Andy Montoya
Cheddar cheese is one of the most popular cheeses in the world, and its origins can be traced back to the village of Cheddar in Somerset, England, over eight centuries ago. The land surrounding Cheddar has been integral to England's dairy industry since at least the 15th century, and the unique caves in the area provided the ideal humidity and temperature for maturing cheese. While there are various stories about how Cheddar cheese came to be, it is believed that the process of cheesemaking was perfected in this region, leading to the birth of the first authentic Cheddar cheese.
| Characteristics | Values |
|---|---|
| Place of origin | Village of Cheddar in Somerset, southwest England |
| Date of origin | 12th century |
| Texture | Firm, with farmhouse traditional cheddar being slightly crumbly |
| Colour | Deep to pale yellow (off-white) or yellow-orange when certain plant extracts are added |
| Flavour | Sharp, pungent, often slightly earthy |
| Spices used | Annatto, extracted from seeds of the tropical achiote tree |
| Largest producer | Kraft |
| Countries that produce cheddar | Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, the United Kingdom, and the United States |
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What You'll Learn
- Cheddar cheese gets its name from the village of Cheddar in Somerset, England
- The village of Cheddar has been central to England's dairy industry since at least the 15th century
- Cheddar was first created in the 12th century
- Cheddar was the first mass-produced cheese
- Modern production of cheddar is widespread, with the largest production centres located in Australia, Canada, New Zealand, and the United States
Cheddar cheese gets its name from the village of Cheddar in Somerset, England
Cheddar cheese, one of the most popular cheeses in the world, gets its name from the village of Cheddar in Somerset, England. The cheese is believed to have originated in the 12th century in this small town with gorges and caves that farmers used to store milk. The caves provided the ideal humidity and steady temperature for maturing the cheese.
There are several stories about how Cheddar cheese came to be, one of which involves a milkmaid who forgot about a pail of milk in one of the caves and returned to find it transformed into cheese. While this origin story is not confirmed, it is clear that the unique environment of the Cheddar caves played a crucial role in the development of this beloved cheese variety.
The land around Cheddar has been central to England's dairy industry for centuries, and the area became known for its cheese-making expertise. The process of cheddaring, where curds are formed into blocks and stacked to allow for equal drying, is a key step in the production of this variety of cheese. The early cheesemakers of Cheddar also discovered that pressing the fresh curd to remove moisture resulted in a longer-lasting cheese.
Cheddar cheese quickly gained popularity, and by the late 12th century, it was already a favourite among English royalty. King Henry II is known to have purchased a significant amount of Cheddar in 1170, declaring it the best cheese in England. The cheese continued to be a staple in England, and during World War 2, the English government relied heavily on Cheddar, which was rationed to people across the country.
Today, Cheddar cheese is produced internationally, with the largest production centres located in Australia, Canada, New Zealand, and the United States. However, the village of Cheddar in Somerset remains the only place where traditional Cheddar cheese is still crafted, preserving the ancient art of Cheddar-making.
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The village of Cheddar has been central to England's dairy industry since at least the 15th century
Cheddar cheese, one of the most popular cheeses in the world, has its origins in the village of Cheddar in Somerset, England. The village of Cheddar has been central to England's dairy industry since at least the 15th century, with the earliest references to cheddar cheese dating back to the 12th century. The surrounding area, with its network of caves, provided the ideal temperature and humidity for maturing cheese.
The process of making cheddar cheese involves forming the curds into blocks and stacking them to allow excess whey to drain. This technique, known as "cheddaring," ensures that the curds dry evenly. After reaching the desired dryness, the curds are chopped, mixed, and salted to enhance the flavour. The unique environment of the Cheddar caves played a crucial role in this process, providing the ideal conditions for maturing the cheese.
The name "Cheddar" is derived from the village of Cheddar, which is known for its gorges and caves. These natural features were essential in the cheese-making process, as they provided a cool environment to store milk. The caves maintained a steady temperature and humidity, creating the perfect conditions for maturing the cheese. This natural advantage made the village of Cheddar and the surrounding settlements a popular place for cheese production.
Over time, the techniques for crafting cheddar cheese were refined and modernised. In the 19th century, Somerset dairyman Joseph Harding played a pivotal role in standardising the cheese-making process. Dubbed the "father of cheddar cheese," Harding applied scientific principles to develop reliable methods for creating the desired texture and flavour. He is credited with improving the cheese mill, which is essential for breaking up curds into tiny pieces, a key step in making cheddar.
Today, the production of cheddar cheese has spread worldwide, with significant production centres in Australia, Canada, New Zealand, and the United States. While the traditional methods and ingredients of cheddar cheese-making have evolved, the village of Cheddar remains an important historical site, preserving the art of traditional cheddar production.
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Cheddar was first created in the 12th century
Cheddar cheese was first created in the 12th century in the village of Cheddar in Somerset, England. The village is characterised by its small size, gorges, and caves, which farmers used to store milk and create the ideal humidity and temperature for maturing 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 or Britain.
The specific origin story of Cheddar is disputed, with one myth suggesting that a milkmaid forgot about a pail of milk, only to return and find that it had hardened into cheese. However, this story is not confirmed. Regardless of its exact origin, Cheddar cheese quickly gained popularity, becoming a staple at royal banquets.
The production of Cheddar cheese involves a unique process called "cheddaring," where curds are formed into blocks and stacked to allow for equal drying. Salt is added during the milling process to enhance the flavour. The outside of the cheese was traditionally heavily salted and coated in butter to maintain moisture.
Cheddar cheese has spread worldwide, with the largest production centres now found in Australia, Canada, New Zealand, and the United States. It remains one of the most popular cheeses globally, especially in English-speaking countries. In the US, it is the second most popular cheese after mozzarella, and it is the most popular cheese in its home country, the United Kingdom, accounting for 51% of the country's cheese market.
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Cheddar was the first mass-produced cheese
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, England, dating back to the 12th century. The village is characterised by its gorges and network of caves, which provided the ideal humidity and temperature for maturing cheese. The earliest references to cheddar cheese date back to 1170, when King Henry II reportedly purchased over 10,000 pounds of the cheese, declaring it the best in England or Britain.
The process of making cheddar involves forming curds into blocks and stacking them to allow for the drainage of excess whey. This technique, known as "cheddaring", was likely first developed in the Cheddar area. The cheese was then heavily salted, coated in butter, and often formed into wheels.
During the 19th century, cheddar production underwent significant modernisation. Joseph Harding, often referred to as the "father of cheddar cheese", played a pivotal role in standardising and refining the cheese-making process. He utilised a curd scalding method to achieve the desired fine texture and made improvements to the cheese mill, a crucial tool in the cheddar-making process.
Cheddar was the first cheese to be mass-produced, with the opening of the world's first cheese factory in upstate New York in 1851, which specialised in cheddar production. This marked a shift towards industrial cheese production, and today, cheddar is produced on a large scale in countries like the United States, Australia, Canada, and New Zealand.
The popularity of cheddar continued to grow, and during World War 2, production in England skyrocketed due to the need to stockpile milk. This period saw the introduction of "government cheddar", which was rationed to the people across the country. In the 20th century, Canadian James L. Kraft further contributed to the mass production and popularity of cheddar by creating the recipe for Kraft Singles, which became a household staple in America and a favourite among children.
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Modern production of cheddar is widespread, with the largest production centres located in Australia, Canada, New Zealand, and the United States
Cheddar cheese is one of the most popular varieties of cheese worldwide. While it originated in the village of Cheddar in Somerset, England, its production has since spread internationally. Modern production of cheddar is widespread, with the largest centres located in Australia, Canada, New Zealand, and the United States.
The United States is a major producer of cheddar cheese, with Wisconsin, California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma being key production states. In 2010, the country produced 1,466,640 tonnes of cheddar, and it remains the second most popular cheese in the country, after mozzarella. The largest producer of cheddar cheese in the United States is Kraft, which uses a combination of annatto and oleoresin paprika to achieve the cheese's distinctive colour. The history of cheddar in the United States dates back to the 19th century when British colonists brought their cheesemaking techniques with them. The world's first cheese factory, which opened in upstate New York in 1851, specialised in cheddar production. Additionally, in the 20th century, Canadian James L. Kraft developed the recipe for Kraft Singles, which are repasteurized shredded cheddar with sodium phosphate, further contributing to the popularity of cheddar in the country.
Cheddar production is also significant in Australia, Canada, and New Zealand. These countries are part of a global network of cheddar producers, which includes Argentina, Belgium, Finland, Germany, Ireland, the Netherlands, South Africa, Sweden, and Uruguay. The standardisation and modernisation of cheddar played a crucial role in its widespread production and popularity. In the 19th century, Somerset dairyman Joseph Harding contributed significantly to the standardisation of cheddar, and he is often referred to as the "father of cheddar cheese". Harding applied scientific principles to develop reliable techniques for crafting cheddar, including the use of a curd scalding method to achieve the desired fine texture.
While the origin of cheddar is rooted in the village of Cheddar, Somerset, England, modern production has spread beyond these borders. The largest production centres outside of the United States contribute to the global availability and consumption of cheddar, making it a beloved and ubiquitous cheese variety worldwide.
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Frequently asked questions
Cheddar cheese is named after the village of Cheddar in Somerset, southwest England.
Cheddar cheese was likely discovered in the 12th century. According to a popular myth, a milkmaid forgot about a pail of milk and returned to find that it had turned into cheese.
The traditional method of making cheddar cheese involves forming curds into blocks and stacking them on top of each other to drain excess whey. The blocks are then turned and restacked to ensure that the curds dry evenly. Once the desired dryness is achieved, the curds are chopped, mixed with salt, and formed into the desired shape.
The United States is the largest producer of cheddar cheese, with Wisconsin, California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma being major production centres.
