The Inventor Of Cheddar Cheese And Its History

Cheddar cheese is one of the world's most popular cheeses, but who invented it? The cheese, named after the village of Cheddar in Somerset, England, has a long history dating back to 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 back to 1170. King Henry II purchased more than 10,000 pounds of cheddar in 1107, declaring it the best cheese in Britain. While the exact inventor of cheddar cheese is unknown, the cheese was likely first created in the village of Cheddar, and its popularity quickly spread throughout England and beyond.

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Cheddar cheese is named after the village of Cheddar in Somerset, England

The land surrounding Cheddar is characterised by gorges and caves, which farmers used to store milk in cool conditions. Cheddar Gorge, on the outskirts of the village, contains several caves that provided the ideal humidity and steady temperature for maturing the cheese. The process of making cheddar cheese is known as "cheddaring", and involves stacking and drying blocks of curds.

The first authentic Cheddar cheese was likely created in the Cheddar area, where cheesemakers perfected a method of cheesemaking involving pressing fresh curd to squeeze out moisture, allowing the cheese to last much longer. In the 19th century, Somerset dairyman Joseph Harding was central to the modernisation and standardisation of cheddar production. Harding introduced new equipment to the process of cheese-making, such as his ""revolving breaker" for curd cutting, and the ""Joseph Harding method" was the first modern system for cheddar production based on scientific principles. Harding and his wife introduced cheddar to Scotland and North America, while his sons brought cheddar production to Australia and New Zealand.

Today, the Cheddar Gorge Cheese Company is the only producer of cheddar cheese in the village of Cheddar, and is the only authentic cheddar cheese maker remaining. The company continues to make cheese by hand, using traditional methods and allowing the cheese to mature in cloth for up to nine months.

The cheese was first created in the 12th century

Cheddar cheese was first created in the 12th century. It is believed to have originated in the village of Cheddar in Somerset, England. The earliest references to cheddar cheese date back to 1170, when King Henry II purchased over 10,000 pounds of cheddar, declaring it the best cheese in Britain.

The village of Cheddar has been associated with England's dairy industry for centuries, with the surrounding farms producing cheese using surplus milk from their cows. The process of cheesemaking was refined in the Cheddar area, leading to the creation of the first authentic Cheddar cheese. This cheese was made by hand, using traditional methods that have been passed down through generations.

The unique characteristics of Cheddar cheese are influenced by the local milk and the skill of the cheesemakers. The milk used comes from cows grazing in the lush pastures surrounding the village, giving it a distinct flavour and quality. The process of "cheddaring" involves forming the curds into blocks, stacking them to drain excess whey, and then restacking and turning the blocks to ensure even drying. This labour-intensive process was often undertaken by women on the farms.

Over time, Cheddar cheese became a staple at royal banquets and was served by King Henry II's son, Prince John. Its popularity continued to grow, and it eventually spread beyond England, with Joseph Harding and his wife introducing Cheddar cheese to Scotland and North America. Today, Cheddar cheese is produced worldwide and remains one of the most popular types of cheese. However, the traditional art of Cheddar-making is still kept alive by cheesemakers in the village of Cheddar, who continue to use time-honoured techniques to create award-winning cheeses.

The process of making cheddar involves separating curds and whey, and then cutting and stacking the curds

Cheddar cheese is named after the village of Cheddar in Somerset, southwest England, where it was first made. The process of making cheddar involves several steps, including separating curds and whey, cutting and stacking the curds, and allowing them to drain and dry.

Firstly, milk is heated and then an enzyme called rennet or an acidic substance is added to cause the milk solids to form into curds. The curds are then separated from the whey, a liquid byproduct of the cheesemaking process. At this stage, the curds are formed into blocks and stacked on top of each other to allow excess whey to drain off. This stacking and drying process is known as "cheddaring".

Cheddaring is a critical step in the cheesemaking process, as it gives cheddar its distinctive texture and flavour. During cheddaring, the blocks of curd are cut into smaller pieces, which helps to expel more liquid (whey). The smaller the curds are cut, the more liquid will drain from them, resulting in a firmer cheese. The curds are then turned and stacked again, allowing them to cool, drain further, and "knit" together. This process is repeated until the curds reach the desired dryness.

Once the curds are dry enough, they are chopped and mixed with salt in a process called milling. This step helps to enhance the flavour of the cheddar. After milling, the curds are formed into their desired shape, such as a wheel or block, and then sealed and left to age. The ageing process further develops the flavour and texture of the cheese.

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Cheddar is the most popular cheese in the UK and the second-most popular in the US

Cheddar cheese is the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. It is also the second-most popular cheese in the United States, with an average annual consumption of 10 pounds (4.5 kg) per capita.

Cheddar cheese has a long history dating back to the 12th century in the village of Cheddar in Somerset, southwest England. The land around Cheddar has been central to England's dairy industry since at least the 15th century, with references to cheddar cheese dating back to 1170. The village's caves provided the ideal humidity and steady temperature for maturing the cheese.

The process of making cheddar cheese involves heating milk and adding rennet (enzymes from the stomachs of mammals) or an acidic substance to cause the milk solids to form into curds. The curds are then separated from the whey and formed into blocks to allow excess whey to drain. This stacking and drying process is known as "cheddaring".

Cheddar cheese was first mass-produced in the 19th century, with the industrialization of cheese production. British colonists brought their cheesemaking techniques to America, and by 1790, they were exporting cheddar back to Britain. In 1851, the world's first cheese factory opened in upstate New York, specializing in cheddar. The industrialization of cheese production continued during World War II, when most of the milk in Britain was used to make "government cheddar". This further standardized cheese production and contributed to the decline of traditional cheddar-making methods.

Today, cheddar cheese is a ubiquitous presence in English-speaking nations, and its popularity continues to grow worldwide.

Joseph Harding, who introduced new equipment and techniques, is considered the father of cheddar

Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, southwest England, in the 12th century. The area around the village has been central to England's dairy industry since at least the 15th century, and the unique climate and caves in Cheddar Gorge provided the ideal humidity and temperature for maturing the cheese.

While the exact inventor of cheddar cheese remains unknown, Joseph Harding, a 19th-century Somerset dairyman, is considered the "father of cheddar". Harding was born into a cheesemaking family in 1805 and played a crucial role in modernising and standardising the cheese-making process. He introduced new equipment and techniques, such as the "revolving breaker" for curd cutting, which reduced manual labour. Harding also emphasised the importance of dairy hygiene, cleanliness, and scientific principles in cheese-making.

Harding's method, known as the "Joseph Harding method," was the first modern system for cheddar production. He believed that good cheese was made through careful attention to the process, rather than relying solely on the quality of milk or pasture. Harding described good cheese as:

> "close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching that of a hazelnut."

Harding's contributions extended beyond England; together with his wife, he introduced cheddar cheese-making to Scotland and North America. Their sons, Henry and William Harding, further spread the craft by introducing cheddar production to Australia and facilitating the establishment of the cheese industry in New Zealand.

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