Bushra Griffith
Cheddar cheese is a hard, off-white or orange cheese that originates from the English village of Cheddar in Somerset, South West England. The name 'West Country Farmhouse Cheddar' is protected in the UK and EU, and must be made in Somerset using traditional methods. However, the name 'cheddar cheese' is used internationally, and the cheese is also made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States.
| Characteristics | Values |
|---|---|
| Origin | English village of Cheddar in Somerset, South West England |
| Where it's made now | Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, the United States, the United Kingdom |
| Types | Industrial or artisan |
| Colour | Off-white or orange if colourings such as annatto are added |
| Texture | Relatively hard |
| Taste | Sometimes sharp |
| Protected Designation of Origin (PDO) | No |
| Protected Geographical Indication (PGI) | Orkney Scottish Island Cheddar in 2013 in the EU, which also applies under UK law |
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What You'll Learn
- Cheddar cheese originates from the English village of Cheddar in Somerset, South West England
- Cheddar is produced all over the world, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States
- The name 'West Country Farmhouse Cheddar' is protected and must be made in Somerset using traditional methods
- The Joseph Harding method was the first modern system for cheddar production based on scientific principles
- Canadian cheddar cheese soup is a featured dish at the Canada Pavilion at Epcot in Walt Disney World
Cheddar cheese originates from the English village of Cheddar in Somerset, South West England
The specifications for West Country Farmhouse Cheddar go further than the PDO, requiring that the cheese be made in Somerset and with traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping. In 2013, Protected Geographical Indication (PGI) was registered for Orkney Scottish Island Cheddar in the EU, which also applies under UK law.
Cheddar cheese was introduced to Scotland and North America by Joseph Harding, who has been dubbed 'the father of cheddar' for his technical innovations and promotion of dairy hygiene. Harding introduced new equipment to the process of cheese-making, including his 'revolving breaker' for curd cutting, which saved a lot of manual effort. His sons Henry and William Harding were responsible for introducing cheddar cheese production to Australia and New Zealand. Today, only one producer of the cheese is now based in the village of Cheddar: the Cheddar Gorge Cheese Co.
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Cheddar is produced all over the world, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States
Cheddar cheese originates from the English village of Cheddar in Somerset, South West England. However, it is now produced all over the world, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States. In fact, cheddar is so widely produced that it has no Protected Designation of Origin (PDO).
Cheddar was introduced to Scotland and North America by Joseph Harding and his wife, and their sons Henry and William Harding were responsible for introducing cheddar production to Australia and New Zealand, respectively. Most of the cheddar produced in New Zealand is factory-made, although some is handmade by artisan cheesemakers. Factory-made New Zealand cheddar is generally sold relatively young, but some is shipped to the UK to mature for another year or so.
In 2007, the name 'West Country Farmhouse Cheddar' was registered in the European Union and (after Brexit) the United Kingdom, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods. Protected Geographical Indication (PGI) was registered for Orkney Scottish Island Cheddar in 2013 in the EU, which also applies under UK law.
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The name 'West Country Farmhouse Cheddar' is protected and must be made in Somerset using traditional methods
Cheddar cheese is a relatively hard, off-white (or orange if colourings are added) and sometimes sharp-tasting natural cheese. It originates from the English village of Cheddar in Somerset, South West England. Cheddar is now produced all over the world, and the name does not have a Protected Designation of Origin (PDO). However, the name West Country Farmhouse Cheddar is protected and must be made in Somerset using traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping. In 2007, the name was registered in the European Union and (after Brexit) the United Kingdom, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods.
The name 'West Country Farmhouse Cheddar' is protected, but the use of the name 'cheddar' is not. This means that cheddar is also made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States. Most of the cheddar produced in New Zealand is factory-made, although some are handmade by artisan cheesemakers. Only one producer of the cheese is now based in the village of Cheddar, the Cheddar Gorge Cheese Co.
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The Joseph Harding method was the first modern system for cheddar production based on scientific principles
Cheddar cheese originates from the English village of Cheddar in Somerset, South West England. It is now produced all over the world, including in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States.
Harding's methods were so influential that for many years the English way of cheddar making was called 'the Joseph Harding Method' in the US. Harding himself taught his methods in Scotland, and his wife was invited to Ayrshire to teach as well. Harding's methods were also adopted by American dairyman Xerxes Willard, who visited Harding in England in 1866 and noted that Harding's system had "simplified the process of manufacture and helped to reduce it more to a science". As a result of Willard's visit, cheddar cheese production and its popularity increased enormously in the United States. Harding's son Henry Harding was responsible for introducing cheddar cheese production to Australia, and another son, William, facilitated the establishment of the cheese industry in New Zealand.
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Canadian cheddar cheese soup is a featured dish at the Canada Pavilion at Epcot in Walt Disney World
Cheddar cheese is relatively hard and off-white, or orange if colourings such as annatto are added. It can be either industrial or artisan cheese, with the flavour, colour and quality of industrial cheese varying significantly. Food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage. This may indicate the maturation period, or food additives used to enhance the flavour.
Most of the cheddar produced in New Zealand is factory-made, although some is handmade by artisan cheesemakers. Factory-made cheddar is generally sold relatively young within New Zealand, but some is also shipped to the UK, where it matures for another year or so. Only one producer of the cheese is now based in the village of Cheddar: the Cheddar Gorge Cheese Co.
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Frequently asked questions
Cheddar cheese originates from the English village of Cheddar in Somerset, South West England.
Cheddar is made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States.
Industrial cheddar is factory-made, while artisan cheddar is handmade. The flavour, colour, and quality of industrial cheese varies significantly, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage.
