Randy Chandler
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, England, dating back to the 12th century. The village's unique environment, with its gorges and caves, provided the ideal conditions for maturing the cheese, and the name cheddar is derived from this district of origin. Cheddar cheese has since become a ubiquitous variety, especially in English-speaking nations, and is the most popular cheese in the world according to a United States Department of Agriculture researcher.
| Characteristics | Values |
|---|---|
| Place of Origin | Village of Cheddar in Somerset, southwest England |
| Year of Origin | 12th century |
| Traditional Method | Using raw milk, traditional animal rennet, and a cloth wrapping |
| Modernization | Joseph Harding, "the father of cheddar" |
| Current Producers | Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, the United States, and the United Kingdom |
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What You'll Learn
- Cheddar cheese originates from Cheddar Village in Somerset, England
- In the 19th century, Joseph Harding modernised and standardised the cheese-making process
- Cheddar is the world's most popular cheese and is made in many countries
- Traditional methods of making cheddar cheese are at risk of being lost
- Cheddar cheese is usually sold as mild, medium, mature, extra mature or vintage
Cheddar cheese originates from Cheddar Village in Somerset, England
Cheddar cheese is believed to have originated in Cheddar Village, Somerset, England, dating back to the 12th century. The village, located in the southwestern county of Somerset, has gorges and caves that provided the ideal humidity and steady temperature for maturing the cheese. The name "Cheddar" is derived from this district of origin.
According to legend, a milkmaid forgot about a pail of milk in one of the caves and returned to find it transformed into the golden cheese we know today. While this story is not confirmed, it highlights the role of the caves in providing the ideal conditions for cheese maturation. The original Cheddar cheese was made with milk from cows grazing in the lush pastures surrounding the village.
The traditional method of making Cheddar cheese involves heating milk and adding rennet or an acidic substance to form curds. These curds are then cut or "cheddared" into small pieces to drain the whey, and salt is added to enhance the flavour. The curds are then pressed into cylinders, wrapped in cloth, and aged for several months to years, developing a more intense flavour with time.
In the 19th century, Joseph Harding, dubbed the "father of Cheddar," played a pivotal role in modernising and standardising the cheese-making process. Harding introduced scientific techniques, such as the revolving breaker for curd cutting, and promoted dairy hygiene. He and his wife introduced Cheddar cheese to Scotland and North America, while his sons brought it to Australia and New Zealand. Today, Cheddar cheese is produced worldwide, but the Slow Food Movement advocates that only three cheeses should be called "original Cheddar," emphasising the use of traditional methods and ingredients.
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In the 19th century, Joseph Harding modernised and standardised the cheese-making process
Cheddar cheese, which originates from the village of Cheddar in Somerset, southwest England, underwent significant transformation in the 19th century through the efforts of Joseph Harding, who is often referred to as the "father of cheddar". Harding, a 19th-century Somerset dairyman, played a pivotal role in modernising and standardising the cheese-making process.
Harding introduced innovative techniques and equipment, such as the "revolving breaker" for curd cutting, which reduced manual labour. He is credited with developing the "Joseph Harding method," the first modern system for cheddar production grounded in scientific principles. Harding's method emphasised absolute cleanliness and incorporated new equipment to streamline the process.
In addition to his technical contributions, Harding promoted dairy hygiene and actively shared his modern cheese-making techniques with others. He believed that cheddar cheese was "not made in the field, nor in the byre, nor even in the cow, it is made in the dairy". Together with his wife, Harding introduced cheddar cheese production to Scotland and North America. Their sons, Henry and William Harding, further expanded the reach of cheddar by introducing its production to Australia and facilitating the development of the cheese industry in New Zealand.
The Harding family's willingness to share their knowledge had a significant impact on the global spread of cheddar cheese production. Their efforts contributed to the establishment of cheddar as a beloved and ubiquitous cheese variety, enjoyed by connoisseurs and households worldwide.
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Cheddar is the world's most popular cheese and is made in many countries
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, southwest England, in the 12th century. The village's unique natural features, such as its caves, provided the ideal humidity and temperature for maturing the cheese. The name "cheddar" is not protected under European Union or UK law, allowing for its widespread production and popularity.
Over time, cheddar cheese has become the world's most popular cheese, produced and enjoyed in many countries. In addition to the United Kingdom, it is made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States. The versatility of cheddar, with its many flavours, colours, and textures, has contributed to its global appeal.
Cheddar's journey across the world began in the 18th century when English settlers brought traditional cheddar-making skills to the United States. In the 19th century, Joseph Harding, dubbed the "father of cheddar," played a pivotal role in modernising and standardising the cheese-making process. Harding introduced innovative equipment, such as his "revolving breaker" for curd cutting, and his methods were based on scientific principles. The Harding family also introduced cheddar cheese production to Scotland, North America, and Australia, while facilitating its establishment in New Zealand.
The world's first cheese factory, which opened in upstate New York in 1851, specialised in cheddar production. This marked the beginning of large-scale cheddar manufacturing, which proved to be highly successful and profitable. Much of the factory-made cheddar was exported back to England, contributing to the cheese's popularity and accessibility.
Today, cheddar cheese is ubiquitous, especially in English-speaking nations. It is a staple in households across the United States, with 62% of households consuming it as their most frequent cheese choice. The retail volume sales of cheddar cheese in the US continue to grow, reflecting its enduring popularity.
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Traditional methods of making cheddar cheese are at risk of being lost
Cheddar cheese, which is said to have originated in the village of Cheddar in Somerset, England, is one of the most popular cheeses in the world. It is believed to have been created in the 12th century, with records of King Henry II purchasing over 10,000 pounds of cheddar in 1107, declaring it the best cheese in Britain.
The traditional methods of making cheddar cheese are at risk of being lost due to modernisation and standardisation. In the mid-19th century, Joseph Harding, often referred to as the "father of cheddar", played a pivotal role in modernising and standardising the production of cheddar cheese. Harding introduced new equipment, such as his "revolving breaker" for curd cutting, and developed the “Joseph Harding method”, the first modern system for cheddar production based on scientific principles. This led to the large-scale production of cheddar, making it extremely successful, efficient, and profitable.
The traditional method of making cheddar cheese involves a labour-intensive process. First, milk is heated, and then rennet or an acidic substance is added to form curds. The curds are then separated from the whey and formed into blocks. During the “cheddaring” phase, the blocks are stacked and dried, allowing excess whey to drain. The curds are then chopped and mixed with salt, a process known as milling. Finally, the cheddar is aged, during which it develops its distinct flavour and sharpness.
The traditional method of ageing cheddar involves cloth binding or waxing. Cloth-bound cheddar, where the cheese is wrapped in cheesecloth slathered with lard or coconut oil, is known for its unbelievably flavourful and complex aroma. Waxing, another traditional method, requires constant attention to temperature to avoid reaching the flashpoint of the wax. However, these traditional methods are being replaced by modern techniques such as vacuum packing.
Additionally, the traditional methods of making cheddar cheese without added culture, as described in "The Art of Natural Cheesemaking" by David Asher, are also at risk of being lost. The popularisation of processed cheese, such as Kraft Singles, and the decline of cheese craft in Canada, as described by writer Sarah Champman, further contribute to the risk of losing traditional cheddar-making techniques.
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Cheddar cheese is usually sold as mild, medium, mature, extra mature or vintage
Cheddar cheese, which originated in the village of Cheddar in Somerset, southwest England, is now produced in many countries, including Australia, Argentina, Belgium, Germany, Ireland, the Netherlands, South Africa, Sweden, Finland, Uruguay, and the United States. The name "cheddar" is not protected under European Union or UK law, and as a result, it is used internationally. However, the name "West Country Farmhouse Cheddar" has an EU and UK protected designation of origin and can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties.
Cheddar cheese is usually sold as mild, medium, mature, extra mature, or vintage, with each variety offering different flavours, colours, and textures. A mild cheddar, for example, will have buttery flavours with little complexity. The flavour of cheddar becomes more intense with age but should not be bitter. The colour of cheddar can vary from its natural white form to orange due to the addition of a natural dye called annatto, which is derived from the seed of the achiote tree.
The traditional method of making cheddar involves cutting the firm curd into small pieces to drain the whey and then pressing it into cylinders. The cheese is then wrapped in thin muslin and coated with wax. It is typically aged for a minimum of three to six months but can be held for much longer, up to ten years. The flavour of cheddar becomes more intense with age.
Factory-made cheddar, which has become the norm, has attained a high standard in England and certain North American versions, including Canadian, Vermont, New York, and Wisconsin cheddars. In contrast, most of the cheddar produced in New Zealand is factory-made, although some is handmade by artisan cheesemakers.
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Frequently asked questions
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, southwest England.
Cheddar cheese dates back to 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 it had turned into cheese.
Cheddar is known for its gorges and caves, which provided the ideal humidity and steady temperature for maturing cheese. The milk used to make Cheddar traditionally came from cows grazing in the lush pastures surrounding the village.
Cheddar cheese quickly gained popularity after its creation. King Henry II purchased over 10,000 pounds of Cheddar in 1107, declaring it the best cheese in Britain. It was also taken on expeditions and presented as gifts to royalty. During the Second World War, it became standardised as "government cheddar", and its production was scaled up across Britain.
