The History Of Cheddar: A Cheese Exploration

Cheddar cheese is a hard, cow's milk cheese that originated in the village of Cheddar in Somerset, England. It is one of the world's most widely consumed and recognised cheeses, with a distinct flavour, versatility, and vibrant orange colour. The cheese gets its name from the village of its origin and is England's oldest cheese variety. Cheddar is produced all over the world and is the most popular cheese in the UK, accounting for 51% of the country's annual cheese market. It is the second most popular cheese in the US, with an average annual consumption of 10 lbs per capita.

Cheddar's origin and history

Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, England, in the 12th century. While the exact origins are unknown, one origin story claims that a milkmaid forgot about a pail of milk and returned to find a pail of cheddar.

After its creation, cheddar quickly became popular among English nobles, with King Henry II declaring it the best cheese in Britain after purchasing over 10,000 pounds of the cheese in 1107. Henry's son, Prince John, continued to serve cheddar during royal affairs.

In the 19th century, Somerset dairyman Joseph Harding became known as the "father of cheddar" due to his central role in modernising and standardising cheddar production. Harding introduced new equipment to the cheese-making process, including his "revolving breaker" for curd cutting, and promoted dairy hygiene and modern cheese-making techniques.

During the Second World War and the decade that followed, most milk in Britain was used to make a single kind of cheese nicknamed "government cheddar" as part of the war effort and rationing. As a result, almost all other cheese production in the country was wiped out, with fewer than 100 cheese producers remaining after the Second World War, down from over 3,500 before the First World War.

Today, cheddar is produced all over the world and is the most popular cheese in the UK, accounting for 51% of the country's annual cheese market. It is also the second most popular cheese in the United States, with an average annual consumption of 10 pounds per capita.

How it's made

Cheddar cheese is a hard, natural cheese that originates from the village of Cheddar in Somerset, southwest England. It is one of the most popular cheeses in the world and is made all over the world.

Cheddar is made from cow's milk. The milk is warmed and then bacteria is added to it, which is allowed to "ripen" for a while. This process is called "ripening" or "coagulating". Rennet, an enzyme complex produced from the stomachs of newborn calves, is added to the milk to separate the curds and whey. In vegetarian or kosher cheeses, bacterial, yeast or mould-derived chymosin is used instead of rennet.

The curd is then cut into small pieces, releasing whey, which holds the floating curds. The curds and whey are scalded, stirred, and then drained. The curds are then cut, turned, and stacked, allowing them to cool, drain, and "knit" together. This process is called "cheddaring" and is a critical step in determining the final taste and texture of the cheese.

The curd is then milled into small chips, salted, and pressed into moulds. The cheese is then dressed in a traditional cotton or muslin cloth, which allows the cheese to breathe and interact with its atmosphere, facilitating the development of vital bacteria. The cheese is then matured in a controlled environment, such as a cave or a maturing store, for at least three months, with older cheeses having a stronger flavour.

How it's aged

Cheddar cheese is a hard cow's milk cheese that originated in the village of Cheddar in Somerset, England. The process of curing cheddar is called "cheddaring". After the liquid is strained from the curds, cheesemakers cut the curd into large slabs, stack them, and flip them regularly to release more liquid. The dense curd is then pressed into moulds and left to age.

Cheddar is typically aged in vacuum-sealed bags and is rindless. Some cheesemakers wrap their cheddar in a cheesecloth for protection and ageing. Cheddar cheese was traditionally placed in caves to age, as they provided an ideal low and stable temperature. Some cheesemakers use wax to protect the cheddar and impart a distinct flavour.

Freshly made cheddar cheese is wrapped in cloth and left to rest for a few days. During this time, the cheese starts to release whey and mould begins to grow on the surface. The cheese is then moved to a temperature-controlled room where it will age for anywhere from a few months to several years. As the cheese ages, enzymes break down the milk proteins, creating complex flavours and a crumbly texture. The longer the cheese ages, the sharper and more robust the flavour becomes.

Mild cheddar is aged for one to three months and has a modest price tag. It is creamy and melts easily, making it a great choice for shredding or casseroles. Sharp cheddar is aged for three to six months and has a slightly tangy flavour. Extra sharp cheddar is aged for six to twelve months and has a strong flavour. It has a higher melting point than younger options and is slightly crumbly. Vintage cheddar is any cheddar aged for more than twelve months. It has a sharp flavour and a tang, and a crystalline texture.

How to select the best cheddar

Cheddar cheese is a relatively hard cheese that is off-white or orange when certain colourings such as annatto are added. It originates from the village of Cheddar in Somerset, southwest England.

Understand the Different Types of Cheddar

Cheddar cheese can vary greatly in style and quality, from sliced American processed cheese to traditional, cloth-bound, raw milk cheddar. The type of cheddar you choose will depend on your personal preferences and how you plan to use it. If you want a stronger flavour, look for a vintage cheddar that has been matured for 15 months or more.

Consider the Region

The region where the cheddar is produced can also affect its flavour and quality. Cheddar is produced all over the world, including in the United Kingdom, the United States, Canada, New Zealand, and Australia. Each region may have its own unique methods and ingredients, resulting in different characteristics in the final product. For example, Canadian cheddar is known for its smooth, creamy texture, while Vermont cheddar tends to have a sharper, tangier flavour.

Check the Ingredients

When selecting a cheddar, it's important to read the ingredient list. Look for cheddars that are made with few, natural ingredients such as milk, cheese cultures, salt, and enzymes. Avoid cheddars with artificial ingredients, colours, or flavours, as these can affect the taste and quality of the cheese. Additionally, if you are looking for a more traditional option, seek out cheddars that use raw milk and traditional animal rennet.

Taste and Texture

The ideal quality of original Somerset cheddar, as described by Joseph Harding in 1864, is "close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching that of a hazelnut". When selecting a cheddar, look for one that has a firm texture and a rich, mellow, or sharp flavour, depending on your preference. Avoid cheddars that have a bitter taste, as this is not characteristic of good-quality cheddar.

Age of the Cheddar

The age of the cheddar will also affect its flavour and texture. Cheddar that has been aged for longer will have a sharper, more tangy and pleasantly sour flavour. As it ages, more water evaporates, resulting in a semi-firm texture and a more concentrated flavour. Mild cheddars are typically aged for less than a year, while sharp cheddars are aged for about a year, and extra-sharp cheddars are usually aged for two years.

Cheddar's versatility

Cheddar cheese is a versatile cheese that can be enjoyed in a variety of ways. It is commonly used in cooking as it melts well and adds a rich, creamy flavour to dishes. Some popular ways to use cheddar include grilled cheese sandwiches, cheeseburgers, macaroni and cheese, and cheese boards. Cheddar can also be enjoyed on its own, paired with fruits, crackers, and wine.

The versatility of cheddar extends to the different forms it can take. Cheddar cheese can be found in blocks, slices, shredded, or even powdered. This variety of forms allows cheddar to be used in various recipes and catering to different preferences and culinary applications.

The ageing process of cheddar also contributes to its versatility. Mild cheddar, aged for a shorter period, has a buttery and smooth flavour that is enjoyed by both children and adults. It is an excellent choice when you want the cheese to complement other mild ingredients without overwhelming them. On the other hand, extra-sharp cheddar, aged for over a year, offers a more complex and intense flavour with nutty, tangy, or fruity notes. This makes it a good pairing for bold-flavoured dishes.

Cheddar cheese's versatility is further enhanced by its different textures. When young, cheddar has a smooth and slightly elastic texture, making it ideal for melting and creating creamy dishes. As it ages, cheddar develops a more crumbly texture that adds a delightful complexity to the cheese-eating experience, especially for connoisseurs.

Additionally, the colour of cheddar cheese can vary depending on the presence of additives. While traditional cheddar is white, the addition of annatto, a natural dye, gives the cheese a vibrant orange hue. This colour variation allows cheddar to be used in different dishes where presentation is critical, appealing to a diverse range of consumers.

Frequently asked questions