Frederic Melton
Cheddar cheese is the most popular cheese in the UK, and the second most popular in the US. It originated in the village of Cheddar, Somerset, England, where the Cheddar Gorge's caves provided the ideal humidity and temperature for maturing the cheese. The earliest references to cheddar cheese date back to 1170, when King Henry II purchased 10,240 pounds of it, declaring it the best cheese in England. The process of making cheddar was modernised and standardised in the 19th century by Somerset dairyman Joseph Harding, who introduced new equipment and techniques to the process.
| Characteristics | Values |
|---|---|
| Origin | Cheddar cheese originates from the village of Cheddar in Somerset, southwest England |
| Date | Cheddar has a long history dating back to the 12th century |
| Original Producers | Farmers and milkmaids |
| Original Production Method | Milk was kept cool in caves; curds were separated from whey using rennet; curds were then formed into blocks and stacked to drain excess whey; curds were then salted, cut into cubes, and shaped into wheels, blocks, or other shapes |
| Original Texture and Flavor | Close and firm in texture, yet mellow in character; rich with a tendency to melt in the mouth; flavour full and fine, approaching that of a hazelnut |
| Original Color | White, with orange variations created by adding annatto, a natural dye derived from the seed of the achiote tree |
| Original Use | Purchased by English monarchs for royal banquets; King Henry II declared it the best cheese in England or Britain |
| Modernization | Joseph Harding, a 19th-century Somerset dairyman, introduced new equipment and techniques, standardizing the production of cheddar |
| Mass Production | Cheddar was the first mass-produced cheese, with the first cheddar factory established in 1851 in upstate New York |
| Global Spread | British colonists brought cheddar to America; by 1790, they were exporting cheddar back to their home country; it is now one of the most popular types of cheese in the United States |
| War Influence | During World War II, most milk production in Britain was used to make "government cheddar," leading to the decline of traditional cheddar-making |
| Current Production | The Cheddar Gorge Cheese Company in the village of Cheddar is the only remaining authentic producer of cheddar cheese |
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What You'll Learn
Cheddar's origins in the village of Cheddar, Somerset, England
Cheddar cheese has a long history dating back to the 12th century in the village of Cheddar, Somerset, England. The village, with its gorges and caves, provided the ideal environment for maturing cheese, with a constant temperature and humidity. The earliest references to Cheddar cheese date back to 1170, when King Henry II purchased 10,240 pounds of Cheddar, declaring it the best cheese in England.
The land around Cheddar has been central to England's dairy industry since at least the 15th century. In the absence of refrigeration, surplus milk was turned into cheese to increase its shelf life. The process of "cheddaring" was developed, where curds are cut, mixed, and pressed to remove moisture, resulting in a denser and more flavourful cheese. This method, along with other refinements, was perfected in the Cheddar area, leading to the birth of the first authentic Cheddar cheese.
The cheese was traditionally made within 30 miles of Wells Cathedral, and the women of many farms in the area would have been responsible for the labour-intensive process of cheese-making. In the 19th century, Somerset dairyman Joseph Harding played a crucial role in modernising and standardising Cheddar production, introducing new equipment and scientific principles to the process.
Cheddar cheese remained popular over the centuries, with British colonists bringing their cheese-making techniques to America. By 1790, they were exporting Cheddar back to their home country. Today, Cheddar cheese is one of the most popular types of cheese worldwide, with a ubiquitous presence, especially in English-speaking nations.
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The role of milkmaids in the creation of cheddar
Cheddar cheese has a long history dating back to the 12th century in the village of Cheddar in Somerset, southwest England. The land around the village 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's namesake, Cheddar, is known for its gorges and caves, which farmers used to keep milk cool.
The specific role of milkmaids in the creation of cheddar cheese is somewhat shrouded in mystery and legend. One popular origin story, which may be more myth than fact, is that a milkmaid forgot about a pail of milk in one of the caves. When she returned, she discovered that the milk had transformed into the golden, hardened goodness of cheddar cheese. While this story may not be historically accurate, it highlights the importance of milkmaids and dairy workers in the early days of cheesemaking.
Milkmaids and dairy workers played a crucial role in the production of milk, which was essential for cheesemaking. They would have been responsible for milking the cows and ensuring the milk's quality and freshness. In the 11th century, when cheddar cheese first appeared, it was typically a farm-made product, and the process of cheesemaking was often undertaken by women, making milkmaids integral to the process.
As the art of cheesemaking evolved, milkmaids and dairy workers continued to play a vital role. They would have been responsible for collecting and storing the milk, as well as separating the curds and whey—a key step in the production of cheddar cheese. The "cheddaring" process, which involves cutting, stacking, and drying the curds, would also have been a laborious task undertaken by milkmaids or dairy workers.
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Cheddar's popularity with English monarchs
Cheddar cheese, which originated in the village of Cheddar in Somerset, England, has been a favourite of English monarchs since the 12th century. The earliest references to cheddar cheese date back to 1170, when King Henry II purchased 10,240 pounds of the cheese, declaring it the best in England.
King Henry II's son, King John, continued the tradition of including cheddar in royal banquets. In the early 17th century, King Charles I pre-ordered wheels of cheddar, which was necessary at the time due to the high demand for the cheese. During this period, cheddar was only available at the King's court, and one had to pay for it before the cheese was even made.
Cheddar's popularity continued with Queen Victoria, who received a giant wheel of the cheese weighing 1000 pounds as a wedding gift. This tradition of gifting cheese to the monarch continued with King George VI, who was given a ton of cheddar cheese by the Canadian Dairy Bureau on his visit to Canada in 1939.
The popularity of cheddar among English monarchs and nobles contributed to its widespread production and consumption. It became the first mass-produced cheese and was instrumental in shaping the American food system, with British colonists bringing their cheesemaking techniques to America. By 1790, the American colonists were exporting cheddar back to their home country.
Today, cheddar remains a classic favourite, especially in English-speaking nations. It is the most popular cheese in the UK, accounting for 51% of the country's annual cheese market. Cheddar is also the second most popular cheese in the United States, with an average annual consumption of 10 pounds per capita.
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The standardisation of cheddar production
Cheddar cheese is the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. It is the second most popular cheese in the United States, with an average annual consumption of 10 lbs (4.5 kg) per capita. The standardisation of cheddar production has played a significant role in its widespread popularity and accessibility.
The village of Cheddar in Somerset, England, is the birthplace of cheddar cheese, dating back to the 12th century. The ideal humidity and steady temperature of the caves in Cheddar Gorge provided the perfect conditions for maturing the cheese. Originally, cheddar cheese was produced within a 30-mile radius of Wells Cathedral, with the dairy farms in the region utilising surplus milk and refining production methods over time.
In the 19th century, Somerset dairyman Joseph Harding made significant contributions to the modernisation and standardisation of cheddar production. Dubbed "the father of cheddar", Harding introduced new equipment and technical innovations, such as his "revolving breaker" for curd cutting, which reduced manual labour. The "Joseph Harding method" was the first modern system for cheddar production based on scientific principles. Harding's influence extended beyond England, as he and his wife introduced cheddar production to Scotland and North America, while his sons facilitated the establishment of the cheese industry in Australia and New Zealand.
During the Second World War, the British Government took control of milk production, and cheddar cheese became standardised as "Government Cheddar". This marked a shift from traditional cheddar-making practices in various regions, as industrialised cheddar became the norm. The standardisation of cheddar continued post-war, with Canadian James L. Kraft developing a recipe for repasteurised shredded cheddar, now known as Kraft Singles, which became a staple in American households and for US troops during both World Wars.
While standardisation has made cheddar widely accessible, it has also led to a decline in traditional cheddar-making practices. The clothbound cheddar, for example, went extinct in the US for a period before being revived by artisans such as the Grafton and Cabot clothbound cheddars. Today, the Cheddar Gorge Cheese Company in Somerset remains the only producer of authentic cheddar cheese in the village of Cheddar, continuing the traditional art of cheddar-making.
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Cheddar's journey to the United States
Cheddar cheese has a long history dating back to the 12th century in the village of Cheddar, Somerset, England. The village, with its gorges and caves, provided the ideal humidity and steady temperature for maturing the cheese. The earliest references to cheddar cheese date back to 1170, when King Henry II purchased 10,240 pounds of the cheese, declaring it the best in England.
Cheddar cheese made its way to the United States with the British colonists, who brought their cheesemaking techniques with them. By 1790, they were exporting cheddar back to their home country. In the early 19th century, Joseph Harding, a Somerset dairyman, played a crucial role in modernising and standardising the production of cheddar cheese. Harding introduced new equipment and techniques, including his revolving breaker for curd cutting, which significantly reduced the manual effort required in the cheesemaking process. Together with his wife, Harding introduced cheddar cheese production in North America, while his sons were responsible for establishing the cheese industry in Australia and New Zealand.
In 1851, the Williams family in upstate New York developed the first cheddar factory, marking a shift from farm-based cheesemaking to dedicated production facilities. This change revolutionised the way cheddar was made in the US, with local farmers bringing their milk to a central location for cheese production.
During World War II, the US military adopted Kraft Singles, created by Canadian James L. Kraft, as a staple food. Kraft Singles were made from repasteurised shredded cheddar and sodium phosphate, and they became a favourite in American households, especially for children. This further solidified the popularity of cheddar in the United States.
Today, cheddar cheese is the second most popular cheese in the US, after mozzarella, with an average annual consumption of 10 pounds per capita. The US produced approximately 3 billion pounds of cheddar in 2014, making it a significant player in the global cheese market and contributing to the continued popularity of cheddar worldwide.
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Frequently asked questions
Cheddar cheese is named after the village of Cheddar in Somerset, southwest England, where it was first created.
Cheddar cheese was first created in the 12th century. According to legend, 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.
Traditionally, cheddar cheese was made by hand, using milk from cows grazing in the pastures surrounding Cheddar. The curds are formed into blocks and stacked to drain excess whey, and salt is added to enhance the flavour. The cheese is then formed into its desired shape and left to age, with the length of ageing affecting the sharpness of the cheese.
Cheddar cheese became popular in England after King Henry II purchased 10,240 pounds of it in 1170, declaring it the best cheese in England. It was then served at many royal banquets, and English colonists brought cheddar cheese to America, where it became the first mass-produced cheese.
"Cheddaring" is an additional step in the production of cheddar cheese, where the curds are cut and pressed to remove moisture, resulting in a denser and more flavourful cheese.
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