Andy Montoya
Cheddar cheese is a dairy staple across the world, from Wisconsin to Wales, and is the most popular cheese in the UK. However, despite its namesake, Cheddar cheese is not protected and can be produced anywhere. This is because cheddar refers to a process of making cheese, known as cheddaring, which spread far and wide before any controls were put in place. While the name West Country Farmhouse Cheddar has a protected designation of origin (PDO) in the UK and EU, the term cheddar does not, and so it has become one of the most mass-produced cheeses.
| Characteristics | Values |
|---|---|
| Reason for lack of protection | Cheddar is a process, not a type of cheese |
| The "cheddar" name spread too far before controls came in | |
| Cheddar has no specific Protected Designation of Origin | |
| Protected names | West Country Farmhouse Cheddar |
| Orkney Scottish Island Cheddar |
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What You'll Learn
Cheddar is a process, not a type of cheese
Cheddar cheese is produced all over the world, and its name does not have a Protected Designation of Origin (PDO). The term 'Cheddar' can be used to refer to a process of making cheese, and this process can be performed anywhere. This is why the name 'cheddar' is not protected under European Union or UK law.
The process of making cheddar cheese is known as "cheddaring". It involves cutting, salting, and stacking the curds in a particular way to create a savoury, crumbly cheese. This process was developed in the mid-17th century by cheesemakers in the Cheddar area, who were under pressure to increase the size of their wheels. By pressing milled curds to reduce liquid whey and decrease moisture levels, they were able to shape the cheese into larger wheels that were more durable for transport to London and beyond.
The worldwide replication of the cheddaring process is a key reason why the term 'cheddar' does not have PDO status. By the time controls were put in place to protect certain food names, the process of cheddaring had already spread too far. As a result, the term 'cheddar' became generic, and anyone around the world could use it to name and describe their cheese.
While 'cheddar' as a whole is not protected, there are certain types of cheddar that have received PDO status. For example, West Country Farmhouse Cheddar has an EU and UK PDO registration, and can only be produced in specific counties in the UK using milk sourced from those counties. Similarly, "Orkney Scottish Island Cheddar" has a Protected Geographical Indication (PGI) in the EU and under UK law.
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The name cheddar has no protected designation of origin
The name "Cheddar" has no protected designation of origin, allowing cheesemakers around the world to use the name to describe their cheeses. This is because "cheddar" refers to a process of making cheese, rather than a type of cheese. In the mid-17th century, cheesemakers in the Cheddar area developed a method known as "cheddaring", in which they pressed milled curds to reduce liquid whey, making the cheese more solid and easier to shape into larger wheels. This process, along with scalding, spread globally before controls were put in place, allowing cheesemakers worldwide to replicate the process and produce cheese under the name "cheddar".
The lack of protected designation for the name "cheddar" has led to its mass production, with industrialised cheddar being produced in over a dozen countries. As a result, the cheese has become standardised and widely available, but it has also lost its connection to its original place of production. The village of Cheddar in Somerset, England, is the namesake of the cheese and was once the primary producer, using caves in the Cheddar Gorge as natural refrigerators. Today, only one producer, the Cheddar Gorge Cheese Co., remains in the village.
While "cheddar" has no protected designation, some variations of cheddar cheese are protected. West Country Farmhouse Cheddar, produced in Somerset, Dorset, Devon, and Cornwall in the UK, has a protected designation of origin (PDO) in the EU and UK. This protection ensures that the cheese is produced using traditional methods and local milk within these specified counties. In addition, "Orkney Scottish Island Cheddar" has a Protected Geographical Indication (PGI) in the EU and the UK, recognising its uniqueness and the use of traditional methods.
The protection of specific cheddar varieties, such as "West Country Farmhouse Cheddar" and "Orkney Scottish Island Cheddar", aims to preserve the traditional methods and regional characteristics associated with their production. However, the lack of protection for the name "cheddar" itself has resulted in its widespread use and mass production, contributing to its popularity as one of the most consumed cheeses globally.
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The name West Country Farmhouse Cheddar is protected
The name "cheddar cheese" is used internationally and does not have a protected designation of origin. However, the name "West Country Farmhouse Cheddar" is protected under the Protected Designation of Origin (PDO) in the United Kingdom and the European Union. This protection was registered in 2007 and updated in 2020, specifying that West Country Farmhouse Cheddar must be produced from local milk within Somerset, Dorset, Devon, and Cornwall and manufactured using traditional methods.
The protection of the name "West Country Farmhouse Cheddar" ensures that only cheese produced in these specified counties of the United Kingdom can bear this name. This protection also extends beyond the UK and the EU, as West Country Farmhouse Cheddar is also protected as a Geographical Indication in several other countries, including China, Georgia, Iceland, Japan, Moldova, Montenegro, Norway, Serbia, Switzerland, and Ukraine.
The protection of the name "West Country Farmhouse Cheddar" is significant because it helps to preserve the traditional methods and heritage of cheese-making in these specific regions. It also guarantees the authenticity and quality of the cheese for consumers, as they can trust that cheese bearing this name adheres to specific standards and production methods.
While the name "cheddar" itself may not be protected, the protection of "West Country Farmhouse Cheddar" ensures that this specific variety of cheddar cheese is recognised and valued for its unique characteristics and origins. This protection helps to differentiate West Country Farmhouse Cheddar from other types of cheddar produced around the world, highlighting its distinct qualities and preserving the tradition of cheese-making in the West Country of England.
In conclusion, while cheddar cheese may be produced and enjoyed internationally, the protection of the name "West Country Farmhouse Cheddar" ensures the preservation and recognition of a specific variety of cheddar with a rich history and traditional production methods. This protection allows consumers to trust the authenticity and quality of this distinctive cheese and celebrates the heritage of cheese-making in the West Country.
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The process of cheddaring spread before controls came in
Cheddar cheese was first made in England, but now it is produced all over the world. The name "cheddar" is not protected under European Union or UK law. The "cheddar cheese" name is used internationally, and its name does not have a protected designation of origin (PDO). The name "West Country Farmhouse Cheddar", however, is protected under EU and UK law and may only be produced in Somerset, Devon, Dorset, and Cornwall, using milk sourced from those counties.
The process of cheddaring involves cutting curds into smaller pieces to expel liquid (whey). The smaller the curds are cut, the more liquid will drain from them, and the firmer the resulting cheese will be. This step of cutting the curds is used when making almost all types of cheese, but it is taken one step further for cheddar cheese. To make cheddar, the curds are cut up and then pressed together into slabs, which are then stacked on top of each other. The weight of stacking the slabs of curds on top of one another presses out even more moisture. Then the slabs of curds are cut up again, pressed into slabs again, and stacked again. This process continues until so much whey is expelled that after ageing, the cheese will have a crumbly, layered, dense texture. The longer the Cheddar is aged, the more intense the flavour becomes.
Joseph Harding, often called "the father of cheddar", introduced new equipment to the process of cheese-making, including his "revolving breaker" for curd cutting. The "Joseph Harding method" was the first modern system for cheddar production based on scientific principles. Harding and his wife introduced cheddar in Scotland and North America, while his sons Henry and William Harding were responsible for introducing cheddar cheese production to Australia and facilitating the establishment of the cheese industry in New Zealand, respectively.
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The term cheddar can be used to describe cheeses made anywhere
Cheddar cheese is produced all over the world and is the most popular cheese in the UK, accounting for nearly half of all British cheese sales. It is also the favourite cheese among Americans and Australians and one of the most consumed types in Canada. The term 'Cheddar' has no specific 'protected designation of origin' (PDO) and can be made anywhere in the world.
The name "cheddar" is not protected under European Union or UK law. However, the name ""West Country Farmhouse Cheddar"" has an EU and (following Brexit) a UK PDO registration, and may only be produced in Somerset, Devon, Dorset, and Cornwall, using milk sourced from those counties.
Cheddar produced in Orkney is registered as an EU-protected geographical indication under the name "Orkney Scottish Island Cheddar". This protection highlights the use of traditional methods passed down through generations since 1946 and its uniqueness compared to other cheddar cheeses.
The worldwide replication of "cheddaring" is one reason cheddar doesn't have a protected designation of origin status. "Cheddaring" refers to a process of cutting, salting, and stacking the curds to produce a savoury, crumbly cheese. In the mid-17th century, cheesemakers in the Cheddar area developed this process to reduce the liquid whey and increase the shelf life of the cheese. The combination of scalding and cheddaring allowed cheesemakers globally to produce cheddar, including in America.
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Frequently asked questions
The name "cheddar cheese" is not protected because the process of making it, known as "cheddaring", spread too far before any controls were put in place.
While "cheddar cheese" is not protected, the name "West Country Farmhouse Cheddar" has a Protected Designation of Origin (PDO) in the European Union and the United Kingdom. This means it can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties.
In addition to the PDO for "West Country Farmhouse Cheddar", there is also a Protected Geographical Indication (PGI) for "Orkney Scottish Island Cheddar" in the EU and under UK law. This protection highlights the use of traditional methods passed down through generations since 1946.
