Randy Chandler
Cheddar cheese is one of the most popular and well-known cheeses in the world. It is a hard cheese that ranges in colour from white to pale yellow to orange, depending on the addition of food colouring. Cheddar is typically made from cow's milk, although variations using goat's or sheep's milk also exist. The cheese gets its name from the village of Cheddar in Somerset, England, where it was first made in the 12th century. Every Friday morning, members of the National Cheese Exchange (NCE) met for half an hour to buy or sell cheddar cheese in 40-pound (18 kg) blocks and 500-pound (230 kg) barrels. The closing prices were published and widely circulated throughout the dairy industry, and were used as the basis for buying and selling cheese throughout the food distribution system.
| Characteristics | Values |
|---|---|
| Origin | Cheddar, Somerset, England |
| Origin Date | 11th century |
| Colour | Off-white, pale yellow, deep yellow, orange |
| Flavour | Mild, buttery, sharp, tangy, earthy, nutty |
| Texture | Hard, crumbly, creamy |
| Production | Made from cow's milk, goat's milk, or sheep's milk |
| Use | Blocks, slices, shredded, powdered, sandwiches, burgers, soups, salads, casseroles, fruits, crackers, wine |
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What You'll Learn
The National Cheese Exchange (NCE)
Cheddar cheese, named after the village of Cheddar in Somerset, England, has a rich history dating back to the 12th century. It gained royal recognition when King Henry II ordered 4.5 tons of it in the 12th century, and its popularity grew in the 19th century thanks to Joseph Harding, who modernised and standardised its production. Cheddar is now produced worldwide, with the style and quality varying greatly.
The NCE provides a platform for buyers and sellers of Cheddar cheese and other dairy products to come together and negotiate prices and quantities. It offers a range of services, including market data, price discovery, and facilitation of trades. The exchange allows participants to manage their price risk and discover new business opportunities.
The NCE is a vital component of the dairy industry, facilitating the trade of cheese and other dairy products. It brings together producers, manufacturers, and buyers, helping to streamline the supply chain and ensure a consistent supply of cheese to meet consumer demand. The exchange also contributes to price stability and transparency in the market, benefiting both buyers and sellers.
The NCE operates similarly to other commodity exchanges, such as the CME Group, which is the world's leading derivatives marketplace. These exchanges provide a platform for trading various products, including dairy, and offer a range of financial instruments to manage risk and facilitate trades. The NCE, as a specialised cheese exchange, plays a crucial role in the dairy industry, helping to shape the market and ensure the availability of cheese for consumers worldwide.
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Cheddar's origins
Cheddar cheese, or simply cheddar, is a natural, relatively hard cheese that ranges in colour from off-white to orange, depending on the use of certain colourings, such as annatto, a spice extracted from the seeds of the tropical achiote tree. It is one of the most popular cheeses in the world, with its origins dating back to the Middle Ages in the village of Cheddar, Somerset, in South West England.
The village of Cheddar, located in a gorge, contains a number of caves that provided the ideal humidity and steady temperature for maturing the cheese. Historians dispute the exact origins of how to make cheddar, but it is believed to have been produced since the 11th century, with a royal record of its desirability from King Henry II, who, in the 12th century, ordered 4.5 tons of the cheese. Cheddar was typically a farm-made product, with cheese-making knowledge brought over by immigrants to the United States, where it was made from very early on.
In the 19th century, Somerset dairyman Joseph Harding played a pivotal role in the modernisation and standardisation of cheddar production. He is often referred to as the "Father of Cheddar Cheese" due to his innovative and hygienic methods, which he shared with British and American cheesemakers. Harding's contributions paved the way for cheddar's proliferation in the industrial age, solidifying its status as a staple cheese in various dishes and recipes.
Today, cheddar cheese is produced worldwide, with its style and quality varying significantly across different regions. While some artisanal cheddars retain the traditional cloth or wax rinds, mass-produced versions are commonly wrapped in plastic for grocery store sales. The exchange and trade of cheddar cheese have undoubtedly influenced the development of the food system, particularly in the United States, where it holds a prominent place in the culinary landscape.
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The Father of Cheddar
Cheddar cheese, or simply cheddar, is a natural cheese that is relatively hard and off-white (or orange if colourings such as annatto are added). It originates from the English village of Cheddar in Somerset, South West England. Cheddar is produced all over the world and has no Protected Designation of Origin (PDO).
Harding and his wife introduced cheddar to Scotland and North America, while his sons Henry and William Harding brought cheddar cheese production to Australia and facilitated the establishment of the cheese industry in New Zealand. Harding's method was the first modern system for cheddar production based on scientific principles. He stated that cheddar cheese is "not made in the field, nor in the byre, nor even in the cow, it is made in the dairy".
During the Second World War and the decade that followed, most of the milk in Britain was used to make a single kind of cheese nicknamed "government cheddar" as part of the war economy and rationing. This led to almost all other cheese production in the country being wiped out. Cheddar was the first mass-produced cheese, and its large-scale production proved to be extremely successful, efficient, and profitable.
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Cheddar's colour
Cheddar cheese is a staple in the United States and is one of the first cheeses that children are introduced to. It is also the most popular cheese in the UK, accounting for 51% of the country's annual cheese market. In addition, cheddar is made in several other countries, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, and Uruguay.
Cheddar cheese can vary in colour from a deep to pale yellow (off-white) to a yellow-orange hue. The colour of cheddar is influenced by two main factors: the diet of the cows and the ingredients used by cheesemakers. When cows consume a significant amount of grass, which is rich in beta carotene, their milk takes on a yellow tint, resulting in yellowish cheese. However, the colour change caused by the cows' diet is subtle, and the grass alone cannot produce a deep, dark orange hue.
To achieve a more pronounced orange colour, cheesemakers historically added colouring and dyes from sources such as marigold, saffron, or carrot juice. They did this to indicate higher-quality cheese, as it suggested that the cows were well-fed. Today, annatto, a spice derived from the seeds of the tropical achiote tree, is commonly added to cheddar to impart a yellow or orange colour. Annatto is also used in other cheeses similar to cheddar, such as Colby and Red Leicester, contributing to their orange colour and sweet, nutty flavour.
The colour of cheddar cheese is not indicative of its quality but rather reflects regional preferences and variations. For example, in New England, cheesemakers and consumers prefer white cheddar with little to no annatto added, resulting in a sharper flavour. In contrast, cheddars from the Midwest and the West Coast often contain more annatto, giving them a darker orange colour and a milder, sweeter taste.
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Cheddar's popularity
Cheddar cheese is one of the most popular cheeses 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. Cheddar is also the second most popular cheese in the United States, with an average annual consumption of 10 lbs per capita.
Cheddar cheese is believed to have originated in the village of Cheddar, Somerset, England, in the 11th century. The village's local caves provided the ideal humidity and steady temperature for maturing the cheese. Cheddar's popularity grew in the 19th century, thanks to Joseph Harding, who developed innovative and hygienic methods that made it easier to produce. Harding, known as the "Father of Cheddar Cheese," shared his methods with British and American cheesemakers, allowing cheddar to proliferate in the industrial age.
During World War II and the decade that followed, most of the milk in Britain was used to make a single type of cheese nicknamed "government cheddar" as part of the war economy and rationing. This led to a decline in the variety of cheese produced in the country, with fewer than 100 cheese producers remaining after World War II.
Cheddar cheese is known for its distinct flavour, versatility, and vibrant orange colour, although it can also be white or pale yellow. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, and its texture can range from firm to slightly crumbly. Cheddar can be purchased in various forms, such as blocks, slices, shredded, or even powdered, and is used in a wide range of dishes, including sandwiches, burgers, soups, salads, casseroles, mac and cheese, and cornbread.
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Frequently asked questions
The National Cheese Exchange (NCE) was a private non-profit corporation that operated in Green Bay, Wisconsin. Members of the NCE met every Friday morning for half an hour to buy or sell cheddar cheese in 40-pound (18 kg) blocks and 500-pound (230 kg) barrels. The closing prices were then published and circulated throughout the dairy industry, forming the basis for buying and selling cheese in the food distribution system.
Cheddar cheese is a popular type of cheese that originated in the village of Cheddar in Somerset, England. It is known for its distinct flavour, versatility, and vibrant orange or yellow colour. It is typically made from cow's milk, although variations using goat's or sheep's milk also exist.
Cheddar cheese has been made since the 12th century and is now produced in various countries worldwide. However, the original and most well-known version comes from England. During the Second World War and the decade that followed, most milk in Britain was used to make a type of cheddar nicknamed "government cheddar" due to rationing. In 1851, the first cheddar factory was established in upstate New York, marking the beginning of more modern cheddar production.
The flavour of cheddar cheese ranges from mild and buttery when aged a few months to sharp and biting when aged for years.
