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Cheddar cheese is a hard, off-white (or orange if colourings are added) natural cheese that sometimes has a sharp taste. It originates from the village of Cheddar in Somerset, southwest England, where the land has been central to England's dairy industry since at least the 15th century. The largest producer of cheddar cheese in the United States is Kraft, and the cheese is also produced all over the world.
| Characteristics | Values |
|---|---|
| Origin | English village of Cheddar in Somerset, South West England |
| Colour | Off-white or orange if colourings such as annatto are added |
| Texture | Relatively hard |
| Taste | Can be sharp or mild |
| Ingredients | Milk, rennet (enzymes from the stomachs of mammals like goats and sheep), or an acidic substance like citric acid or lemon juice |
| Manufacturing Process | Separation of curds and whey, cheddaring (stacking and drying of curds), milling (chopping and mixing of curds with salt) |
| Maturation | Requires constant temperature and humidity, traditionally matured in caves at Cheddar Gorge or Wookey Hole |
| Standardisation | First standardised by 19th-century Somerset dairyman Joseph Harding, further standardised during World War 2 as "Government Cheddar" |
| Producers | Cheddar Gorge Cheese Co. is the only remaining producer in the village of Cheddar |
| 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 is not protected under EU or UK law
- The largest producer of cheddar cheese in the US is Kraft
- The curds and whey are separated using rennet, an enzyme complex
- Cheddar Gorge Cheese Co. is the only producer of cheddar in the village of Cheddar
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England
Cheddar cheese is a natural, relatively hard cheese that can be off-white or orange in colour. It originates from the village of Cheddar in Somerset, southwest England. The village of 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 land surrounding the village provided the ideal conditions for dairy farming, and the caves in Cheddar Gorge offered the perfect humidity and steady temperature for maturing the cheese.
The process of making cheddar cheese begins with heating milk and adding rennet, an enzyme derived from the stomachs of newborn calves, or an acidic substance like citric acid or lemon juice. This causes the milk solids to form into curds, which are then separated from the whey. At this point, the cheesemaking process for cheddar 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 process is known as "cheddaring".
The village of Cheddar played a significant role in the development and standardisation of cheddar cheese. In the 19th century, a Somerset dairyman named Joseph Harding introduced new equipment and techniques to modernise and standardise the cheese-making process. His innovations, including the "revolving breaker" for curd cutting, earned him the title of "the father of cheddar".
Today, cheddar cheese is produced worldwide, and the style and quality can vary greatly. While the name "cheddar" does not have a protected designation of origin, the term "West Country Farmhouse Cheddar" is protected in the UK, the EU, and several other countries. This designation specifies that the cheese must be produced in Somerset, Dorset, Devon, and Cornwall using traditional methods and local milk.
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The name cheddar is not protected under EU or UK law
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. The name "cheddar" is not protected under European Union or UK law, meaning that the name "cheddar cheese" can be used internationally, and cheeses labelled as "cheddar" can vary greatly in style and quality.
The lack of protection for the name "cheddar" means that it can be used by cheese producers worldwide, regardless of the specific methods or ingredients used in their cheese-making process. This has led to a wide variety of cheddars emerging from different locations, each with its own unique characteristics. While the origin of cheddar can impact its flavour, the process of making it also plays a significant role.
The standardisation and industrialisation of cheese production during World War II, particularly the British government's intervention in farms' cheese production, led to the decline of traditional cheddar-making in the regions around Cheddar. This resulted in the loss of many local cheese-making traditions and contributed to the move towards mass-produced, standardised cheese in the United States. Today, only one producer of cheddar cheese, the Cheddar Gorge Cheese Co., remains in the village of Cheddar, making them the only authentic cheddar cheese makers by definition.
Despite the lack of protection for the name "cheddar", there are some protected designations for specific types of cheddar cheese. For example, the name West Country Farmhouse Cheddar has an EU and UK protected designation of origin (PDO) registration, meaning it can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties. Additionally, Orkney Scottish Island Cheddar has a protected geographical indication (PGI) registration in the EU and UK, highlighting its traditional methods and uniqueness compared to other cheddar cheeses.
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The largest producer of cheddar cheese in the US is Kraft
Cheddar cheese is a relatively hard, natural cheese that is off-white or orange if colourings are added. It originates from the village of Cheddar in Somerset, southwest England. The name "`cheddar`" is not protected under European Union or UK law, and cheddar cheese has no Protected Designation of Origin (PDO). This means that it is produced all over the world, and the style and quality of cheeses labelled as cheddar vary greatly.
In the United States, the largest producer of cheddar cheese is Kraft. Kraft Foods Inc. was a multinational confectionery, food and beverage conglomerate, headquartered in Northfield, Illinois, near Chicago. The company marketed many brands in more than 170 countries, with twelve of its brands earning over $1 billion annually worldwide. Kraft was listed on the New York Stock Exchange and became a component of the Dow Jones Industrial Average in 2008.
Kraft has a long history in the cheese business, with its founder, James L. Kraft, growing up on a dairy farm in Ontario. In 1915, the company invented pasteurized processed cheese that did not require refrigeration, giving it a longer shelf life than conventional cheese. This product was sold to the U.S. Army for military rations during World War I, and by 1930, Kraft had captured forty percent of the cheese market in the U.S. and was the third-largest dairy company in the country.
Over the years, Kraft expanded its product offerings beyond dairy, diversifying into caramel candies, macaroni and cheese dinners, margarines, and other snack and convenience foods. The company also continued to innovate in the cheese space, launching sliced processed cheese and Cheez Whiz in the 1950s. In 1969, the firm changed its name from National Dairy to Kraftco Corporation to reflect its expanding business beyond regional milk and ice cream sales.
In 2011, Kraft Foods Inc. announced plans to split into two publicly traded companies, a snack food company and a grocery company. On October 1, 2012, Kraft Foods Inc. spun off its North American grocery business into a new company called Kraft Foods Group, Inc., which later merged with Heinz in 2015 to become Kraft Heinz, the fifth-largest food and beverage company in the world.
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The curds and whey are separated using rennet, an enzyme complex
Cheddar cheese is a natural cheese that is relatively hard and off-white (or orange if colourings are added). It originates from the village of Cheddar in Somerset, southwest England. The process of making cheddar cheese involves separating the curds and whey using rennet, an enzyme complex.
Rennet is an enzyme complex typically produced from the stomachs of newborn calves. It is added to heated milk, causing the milk solids to form into curds. The curds are then separated from the whey, forming a solid mass. This step is crucial in the transformation of milk into cheese.
In the specific case of cheddar cheese production, the curds are formed into blocks, allowing excess whey to drain. This process is repeated, with the blocks being restacked and turned over time to ensure even drying of the curds. This unique technique, known as "cheddaring," is what sets cheddar cheese apart from other varieties.
The use of rennet in cheese-making has a long history. Traditionally, rennet was derived from the stomachs of mammals such as goats and sheep. However, modern cheese-making has seen the adoption of alternative sources, including bacterial, yeast, or mould-derived chymosin, particularly in vegetarian or kosher cheeses.
The separation of curds and whey using rennet is a critical step in the production of cheddar cheese. It involves both traditional techniques, such as the use of animal-derived rennet, and modern innovations, like the use of bacterial or yeast-derived alternatives. This process directly contributes to the formation of the solid cheese mass and influences the overall quality of the final product.
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Cheddar Gorge Cheese Co. is the only producer of cheddar in the village of Cheddar
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. The name "cheddar" does not have a protected designation of origin, and the cheese is produced all over the world. The cheese gets its name from the village, which is located in a region that has been central to England's dairy industry since at least the 15th century.
The Cheddar Gorge, on the edge of the village, contains caves that provide the ideal humidity and steady temperature for maturing the cheese. Cheddar cheese was traditionally made within 30 miles of Wells Cathedral, and the cheese was often matured in these caves. The process of making cheddar cheese involves separating the curds and whey using rennet, an enzyme complex produced from the stomachs of newborn calves, or bacterial, yeast, or mould-derived chymosin in vegetarian or kosher cheeses.
The Cheddar Gorge Cheese Co. is the only remaining producer of cheddar in the village of Cheddar, making them the only authentic cheddar cheese makers by definition. They continue to make cheese by hand, using traditional methods and unpasteurised milk from cows grazing in the local pastures. Their cheese is matured in cloth for up to nine months, which allows for the development of a rind and a gradual change in texture and flavour. The Cheddar Gorge Cheese Co.'s commitment to traditional cheese-making has been recognised with awards at the World Cheese Awards, the Global Cheese Awards, and the British Cheese Awards.
The decline of traditional cheddar-making in the region began during World War 2, when the British government standardised cheese production, leading to the loss of local cheese-making traditions. This, combined with the rise of industrialised cheese production, resulted in the dominance of mass-produced, standardised cheese. Despite this, the Cheddar Gorge Cheese Co. has persevered in producing authentic cheddar cheese, maintaining the traditional art of cheddar-making in the village of Cheddar.
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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, where it was first made. The earliest references to cheddar cheese date back to 1170.
Cheddaring is an additional step in the production of cheddar cheese. After heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned.
