Bushra Griffith
Cheddar cheese is one of the world's most popular cheeses and is believed to have originated in the village of Cheddar in Somerset, England. The earliest references to cheddar cheese date back to 1170, and the cheese is said to have become a staple at royal banquets, with King Henry II declaring it the best cheese in Britain. The name cheddar is not protected under European Union or UK law, and while the cheese is now mass-produced, only one producer remains in the village of Cheddar: the Cheddar Gorge Cheese Co.
| Characteristics | Values |
|---|---|
| Place of origin | Village of Cheddar in Somerset, southwest England |
| Date of origin | 12th century |
| Original production area | Within 30 miles of Wells Cathedral |
| Original production method | By hand |
| Original maturing location | Caves in Cheddar Gorge |
| Current main producers | United States, United Kingdom |
| Current UK producer | Cheddar Gorge Cheese Co. |
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What You'll Learn
- Cheddar cheese is named after the village of Cheddar in Somerset, England
- The land around Cheddar has been central to England's dairy industry since at least the 15th century
- The traditional method of making cheddar involves separating curds and whey, then cheddaring the curds
- Cheddar is matured in caves, which provide the ideal humidity and temperature for ageing
- The colour of cheddar can vary from deep yellow to off-white, with orange cheddar being dyed with annatto
Cheddar cheese is named after the village of Cheddar in Somerset, England
The Cheddar Gorge, on the outskirts of the village, contains several caves that provide the ideal humidity and steady temperature for maturing the cheese. The process of making cheddar cheese involves separating the curds and whey using rennet, an enzyme derived from the stomachs of newborn calves. The curds are then stacked and turned, allowing the excess whey to drain. This technique is known as "cheddaring."
The village of Cheddar has a rich history in cheese production, with the traditional methods of cheesemaking being perfected in this region. In the past, cheddar cheese was required to be made within 30 miles (48 km) of Wells Cathedral to bear the name. Today, only one producer, the Cheddar Gorge Cheese Co., remains in the village, continuing the tradition of crafting cheddar by hand.
Cheddar cheese has become a popular variety worldwide, with high demand historically leading to the standardisation of production methods. During World War II, the British government controlled milk production, and cheddar became the standard cheese variety in Britain and the United States due to its ease of mass production.
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The land around Cheddar has been central to England's dairy industry since at least the 15th century
The village of Cheddar in Somerset, southwest England, is the birthplace of cheddar cheese. The land around 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 1170. The region's lush pastures and ideal conditions for maturing cheese have contributed to its longstanding dairy tradition.
Cheddar cheese owes its existence to the challenge of preserving surplus milk in the days before refrigeration and adequate transportation. By turning milk into cheese, early cheesemakers in the Cheddar region could extend its shelf life. They discovered that pressing fresh curd to remove moisture resulted in a longer-lasting product. This technique, combined with other refinements, led to the creation of the first authentic Cheddar Cheese.
The unique characteristics of cheddar cheese are closely tied to the local environment and the skills of cheesemakers in the Cheddar area. The process of "cheddaring" involves forming curds into blocks, stacking them to drain excess whey, and then restacking and turning the blocks to ensure even drying. This labour-intensive process, often undertaken by women, was refined over generations.
Cheddar cheese quickly gained popularity, appearing at royal banquets and becoming a favourite of King Henry II, who purchased over 10,000 pounds of cheddar in 1107. The cheese continued to be a royal staple, with Queen Victoria receiving a 1000-pound wheel as a wedding gift. The demand for cheddar even extended to exploration, with Scott of the Antarctic bringing 3500 pounds of Cheddar on his expedition in 1901.
Today, the Cheddar Gorge Cheese Company is the sole producer of cheddar cheese in the village of Cheddar, carrying on the traditional art of cheddar-making. The name "West Country Farmhouse Cheddar" is protected under EU and UK law, ensuring that it can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties.
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The traditional method of making cheddar involves separating curds and whey, then cheddaring the curds
Cheddar cheese is believed to have originated 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 process of making cheddar cheese involves several steps, and the traditional method includes separating curds and whey, followed by cheddaring the curds.
Cheese, including cheddar, starts with milk. To begin the process of making cheddar, cheesemakers heat milk and add rennet, an enzyme derived from the stomachs of calves, or an acidic substance like citric acid or lemon juice. This mixture is then heated further, causing the milk solids to form into curds, which are then separated from the liquid whey.
The curds are then formed into blocks and stacked to allow excess whey to drain. This stacking and drying process is known as cheddaring. During this phase, the curds are kept warm and turned at regular intervals to ensure even drying. The curds are cut into slabs, stacked, and turned multiple times to facilitate the release of whey and the development of acidity.
After cheddaring, the curds are chopped and mixed with salt, a step known as milling. This process enhances the flavour of the cheddar. The curds are then shaped into wheels, blocks, or other desired forms. The final steps involve salting and coating the cheese to preserve moisture and influence the maturation process.
Cheddar cheese has a long history and has been a popular cheese variety worldwide, especially in the UK and the United States. The traditional method of making cheddar involves a combination of cheesemaking techniques and the art of cheddaring, resulting in the distinctive flavour and texture of this beloved cheese.
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Cheddar is matured in caves, which provide the ideal humidity and temperature for ageing
Cheddar cheese is one of England's oldest cheeses, originating from the village of Cheddar in Somerset, southwest England. The name "cheddar" comes from the district of its origin. The village of Cheddar has been central to England's dairy industry since at least the 15th century, with references to cheddar cheese dating back to 1170.
The Cheddar Gorge, on the edge of the village, contains several caves that provide the ideal humidity and steady temperature for maturing the cheese. These caves have been instrumental in the ageing process of cheddar for centuries. The constant humidity and temperature in the caves create the perfect environment for the cheese to age and develop its distinctive flavour and texture.
Cheddar cheese maturation is a delicate process that requires specific conditions. Caves, with their natural temperature and humidity control, offer optimal conditions for ageing. The steady temperature in the caves helps maintain a consistent temperature during the maturation process, which is crucial for the development of cheddar's characteristic flavour and texture.
The humidity in the caves also plays a vital role in the ageing process. The ideal humidity level allows the cheese to breathe and age without drying out or becoming too moist. This natural regulation of moisture content is essential for the cheese's texture and flavour development. The process of maturing cheddar in caves is a traditional method that has been passed down through generations, contributing to the rich history and culture of cheesemaking in the region.
Today, only one producer, the Cheddar Gorge Cheese Co., continues to make cheddar in the village of Cheddar, maintaining the traditional art of cheddar-making. Their cave-matured natural blue cheddar is highly regarded by cheese enthusiasts. The Cheddar Gorge Cheese Co. uses unpasteurised milk from cows grazing in the lush pastures surrounding Cheddar, emphasising the connection between the land and the unique characteristics of the cheese it produces.
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The colour of cheddar can vary from deep yellow to off-white, with orange cheddar being dyed with annatto
Cheddar cheese is the most popular cheese in the UK, and the second-most popular in the US, where it is produced industrially. It originates from the village of Cheddar in Somerset, southwest England, where it has been made since at least the 12th century. The land around Cheddar has been central to England's dairy industry since at least the 15th century, and the earliest references to cheddar cheese date from 1170.
The colour of cheddar can vary from deep yellow to off-white. The white is the natural form of cheddar, but a natural dye called annatto is sometimes added to turn the cheese orange. Annatto is extracted from the seeds of the tropical achiote tree. Originally, annatto was added to simulate the colour of high-quality milk from grass-fed Jersey and Guernsey cows, and it may also impart a sweet, nutty flavour. In the United States, the use of annatto to dye cheddar orange has differed by region. For example, cheddar made in New England kept its natural white colour, while cheddar made in the Midwest was tinted orange with annatto.
Today, only one producer of cheddar remains in the village of Cheddar: the Cheddar Gorge Cheese Co. The company continues to make cheese by hand, using unpasteurised milk from cows grazing in the pastures surrounding Cheddar. The Cheddar Gorge Cheese Co. is also one of the few companies that still matures its cheese in caves, which provide the ideal humidity and steady temperature for maturing the cheese.
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Frequently asked questions
Cheddar cheese is from the village of Cheddar in Somerset, southwest England.
The earliest references to Cheddar cheese date back to 1170, but nobody had tasted it until the 12th century.
There are many stories about the origin of Cheddar cheese, but one popular belief is that a milkmaid forgot about a pail of milk and returned to find a pail of Cheddar.
Cheddar cheese is made from cow's milk.
To make Cheddar cheese, cheesemakers heat milk and add rennet (enzymes from the stomachs of mammals like goats and sheep) or an acidic substance. This causes milk solids to form into curds. The curds are then separated from the whey and formed into blocks to drain excess whey.
