Andy Montoya
Cheddar cheese is one of the world's most popular cheeses, but it wasn't always this way. The cheese, which is named after the village of Cheddar in Somerset, England, where it was first created, only came into existence in the 12th century. According to legend, a milkmaid in Cheddar forgot about a pail of milk, and when she returned, she found that it had transformed into the golden cheese we know today.
| Characteristics | Values |
|---|---|
| Place of origin | Cheddar, Somerset, England |
| Date of origin | 12th century |
| Origin story | A milkmaid forgot about a pail of milk and returned to find a pail of cheddar |
| Modernisation | Joseph Harding |
| King endorsement | King Henry II, Prince John, King Charles I, Queen Victoria |
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What You'll Learn
- Cheddar cheese is named after the village of Cheddar in Somerset, England
- The cheese was first created in the 12th century
- It was popular with English monarchs, including King Henry II and Queen Victoria
- The cheese was standardised and mass-produced during World War 2
- The cheddaring process is a technique that removes excess whey from the curd
Cheddar cheese is named after the village of Cheddar in Somerset, England
Cheddar Gorge, on the edge of the village, contains several caves that provided the ideal humidity and steady temperature for maturing the cheese. The original farmhouse variety of cheddar is still produced in limited quantities today. The Cheddar Gorge Cheese Company, based in the village of Cheddar, is one of the few remaining traditional cheddar cheese makers. Their cheese is made from unpasteurised milk collected from cows grazing in the lush pastures surrounding the village.
Cheddar cheese has a long and interesting history. It quickly became popular among English nobles and royalty. There are records of King Henry II purchasing over 10,000 pounds of cheddar in the 12th century, declaring it the best cheese in England. His son, King John, continued the tradition of serving cheddar during royal affairs.
In the 19th century, cheddar became the most widely produced cheese in the US, and it remained so for the next 150 years. The cheese was well-suited to mass production and industrialisation, and its production coincided with the Industrial Revolution. The first cheese factory in the world, which opened in upstate New York in 1851, specialised in cheddar cheese.
Today, cheddar cheese is produced all over the world, and its style and quality vary greatly. While the name West Country Farmhouse Cheddar is protected in the European Union and the United Kingdom, referring to cheddar produced from local milk in Somerset and the surrounding regions, the cheese itself has no Protected Designation of Origin (PDO).
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The cheese was first created in the 12th century
Cheddar cheese is believed to have been created in the 12th century in the village of Cheddar in Somerset, England. The village is characterised by its gorges and caves, which farmers used to store milk. The cheese was originally made from milk stored in these caves, which provided the ideal humidity and temperature for maturing the cheese.
The first recorded instance of cheddar cheese being enjoyed by royalty was in 1107, when King Henry II purchased over 10,000 pounds of the cheese, declaring it the best cheese in Britain. His son, Prince John, continued the tradition of serving cheddar at royal banquets.
The process of making cheddar cheese involves heating milk and adding rennet (enzymes from the stomachs of mammals) or an acidic substance like citric acid or lemon juice. This causes milk solids to form into curds. After heating the mixture further, cheesemakers separate the curds from the whey to form a solid mass. This solid mass is then formed into blocks, which are stacked on top of each other to allow excess whey to drain. This process of stacking and drying is known as "cheddaring".
The cheddaring process is unique to cheddar cheese and was developed to make the cheese drier, more durable, and less prone to spoilage. The technique replaced the old method of "stirred curd", which was much more labour-intensive.
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It was popular with English monarchs, including King Henry II and Queen Victoria
Cheddar cheese, which originated in the village of Cheddar in Somerset, England, was popular with English monarchs, including King Henry II and Queen Victoria. In 1170, records show that King Henry II purchased 10,240 pounds of cheddar, declaring it the best cheese in England. His son, King John, continued the tradition of serving cheddar at royal banquets.
The popularity of cheddar cheese among the English nobility is believed to have started in the 12th century when the cheese was first created. At the time, cheesemakers in the village of Cheddar would utilise the natural humidity and steady temperature of the local caves to mature their cheese. The unique characteristics of the cheese, influenced by the milk from cows grazing in the lush pastures surrounding the village, along with the traditional "cheddaring" process, resulted in a distinctive and well-loved product.
The "cheddaring" process involves stacking blocks of curds to allow for even drying and drainage of excess whey. This technique, along with other innovations such as curd scalding and milling, contributed to the consistent texture and flavour that made cheddar a favourite among royalty and the general public.
Queen Victoria further exemplified the royal appreciation for cheddar when she received a colossal wheel of aged cheddar weighing over half a ton as a wedding gift. This tradition of gifting cheddar was also observed by King Charles I, who pre-ordered wheels of cheddar during a time when demand outweighed supply.
The royal endorsement of cheddar cheese undoubtedly contributed to its widespread popularity and production. Over the centuries, cheddar has evolved and spread globally, becoming one of the world's most well-known and beloved cheeses.
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The cheese was standardised and mass-produced during World War 2
Cheddar cheese, which originated in the village of Cheddar in Somerset, England, has a long history dating back to the 12th century. During World War II, however, the cheese underwent a significant transformation as it became standardised and mass-produced.
Prior to World War II, cheddar cheese was a regional specialty, crafted by skilled cheesemakers in the village of Cheddar. The traditional method of making cheddar involved a process called "cheddaring", where slabs of curd are piled on top of each other to drain excess whey, resulting in a drier, more durable cheese. This technique was essential for extending the life of highly perishable milk protein. However, with the outbreak of war, Britain's milk production came under the control of the government, leading to a shift from traditional cheesemaking methods to standardised, industrialised processes.
During World War II, milk production in Britain was directed towards the creation of a single type of cheese, nicknamed "government cheddar". This standardisation of cheese production was implemented as part of the war economy and rationing measures. The focus on producing "government cheddar" had a significant impact on the variety of cheeses available in the country, leading to the decline of traditional cheesemakers and the dominance of industrialised cheddar.
The standardisation and mass production of cheddar cheese during World War II can be attributed to several factors. Firstly, the war created a need for efficient and cost-effective food production, and cheddar's suitability for mass production, industrialization, storage, and travel made it an ideal choice. Secondly, the industrial revolution and technological advancements during the mid-19th century had already set the stage for the mechanisation of cheesemaking processes. The use of automated curd-stirring equipment and modern factories transformed the way cheddar was produced, increasing yields and improving stability for shipping and storage.
While the standardisation and mass production of cheddar during World War II contributed to its widespread availability and popularity, it also led to a decline in the traditional cheesemaking practices of the Cheddar region. Today, only a handful of cheesemakers, such as the Cheddar Gorge Cheese Company, continue to produce cheddar using traditional methods, preserving the authentic taste and craftsmanship of this iconic cheese.
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The cheddaring process is a technique that removes excess whey from the curd
Cheddar cheese is one of the world's most widely produced dairy products. The process of making cheddar cheese involves several steps, one of which is the "cheddaring" process, a technique that removes excess whey from the curd.
The "cheddaring" process is a unique step in the production of cheddar cheese. After heating the milk and adding rennet to form curds, cheesemakers separate the curds from the whey. The curds are then formed into blocks and stacked on top of each other to allow excess whey to drain. This stacking and drying process is the "cheddaring" step. By restacking and turning the blocks over time, all of the curds dry out evenly. This process makes the cheese drier, more durable, and less prone to spoilage. It also replaced the older, more labour-intensive method of "stirred curd".
The "cheddaring" process was first used in the village of Cheddar in Somerset, England, the origin place of cheddar cheese. The name "cheddar" comes from the process of piling slabs of curd on top of each other to make a long-lasting cheese. The village of Cheddar has caves that provided the ideal humidity and steady temperature for maturing the cheese.
The "cheddaring" process is just one step in the complex process of making cheddar cheese. After the "cheddaring" step, the curds are chopped and mixed with salt in a process known as milling. The curds are then formed into their desired shape and sealed before being left to age. The time spent ageing affects the sharpness and flavour of the cheese.
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Frequently asked questions
Cheddar cheese was likely discovered in the village of Cheddar in Somerset, England.
Cheddar cheese dates back to the 12th century.
English monarchs developed a taste for cheddar cheese. There are records of King Henry II purchasing 10,240 pounds of cheddar in 1170; he declared it the best cheese in England.
In the mid-19th century, Joseph Harding, a Somerset dairyman, used science to develop reliable techniques for crafting cheddar cheese.
