's expertise is crucial at this stage, as they repeatedly test the curd to ensure it reaches the desired consistency.
The cheddaring process is a critical step in cheddar cheese production. It involves cutting, turning, and stacking the blocks of curd, allowing them to cool, drain further, and 'knit' together. During this stage, the cheesemaker closely monitors the acidity and temperature of the curd, as these factors significantly impact the final product. After cheddaring, the curd is milled into small chips, salted, and filled into large traditional cheese moulds.
The final steps include pressing the cheese within the moulds and dressing the whole cheeses in traditional cotton or muslin cloth. The cheese is then transferred to maturing stores, where it is aged. The length of maturation influences the strength of flavour, with older cheddars having a stronger taste. Some cheddars are matured in caves, which provide an ideal environment for ageing, while others are stored in plastic-wrapped blocks.
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Different types of cheddar
Cheddar cheese is the most popular cheese in the UK and the second most popular in the US. It is produced all over the world, and there is no Protected Designation of Origin (PDO) for the cheese. However, in 2007, the name "West Country Farmhouse Cheddar" was registered in the European Union and the United Kingdom, specifying that the cheese must be produced from local milk within Somerset, Dorset, Devon, and Cornwall and manufactured using traditional methods. In 2013, Orkney Scottish Island Cheddar received a Protected Geographical Indication (PGI) in the EU, which also applies under UK law.
Cheddar cheese is typically hard and off-white, sometimes orange if colourings such as annatto are added, and can be sharp-tasting. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. The cheese originates from the village of Cheddar in Somerset, southwest England, and the caves in Cheddar Gorge provided the ideal humidity and steady temperature for maturing the cheese.
There are many different types of cheddar cheese, including mild, medium, sharp, extra sharp, New York style, white, and Vermont. New York-style cheddar tends to be sharper and softer than milder varieties, while Vermont cheddar, produced by Cabot Creamery, Grafton Village Cheese Company, and Shelburne Farms, is known for its 16-month ageing process. Some cheddars are also smoked, and others are matured in the caves at Wookey Hole and Cheddar Gorge.
In addition to these varieties, there are also more specific types of cheddar, such as Red Windsor, which is a pale cream English cheddar made with pasteurised cow's milk and marbled with wine, and Tintern, a soft, blended mature creamy cheddar flavoured with fresh chives and shallots. Artisan cheddars like Montgomery, Keen's, and Westcombe are produced in Somerset using traditional methods and have been awarded PDO status.
The age of cheddar also plays a role in categorisation, with cheddars aged for a minimum of six months considered "aged", nine months for "sharp", and extra sharp cheddars aged for even longer periods.
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Cheddar's popularity
Cheddar cheese is the most popular cheese in the UK, accounting for over half of the country's £1.9 billion annual cheese market. It is also the second most popular cheese in the United States, with an average annual consumption of 10 lbs (4.5 kg) per capita. Cheddar is produced all over the world and has no Protected Designation of Origin (PDO). The style and quality of cheeses labelled as cheddar vary greatly, with some processed cheeses packaged as "cheddar".
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. Cheddar Gorge, on the edge of the village, contains caves that provide the ideal humidity and steady temperature for maturing the cheese. Cheddar has been made in this region since at least the 16th century, with references dating back to the 12th century. King Henry II was reported to be very fond of the cheese, declaring it the best in Britain in 1170.
The standardised recipe and manufacturing process for the Cheddar we know today date back to the 1800s, when advances in dairy technology and a greater understanding of cheese-making allowed for a more consistent product. The "Cheddar process", or "Cheddaring", involves cutting and stacking the curds, which gives Cheddar its unique texture. While some modern Cheddar-makers outside of Somerset, such as Isle of Mull and Lincolnshire Poacher, have developed their own techniques, the traditional Cheddaring process is still considered essential by many West Country cheese-makers.
Cheddar cheese has become an important export for the UK, and its popularity has led to the development of various styles and flavours. It is sold in several varieties, including mild, medium, sharp, extra sharp, New York style, white, and Vermont. New York-style cheddar is known for its sharp or acidic flavour, while Vermont cheddar is often labelled as "white cheddar". Additionally, some versions of cheddar are smoked, and others are matured in caves to develop their unique flavour and texture.
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How to identify cheddar
Cheddar cheese is a relatively hard, pale yellow to off-white cheese with a sometimes sharp taste. It originates from the village of Cheddar in Somerset, southwest England, and is the most popular cheese in the UK. It is also the second most popular cheese in the US.
Cheddar cheese has no Protected Designation of Origin (PDO) and is produced all over the world. Globally, the style and quality of cheeses labelled as cheddar vary greatly, with some processed cheeses packaged as "cheddar".
So, how do you identify a cheddar?
Firstly, it is important to note that the term 'cheddar' is used to describe a variety of hard, sharp-tasting cheeses. Cheddar cheese is typically made from cow's milk and can range in colour from pale yellow to off-white, or even orange if colourings such as annatto are added. The texture of cheddar can vary from crumbly to smooth, depending on the age and quality of the cheese.
To be classified as a cheddar, the cheese must undergo a specific process called 'cheddaring'. This involves cutting the curds, forming them into blocks, and then turning and stacking them repeatedly, often by hand. This process acidifies the curd, changing its texture and giving cheddar its unique, elastic quality.
However, not all cheddar-makers follow this traditional process. Some producers, such as Isle of Mull and Lincolnshire Poacher, dry-stir the curd rather than cutting and stacking it, resulting in a slightly waxier texture. Additionally, many industrial producers extrude the cheese after it has matured and before waxing it, which gives it a softer, creamier texture.
The age of a cheddar also plays a role in its identification. Cheddar cheese is typically classified into different ages, with a minimum of six months for aged cheddar, nine months for sharp cheddar, and extra sharp cheddar requiring at least 15 months of maturation.
Finally, the flavour of cheddar can vary depending on the bacteria used in its production. Traditional cheddar makers use old strains of bacteria native to Somerset, known as 'pint starters', which give the cheese a savoury flavour. However, some modern cheddar makers use imported Swiss bacteria, such as Helveticus, which results in a sweeter taste.
In summary, to identify a cheddar, consider the following: the colour, which can range from pale yellow to off-white or orange; the texture, which can be crumbly or smooth; the age, which affects the sharpness and flavour; and the taste, which can vary from savoury to sweet depending on the bacteria used.
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Frequently asked questions
There are many types of cheddar cheese, with variations in taste, texture, colour, and country of origin. Some common types are mild, medium, sharp, extra sharp, New York style, white, and Vermont.
Cheddar cheese is classified based on its age. The minimum ageing period for cheddar is 6 months, which is classified as "aged cheddar". "Sharp cheddar" is aged for a minimum of 9 months, and "extra sharp cheddar" is aged for at least 15 months and is sometimes called "vintage".
The process of making cheddar cheese involves separating the curds and whey using rennet, an enzyme complex derived from the stomachs of newborn calves. In vegetarian or kosher cheeses, bacterial, yeast, or mould-derived chymosin is used instead. Cheddar cheese also undergoes an additional step called "cheddaring", where the curd is cut into blocks, kneaded with salt, and stacked repeatedly to drain the whey.
Cheddar cheese originates from the village of Cheddar in Somerset, South West England. It has been made in this region since at least the 16th century, with references dating back to the 12th century.
