Kamil Perry
Cheddar cheese is the most popular cheese in the UK, accounting for over half of the country's annual cheese market. It is named after a village in Somerset County, England, and has a long history, with recipes and processes dating back hundreds of years. But is it British?
| Characteristics | Values |
|---|---|
| Place of origin | Village of Cheddar in Somerset, southwest England |
| Popularity in the UK | Most popular cheese in the UK, accounting for 51% of the country's annual cheese market |
| Popularity in the US | Second-most popular cheese in the US, after mozzarella |
| Annual consumption in the US | 10 lbs (4.5 kg) per capita |
| Annual production in the US | 3,000,000,000 lbs (1,300,000 long tons or 1,400,000 tonnes) in 2014 |
| Annual production in the UK | 258,000 long tons (262,000 tonnes) in 2008 |
| Important historical figures | Joseph Harding, known as "the father of cheddar" for his technical innovations and standardisation of cheddar production |
| World War II impact | Due to rationing, most milk in Britain was used to make "government cheddar," leading to a decline in other cheese productions |
| Maturation process | Requires a constant temperature, often needing special facilities; traditionally matured in caves in Cheddar Gorge and Wookey Hole |
| Flavour | Sharp, pungent, and slightly earthy; described as "warm," "brothy," and "savory" with "horseradishy notes" |
| Texture | Crumbly |
| Artisanal Somerset cheddars | Montgomery, Keen's, and Westcombe |
Explore related products
What You'll Learn
- Cheddar cheese originates from the village of Cheddar in Somerset, southwest England
- During WWII, Britain used most of its milk to make government cheddar
- The traditional method of making cheddar involves an extra step called cheddaring
- The ideal original Somerset cheddar is close and firm in texture, yet mellow in character
- Cheddar Gorge Cheese Co. is the home of authentic cheddar
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England
Cheddar cheese is indeed British, and its origins can be traced back to the village of Cheddar in Somerset, southwest England. The village of Cheddar is home to Cheddar Gorge, which contains several caves that provided the ideal humidity and steady temperature for maturing the cheese. The original Somerset Cheddar was described as having a "close and firm texture, yet mellow character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching that of a hazelnut".
The process of making cheddar cheese has a long history in this region, with recipes and processes dating back hundreds of years. The Quicke family, for example, has been raising cattle and producing cheese on their family farm since the 1500s. The cheese-making process for cheddar includes an additional step called "cheddaring", where the curd is kneaded with salt and cut into cubes to drain the whey.
The modernisation and standardisation of cheddar cheese in the 19th century are largely attributed to Somerset dairyman Joseph Harding, who has been dubbed the "father of cheddar". Harding introduced new equipment and techniques to the process, including his "revolving breaker" for curd cutting, which saved a lot of manual effort. Together with his wife, Harding introduced cheddar to Scotland and North America, while his sons brought cheddar cheese production to Australia and New Zealand.
Today, cheddar cheese remains the most popular cheese in the UK, accounting for more than half of the country's 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. The traditional "West Country Farmhouse Cheddar" has been awarded Protected Designation of Origin (PDO) status, ensuring that it is produced using traditional methods and local milk from Somerset, Dorset, Devon, or Cornwall.
Goat Cheddar: Is English Goat Cheese Really Goat?
You may want to see also
During WWII, Britain used most of its milk to make government cheddar
Cheddar cheese is British, and it originates from the village of Cheddar in Somerset, southwest England. During World War II, Britain used most of its milk to make a single kind of cheese nicknamed "government cheddar". This was done as part of the war economy and rationing. The Ministry of Food commanded all dairy production to abandon variety in pursuit of a single cheddar-style national cheese. This move towards standardisation and efficiency wiped out almost all other cheese production in the country. Before the First World War, there were over 3500 cheese producers in Britain, but fewer than 100 remained after the Second World War.
Rationing was introduced by the British government at the start of World War II in 1939, and almost all foods were rationed by August 1942. Rationing was necessary due to the German attacks on shipping bound for Britain, which severely restricted imports. The aim of rationing was to ensure that essential subsistence was divided equally among the population. Every person was given a ration book and chose one store to buy their rations, which stamped their book in return.
The Ministry of Food implemented cheese rationing in May 1941, with an allowance of 1 ounce of cheese per person per week, later increased to 2 ounces. This was still a very small amount, and retailers found it impractical to cut and sell such small quantities. The Ministry of Food adjusted its policies in response to this feedback, issuing supplies that would enable shopkeepers to serve four weeks' rations at a time.
The production of other varieties of cheese was discouraged until well into the 1980s due to government controls on milk prices through the Milk Marketing Board. It was only in the mid-1990s, following the abolition of the MMB, that the revival of the British cheese industry began in earnest.
The standardisation of cheese production during World War II led to a decline in farmhouse and artisanal cheese manufacture. Cheeses such as Wensleydale almost disappeared, and the variety of cheddars produced in the southwest of England decreased significantly. The emphasis on efficiency continued in the postwar period, with block farmhouse cheddar becoming the norm.
Cheddar Cheese: Casein Content and Its Implications
You may want to see also
The traditional method of making cheddar involves an extra step called cheddaring
Cheddar cheese is named after the village of Cheddar in Somerset, South West England, where it was first made. The traditional method of making cheddar involves an extra step called "cheddaring", which gives the cheese its dense, layered texture.
Cheddaring is a process that comes after the curds have formed and involves cutting them into smaller pieces to expel liquid (whey). The smaller the curds are cut, the more liquid will drain from them, and the firmer the resulting cheese will be. This step is used when making almost all types of cheese, but it is taken one step further for cheddar cheese. The curds are cut up and then pressed together into slabs, which are stacked on top of each other. The weight of the slabs pressing down forces out even more moisture. Then the slabs are cut up again, pressed into slabs again, and stacked again.
During the cheddaring process, the slabs of curd are cut into loaves about 15 cm (6 in) wide along each side of the vat. After ten minutes, the loaves are turned over and the stacking begins. This step is repeated several times, with the cheesemaker turning over the loaves each time to evenly draw out the whey. As a result, the curd becomes denser and even crumbly. When the turning process is complete, the maker cuts down the loaves into a size that fits in the mill. The mill then cuts the curd into 1.3 cm (1⁄2 in) pieces.
Finally, salt is added to the curd, and it is transferred into moulds that will press the curd and form the truckles of cheese. They are now ready for ageing. Cheddar can be aged for a few months or a few years, and the longer it is aged, the more intense the flavour becomes. Some versions of cheddar are smoked.
Mild Cheddar: American Cheese's British Cousin?
You may want to see also
Explore related products
The ideal original Somerset cheddar is close and firm in texture, yet mellow in character
Cheddar cheese is a hard, off-white natural cheese that sometimes has a sharp taste. It originates from the village of Cheddar in Somerset, southwest England. The cheese is named after its place of origin, and bandaged-wrapped or clothbound cheddars from this region have a long history, reflected in their complex attributes.
The ideal original Somerset cheddar, as described by Joseph Harding in 1864, is "close and firm in texture, yet mellow in character or quality". Harding, a 19th-century Somerset dairyman, is considered the "father of cheddar" due to his contributions to modernising and standardising cheddar production. He introduced new equipment and techniques, such as his "revolving breaker" for curd cutting, which reduced manual labour in the cheese-making process.
Harding's description of the ideal original Somerset cheddar highlights a unique combination of texture and flavour. The cheese is meant to be close and firm, almost crunchy in more mature varieties, while also being mellow and rich, with a tendency to melt in the mouth. This description underscores the complexity and depth of flavour that characterises the ideal original Somerset cheddar.
The traditional method of making cheddar involves using raw milk, animal rennet, and a cloth wrapping. The cheese is then aged in caves, which provide the ideal humidity and steady temperature for maturation. This classical method of production results in a sharp, pungent, and slightly earthy flavour, with a firm texture that can be slightly crumbly in farmhouse cheddars. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, contributing to the overall perception of its flavour.
Cheddar's Color Conundrum: Why Organic Cheddar is White
You may want to see also
Cheddar Gorge Cheese Co. is the home of authentic cheddar
Cheddar cheese is the most popular cheese in the UK, and its origins can be traced back to the village of Cheddar in Somerset, southwest England. The village's Cheddar Gorge, with its network of caves, provided the ideal humidity and steady temperature for maturing the cheese.
Cheddar Gorge Cheese Co. is a testament to the rich history of this beloved cheese. The company is nestled in the heart of Cheddar Gorge, carrying on the tradition of crafting authentic cheddar cheese. They are the only remaining cheese makers in the village of Cheddar, dedicated to preserving and protecting this world-famous cheese.
The team at Cheddar Gorge Cheese Co. is small but passionate. They continue the time-honoured tradition of hand-making unpasteurised cheddar cheese, maturing it in cloth, just as it has been done for centuries. Their cheese-making process is open for all to see, with a visitor centre offering a glimpse into the heritage of cheddar.
The company's cheese-making techniques are steeped in history. They follow the traditional methods perfected by Somerset dairyman Joseph Harding in the 19th century. Harding, known as the "father of cheddar", revolutionised the cheese-making process with his scientific approach and innovative equipment, ensuring the consistent quality of cheddar.
Cheddar Gorge Cheese Co. embodies the essence of artisanal cheese-making. Their small dairy operation prioritises craftsmanship over mass production, resulting in delicious, authentic cheddar. Visitors can not only sample their cheese but also explore a range of locally made preserves, accompaniments, and cheese-related gifts.
With its deep roots in Somerset's cheese-making heritage, Cheddar Gorge Cheese Co. embodies the essence of authentic cheddar. Their dedication to traditional methods and unwavering commitment to quality make them a true guardian of this beloved British cheese.
The Perfect Melt: Cheddar Cheese Temperature Guide
You may want to see also
Frequently asked questions
Yes, cheddar cheese originates from the village of Cheddar in Somerset, southwest England.
Cheddar cheese is named after the village of Cheddar in Somerset County, England, where it was first made.
British cheddar cheese, or English cheddars, tend to have a warmer, brothier, and more savoury flavour profile. They are often described as having horseradishy notes.
