Andy Montoya
Cheddar cheese is the most popular cheese in the world, but its name is not protected. While some cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Cheddar is not one of them. This is because Cheddar refers to a process of making cheese rather than a specific type of cheese or region of origin. However, there is an exception for West Country Farmhouse Cheddar, which has been granted PDO status in the UK and EU.
| Characteristics | Values |
|---|---|
| Is Cheddar Cheese a protected name? | No, Cheddar is a generic name and can be produced anywhere. |
| Exception | West Country Farmhouse Cheddar has a Protected Designation of Origin (PDO) |
| Reason for exception | The PDO was granted due to the use of the chedaring process and traditional cheddar-making techniques. |
| Country of origin | United Kingdom |
| Geographical indication | Devon, Cornwall, Dorset, or Somerset |
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What You'll Learn
West Country Farmhouse Cheddar has Protected Designation of Origin status
Cheddar cheese, in general, does not have a Protected Designation of Origin status. This is because "cheddar" refers to a process of making cheese, rather than a specific type of cheese. As a result, the process of making cheddar cheese spread far and wide before controls were put in place to protect its origin. Today, factories all over the world produce cheddar cheese.
However, West Country Farmhouse Cheddar is an exception and has been granted Protected Designation of Origin (PDO) status. This protection is awarded to food produced in a unique way within a specific region. West Country Farmhouse Cheddar is made using traditional techniques, such as stacking and turning the curds by hand, a method called "cheddaring". It is also aged for at least nine months, allowing it to develop its rich, full flavour. The milk for this cheese comes from cows in Somerset, Dorset, Devon, or Cornwall, and it is made by only a handful of farms that still use local milk.
The PDO status of West Country Farmhouse Cheddar ensures that consumers are buying a product of quality and authenticity. It guarantees that the cheese has been produced using traditional methods and meets specific requirements for region and age. The protection also helps preserve the cultural heritage and traditional cheesemaking techniques of the West Country region.
The PDO status of West Country Farmhouse Cheddar was registered in the UK on 31 December 2020, with the EU designation dating back to 21 June 1996. This protection ensures that only cheese made from West Country milk, using traditional techniques, and aged to perfection can be labelled as West Country Farmhouse Cheddar.
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Cheddar is a generic name, so it can be produced anywhere
Cheddar cheese is the most popular cheese in the world, and it accounts for over half of all British cheese sales. However, despite its association with Britain, it is not a protected name. Cheddar is a generic name, and as a result, it can be produced anywhere.
The reason for this is that "cheddar" describes a process rather than a type of cheese. The cheddaring process involves cutting cheese curds to drain the whey, a technique that can be applied to many different cheeses. This process became popular before controls were put in place to protect regional food names, and as a result, the name "cheddar" is now generic.
While the name "cheddar" is not protected, there are some protections in place for specific types of cheddar cheese. For example, "West Country Farmhouse Cheddar" has been granted Protected Designation of Origin (PDO) status in the UK and EU. This means that, to be called "West Country Farmhouse Cheddar", the cheese must be made in Devon, Cornwall, Dorset, or Somerset using locally produced milk and traditional cheddar-making techniques.
Despite these protections, the proportion of cheddar in British supermarkets that comes from overseas is growing. This is due to a combination of factors, including the decline of the British dairy industry, the availability of cheaper imported cheese, and the taste preferences of consumers. Many supermarkets now promote imported cheeses, which are often cheaper and can taste better than British cheddar.
In conclusion, while Cheddar may be a quintessentially English cheese, the name is not protected, and it can be produced anywhere. This has led to a growing market for imported cheddar in Britain, which has concerned those who stand to lose money from the sourcing of cheddar from overseas.
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Cheddar is a process, not a type of cheese
Cheddar cheese is the most popular cheese in the world, accounting for over half of all British cheese sales (52%). However, despite its popularity and associations with England, it is not a protected name. This is because "cheddar" refers to a process of making cheese, rather than a specific type of cheese.
The process of "cheddaring" involves cutting cheese curds into blocks and then stacking them on top of each other to be pressed and drained. This technique was originally used in the production of traditional Cheddar cheese but has since been adopted by cheese makers worldwide. As a result, the term "cheddar" has become generic and can be used to describe any cheese made using this method, regardless of its place of origin.
While "cheddar" as a broad category of cheese is not protected, there are certain types of Cheddar cheese that have been granted protected status. For example, "West Country Farmhouse Cheddar" has been registered as a Protected Designation of Origin (PDO) in the UK and the EU. This means that only cheese produced in Devon, Cornwall, Dorset, or Somerset, using locally produced milk and traditional cheddar-making techniques, can be labelled as such.
The protection of specific varieties of Cheddar cheese, such as West Country Farmhouse Cheddar, is important for preserving the traditional methods and recipes associated with their production. It also helps to ensure the quality and authenticity of the cheese, guaranteeing that it has been produced according to specific standards and requirements. However, the lack of protection for the term "cheddar" itself means that it can be used more freely by cheese makers around the world, contributing to its widespread popularity and accessibility.
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Cheddar is the world's most popular cheese
Cheddar cheese is the world's most popular cheese, with an average annual consumption of 10 lbs (4.5 kg) per capita in the United States, where it is the second most popular cheese after mozzarella. It is also the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market.
Cheddar is produced all over the world and has been around for over 800 years, with a long history of production in countries like Canada, the United States, Scotland, Australia, and New Zealand. The Joseph Harding method was the first modern system for cheddar production based on scientific principles. Cheddar became popular due to its long shelf life and portability, making it ideal for travellers and soldiers. It also gained popularity among England's wealthy elite, contributing to its spread throughout England and eventually worldwide.
Cheddar cheese gets its name from the English village of Cheddar in Somerset, where it is said that a milkmaid left a bucket of milk in a cave to keep it cool and found it hardened a few days later. This accidental discovery led to the creation of the cheese we know today.
The process of making cheddar 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. An additional step unique to cheddar production is "cheddaring," where the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned.
Cheddar cheese has various flavours and textures, ranging from mild and smooth to sharp and tangy. It is a versatile cheese used in dishes like sandwiches, burgers, and quesadillas, contributing to its popularity worldwide.
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The Specialist Cheese-makers Association wants to remove moisture control
The Specialist Cheesemakers Association (SCA) has expressed concerns about the microbiological quality of raw drinking milk and unpasteurised dairy products in England. In a report published in 2013-2019, they highlighted the need for continued surveillance and control measures during production and throughout the food chain. The SCA's recommendations specifically targeted cheese made from raw milk, which is not covered by Regulation (EC) No. 2073/2005. This regulation sets microbiological criteria for specific food/E. coli combinations but does not include raw milk cheese.
The SCA's concerns are justified, as improper moisture control and acidity levels in cheesemaking can lead to defects and impact the final product's quality and safety. Cheesemakers should monitor and control multiple factors, including moisture content and acidity development, to ensure successful cheesemaking. High moisture content in cheese can lead to microbial growth and deterioration, while low humidity can cause the cheese to dry out and lose flavour. Therefore, maintaining proper humidity levels is critical for achieving consistent quality and preserving the shelf life of the cheese.
The SCA's recommendation to remove moisture control could be interpreted as a suggestion to eliminate the need for excessive moisture regulation. Instead, they may advocate for a more natural drying process that relies on heating and ventilation rather than strict humidity control. This traditional approach is often used in cheese processing facilities, but it can lead to inconsistent product quality due to fluctuations in outdoor climate and seasonal changes. However, the SCA might argue that removing stringent moisture control requirements would reduce production costs and time without compromising food safety.
However, it is essential to consider the potential risks associated with removing moisture control measures. Without proper humidity regulation, cheese production may be susceptible to issues like condensation, mould growth, and texture variations. These problems can impact the final product's quality and marketability, affecting consumer satisfaction and the cheesemaker's reputation. Therefore, a balanced approach is necessary, ensuring that any relaxation of moisture control measures does not compromise the safety and quality of the cheese.
In conclusion, while the SCA's suggestion to remove moisture control may have potential benefits, it is essential to carefully consider the potential risks and implement appropriate alternative measures to ensure the safety and quality of cheese products. Striking a balance between reducing regulatory burden and maintaining product integrity will be crucial in any decision-making process regarding moisture control in cheesemaking.
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Frequently asked questions
No, Cheddar is a generic name and can be produced anywhere.
Cheddar describes a process rather than a type of cheese.
The process is called "Cheddaring".
West Country Farmhouse Cheddar Cheese is protected under the Protected Designation of Origin (PDO) in the UK and EU.
The Protected Designation of Origin (PDO) is a type of protected geographical status under European Union and UK law that protects regional foods.
