Randy Chandler
Whether or not to capitalize the word cheddar when referring to the cheese is a matter of debate. Some sources argue that since Cheddar is a place in England, the cheese should be referred to as Cheddar cheese, with a capital C. Others suggest that it has ceased to be conventional to capitalize cheddar and that it should be spelled with a lowercase c. Ultimately, there does not seem to be a clear consensus on the correct capitalization of cheddar cheese.
| Characteristics | Values |
|---|---|
| Proper noun | Yes |
| Capitalization | Not consistent, depends on the source |
| Place of origin | Cheddar, England |
| Foodstuffs named for places | Usually capitalized |
| Brand names | Capitalized |
| Product names | Capitalized |
| Adjectival usage | Not capitalized |
| Food writers | Capitalize |
| Food journalists | Do not capitalize |
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What You'll Learn
- Cheddar is a place in England, so Cheddar cheese should be capitalised
- The genericisation process may explain why 'cheddar' is not always capitalised
- Food journalists tend to keep 'cheddar' lowercase
- When referring to the place of origin, capitalisation is often used?
- 'Cheddar' is often capitalised, but usage is inconsistent
Cheddar is a place in England, so Cheddar cheese should be capitalised
The capitalisation of the word "Cheddar" in "Cheddar cheese" is a matter of debate. Some sources argue that since Cheddar is a place in England that produces cheese, "Cheddar cheese" should be capitalised in the same way as other foods named after places, such as "Kentucky bourbon". This view is supported by sources such as the New York Times, Fine Cooking, and the Oxford English Dictionary, which capitalise the word "Cheddar". Additionally, Merriam-Webster Dictionary defines a proper noun as "a noun that designates a particular being or thing, does not take a limiting modifier, and is usually capitalised in English", which would support the capitalisation of "Cheddar cheese".
However, other sources disagree with this capitalisation. The Association of Food Journalists' FOODSPELL, a guide to style and spelling for food terms, recommends using a lowercase "c" for "cheddar". This is also the style followed by the Chicago Manual of Style, 14th edition, which does not capitalise proper nouns such as seasons, professional titles, and even "the Queen of England". Additionally, it can be argued that "Cheddar" has undergone "genericisation", where a proper noun becomes assimilated into the general lexicon and is no longer capitalised, similar to the term "hoover" for vacuum cleaners.
Despite these differing views, there are instances where capitalising "Cheddar" is appropriate and even necessary. When "Cheddar" is used as a noun in isolation, it is often capitalised, as in "blocks of Cheddar". Additionally, when referring specifically to the cheese produced in Cheddar, England, capitalising "Cheddar cheese" helps emphasise the connection between the product and its place of origin, similar to capitalising other place-named foods like "Parmesan" or "Emmentaler cheese".
Ultimately, the capitalisation of "Cheddar cheese" may depend on the context, style guide preferences, and personal or organisational choices. While some sources advocate for capitalisation to maintain consistency with other place-named foods, others prefer lowercase to avoid an air of "snootiness" or to align with the conventions of specific style guides.
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The genericisation process may explain why 'cheddar' is not always capitalised
The capitalisation of proper nouns can be a tricky issue, and it is a question that often sends journalists and content writers scurrying for their dictionaries and style guides. Cheddar cheese is one such example that can cause confusion.
Cheddar is a place in England, and the cheese is named after this location. So, some sources suggest that it should be capitalised, just as one would capitalise 'Swiss cheese' and not 'swiss cheese'. The New York Times, Fine Cooking, and the Oxford English Dictionary all capitalise Cheddar, and The Recipe Writer's Handbook and Food Lover's Companion do the same.
However, other sources suggest that it is not necessary to capitalise the word 'cheddar'. The Association of Food Journalists' FOODSPELL, for instance, gives it a lowercase treatment. The Chicago Manual of Style also does not capitalise it. One reason for this could be that the process of genericisation has led to the lowercase usage of the word. This process refers to how a proper noun becomes assimilated into the general lexicon and is used to refer to a variety of products, not just those of the original brand or place of origin. For example, people may say they are going to 'hoover the carpet' even if they are not using a Hoover-brand vacuum cleaner. Similarly, 'Cheddar' may have become genericised, with the lowercase version of the word being used to refer to any variety of this style of cheese, not just the product from Cheddar, England.
Another reason for the lowercase usage could be that it has simply ceased to be conventional to capitalise 'Cheddar'. Foodstuffs, especially European ones, are often capitalised when they are directly associated with their place of origin, as with Kentucky Bourbon. However, this is not always the case, and the capitalisation of foodstuffs is not consistent. For example, Camembert is often capitalised, but mozzarella is not, even though both are named after places.
Ultimately, the capitalisation of 'Cheddar' is a matter of style and convention, and different style guides offer conflicting advice. It is important for writers to be consistent in their usage, and to follow the guidelines of their chosen style guide or publication.
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Food journalists tend to keep 'cheddar' lowercase
Food journalists tend to keep "Cheddar" in lowercase when referring to the cheese. This is a matter of style and convention, and there are differing opinions on the correct way to capitalise "Cheddar".
Some sources suggest that "Cheddar" should be capitalised when referring to the cheese, as it is a proper noun and a place in England that makes the cheese. It is argued that other cheeses, like Camembert, are usually capitalised, so "Cheddar" should be too. The New York Times, Fine Cooking, and the Oxford English Dictionary all capitalise "Cheddar", lending credibility to this argument. Additionally, Merriam-Webster Dictionary defines a proper noun as "a noun that designates a particular being or thing, does not take a limiting modifier, and is usually capitalised in English", which would include "Cheddar cheese".
However, other sources, including the Association of Food Journalists' FOODSPELL, recommend keeping "Cheddar" lowercase. They argue that capitalising "Cheddar" can deflate the snootiness unwarranted capitals represent, and that it has ceased to be conventional to capitalise it. Additionally, some writers note that when "Cheddar" is used as an adjective before the word "cheese", it is not capitalised, while when used as a noun on its own, it is. This is a common convention with other types of cheese, like "Swiss cheese" or "Swiss". The Chicago Manual of Style, a trusted source for many writers, also keeps all words in lowercase, including "Cheddar".
Ultimately, the capitalisation of "Cheddar" is a stylistic choice that varies among writers and publications. Food journalists tend to keep it lowercase to maintain consistency with other food terms and to avoid any perceived snootiness that may come with capitalisation.
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When referring to the place of origin, capitalisation is often used
The capitalisation of "cheddar cheese" is a matter of debate. Some sources argue that since Cheddar is a place in England that makes cheese, it should be capitalised. This is similar to how "Kentucky bourbon" is capitalised because Kentucky is a place that makes bourbon.
However, others argue that it has ceased to be conventional to capitalise "cheddar" and that it is now more common to see it written in lowercase. This could be due to the process of 'genericisation', where a proper noun becomes assimilated into the general lexicon and is no longer capitalised. For example, people now often say "I hoovered the floor" instead of "I vacuum-cleaned the floor", even if they are using a brand of vacuum cleaner other than Hoover.
There is also variation in the capitalisation of other types of cheese. For example, "Camembert" is usually capitalised, but "mozzarella" is not, even though both are named after places. "Portobello mushrooms", on the other hand, are not usually capitalised, even though they are named after a place.
Ultimately, the capitalisation of "cheddar cheese" may depend on the style guide or house style of the publication or organisation for which one is writing. For example, the Association of Food Journalists' FOODSPELL recommends keeping "cheddar" lowercase, while The Recipe Writer's Handbook and Food Lover's Companion capitalise it. The Chicago Manual of Style, on the other hand, does not capitalise anything, including professional titles like "director of publications" and "the Queen of England".
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'Cheddar' is often capitalised, but usage is inconsistent
The question of whether to capitalise "cheddar" is a complex one, with no definitive answer. While some sources argue for capitalisation, citing the fact that Cheddar is a place in England that produces cheese, others suggest that it has become genericised and thus does not warrant capitalisation.
Those who argue for capitalising "cheddar" point out that it is named after the village of Cheddar in Somerset, England, where the cheese was first produced. They argue that, just as we capitalise other cheeses named after places, like "Parmesan" and "Emmentaler", we should also capitalise "Cheddar". Additionally, some style guides, such as the New York Times, Fine Cooking, and the Oxford English Dictionary, capitalise "Cheddar", lending credibility to this argument.
On the other hand, some sources suggest that "cheddar" has become genericised over time and is now used to refer to any hard, smooth-textured cheese that ranges in colour from white to orange, regardless of its place of origin. This process of genericisation, similar to the way "hoover" can refer to any vacuum cleaner, has led to the lowercase spelling of "cheddar" becoming more common. The Association of Food Journalists' FOODSPELL, for example, recommends using lowercase for "cheddar", as they believe capitalisation can "deflate the snootiness [that] unwarranted capitals represent".
Adding to the inconsistency, some writers and publications capitalise "Cheddar" when it is used as a noun in isolation, but opt for lowercase ("cheddar") when it is used adjectivally to modify the word "cheese". For example, one might write, "I bought a block of cheddar cheese", but "I bought some Cheddar to melt on my soup". This hybrid approach further complicates the issue and highlights the lack of consensus on the capitalisation of "cheddar".
Ultimately, the capitalisation of "cheddar" is a matter of style and context, with no clear-cut rule. Different publications and writers may have their own guidelines or preferences, and it is essential to maintain consistency within a text.
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Frequently asked questions
There is no consistent convention for the capitalization of "cheddar cheese". While some sources, including the Oxford English Dictionary and the New York Times, capitalize the word "Cheddar", others, like the Chicago Manual of Style, do not.
The inconsistency in the capitalization of "cheddar cheese" arises from the process of "genericization", where a proper noun becomes assimilated into common language and is no longer capitalized. For example, while we once "hoover the carpet with a Hoover", the brand name has now become a generic term for any vacuum cleaner, regardless of the manufacturer. Similarly, "Cheddar", which is derived from a place in England, may have undergone "genericization", leading to the varied usage in capitalization.
The capitalization of "cheddar cheese" depends on the style guide or house style you are following. The Recipe Writer's Handbook and Food Lover's Companion, for instance, capitalize "Cheddar", while the Chicago Manual of Style does not. It is essential to maintain consistency in your writing, whichever style you choose.
Other examples of food names with inconsistent capitalization include "Swiss" cheese, "Camembert", "mozzarella", and "champagne". While some writers and style guides choose to capitalize these terms, others do not, reflecting the varied conventions and preferences within the culinary and publishing worlds.
