Frederic Melton
Cheddar cheese, a relatively hard cheese that originates from the village of Cheddar in Somerset, England, is usually safe for vegetarians. However, traditional cheddar cheese is made with animal rennet, derived from the stomach of calves, and so is not vegetarian. Rennet is used to solidify cheese. Many cheddar varieties today are made with microbial or vegetable rennet, making them suitable for vegetarians. The Isle of Mull Cheddar Gorge cheese, for example, is not vegetarian, but Godminster's cheddar is.
| Characteristics | Values |
|---|---|
| Vegetarian-Friendly | Depends on the type of rennet used |
| Type of Rennet Used | Animal-derived rennet (traditional) or microbial/vegetable rennet |
| Texture | Hard |
| Flavor | Fruity yet sharp |
| Milk Type | Cow's milk |
| Pasteurization | Unpasteurized |
| Country of Origin | Scotland |
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What You'll Learn
- Traditional cheddar is made with animal rennet, derived from calves' stomachs
- Many cheddars are now made with microbial or vegetable rennet, suitable for vegetarians
- Cheddar cheese is named after the village of Cheddar in Somerset, South West England
- Cheddar Gorge Cheese Co. is the only producer of cheddar still based in Cheddar
- Isle of Mull cheddar from Cheddar Gorge is not vegetarian, as it contains animal rennet
Traditional cheddar is made with animal rennet, derived from calves' stomachs
Cheddar cheese, which originates from the village of Cheddar in Somerset, England, is a beloved variety of cheese that is enjoyed across the globe. The name "cheddar" is not protected under European Union or UK law, and as such, it is produced by many different manufacturers worldwide.
Traditional cheddar cheese is made with animal rennet, derived from calves' stomachs. Rennet is a type of enzyme that helps to solidify the cheese. This means that traditional cheddar is not suitable for vegetarians, who should instead look for cheddar made with microbial, vegetable, or vegetarian rennet.
The Isle of Mull Cheddar, produced by the Cheddar Gorge Cheese Co., is one such example of a non-vegetarian cheddar. It is made with unpasteurised cow's milk, salt, and animal rennet. The cheese is matured in a cellar for six months, resulting in a hard texture and a powerful, complex, lingering flavour.
However, some companies, such as Godminster, produce organic cheddar cheese that is suitable for vegetarians. Their cheese is made with microbial rennet, which is not derived from animals. This allows vegetarians and those who follow a strict vegetarian diet to enjoy cheddar cheese without compromising their dietary restrictions.
When purchasing cheddar cheese, it is important to carefully read the ingredients and labels to ensure that it is suitable for your dietary needs. Look for labels that explicitly state the cheese is made with non-animal rennet if you are vegetarian.
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Many cheddars are now made with microbial or vegetable rennet, suitable for vegetarians
Cheddar cheese, originating from the village of Cheddar in Somerset, England, is a relatively hard, off-white or orange cheese with a sharp taste. While traditional cheddar cheese is made with animal-derived rennet, obtained from the stomachs of calves, many cheddars today are produced using microbial or vegetable rennet, making them suitable for vegetarians.
The Isle of Mull cheddar from Cheddar Gorge, for example, is a hard cheese with a fruity and sharp flavour, produced using unpasteurised milk and animal rennet, and is therefore not vegetarian. However, companies like Godminster produce a range of vegetarian-friendly organic cheddar cheese products by using only microbial or vegetable rennet.
Cheddar cheese made with microbial or vegetable rennet is suitable for vegetarians because it does not contain any animal products. Rennet is an enzyme that helps to solidify cheese, and traditional rennet is derived from the stomachs of animals. Microbial rennet, on the other hand, is produced by microorganisms, such as bacteria or fungi, through fermentation processes. Vegetable rennet, as the name suggests, is derived from plants or plant extracts, such as thistle.
When shopping for vegetarian-friendly cheddar cheese, it is important to read the labels carefully. Look for labels that explicitly state the cheese is made with non-animal rennet or specifically mention the use of microbial or vegetable rennet. This ensures that the product is suitable for those following a strict vegetarian diet.
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Cheddar cheese is named after the village of Cheddar in Somerset, South West England
The name "cheddar" does not have protected status under European Union or UK law, which means that it can be produced anywhere in the world. As a result, the style and quality of cheeses labelled as cheddar can vary significantly, with some processed cheeses also being packaged as "cheddar".
The standardization and modernization of cheddar cheese production are largely attributed to 19th-century Somerset dairyman Joseph Harding, who introduced new equipment and technical innovations to the process. Harding's methods, based on scientific principles, helped to improve dairy hygiene and increase the consistency of the final product.
Today, only one producer of cheddar cheese remains in the village of Cheddar: the Cheddar Gorge Cheese Co. However, the name "West Country Farmhouse Cheddar" has gained protected status in the UK and the EU, meaning that it can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties. This protection ensures that the traditional methods and unique characteristics of this style of cheddar are preserved.
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Cheddar Gorge Cheese Co. is the only producer of cheddar still based in Cheddar
Cheddar cheese is a relatively hard, natural cheese that is off-white or orange in colour, with a sharp taste. It originates from the village of Cheddar in Somerset, South West England. The cheese was historically matured in the Cheddar Gorge caves, which provided the ideal humidity and temperature for maturing the cheese.
In 2003, locals John and Katherine Spencer opened Cheddar Gorge Cheese Co. in the village of Cheddar, becoming the only producer of farmhouse Cheddar, made and aged in the namesake village. The company revived the tradition of making Cheddar in Cheddar, which had been a hub for thousands of small dairies producing clothbound Cheddar since the 12th century.
The process of making Cheddar involves stacking and draining the cheese curds, cutting the curds into long slabs, and repeatedly laying and stacking the slabs in the cheese vat. This process, known as "cheddaring", determines the texture and taste of the cheese, making it drier and giving it a longer shelf life. The cheese is then salted by hand and pressed into moulds to be stored for ageing.
The Cheddar Gorge Cheese Co. continues to age its cheese in the caves of Cheddar Gorge, which are owned in part by the National Trust and in part by a private landowner. Visitors to Cheddar can tour the facilities to learn about the cheese-making process and visit the tasting bar to sample the company's cheeses. The company also offers a range of locally made preserves, accompaniments, and cheese-related gifts.
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Isle of Mull cheddar from Cheddar Gorge is not vegetarian, as it contains animal rennet
Cheddar cheese, a relatively hard variety of cheese, originates from the village of Cheddar in Somerset, southwest England. The name "cheddar" does not have protected status under European Union or UK law, and as such, it is produced all over the world. The only remaining producer of cheddar cheese in the village of Cheddar is the Cheddar Gorge Cheese Co.
The Isle of Mull cheddar from Cheddar Gorge is not vegetarian, as it contains animal rennet. Rennet is a type of enzyme found in animals' stomachs and is used to help solidify some types of cheese. Animal rennet is typically obtained from the stomachs of calves. This means that the Isle of Mull cheddar is not suitable for vegetarians.
It is important to note that not all cheese products will be vegetarian-friendly, and it is always advisable to check the ingredients and food labels. Some cheese manufacturers, such as Godminster, produce vegetarian cheese by using microbial or vegetable rennet instead of animal rennet.
Vegetarians who are cheese lovers can look for labels that explicitly state the cheese is made with non-animal rennet. Additionally, they can look for cheese produced with microbial rennet, which is vegetarian. Isle of Mull cheddar from Cheddar Gorge, while having a powerful, complex, and lingering flavour, is not one of the vegetarian options available.
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Frequently asked questions
No, Cheddar Gorge Cheese is not vegetarian. It contains animal rennet, which is derived from the stomach of calves.
Animal rennet is a type of enzyme found in the stomachs of animals, used to help solidify some types of cheese.
Yes, there are many vegetarian alternatives to Cheddar Gorge Cheese. Some companies, such as Godminster, produce vegetarian-friendly cheddar cheese using microbial or vegetable rennet.
To determine if a cheese is vegetarian, check the ingredients list. If the packaging states that the product contains traditional rennet, pepsin, animal enzymes, or simply 'enzymes', it is not vegetarian. Look for labels that explicitly state the cheese is made with non-animal rennet.
