Patrick Oconnell
Cheddar cheese is a hard cheese with a firm consistency and a sharp, pungent flavour. It is one of the most popular cheeses in the world and is made from cow's milk in many countries, including the US, the UK, Canada, Australia, and New Zealand. The name cheddar is not protected under European Union or UK law, and cheddars can be either industrial or artisan cheeses. Cheddar cheese is made through a process of heating, ripening, cutting, mixing, heating again, and milling of the curd.
| Characteristics | Values |
|---|---|
| Origin | Village of Cheddar in Somerset, South West England |
| Colour | Off-white, pale yellow, deep yellow, or orange |
| Texture | Firm, slightly crumbly |
| Taste | Sharp, pungent, tangy, nutty, earthy |
| Milk | Typically made from cow's milk, but can also be made from goat's or sheep's milk |
| Process | Milk is heated, rennet is added, curds are cut, cooked, salted, and pressed into moulds, then aged |
| Age | Cheddar can be aged from a few months to several years |
| Popularity | Most popular cheese in the UK, second-most popular in the US |
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What You'll Learn
Cheddar cheese is typically made from cow's milk
Cheddar cheese originates from the village of Cheddar in Somerset, South West England. The production of cheddar cheese can be traced back to the 12th century in this region. Traditional cheddar cheese was made from the milk of local Somerset cows, which was known for its richness and creaminess. Over time, the popularity of cheddar cheese spread, and it is now produced and enjoyed worldwide.
The first step in making cheddar cheese is to heat the milk and add rennet to thicken it. Then, the curds are cut into small pieces and cooked further to remove more whey, which is the liquid component of milk. The curds are then salted and pressed into moulds to remove any remaining moisture.
The final step in the process is ageing, which contributes to the flavour and texture of the cheese. Cheddar cheese can be aged anywhere from a few months to several years, with some artisanal varieties being aged for even longer. The ageing process allows enzymes to break down proteins and fats in the cheese, resulting in the characteristic sharpness and tanginess of cheddar cheese.
While cheddar cheese is typically made from cow's milk, there are also variations made from goat's or sheep's milk. Some artisanal cheddars are made with a mix of cow and goat's milk, and there are several ""goat cheddars" on the market as well.
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It can also be made from goat's or sheep's milk
Cheddar cheese is typically made from cow's milk. However, it can also be made from goat's or sheep's milk, which are two of the three most common types of milk used in cheese-making. The process of making cheddar cheese involves several steps, and the type of milk used can impact the flavour, texture, and nutritional profile of the final product.
Goat's milk cheeses tend to fall into one of two categories: those with a limestone and citrus flavour profile, and those with a muskier, barnyard taste. Younger goat cheeses are more likely to be in the former category, while more mature goat cheeses tend to have more complex, musky notes.
Sheep's milk cheeses, on the other hand, tend to be fatty and sweet. Common tasting notes include candy corn, sweet cream, and a waxy lanolin flavour that can taste a bit like wool. Sheep's milk has the highest fat content of the three main types of milk, which often results in a creamier cheese.
The process of making cheddar cheese is largely the same regardless of the type of milk used. First, the milk is heated, and rennet is added to thicken it. Then, the curds are cut into small pieces and cooked to expel whey, the liquid component of milk. The curds are then salted and pressed into moulds to remove any remaining moisture. Finally, the cheese is aged for varying periods, contributing to its flavour and texture. During this ageing process, cheddar develops its characteristic sharpness and tanginess, and the longer it is aged, the sharper and more complex its taste becomes.
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The cheese gets its name from the village of Cheddar in Somerset, England
Cheddar cheese, or simply cheddar, is a natural cheese that is relatively hard, off-white, and sometimes sharp-tasting. It gets its name from the village of Cheddar in Somerset, England, and its production can be traced back to the 12th century in this region.
The village of Cheddar is located on the southern edge of the Mendip Hills in southwest England. Cheddar Gorge, on the edge of the village, contains several caves that provided the ideal humidity and steady temperature for maturing the cheese. The village's name, "Cheddar," is derived from the Old English "scear" and Old Welsh "dŵr," meaning "Shear Water." The village was listed as "Ceder" in the Domesday Book of 1086.
Cheddar cheese was originally made in small individual dairies, using milk from local Somerset cows, which was known for its rich and creamy texture. The cheese was then aged in the caves of Cheddar Gorge, which provided the ideal conditions for maturing the cheese. Over time, the popularity of cheddar cheese spread, and it is now produced and enjoyed worldwide. However, cheddar cheese from Somerset, England, is still prized for its authentic flavour and heritage.
Cheddar cheese has become a dairy staple in many parts of the world, and it is the most popular cheese in the UK, accounting for nearly half of all British cheese sales. It is also the second-most popular cheese in the United States, after mozzarella. The name "cheddar" is not protected under European Union or UK law, and the cheese is now produced globally without a protected designation of origin.
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Cheddar cheese has no Protected Designation of Origin (PDO) status
Cheddar cheese is a hard, sharp-tasting cheese that originated in the village of Cheddar in Somerset, South West England. It is traditionally made from cow's milk, although goat's and sheep's milk can also be used. The cheese gets its name from its place of origin, but it does not have Protected Designation of Origin (PDO) status.
PDO is a status awarded to foods and beverages made in a specific way, within a particular area. It is a form of geographical indication (GI) defined in European Union Law to protect the names of regional foods. The purpose of the law is to protect the reputation of the regional foods, eliminate unfair competition, and prevent consumers from being misled by non-genuine products.
Cheddar cheese does not have PDO status, which means that it can be produced anywhere in the world without restriction. This is due to the high consumption of cheddar cheese, particularly in the UK and the United States, which far exceeds the amount that could be feasibly produced in its place of origin. However, some regional variations of cheddar have received protected status. For example, West Country Farmhouse Cheddar was registered in the European Union and the United Kingdom in 2007, defined as cheddar produced from local milk within Somerset, Dorset, Devon, and Cornwall using traditional methods. Similarly, Orkney Scottish Island Cheddar received Protected Geographical Indication (PGI) status in the EU in 2013, which also applies under UK law.
Despite not having broad name protection, cheddars produced around the world tend to follow the unique processes of their namesake cheese. The term "cheddaring" refers to a specific process of cutting, salting, and stacking the curds to create a savory, crumbly cheese. This process was introduced by Joseph Harding, who has been dubbed the "father of cheddar" for his technical innovations and promotion of modern cheese-making techniques.
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The cheese-making process involves several steps
Cheddar cheese, originating from the village of Cheddar in Somerset, England, is typically made from cow's milk. However, it can also be made from goat's or sheep's milk. The cheese-making process involves several steps, which I will outline below.
Firstly, milk is heated, and rennet is added to thicken it. The addition of rennet is done after allowing time for the culture to begin acid production, which aids the coagulation process. This is known as the ""cheddaring phase", during which the curds develop a more acidic and weaker protein bond due to the washing away of calcium.
Next, the curds are cut into small pieces, with the total cutting time ideally being under 10 minutes to prevent the curd from becoming overset. The curds are then cooked further to expel more whey, which is the liquid component of milk. This cooking step gives the curds their final moisture content, with smaller curds drying out faster and requiring adjustments to cooking temperatures.
Following this, the curds are salted, and pressed into moulds to remove any remaining moisture. The cheese is then aged for varying periods, contributing to its final flavour and texture. During ageing, enzymes break down proteins and fats, developing the characteristic sharpness and tang of cheddar cheese. The longer the ageing, the sharper and more complex the flavour.
Finally, the cheese can be waxed or cloth-bound to maintain its surface. Waxing requires careful temperature control, whereas cloth binding requires the use of lard as a binder.
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Frequently asked questions
Yes, cheddar cheese is typically made from cow's milk.
Cheddar cheese originates from the village of Cheddar in Somerset, South West England.
Cheddar cheese is relatively hard and has a firm, crumbly texture.
The colour of cheddar cheese ranges from white to pale yellow or orange, depending on the addition of food colouring.
The process of making cheddar cheese involves several steps. First, the milk is heated, and rennet is added to thicken it. Then, the curds are cut into small pieces and cooked to expel the liquid component of milk, called whey. The curds are then salted and pressed into moulds to remove any remaining moisture. Finally, the cheese is aged for varying periods, contributing to its flavour and texture.
