Kamil Perry
Cheddar cheese is one of the most popular and beloved types of cheese in the world. It is the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. The name comes from the village of Cheddar in Somerset, southwest England, where it was first created in the 12th century. The village of Cheddar has been central to England's dairy industry since at least the 15th century, with cheesemakers taking advantage of the local caves' ideal humidity and steady temperature for maturing cheese.
| Characteristics | Values |
|---|---|
| Country of origin | England |
| Region | Somerset, Southwest England |
| Village | Cheddar |
| Date | 12th Century |
| Texture | Hard |
| Colour | Light orange-yellow |
| Wrapping | Thin muslin and wax coating |
| Ageing | Minimum of three to six months, preferably one and a half to two years |
| Flavour | Mellow and rich, intensifies with age |
| Producers | Cheddar Gorge Cheese Co. |
| Protected designation | "West Country Farmhouse Cheddar" |
Explore related products
What You'll Learn
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, southwest England. The cheese is named after the village and the surrounding district. The land around Cheddar has been central to England's dairy industry since at least the 15th century, with references to Cheddar cheese dating back to 1170. The village of Cheddar, with its gorges and caves, provided the ideal conditions for maturing cheese. The caves offered a steady temperature and humidity, which were perfect for storing and ageing cheese.
The process of making cheddar cheese involves heating milk and adding rennet, an enzyme derived from the stomachs of calves, or an acidic substance to separate the curds and whey. Cheddaring, a unique step in the production of cheddar, involves stacking and turning blocks of curds to allow for even drying. This process was likely perfected in the Cheddar area, leading to the birth of the first authentic Cheddar cheese.
The original Cheddar cheese was likely made with milk from grass-fed cows grazing in the lush pastures surrounding the village. The milk is said to impart distinct characteristics to the cheese. The traditional method of making Cheddar cheese involves cheddaring, milling, and maturing the cheese in cloth for several months to develop its signature flavour and texture.
Today, Cheddar Gorge Cheese Co. is the only producer of Cheddar cheese in the village of Cheddar, carrying on the traditional art of Cheddar-making. The name "West Country Farmhouse Cheddar" is protected under EU and UK law, ensuring that it can only be produced in specific counties in the southwest of England, including Somerset. Cheddar cheese has since become one of the most popular varieties of cheese worldwide, with production in the United States, Canada, and other countries.
Cheddar Cheese: Meat or No Meat?
You may want to see also
The cheese gets its name from Cheddar, a small town in Somerset, England
Cheddar cheese is believed to have originated in the village of Cheddar, a small town in Somerset, England. The cheese gets its name from this place of origin, and the area has been central to England's dairy industry since at least the 15th century. The earliest references to cheddar cheese date back to 1170, and it is one of England's oldest cheeses.
The village of Cheddar is characterised by its gorges and caves, which farmers used to store milk in cool conditions. According to legend, a milkmaid once left a pail of milk in one of these caves and returned to find it transformed into cheese. While this story is not confirmed, it is clear that the process of making cheese was a way to preserve excess milk before the advent of refrigeration and adequate transportation methods.
The traditional method of making cheddar involves heating milk and adding rennet, an enzyme derived from the stomachs of mammals like goats and sheep, or an acidic substance. This causes the milk solids to form into curds, which are then separated from the whey. The curds are formed into blocks and stacked to allow excess whey to drain. This unique process is known as 'cheddaring'.
The Cheddar Gorge Cheese Company is the only remaining producer of cheddar cheese in the village of Cheddar today, keeping the traditional art of cheddar-making alive. The company uses unpasteurised milk from cows grazing in the lush pastures surrounding the village, which gives the cheese its distinctive characteristics. The cheese is then matured in cloth for up to nine months, allowing for the development of its texture and flavour.
Cheddar Cheese: Soft or Hard?
You may want to see also
Cheddar cheese is the most popular cheese in the UK
The process of making cheddar cheese begins with heating milk and adding rennet, an enzyme derived from the stomachs of mammals like goats and sheep, or an acidic substance like citric acid or lemon juice. This causes the milk solids to form into curds, which are then separated from the whey. At this point, the cheesemaking process for cheddar diverges from that of other cheeses. The curds are formed into blocks and stacked on top of each other to allow excess whey to drain. This stacking and drying process is known as "cheddaring".
Cheddar cheese gets its name from the village of Cheddar, which is known for its gorges and caves that farmers used to keep milk cool. There are various stories about how cheddar cheese was first created, including one that attributes its discovery to a milkmaid who forgot about a pail of milk in one of the caves. When she returned, she found that the milk had hardened into cheese. While the origin story is not confirmed, it is known that cheesemakers in the Cheddar area perfected the method of cheesemaking that gave rise to the first authentic Cheddar Cheese.
Today, Cheddar Gorge Cheese Co. is the only producer of cheddar cheese in the village of Cheddar, carrying on the traditional art of cheddar-making. The cheese is made from unpasteurized milk from cows grazing in the lush pastures surrounding the village and is cheddared by hand using the cheesemaker's skill and experience. It is then matured in cloth for up to 9 months to produce a rind and allow the texture and flavour to develop fully.
Whey Cheddar Cheese: Halal or Haram?
You may want to see also
Explore related products
The US is the largest producer of cheddar cheese
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, southwest England. The cheese is named after the district of its origin, in the southwestern county of Somerset. The village of Cheddar is home to Cheddar Gorge, which provided the ideal humidity and steady temperature for maturing the cheese.
While cheddar cheese may have originated in England, it is now produced in many countries around the world, including the United States, Canada, Australia, Argentina, and Brazil. In the US, cheddar is the second most popular cheese, with mozzarella taking the top spot.
The US is a major player in the global cheese industry, with a combination of large-scale industrial production and a vibrant artisanal cheese-making scene. The country now boasts an extensive range of cheeses, rivaling many European countries. The US produced approximately 3,000,000,000 lb (1,300,000 long tons; 1,400,000 tonnes) of cheddar in 2014, while the UK produced 258,000 long tons (262,000 tonnes) in 2008.
Wisconsin, known as "America's Dairyland," is the top cheese-producing state in the US, with California coming in second. Wisconsin produces an astonishing 3.5 billion pounds of cheese each year, earning it a spot in the top ranking of cheese-producing regions in the world. The largest producer of cheddar cheese in the United States is Kraft.
Cheddar Cheese and Babies: What You Need to Know
You may want to see also
Cheddar is the world's most popular cheese
Cheddar cheese is made from cow's milk, and the traditional method of production involves a labour-intensive, hands-on process. Skilled cheesemakers heat the milk and add rennet, an enzyme derived from the stomachs of calves, to form curds. These curds are then cut into small pieces and stacked to drain excess whey, in a process known as "cheddaring". After drying, the curds are mixed with salt and pressed into cylinders to mature, developing their distinctive flavour and texture.
Over the centuries, Cheddar cheese has evolved and spread worldwide, with British colonists bringing their cheesemaking techniques to America in the 18th century. By the mid-19th century, Cheddar was being produced in the United States, and the world's first cheese factory, specialising in Cheddar, opened in upstate New York in 1851. Today, Cheddar is the second most popular cheese in the United States, after mozzarella, with an average annual consumption of 10 lbs per capita.
Cheddar cheese comes in a variety of flavours and textures, ranging from mild and smooth to sharp and tangy. It is often classified by age, with mild Cheddar being the youngest and aged Cheddar maturing for a year or more. The ageing process greatly affects the cheese's sharpness and texture, with older Cheddars becoming crumbly and more intense in flavour. Cheddar is incredibly versatile in the kitchen, enhancing dishes such as sandwiches, burgers, chilli, macaroni, and even desserts like apple pie.
While the traditional methods of making Cheddar cheese have declined due to industrialisation, some cheesemakers, like the Cheddar Gorge Cheese Company, continue to produce authentic Cheddar in the heart of the village of Cheddar. With its rich history, distinctive flavour, and versatility, it's no wonder that Cheddar has earned its place as the world's most popular cheese.
Cheddar Cheese Slicing: Processed or Not?
You may want to see also
Frequently asked questions
Cheddar cheese originated in the village of Cheddar in Somerset, southwest England.
There is a myth that a milkmaid left a pail of milk in one of the caves in Cheddar and when she returned, she found that the milk had turned into cheese. However, this origin story is not confirmed.
Cheddar cheese is named after the village of Cheddar, which is a small town with gorges and caves that farmers used to keep milk cool.
