Bushra Griffith
Cheddar cheese is one of the most popular types of cheese in the world, but it wasn't always this way. Cheddar cheese was first created in the 12th century in the village of Cheddar in Somerset, England. The village of Cheddar has been central to England's dairy industry since at least the 15th century, and the unique environment of the local caves provided the ideal humidity and temperature for maturing the cheese. While there are many stories about how cheddar was invented, one popular myth is that a milkmaid forgot about a pail of milk and returned to find that it had turned into cheddar cheese. Over time, cheddar became a favourite of English monarchs, with King Henry II declaring it the best cheese in England in 1170. In the 19th century, Joseph Harding, often called the father of cheddar, modernised and standardised the production of cheddar cheese, helping to spread its popularity across the world.
| Characteristics | Values |
|---|---|
| Place of origin | Village of Cheddar in Somerset, southwest England |
| Inventor | Unknown; one myth attributes its invention to a milkmaid who forgot about a pail of milk |
| Date of invention | 12th century |
| Key figures in production and standardisation | Joseph Harding and his family |
| Current producers in the Village of Cheddar | Cheddar Gorge Cheese Company |
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What You'll Learn
Cheddar's origins in Somerset, England
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, England, dating back to the 12th century. The village, located in the southwestern county of Somerset, has been closely associated with England's dairy industry for centuries, with references to Cheddar cheese dating back to 1170. The unique geographical features of the area, particularly the caves in Cheddar Gorge, provided the ideal conditions for maturing cheese, with the caves offering a steady temperature and humidity.
The story of Cheddar's invention is steeped in legend, with one popular tale involving a milkmaid who allegedly forgot about a pail of milk in one of the caves. Upon returning, she found that the milk had transformed into a golden, hardened substance—the first Cheddar cheese. While this origin story is not confirmed, it captures the imagination and adds a layer of intrigue to the history of this beloved cheese.
The process of making Cheddar cheese involves heating milk and adding rennet, an enzyme derived from the stomachs of mammals like goats and sheep, or using an acidic substance such as citric acid or lemon juice. This causes the milk solids to form into curds, which are then separated from the whey. What sets Cheddar apart from other cheeses is the cheddaring process, where the curds are formed into blocks and stacked to allow for even drying and drainage.
Cheddar cheese quickly gained popularity, and by the time of King Henry II in the 12th century, it had become a favourite at royal banquets. Historical records indicate that King Henry II purchased over 10,000 pounds of Cheddar in 1107, declaring it the best cheese in Britain. This royal endorsement solidified Cheddar's status and contributed to its widespread recognition.
In the 19th century, Somerset dairyman Joseph Harding played a pivotal role in modernising and standardising the production of Cheddar cheese. Dubbed the "father of Cheddar," Harding introduced scientific principles and innovative equipment, such as the revolving breaker for curd cutting, to the cheese-making process. Harding's techniques revolutionised Cheddar production and helped spread its popularity beyond England, with his methods adopted in Scotland, North America, and eventually, through his sons, in Australia and New Zealand.
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The role of Joseph Harding in standardising production
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, southwest England, in the 12th century. The earliest references to cheddar cheese date back to 1170, when King Henry II purchased more than 10,000 pounds of the cheese, declaring it the best in England or Britain.
While the exact inventor of cheddar cheese remains unknown, the 19th-century Somerset dairyman Joseph Harding played a pivotal role in standardising and modernising its production. Dubbed "the father of cheddar", Harding introduced scientific principles and innovative equipment to the cheese-making process. He understood that cheddar cheese is "made in the dairy", and not in the field or byre, nor in the cow.
Harding's significant contributions included the implementation of a curd scalding method to achieve the desired fine texture of cheddar. He also improved the cheese mill, which is crucial for breaking up curds into tiny pieces, a key step in cheddar production. Harding's revolving breaker for curd cutting saved a lot of manual effort in the process. This equipment, along with his overall methodology, constituted the first modern system for cheddar production.
Harding and his wife introduced cheddar cheese to Scotland and North America, while his sons, Henry and William, brought cheddar production to Australia and New Zealand respectively. Harding's efforts to standardise and modernise the production of cheddar cheese helped to spread its popularity and production worldwide.
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Cheddar's popularity with English royalty
Cheddar cheese, named after the village of Cheddar in Somerset, England, has been a favourite of English royalty since the 12th century. 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 from 1170. The cheese was first created in and around the village, which provided the ideal humidity and steady temperature for maturing the cheese in its caves.
King Henry II was one of the earliest royal fans of cheddar, purchasing 10,000 pounds of the cheese in 1107 (or 1170, according to some sources) and declaring it the best cheese in Britain. Henry's son, Prince John, continued the royal family's love affair with cheddar, serving it at royal affairs.
Cheddar's popularity with royalty continued through the centuries, with demand for the cheese at one point so high that it was only available at the King's court during the reign of Charles I. Queen Victoria was presented with a 1,000-pound wheel of cheddar as a wedding gift, and Scott of the Antarctic took 3,500 pounds of cheddar from the village of Cheddar on his expedition in 1901.
Cheddar's fame spread beyond England, with British colonists bringing their cheesemaking techniques to America and, by 1790, exporting cheddar back to their home country. In the 19th century, Joseph Harding, often called the "father of cheddar", modernised and standardised the cheese-making process, helping to spread its popularity even further. Today, cheddar remains one of the most popular cheeses in the world, particularly in English-speaking countries.
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The decline of traditional cheddar-making
The process of making cheddar cheese has a long history, but it has also undergone a notable transformation over time, with a decline in traditional methods. While the exact origins of cheddar-making are somewhat unclear, it is believed that the technique was first introduced to the village of Cheddar in England by Roman soldiers around 2,000 years ago. The Romans are thought to have brought their cheese-making skills and knowledge to the region, teaching the locals how to craft a hard, durable cheese that could be easily stored and transported. This cheese, which would eventually become known as "cheddar," was likely a far cry from the variety we know today.
The traditional craft of making cheddar cheese by hand began to decline in the mid-19th century. This was due to several factors, including the rise of industrial cheese production, which made cheese more affordable and accessible, but also resulted in a more standardized, less diverse product. The introduction of railways also played a part, as it meant that cheese could be transported over longer distances, increasing competition between cheesemakers and leading some smaller producers to abandon their traditional methods in favor of more efficient, modern techniques.
In the past, cheddar cheese was made using raw milk, which was then heated and curdled using rennet, a natural enzyme found in the stomachs of ruminant animals. The curds were cut and stirred by hand, and then pressed to remove excess moisture, creating a hard, durable cheese. This labor-intensive process required skilled workers and could take several hours to complete. As industrial cheese production took hold, however, cheesemakers began to adopt more efficient methods, such as using pasteurized milk, mechanized curd-stirring, and automated presses, which reduced the need for skilled labor and shortened production time.
The traditional method of making cheddar cheese by hand is a time-honored craft that has been passed down through generations. However, with the advent of modern technology and changing consumer demands, this age-old practice has gradually declined. One of the main factors contributing to this decline is the emergence of mass production and industrialization in the cheese industry. Factories with modern equipment and large-scale production lines can produce cheese at a much faster rate and lower cost than traditional cheesemakers. This shift towards industrialization has led to a decrease in the number of artisan cheesemakers who practice the traditional methods that have been honed over centuries.
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Cheddar's journey to the USA
Cheddar cheese has a long history dating back to the 12th century in the village of Cheddar, Somerset, England. The village, with its gorges and caves, was the ideal place for farmers to store milk, as the caves provided the perfect humidity and steady temperature for maturing cheese. The earliest references to cheddar cheese date back to 1170, when King Henry II purchased more than 10,000 pounds of the cheese, declaring it the best in England.
Over the centuries, cheddar became popular across England and beyond. In the 19th century, during the reign of Charles I, demand outstripped supply, and cheddar became a luxury item reserved for the king's court. This cheese was so valued that it was often paid for in advance, before it was even made. In the same century, cheddar began its journey across the Atlantic to North America, thanks to English colonists who took their cheesemaking techniques with them. By 1790, they were exporting cheddar back to its motherland.
The mid-19th century brought modernisation to the UK and US cheese industries. In England, Joseph Harding, often called the "father of cheddar", revolutionised the production process by applying scientific principles. He introduced new equipment, such as the "revolving breaker" for curd cutting, saving a lot of manual labour. Harding and his wife introduced cheddar to North America, while his sons brought it to Australia and New Zealand. In 1851, the world's first cheese factory opened in upstate New York, specialising in cheddar.
Cheddar continued to grow in popularity in the US, and by the 20th century, it had become a staple. In 1903, Canadian James L. Kraft moved to Chicago and entered the wholesale cheese business. He wanted to repurpose discarded chunks of cheddar, and in 1916, he created the recipe for Kraft Singles: repasteurised shredded cheddar and sodium phosphate. This product became a favourite in American households and was a staple for US troops during both World Wars. Today, cheddar is the second most popular cheese in the US, and the country produced approximately 3,000,000,000 pounds of it in 2014.
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Frequently asked questions
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, southwest England. The earliest references to cheddar cheese date back to 1170, and it is thought that the cheese was first created when a milkmaid left a pail of milk in one of the caves in Cheddar Gorge, returning to find that it had hardened into cheese.
In the mid-19th century, Joseph Harding, a Somerset dairyman, modernised and standardised the production of cheddar cheese. He introduced new equipment to the cheese-making process, including his "revolving breaker" for curd cutting, and he is often referred to as the "father of cheddar".
The Cheddar Gorge Cheese Company is the only producer of cheddar cheese still making it in the Village of Cheddar, and therefore the only authentic cheddar cheese maker remaining.
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