History
Cheese has a rich and diverse history in the United Kingdom, dating back to the Roman occupation over
2,000 years ago. Since then, cheese has played a significant role in British culture and cuisine, with over
700 different types of cheese produced in the UK today. Read on as we take you through the origins of
cheese in England all the way up to the present day.
Cheddar cheese is the most popular cheese in the United Kingdom. It accounts for 51 percent of the
country's £1.9 billion annual cheese market.The name "cheddar cheese" is widely used and has no
protection within the European Union. Only cheddar produced from local milk within four counties of
South West England may use the name "West Country Farmhouse Cheddar."
During the Second World War, and for nearly a decade after, most milk in Britain was used for the
making of one single kind of cheese nicknamed "government Cheddar" as part of war economies and
rationing. This almost resulted in wiping out all other cheese production in the country. 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 cheese is the world's most
popular variety of cheese, and the most studied type of cheese in scientific publications.
Production
Cheddar cheese is different from other cheeses in how it is made. After the curds are heated, they are
cut and stacked. The stacks are then turned periodically and re-stacked. This process is called
cheddaring. Cheddar cheese is sometimes aged in caves for up to 30 months before it is ready to eat.
"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 up to 15 months. The cheese is
kept at a constant temperature, often requiring special facilities. As with other hard cheese varieties
produced worldwide, caves provide an ideal environment for maturing cheese; still, today, some
Cheddar cheese is matured in the caves at Wookey Hole and Cheddar Gorge. Additionally, some
versions of Cheddar cheese are smoked.
How to regulated ?
Cheddar cheese production is a meticulous process that involves several key steps to ensure quality and
safety. It all begins with the sourcing of high-quality milk, which serves as the primary ingredient in
Cheddar cheese production. The milk is carefully inspected to ensure it meets strict standards for purity
and quality before being transported to the cheese-making facility.
Once the milk arrives at the facility, it undergoes pasteurization to eliminate harmful bacteria and
pathogens, a crucial step in ensuring the safety of the final product. Following pasteurization, the milk is
then inoculated with starter cultures, which kick-start the fermentation process. This process is essential
for developing the characteristic flavor and texture of Cheddar cheese.
After the milk has been inoculated, rennet is added to initiate the coagulation process, causing the milk
to form curds and whey. The curds are then cut into small pieces and heated, allowing them to expel
more whey and further develop their texture. The curds are then pressed into molds to shape them into
the familiar blocks of Cheddar cheese.
Once molded, the cheese undergoes a salting process, which not only enhances the flavor but also aids
in preserving the cheese. Following salting, the cheese is aged for a specific period, during which it
develops its unique flavor profile and texture. Throughout the aging process, the cheese is carefully
monitored to ensure optimal conditions for maturation.
Pasteurization Laws and Standards
Pasteurization laws and standards play a crucial role in ensuring the safety and quality of dairy products,
including Cheddar cheese. Pasteurization is the process of heating milk to a specific temperature for a
set period to eliminate harmful bacteria and pathogens. In the United States, the Food and Drug
Administration (FDA) mandates that all milk and dairy products intended for human consumption must
be pasteurized, unless they meet specific criteria for raw milk cheese production.
Hygiene Protocols in Cheese Making
Maintaining strict hygiene protocols is paramount in the production of cheese to ensure the safety and
quality of the final product. In the case of Cheddar cheese, the implementation of rigorous hygiene
practices is essential at every stage of the production process. From the initial stages of milk collection
to the final packaging of the cheese, adherence to stringent hygiene protocols is crucial to prevent
contamination and ensure consumer safety.
One of the fundamental aspects of hygiene protocols in cheese making is the sanitation of equipment
and facilities. All equipment used in the production process, including vats, molds, and utensils, must be
thoroughly cleaned and sanitized to eliminate any potential sources of contamination
Furthermore, the personal hygiene of the individuals involved in the cheese making process is of utmost
importance. Strict guidelines for personal hygiene, including the use of protective clothing, hand
washing, and the prohibition of jewelry or accessories, are typically enforced to minimize the risk of
introducing harmful bacteria or contaminants into the production environment.
Traceability in the Cheddar Cheese Industry
Traceability in the Cheddar cheese industry is a critical aspect of ensuring food safety and quality. It
involves the ability to trace the journey of the cheese from production to consumption, providing
transparency and accountability at every stage of the process. This is particularly important in the event
of a food safety issue, as traceability allows for swift identification and recall of affected products,
minimizing potential harm to consumers and protecting the reputation of the industry.
