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Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. It originates from the English village of Cheddar in Somerset, South West England.
Cheddar is produced all over the world, and cheddar cheese has no Protected Designation of Origin (PDO). 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. "West Country Farmhouse Cheddar”, gov.uk.Brown, Steve; Blackmon, Kate; and Cousins, Paul. Operations management: policy, practice and performance improvement. Butterworth-Heinemann, 2001, pp. 265–266. Protected Geographical Indication (PGI) was registered for Orkney Scottish Island Cheddar in 2013 in the EU, which also applies under UK law.
Globally, the style and quality of cheeses labelled as cheddar varies greatly, with some packaged as "cheddar". Cheeses similar to Red Leicester are sometimes marketed as "red cheddar".
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 the second-most popular cheese in the United States behind mozzarella, with an average annual consumption of per capita. The United States produced approximately of cheddar in 2014, and the UK produced in 2008.
The 19th-century Somerset dairyman Joseph Harding was central to the modernisation and standardisation of cheddar. For his technical innovations, promotion of dairy hygiene, and volunteer dissemination of modern cheese-making techniques, Harding has been dubbed "the father of cheddar". Harding introduced new equipment to the process of cheese-making, including his "revolving breaker" for curd cutting; the revolving breaker saved much manual effort in the cheese-making process. Transactions of the Royal Highland and Agricultural Society of Scotland, Royal Highland and Agricultural Society of Scotland, 1866-7 volume 1, AberdeenChristabel Susan Lowry Orwin, Edith Holt Whetham, "History of British Agriculture, 1846–1914", Agriculture (1964), page 145 The "Joseph Harding method" was the first modern system for cheddar production based upon scientific principles. Harding stated that cheddar cheese is "not made in the field, nor in the Stable, nor even in the cow, it is made in the dairy". Together, Joseph 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.
During the Second World War and for nearly a decade thereafter, most of the milk in Britain was used to make a single kind of cheese nicknamed "government cheddar" as part of the war economy and rationing. As a result, almost all other cheese production in the country was wiped out. Before the First World War, more than 3,500 cheese producers were in Britain; fewer than 100 remained after the Second World War.
According to a United States Department of Agriculture researcher, cheddar is the world's most popular cheese and is the most studied type of cheese in scientific publications.
"Cheddaring" refers to an additional step in the production of cheddar cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned. Strong, extra-mature cheddar, sometimes called vintage, needs to be matured for 15 months or more. The cheese is kept at a constant temperature, often requiring special facilities. As with other hard cheese varieties produced worldwide, provide an ideal environment for maturing cheese; still, today, some cheddar is matured in the caves at Wookey Hole and Cheddar Gorge. Additionally, some versions of cheddar are smoked.Kelly Jaggers, Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion, p. 104.
Cheddar made in the classical way tends to have a sharp, pungent flavour, often slightly earthy. The "sharpness" of cheddar is associated with the levels of bitter in the cheese. This bitterness has been found to be significant to the overall perception of the aged cheddar flavour. The texture is firm, with farmhouse traditional cheddar being slightly crumbly; it should also, if mature, contain large cheese crystals consisting of calcium lactate – often precipitated when matured for times longer than six months.
Cheddar can be a deep to pale yellow (off-white) colour, or a yellow-orange colour when certain plant extracts are added, such as beet juice. One commonly used spice is annatto, extracted from seeds of the tropical Achiote. Originally added to simulate the colour of high-quality milk from grass-fed Jersey cattle and Guernsey cattle cows, annatto may also impart a sweet, nutty flavour. The largest producer of cheddar cheese in the United States, Kraft Foods, uses a combination of annatto and oleoresin paprika, an extract of the lipophilic (oily) portion of paprika.
Cheddar was sometimes (and still can be found) packaged in black wax, but was more commonly packaged in larded cloth, which was impermeable to contaminants, but still allowed the cheese to "breathe".
Canadian cheddar cheese soup is a featured dish at the Canada Pavilion at Epcot in Walt Disney World.
Percentage of butterfat or milk fat must be labelled by the words milk fat or abbreviations B.F. or M.F.
Furthermore, a Protected Geographical Indication (PGI) was registered for Orkney Scottish Island Cheddar in 2013 in the EU, which also applies under UK law. It is protected as a geographical indication in Iceland, Montenegro, Norway and Serbia.
Some or "cheese foods" are called "cheddar flavored". Examples include Easy Cheese, a cheese-food packaged in a pressurised spray can; also, as packs of square, sliced, individually-wrapped "process cheese", which is sometimes also pasteurised.
Cheddar is one of several products used by the United States Department of Agriculture to track the status of America's overall dairy industry; reports are issued weekly detailing prices and production quantities.
A cheese of was produced in Ingersoll, Ontario, in 1866 and exhibited in New York and Britain; it was described in the poem "Ode on the Mammoth Cheese Weighing over 7,000 Pounds" by Canadian poet James McIntyre.
In 1893, farmers from the town of Perth, Ontario, produced the "mammoth cheese", which weighed for the Chicago World's Fair. It was to be exhibited at the Canadian display, but the mammoth cheese fell through the floor and was placed on a reinforced concrete floor in the Agricultural Building. It received the most journalistic attention at the fair and was awarded the bronze medal. A larger, Wisconsin cheese of was made for the 1964 New York World's Fair. A cheese this size would use the equivalent of the daily milk production of 16,000 cattle.
Oregon members of the Federation of American Cheese-makers created the largest cheddar in 1989. The cheese weighed .
In 2012, Wisconsin cheese shop owner Edward Zahn discovered and sold a batch of unintentionally aged cheddar up to 40 years old, possibly "the oldest collection of cheese ever assembled and sold to the public". The old cheese has extensive crystallization on the outside and is "creamier and overwhelmingly sharp" on the inside.
United States
The state of Wisconsin produces the most cheddar cheese in the United States; other centres of production include California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma. It is sold in several varieties, namely mild, medium, sharp, extra sharp, New York style, white, and Vermont. New York–style cheddar is particularly sharp/acidic, but tends to be somewhat softer than the milder-tasting varieties. Cheddar that does not contain annatto is frequently labelled "white cheddar" or "Vermont cheddar", regardless of whether it was actually produced there. Vermont's three creameries produce cheddar cheeses – Cabot Creamery, which produces the 16-month-old "Private Stock Cheddar"; the Grafton Village Cheese Company; and Shelburne Farms.Ridgway, Judy. The Cheese Companion. Running Press, 2004, p. 77.
Records
U.S. President Andrew Jackson once held an open house party at the White House at which he served a block of cheddar. The White House is said to have smelled of cheese for weeks. The real-life event was mentioned several times in The West Wing, with the White House staff participating in "Big Block of Cheese Day", a fictional workday on which White House Chief of Staff Leo McGarry encourages his staff to meet with fringe special interest groups that normally would not get attention from the White House.
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