Bushra Griffith
Cheddar cheese is the most popular cheese in the UK and the second most popular in the US. It originates from the village of Cheddar in Somerset, southwest England, where it was first made in the Cheddar Gorge, which provided the ideal humidity and temperature for maturing the cheese. Today, only one producer of Cheddar remains in the village: the Cheddar Gorge Cheese Co. However, Cheddar is now produced worldwide, with Wisconsin producing the most of any US state.
| Characteristics | Values |
|---|---|
| Origin | Village of Cheddar in Somerset, southwest England |
| Most popular in | UK and the US |
| Worldwide production | Yes |
| Texture | Firm, with farmhouse traditional cheddar being slightly crumbly |
| Colour | Deep to pale yellow (off-white) or yellow-orange |
| Flavour | Sharp, pungent, often slightly earthy |
| Ageing | Aged from 9 to 24 months |
| Manufacturer | Curds and whey are separated using rennet, an enzyme complex |
| Cheddaring | An additional step in the production of cheddar cheese where, after heating, the curd is cut into cubes, kneaded with salt, and then stacked and turned |
| Most produced in the US | Wisconsin |
| Sold as | Mild, medium, mature, extra mature, or vintage |
| Produced in the UK | Somerset, Devon, Dorset, and Cornwall |
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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
- Cheddar cheese is the most popular cheese in the UK
- The sharpness of cheddar is associated with the levels of bitter peptides in the cheese
- Cheddaring is an additional step in the production of cheddar cheese
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England
Cheddar cheese is the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. It is also the second most popular cheese in the United States, with Americans consuming an average of 10 lbs (4.5 kg) per capita annually. While Cheddar production began in New York, Wisconsin now produces the most Cheddar cheese of all US states.
The hard cow's milk cheese made in the Mendip Hills near Cheddar Gorge has been known as Cheddar since the 16th century. Dairy scientist and historian Val Cheke dates the standardization of "Somerset Cheddar" to the 1850s, coinciding with the appearance of the first Cheddar factory in the United States. Today, only one producer of Cheddar cheese remains in the village of Cheddar: the Cheddar Gorge Cheese Co.
Cheddar made in the classical way has a sharp, pungent, and slightly earthy flavour, with a firm texture. The "sharpness" of Cheddar is associated with the levels of bitter peptides in the cheese. The texture of mature Cheddar should include large cheese crystals consisting of calcium lactate, which often precipitate when the cheese is matured for over six months. Cheddar can range in colour from deep to pale yellow or yellow-orange when certain plant extracts, such as beet juice, are added.
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The name Cheddar is not protected under EU or UK law
Cheddar cheese is the most popular cheese in the UK, accounting for 51% 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 lb (4.5 kg) per capita. Cheddar cheese originates from the village of Cheddar in Somerset, southwest England.
Despite its origins, the name "cheddar" is not protected under European Union or UK law. This means that any cheese produced in the UK or EU can be labelled and sold as "cheddar", regardless of its origin or production method. This lack of protection has led to a wide variety of cheeses being sold as "cheddar" and has potentially diluted the reputation and value of the original Cheddar cheese.
However, some types of cheddar cheese are protected under EU and UK law. For example, "West Country Farmhouse Cheddar" has a protected designation of origin (PDO) in the EU and UK, meaning it can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties. Similarly, "Orkney Scottish Island Cheddar" has a protected geographical indication (PGI) in the EU and UK, highlighting the use of traditional methods passed down through generations.
The protection of these specific types of cheddar cheese is important for preserving the traditional craftsmanship and unique characteristics of the cheese. It also ensures that consumers can trust the quality and authenticity of the product they are purchasing. Without such protection, it would be difficult for consumers to distinguish between genuine Cheddar cheese and imitation products.
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Cheddar cheese is the most popular cheese in the UK
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. The name "cheddar" is not protected under European Union or UK law, although the name "West Country Farmhouse Cheddar" is protected under EU and UK law and may only be produced in Somerset, Devon, Dorset, and Cornwall, using milk sourced from those counties. Cheddar Gorge, on the edge of the village, contains several caves that provided the ideal humidity and steady temperature for maturing the cheese. The cheese was traditionally made within 30 miles of Wells Cathedral, and the 19th-century Somerset dairyman Joseph Harding played a crucial role in modernising and standardising cheddar production.
Cheddar made in the classical way tends to have a sharp, pungent, and slightly earthy flavour, with a firm texture. The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese, and the texture may be slightly crumbly if it is a farmhouse traditional cheddar. Cheddar can range in colour from deep to pale yellow or yellow-orange when certain plant extracts, such as beet juice, are added. One commonly added spice is annatto, which is extracted from the seeds of the tropical achiote tree. Annatto was originally added to mimic the colour of high-quality milk from grass-fed Jersey and Guernsey cows, and it may also impart a sweet, nutty flavour.
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. "Cheddaring" refers to an additional step in the production process where, after heating, the curd is cut, stacked, and turned, which helps to acidify the curds and draw out more whey, giving cheddar its dense, layered texture and extending its shelf life.
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The sharpness of cheddar is associated with the levels of bitter peptides in the cheese
Cheddar cheese is a natural cheese that is hard, off-white or orange, and sometimes sharp-tasting. It originates from the village of Cheddar in Somerset, southwest England. The name "cheddar" is not protected under European Union or UK law, and cheddar cheese is now produced worldwide. The United States, for example, produced approximately 3,000,000,000 lb of cheddar in 2014, while the UK produced 258,000 long tons in 2008.
Bitterness is a common flavour attribute of aged cheese, and it is primarily associated with peptides that arise from the breakdown of casein. β-casein, in particular, has been identified as the primary source of known bitter peptides in cheese. The physical properties of these peptides, such as molecular weight, hydrophobicity, and peptide length, influence the bitterness threshold. Excessive bitterness in aged cheese is considered a defect that can negatively affect consumer acceptance and a creamery's revenue and reputation.
Researchers have employed various techniques, such as crossflow filtration-based fractionation and mass spectrometry-based peptidomics, to identify and understand the bitter peptides in cheddar cheese better. This knowledge can help cheesemakers control and optimise the sharpness of their cheddar cheese products to meet consumer preferences.
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Cheddaring is an additional step in the production of cheddar cheese
Cheddar cheese is the most popular cheese in the UK and the second most popular in the US, behind mozzarella. It is also the most widely purchased and eaten cheese in the world. Cheddar cheese originates from the village of Cheddar in Somerset, southwest England.
Cheddaring is a unique, additional step in the production of cheddar cheese. It involves stacking "loaves" or slabs of curd on top of one another to squeeze out additional whey from the loaves below. This multi-step process reduces whey content, adjusts acidity, adds flavour, and results in a denser and sometimes crumbly texture. The curds are cut into cubes, and the smaller the curds are cut, the more liquid will drain from them. The more liquid that drains from the curds, the firmer the resulting cheese will be. The weight of stacking the slabs of curds on top of one another presses out even more moisture. The process of cheddaring also helps to acidify the curds and gives the cheese its dense, layered texture.
During the cheesemaking process, after the curds are heated, they are cut, stacked, then periodically turned and restacked. The cheesemaker monitors the acidity and temperature of the curd closely here. Cheddaring contributes significantly to the final taste and texture of the cheese. The older the cheddar, the sharper the flavour.
Cheddar cheese was first made in England but is now made almost everywhere. The process of cheddaring, the heating or "cooking" of the curds, and the aging process all contribute to the unique flavour of cheddar.
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Frequently asked questions
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England.
During the manufacturing of Cheddar, the curds and whey are separated using rennet, an enzyme complex derived from the stomachs of newborn calves. After heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned. This process is called "cheddaring".
The Original Cheddar Cheese Company, now Cheddar Gorge Cheese Co., has been supplying good quality Cheddar cheese since 1870.
