Patrick Oconnell
Cheddar cheese, one of the most popular types of cheese in the United States, gets its name from the village of Cheddar in Somerset, England, where it is believed to have originated in the 12th century.
| Characteristics | Values |
|---|---|
| Name origin | Named after the village of Cheddar in Somerset, England |
| Date of origin | First recorded in the 12th century |
| Original production location | Cheddar, Somerset, England |
| Original production method | Milk was heated and then had rennet or an acidic substance added to it to form curds |
| Current production locations | United Kingdom, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States |
| Current production method | Curds are formed into blocks, stacked, dried, chopped, mixed with salt, and then formed into desired shapes before being sealed and left to age |
| Aging time | Mild cheddar is aged for a few months, while extra-sharp cheddar is aged for over a year |
| Color | White is the natural form, but annatto is sometimes added to turn it orange |
| Common adjectives | Hard, cow's-milk cheese |
| Common descriptors | Mild, medium, mature, extra mature, vintage, sharp, extra sharp, tasty, new york style, white, etc. |
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What You'll Learn
- Cheddar cheese is named after the village of Cheddar in Somerset, England
- The village is in the district of Somerset in the south-west of the country
- The name West Country Farmhouse Cheddar is protected under EU and UK law
- Cheddar Gorge, near the village, is full of caves that are ideal for ageing cheese
- Cheddar is one of England's oldest cheeses and has been around since at least the 12th century
Cheddar cheese is named after the village of Cheddar in Somerset, England
The act of piling slabs of curd on top of each other to make a long-lasting cheese is known as "cheddaring". The word "cheddar" is used as a noun, a verb, and a place name. Cheddar is one of England's oldest cheeses, and the original farmhouse variety is still produced in small quantities today. The traditional method of manufacture involves cutting the firm curd into small bits to drain the whey, then pressing it into cylinders. The cheese is then wrapped in thin muslin and coated with wax. It is aged for a minimum of three to six months, but preferably for one and a half to two years.
Cheddar is well-suited to mass production and industrialisation, which, alongside its extended shelf life, has contributed to its popularity. It is now produced all over the world, including in the United States, Canada, Australia, and many countries in Europe. The name "cheddar" does not have a protected designation of origin, and the style and quality of cheeses labelled as cheddar vary greatly. However, the name "West Country Farmhouse Cheddar" is protected in the UK and EU and may only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties.
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The village is in the district of Somerset in the south-west of the country
Cheddar cheese is named after the village of Cheddar, which is in the district of Somerset in the south-west of England. The cheese has been produced in the area since at least the 12th century and is one of England's oldest cheeses.
The village of Cheddar is located in the picturesque Cheddar Gorge, which is full of caves that offer the ideal conditions for ageing cheese. The nearby caves provide a constant temperature and humidity level, which are perfect for storing and maturing cheese. Dairy farmers in the area began using their surplus milk to make this new kind of cheese, and the name "cheddar" soon became synonymous with the hard cow's milk cheese we know today.
While the exact origins of cheddar cheese are unclear, one popular legend claims that a milkmaid forgot about a pail of milk and returned to find it transformed into cheddar. Whether this story is true or not, the cheese quickly gained popularity, becoming a staple at royal banquets and even earning the praise of King Henry II, who declared it the best cheese in Britain.
Over time, the production of cheddar cheese spread beyond the village of Cheddar, with producers in England, Canada, and the United States refining and improving the cheesemaking process. Today, cheddar cheese is produced all over the world, and the name is used internationally without any protected designation of origin. However, the term "West Country Farmhouse Cheddar" has been protected in the European Union and the United Kingdom, designating cheddar produced from local milk within Somerset, Dorset, Devon, and Cornwall using traditional methods.
Despite the global spread of cheddar cheese production, the village of Cheddar remains an important centre for cheese lovers and enthusiasts. Visitors can explore the historic caves, sample locally produced cheese, and learn about the traditional methods that have been passed down through generations. The village of Cheddar, nestled in the rolling hills of Somerset, continues to be a testament to the rich history and cultural significance of this beloved cheese.
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The name West Country Farmhouse Cheddar is protected under EU and UK law
Cheddar cheese, a hard cow's-milk cheese, is named after the district of its origin, the village of Cheddar in Somerset, England. The cheese has been around since at least the 12th century and is one of England's oldest cheeses. While the name "cheddar" is not protected under European Union or UK law, the name "West Country Farmhouse Cheddar" is protected under EU and UK law.
In 2007, the name "West Country Farmhouse Cheddar" was registered in the European Union and, following Brexit, in the United Kingdom. This designation specifies that West Country Farmhouse Cheddar must be produced from local milk within Somerset, Dorset, Devon, and Cornwall, and manufactured using traditional methods. The protection of this name ensures that only cheese produced in these specific counties and made with local milk can be labelled as West Country Farmhouse Cheddar.
The protection of the name "West Country Farmhouse Cheddar" is important for several reasons. Firstly, it helps to preserve the traditional methods of cheese-making in these counties, which have a long history of producing cheddar cheese. By requiring the use of local milk and traditional manufacturing processes, the protection encourages the continuation of these time-honoured techniques. Secondly, it ensures the authenticity and quality of the cheese. Consumers can be confident that when they purchase West Country Farmhouse Cheddar, they are getting a product that adheres to specific standards and has a distinct character.
In addition to the protected designation of origin (PDO) status in the EU and UK, West Country Farmhouse Cheddar is also protected outside these regions. It has been registered as a Geographical Indication in several countries, including China, Georgia, Iceland, Japan, Moldova, Montenegro, Norway, Serbia, Switzerland, and Ukraine. This international protection further safeguards the name and helps to promote and distinguish West Country Farmhouse Cheddar in the global market.
The protection of the name "West Country Farmhouse Cheddar" under EU and UK law is a recognition of the cultural and culinary significance of this traditional cheese. By safeguarding its name and production methods, this protection ensures that the legacy of West Country Farmhouse Cheddar continues for generations to come.
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Cheddar Gorge, near the village, is full of caves that are ideal for ageing cheese
Cheddar cheese, a hard cow's-milk cheese, is named after the village of Cheddar in Somerset, England. It is one of the oldest English cheeses, dating back to at least the 12th century. The act of piling slabs of curd on top of each other to make a long-lasting cheese is known as "cheddaring".
The Cheddar Gorge, located near the village, is full of caves that offer ideal conditions for ageing cheese. The caves provide a controlled environment with consistent temperature and humidity levels, which are crucial for the cheese-aging process. The cool, moist air of the caves promotes the development of moulds and bacteria that contribute to the distinct flavour and texture of cheddar cheese.
Over time, the caves of Cheddar Gorge became synonymous with cheese ageing, attracting dairy farmers from the surrounding areas. The unique microclimate of the caves, with their constant temperature and high humidity, proved to be perfect for nurturing the cheese during its maturation. The caves' natural darkness and ventilation also played a role in creating the ideal environment for ageing cheddar.
While the exact origins of cheddar cheese may be shrouded in mystery, with tales of milkmaids forgetting milk pails, the connection between the village of Cheddar and its namesake cheese is undeniable. The village and its surrounding caves have become forever linked to the art of crafting and ageing this beloved cheese. Today, only one producer, the Cheddar Gorge Cheese Co., remains in the village, continuing the centuries-old tradition of crafting cheddar cheese.
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Cheddar is one of England's oldest cheeses and has been around since at least the 12th century
Cheddar cheese is named after the village of Cheddar in Somerset, England. It is one of England's oldest cheeses, dating back to at least the 12th century. The first recorded instance of cheddar cheese was in 1107 when King Henry II purchased over 10,000 pounds of the cheese, declaring it the best in Britain. His son, Prince John, continued the royal family's appreciation for cheddar, serving it at affairs.
Cheddar cheese is a hard cow's-milk cheese. The process of making cheddar involves cutting or "cheddaring" the curd into small pieces to drain the whey, then pressing it into cylinders. The cheese is then wrapped in thin muslin and coated with wax. It is aged for a minimum of three to six months, but the longer it ages, the more intense the flavour becomes.
The name "cheddar" is not protected under European Union or UK law, and cheddar is now produced all over the world. However, the name "West Country Farmhouse Cheddar" has an EU and UK protected designation of origin, meaning it can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties.
Cheddar is well-suited to mass production and industrialisation, which contributed to its rise in popularity. In the mid-19th century, it became the most widely produced cheese in the US, and it remained so for 150 years.
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Frequently asked questions
The name "Cheddar cheese" comes from the village of Cheddar in Somerset, England.
Historically, cheeses were named for their origin rather than their production method.
Cheddar cheese dates back to the 12th century, and it is believed to have been created in the village of Cheddar.
Cheddaring is the process of stacking and drying cheese curds by restacking and turning the blocks over time.
Cheddar cheese is made by heating milk and adding rennet 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 on top of each other to drain excess whey.
