Patrick Oconnell
Cheddar cheese is believed to have originated in England, specifically in the village of Cheddar in Somerset, southwest England. The cheese gets its name from the village, and the Cheddar Gorge Cheese Company is the only remaining producer of cheddar in Cheddar. The process of making cheddar cheese begins by heating milk and adding rennet or an acidic substance to form curds. Cheddar then diverges from other cheeses as the curds are formed into blocks and stacked to drain excess whey. This process is known as cheddaring. While the name cheddar does not have a protected designation of origin, the term West Country Farmhouse Cheddar has been registered in the EU and the UK, specifying that the cheese must be produced using traditional methods and local milk from Somerset, Dorset, Devon, and Cornwall.
| Characteristics | Values |
|---|---|
| Origin | Village of Cheddar in Somerset, southwest England |
| How it got its name | Cheddar cheese is named after the village of Cheddar |
| How it's made | Heat milk, add rennet or an acidic substance, separate curds from whey, form curds into blocks, stack blocks, chop and mix, add salt |
| Traditional method | Made and 'cheddared' by hand using the cheesemaker's skill and experience |
| Traditional method tools | Revolving breaker for curd cutting |
| Traditional wrapping | Cloth |
| Modern method | Mechanised process |
| Modern wrapping | Plastic |
| Colour | White or orange (with added annatto) |
| Flavour | Sweet and nutty (with added annatto) |
| Texture | Changes over time |
| Types | Mild, medium, sharp, extra sharp, New York style, white, and Vermont |
| Largest producer | Kraft in the United States |
| Major production centres | Wisconsin, California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma |
| Awards | World Cheese Awards 2018-19, Global Cheese Awards, British Cheese Awards 2018 |
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What You'll Learn
- Cheddar cheese originates from the village of Cheddar in Somerset, southwest England
- The name cheddar has no protected designation of origin
- The state of Wisconsin produces the most cheddar cheese in the United States
- The colour of cheddar cheese is sometimes changed by adding a natural dye called annatto
- Cheddar cheese is made by heating milk and adding rennet or an acidic substance
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England
Cheddar cheese, the most popular cheese in the UK, originates from the village of Cheddar in Somerset, southwest England. The name "cheddar" is not protected under European Union or UK law, though the name West Country Farmhouse Cheddar has an EU and UK protected designation of origin (PDO) registration, and may only be produced in Somerset, Devon, Dorset, and Cornwall, using milk sourced from those counties. The village of Cheddar is home to the Cheddar Gorge Cheese Co., the only remaining producer of cheddar in the village and the sole authentic maker of the cheese. The company uses traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping, to make their award-winning cheese. The caves in Cheddar Gorge provide the ideal humidity and steady temperature for maturing the cheese.
Cheddar cheese is first made by heating milk and then adding rennet (enzymes from the stomachs of mammals like goats and sheep) or an acidic substance like citric acid or lemon juice to the liquid. This causes the milk solids to form into curds. After heating the mixture further, cheesemakers separate the curds from the whey to form a mass of solids. At this point, the curds are formed into blocks and stacked on top of each other to allow excess whey to drain. This stacking and drying process is known as "cheddaring".
The modernization and standardization of cheddar cheese can be attributed to 19th-century Somerset dairyman Joseph Harding, who introduced new equipment and technical innovations to the cheese-making process. Harding's methods were the first modern system for cheddar production based on scientific principles. The British government's intervention during World War II also played a role in standardizing cheddar cheese production, as they mandated the use of a simple recipe that was easy to make on a large scale. This led to the loss of many local cheese-making traditions.
Today, cheddar cheese is produced all over the world, with the largest producer in the United States being Kraft. The style and quality of cheeses labelled as cheddar vary greatly, and the origin of the cheese can impact its flavor. While Wisconsin is the largest producer of cheddar in the US, Vermont and New York also produce notable varieties, with Vermont cheddar known for its sharp, acidic flavor.
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The name cheddar has no protected designation of origin
Cheddar cheese is produced all over the world, and the name "cheddar" has no protected designation of origin. This means that, unlike other cheeses, there are no legal protections preventing manufacturers from using the name "cheddar" for their product, regardless of where it is made or the methods used in its production. This has resulted in a wide variety of cheeses labelled and sold as "cheddar" across the globe, with significant differences in style and quality.
The lack of a protected designation for the name "cheddar" has led to some debate and efforts to establish specific standards for the term. In 2007, the name "West Country Farmhouse Cheddar" was registered in the European Union and, following Brexit, in the United Kingdom. This designation specifies that cheddar cheese bearing this name must be produced using traditional methods and local milk sourced from Somerset, Dorset, Devon, and Cornwall. Similarly, "Orkney Scottish Island Cheddar" has been registered as a protected geographical indication in the EU and the UK, recognising its unique characteristics and traditional production methods passed down through generations.
Despite the absence of a protected designation for the name "cheddar", there are still some producers who continue to make cheddar cheese in the traditional way. The Cheddar Gorge Cheese Company, based in the village of Cheddar in Somerset, England, is the only remaining producer of cheddar in the village where the cheese originated. They use unpasteurised milk from cows grazing in the local pastures, and their cheese is made and 'cheddared' by hand, following traditional techniques. The Cheddar Gorge Cheese Company has won numerous awards for their cheese, including at the World Cheese Awards and the British Cheese Awards.
While the name "cheddar" may not have legal protections, terms like "West Country Farmhouse Cheddar" and "Orkney Scottish Island Cheddar" do carry specific designations that help to preserve and promote traditional cheese-making methods and regional specialties. These designations also provide consumers with a level of assurance about the quality and origin of the cheese they are purchasing. As such, while the broader term "cheddar" may encompass a wide range of cheeses, these protected designations help to maintain the integrity of specific regional varieties.
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The state of Wisconsin produces the most cheddar cheese in the United States
Cheddar cheese is a type of cheese that originated in the village of Cheddar in Somerset, southwest England. The cheese gets its name from this village, and the caves in Cheddar Gorge provided the ideal humidity and temperature for maturing the cheese. Today, cheddar cheese is produced all over the world, and the name does not have a protected designation of origin.
In the United States, the state of Wisconsin produces the most cheddar cheese. Wisconsin has earned the nickname "America's Dairyland" due to its leading position in the U.S. dairy industry. The state produces more than 2.5 billion pounds of cheese annually, with over 900 kinds of cheese being made there. Wisconsin's large cheese production can be attributed to the high number of milk cows in the state, as well as its long history of dairy farming.
Other top cheese-producing states in the U.S. include California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma. While California is a close second to Wisconsin in overall cheese production, Vermont is known for producing some of the best cheddar cheese in the country, including the highly-regarded Grafton Village cheddar.
The taste and sharpness of cheddar cheese can vary depending on its origin and aging process. For example, New York-style cheddar tends to be sharper and more acidic, while cheddar from Vermont is often preferred for its superior flavour. Ultimately, the choice of cheddar depends on individual taste preferences and the intended culinary use.
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The colour of cheddar cheese is sometimes changed by adding a natural dye called annatto
Cheddar cheese, which originates from the village of Cheddar in Somerset, southwest England, has become the world's most famous cheese. The cheese gets its name from the village and is still produced there by the Cheddar Gorge Cheese Company. The village of Cheddar is home to several caves that provide the ideal humidity and steady temperature for maturing the cheese.
Cheddar cheese made without annatto is often labelled "white cheddar" or "Vermont cheddar", regardless of its place of origin. Vermont cheddar is produced by creameries such as Cabot Creamery, the Grafton Village Cheese Company, and Shelburne Farms.
Cheddar is now produced all over the world, and its style and quality vary greatly. The name "cheddar" does not have a protected designation of origin, and the standardisation of its production has led to the loss of local cheese-making traditions.
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Cheddar cheese is made by heating milk and adding rennet or an acidic substance
Today, Cheddar cheese is produced all over the world, and its name does not have a protected designation of origin. However, the term West Country Farmhouse Cheddar has been registered in the European Union and the United Kingdom, specifying that it must be produced from local milk within Somerset, Dorset, Devon, and Cornwall using traditional methods.
The process of making Cheddar cheese begins with heating milk, which is then combined with rennet or an acidic substance. Rennet is derived from the stomachs of mammals like goats and sheep, while examples of acidic substances include citric acid or lemon juice. This mixture causes the milk solids to form into curds, which are then separated from the whey, forming a solid mass.
At this stage, the process of making Cheddar cheese diverges from that of other cheeses. The curds are formed into blocks and stacked on top of each other to allow excess whey to drain. This stacking and drying technique is known as "cheddaring." The blocks are periodically restacked and turned to ensure even drying throughout all the curds. Once the desired dryness is achieved, the curds are chopped and mixed with salt in a process called milling.
While Cheddar cheese has spread worldwide, its origins in Somerset, England, are recognised as a significant aspect of its history. The traditional methods of producing Cheddar cheese, passed down through generations, have contributed to its popularity and distinct characteristics.
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Frequently asked questions
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England.
Cheddar cheese gets its name from the village of Cheddar, which has been central to England's dairy industry since at least the 15th century.
Cheddar cheese is made by heating milk and adding 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. The blocks are stacked and turned to dry out the curds evenly, a process known as "cheddaring."
Traditional cheddar is made from unpasteurized milk from cows grazing in the pastures surrounding Cheddar, Somerset. It is then "cheddared" by hand, matured in cloth, and aged for up to 9 months to develop its flavour and texture.
Cheddar cheese is versatile and can be used in various dishes. It has a sharp or mild flavour and a hard texture, making it ideal for melting. It is also relatively easy to produce and has a long shelf life compared to other cheeses.
