Frederic Melton
Cheddar cheese is a popular variety of cheese that originated in the village of Cheddar in Somerset, England. It is now made in various countries around the world, but the original and most well-known version comes from England. Cheddar is typically made from cow's milk, although variations using goat's or sheep's milk also exist.
| Characteristics | Values |
|---|---|
| Milk type | Cow's milk, goat's milk, sheep's milk |
| Milk origin | Local Somerset cows |
| Milk properties | Rich and creamy |
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What You'll Learn
Cheddar is typically made from cow's milk
Cheddar cheese is made by first heating the milk and adding rennet to thicken it. The curds are then cut into small pieces and cooked to expel whey, the liquid component of milk. The curds are then salted and pressed into moulds to remove any remaining moisture. Finally, the cheese is aged for varying periods, which contributes to its flavour and texture. During this process, cheddar cheese develops its characteristic sharpness and tangy flavour.
The Slow Food Movement has created a cheddar presidium, arguing that only three cheeses should be called "original cheddar". Their specifications require that cheddar be made in Somerset and with traditional methods, such as using raw milk and a cloth wrapping.
Cheddar is one of the world's most widely consumed and recognised cheeses. It is known for its distinct flavour, versatility, and vibrant orange colour.
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Goat's milk can also be used to make cheddar
Cheddar cheese is typically made from cow's milk, but it can also be made from goat's milk or sheep's milk. Goat's milk lends a distinctive tangy flavour to cheeses like Le Chevrot and French Bucheron. Goat milk cheese is also known as chevre.
Goat's milk can be used to make cheddar cheese, and this variation on the traditional cow's milk cheddar is becoming more popular. Goat's milk cheddar has a distinctive tangy flavour, and is often made into a variety of different cheeses, including chevre, Le Chevrot and French Bucheron. Goat's milk is also a good option for those who are lactose intolerant, as it has lower levels of lactose than cow's milk.
Goat's milk cheddar is made in a similar way to traditional cheddar. The milk is heated, and rennet is added to thicken it. The curds are then cut into small pieces and cooked further to expel more whey, which is the liquid component of milk. The curds are then salted and pressed into moulds to remove any remaining moisture. Finally, the cheese is aged for varying periods, which contributes to its flavour and texture. During the ageing process, goat's milk cheddar develops its characteristic sharpness and tangy flavour.
Goat's milk cheddar has a slightly different nutritional profile to cow's milk cheddar. It is lower in lactose and fat, but higher in protein. It also has a different flavour and texture, which some people prefer.
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Sheep's milk is another option
Cheddar cheese is typically made from cow's milk, but it can also be made from goat's or sheep's milk. Sheep's milk is another option, and it makes a fantastic base for cheese. This is because it is high in lactose, which gives it a distinctive tangy flavour.
Sheep's milk is not usually drunk because of its high lactose content, but it is often used to make cheese. Other cheeses made from sheep's milk include Roquefort, feta, petit basque and manchego.
Cheddar cheese is made by heating the milk and adding rennet to thicken it. The curds are then cut into small pieces and cooked to expel more whey (the liquid component of milk). The curds are then salted and pressed into moulds to remove any remaining moisture. Finally, the cheese is aged for varying periods, which contributes to its flavour and texture. During this process, cheddar develops its characteristic sharpness and tang.
Cheddar cheese originated in the village of Cheddar in Somerset, England, and production of the cheese dates back to the 12th century. It is now made in various countries around the world, but the original and most well-known version comes from England.
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Explore related products
Cheddar is one of the world's most widely consumed and recognised cheeses
Cheddar cheese originated in the village of Cheddar in Somerset, England, and its production dates back to the 12th century. It is now made in various countries around the world, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States. The Slow Food Movement has created a cheddar presidium, arguing that only three cheeses should be called "original cheddar". Their specifications require that cheddar be made in Somerset and with traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping.
Cheddar cheese is known for its distinct flavour, versatility, and vibrant orange colour. It is a popular type of cheese that is enjoyed in most parts of the world. Cow's milk is typically used in cheesemaking because it is widely available and offers optimal amounts of fat and protein. However, other types of milk, such as sheep's and goat's milk, are also used in cheesemaking and can lend a distinctive tangy flavour to the cheese.
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The Slow Food Movement argues that only three cheeses should be called original cheddar
Cheddar cheese is typically made from cow's milk, although it can also be made from goat's milk or sheep's milk. The process of making cheddar cheese involves several steps. First, the milk is heated, and rennet is added to thicken it. Then, the curds are cut into small pieces and cooked further to expel more whey, which is the liquid component of milk. The curds are then salted and pressed into moulds to remove any remaining moisture. Finally, the cheese is aged for varying periods, which contributes to its flavour and texture. During the aging process, cheddar cheese develops its characteristic sharpness and tangy flavour.
The Slow Food Movement has created a cheddar presidium, arguing that only three cheeses should be called "original cheddar". Their specifications require that cheddar be made in Somerset and with traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping. The movement aims to protect the status of Artisan Somerset Cheddar and ensure that the standards of this heritage cheese are met according to the slow food manifesto. Without the presidium, the traditional skills of cheddar-making may have been lost forever after World War Two, when the process of cheddar-making became industrialised on a mass scale.
The three true Artisan Somerset Cheddars are made with care and attention to Slow Food Principles. They are produced by members of the Artisan Somerset Cheddar presidium, which includes the Trethowan Brothers' Pitchfork Cheddar, as well as two other British producers who market their cheeses under different names: Hafod (from Wales) and Winterdale (from Kent).
The "cheddar cheese" name is used internationally, and its use is not protected by a designation of origin. However, the name "West Country Farmhouse Cheddar" does have a protected designation of origin, and the Slow Food Movement's specifications go further than this PDO.
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Frequently asked questions
Cheddar cheese is typically made from cow's milk, although it can also be made from goat's or sheep's milk.
Cheddar cheese originated in the village of Cheddar in Somerset, England.
First, the milk is heated and rennet is added to thicken it. Then, the curds are cut into small pieces and cooked further to expel more whey. The curds are then salted and pressed into moulds to remove any remaining moisture. Finally, the cheese is aged for varying periods, which contributes to its flavour and texture.
Traditional cheddar cheese is made with the milk of local Somerset cows, which is known for being rich and creamy.
The Slow Food Movement has argued that only three cheeses should be called 'original cheddar'. Their specifications require that cheddar is made in Somerset and with traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping.
