View source for Cheddar cheese

{{pp-semi-indef|small=yes}}
{{Short description|Type of relatively hard English cheese}}
{{Use British English|date=October 2013}}
{{Use dmy dates|date=November 2022}}
{{Infobox cheese
| region        = [[Somerset]]
| town          = [[Cheddar, Somerset]]
| country       = England
| source        = [[Cattle|Cow]]
| pasteurised   = Depends on variety
| texture       = Relatively hard
| aging         = 3–24 months depending on variety
| certification = {{Unbulleted list|''[[West Country]] Farmhouse Cheddar'' ([[Geographical indications and traditional specialities in the European Union|PDO]])|''Orkney Scottish Island Cheddar'' ([[Geographical indications and traditional specialities in the European Union|PGI]])}}
}}
'''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, Somerset|Cheddar]] in [[Somerset]], [[South West England]].<ref name=curdswhey>{{Cite news| title= Separating the curds from the whey | url= http://news.bbc.co.uk/1/hi/business/5241544.stm | work= [[BBC Radio 4]] Open Country| date= 21 August 2006 | last= Smale | first=Will | access-date= 7 August 2007 }}</ref>
Cheddar is produced all over the world, and ''cheddar cheese'' has no [[Protected designation of origin|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.<ref>[https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/271260/pfn-west-country-farmhouse-cheddar.pdf "West Country Farmhouse Cheddar”], gov.uk.</ref><ref>Brown, Steve; Blackmon, Kate; and Cousins, Paul. ''Operations management: policy, practice and performance improvement''. Butterworth-Heinemann, 2001, pp. 265–266.</ref> [[Protected Geographical Indication]] (PGI) was registered for Orkney Scottish Island Cheddar in 2013 in the EU,<ref name="Orkney Scottish Island Cheddar">{{cite web|url=https://www.tmdn.org/giview/gi/EUGI00000014340|work=European Union|access-date=2 October 2021|title=Orkney Scottish Island Cheddar}}</ref> which also applies under UK law.
Globally, the style and quality of cheeses labelled as cheddar varies greatly, with some [[processed cheese]]s packaged as "cheddar". Cheeses similar to [[Red Leicester]] are sometimes marketed as "red cheddar".
Cheddar is the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market.<ref>{{Cite web| title=The Interview – Lactalis McLelland's 'Seriously': driving the Cheddar market | work=The Grocery Trader | url=http://www.grocerytrader.co.uk/News/October_2006/G_lactalis.html | access-date=9 May 2007}}</ref> It is the second-most popular cheese in the United States behind [[mozzarella]], with an average annual consumption of {{convert|10|lb|kg|abbr=on}} per capita.<ref>{{cite web | url= http://www.idfa.org/news--views/media-kits/cheese/cheese-sales-and-trends/ | publisher= International Dairy Foods Association | title= Cheese Sales and Trends | access-date= 9 November 2010 | url-status= dead | archive-url= https://web.archive.org/web/20110519210811/http://www.idfa.org/news--views/media-kits/cheese/cheese-sales-and-trends/ | archive-date= 19 May 2011}}</ref> The United States produced approximately {{convert|3000000000|lb|LT t|abbr=in}} of cheddar  in 2014,<ref>{{cite web|title=Quantity of cheddar cheese produced in the U.S. from 2004 to 2013 (in 1,000 pounds)|url=http://www.statista.com/statistics/195735/cheddar-cheese-production-in-the-us-since-2004/|publisher=Statista|access-date=19 December 2015}}</ref> and the UK produced {{convert|258000|LT|t|abbr=off}} in 2008.<ref name="indy">{{cite news | url= https://www.independent.co.uk/extras/big-question/the-big-question-if-cheddar-cheese-is-british-why-is-so-much-of-it-coming-from-abroad-1791185.html | newspaper= [[The Independent]] | title= The Big Question: If Cheddar cheese is British, why is so much of it coming from abroad? | first= Amol | last= Rajan | date= 22 September 2009 | access-date= 9 November 2010 | location= London | archive-date= 25 September 2015 | archive-url= https://web.archive.org/web/20150925032419/http://www.independent.co.uk/extras/big-question/the-big-question-if-cheddar-cheese-is-british-why-is-so-much-of-it-coming-from-abroad-1791185.html | url-status= dead }}</ref>
==History==
[[File:MidSomerset Show 170803.jpg|thumb|Cheddar cheeses on display at the Mid Somerset Show]]
Cheddar cheese originates from the village of [[Cheddar, Somerset|Cheddar]] in [[Somerset]], southwest England. [[Cheddar Gorge]] on the edge of the village contains a number of [[cave]]s, which provided the ideal humidity and steady temperature for maturing the cheese.<ref name=indy/> Cheddar traditionally had to be made within {{convert|30|mi|km|abbr=on}} of [[Wells Cathedral]].<ref name=curdswhey/>
The 19th-century Somerset dairyman [[Joseph Harding]] was central to the modernisation and standardisation of cheddar.<ref name="History"/> For his technical innovations, promotion of dairy hygiene, and volunteer dissemination of modern cheese-making techniques, Harding has been dubbed "the father of cheddar".<ref>{{Cite book|last=Heeley |first=Anne |author2=Mary Vidal |title=Joseph Harding, Cheddar Cheese-Maker |year=1996 |publisher=Friends of the Abbey Barn |location=Glastonbury }}</ref> 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.<ref>''Transactions of the Royal Highland and Agricultural Society of Scotland'', [[Royal Highland and Agricultural Society of Scotland]], 1866-7 volume 1, Aberdeen</ref><ref>Christabel Susan Lowry Orwin, [[Edith Holt Whetham]], "History of British Agriculture, 1846–1914", ''Agriculture'' (1964), page 145</ref> 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|byre]], nor even in the cow, it is made in the dairy".<ref name="History">{{Cite web |url=http://www.gourmetbritain.com/encyclo_entry.php?item=2391 |title=Encyclopedia – Harding, Joseph |publisher=Gourmet Britain |access-date=23 June 2009 |archive-url=https://web.archive.org/web/20070927104015/http://www.gourmetbritain.com/encyclo_entry.php?item=2391 |archive-date=27 September 2007 |url-status=dead }}</ref> 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<ref>{{cite book | title=From Artisans to "Factories": The Interpenetration of Craft and Industry in English Cheese-Making 1650–1950 | first1=Richard | last1=Blundel | first2=Angela | last2=Tregear | publisher=Enterprise and Society | date=17 October 2006}}</ref> and facilitating the establishment of the cheese industry in New Zealand, respectively.
{{anchor|government cheddar}}During the [[World War II|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 in the United Kingdom|rationing]].<ref>{{Cite web| url=http://www.cooksinfo.com/government-cheddar-cheese |title=Government Cheddar Cheese |publisher= Practically Edible |access-date=30 April 2011}}</ref> As a result, almost all other cheese production in the country was wiped out. Before the [[World War I|First World War]], more than 3,500 cheese producers were in Britain; fewer than 100 remained after the Second World War.<ref>{{Cite news| url= https://www.thestar.com/entertainment/2007/10/09/cool_britannia_rules_the_whey.html | title= Cool Britannia rules the whey  |last=Potter |first=Mich |work= [[Toronto Star]] | date= 9 October 2007 | access-date= 4 January 2009}}</ref>
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.<ref>{{cite news |last=Tunick |first=Michael H. |date=23 February 2014 |title=The biggest cheese? Cheddar |url=https://www.bostonglobe.com/ideas/2014/02/23/the-biggest-cheese-cheddar/FkfbWQnV45ZWaSDAnlMuXP/story.html |newspaper=[[The Boston Globe]] |access-date=24 February 2014}}</ref>
==Process==
{{Main|Manufacture of cheddar cheese}}
[[File:Cheese curds 2.jpg|thumb|left|A bowl of [[cheese curds]]]]
During the manufacture of cheddar, the [[curd]]s and [[whey]] are separated using [[rennet]], an enzyme complex normally produced from the stomachs of newborn calves, while in [[Vegetarianism|vegetarian]] or [[Kashrut|kosher]] cheeses, bacterial, yeast or mould-derived [[chymosin]] is used.<ref name=telegraph /><ref>{{Cite web | url= http://www.vegsoc.org/info/cheese.html | publisher=[[Vegetarian Society]] | title= Information Sheet – Cheese & Rennet | access-date= 10 March 2008 | archive-url= https://web.archive.org/web/20080327135332/http://www.vegsoc.org/info/cheese.html | archive-date= 27 March 2008 | url-status= dead}}</ref>
"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.<ref name="telegraph">{{Cite news| url= https://www.telegraph.co.uk/wine/main.jhtml?xml=/wine/2005/06/18/edsavvy18.xml | work= The Daily Telegraph | title= Savvy shopper: Cheddar | date= 18 June 2005 | access-date= 10 March 2008 | location=London | first=Harry | last=Mount}}{{dead link|date=July 2021|bot=medic}}{{cbignore|bot=medic}}</ref> 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, [[cave]]s provide an ideal environment for maturing cheese; still, today, some cheddar is matured in the caves at [[Wookey Hole Caves|Wookey Hole]] and [[Cheddar Gorge]]. Additionally, some versions of cheddar are [[Smoking (cooking)|smoked]].<ref>{{cite book|url=https://books.google.com/books?id=Hbuso0owJMAC&pg=PT171|title=American Cheeses|isbn=9780684870021|last1=Wolf|first1=Clark|date=9 December 2008|publisher=Simon and Schuster }}</ref><ref>Kelly Jaggers, ''[https://books.google.com/books?id=2xUCxt9ucKQC&pg=PA104 Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion]'', p. 104.</ref>
[[File:Cheddar cave cheese.jpg|thumb|right|Cheddar cheese maturing in the caves at [[Cheddar Gorge]]]]
==Character==
[[File:Montgomerys cheddar cheese.jpg|thumb|An unusual cheddar cheese that has been matured to produce veins of mould]]
The ideal quality of the original Somerset cheddar was described by Joseph Harding in 1864 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 to that of a hazelnut".<ref>''Transactions of the New-York State Agricultural Society for the Year 1864'', page 232, volume 14 1865, Albany</ref>
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 [[peptide]]s in the cheese. This bitterness has been found to be significant to the overall perception of the aged cheddar flavour.<ref name="Karametsi 8034–41">{{cite journal |last=Karametsi |first=K. |date=13 August 2014 |title=Identification of bitter peptides in aged cheddar cheese. |journal=Journal of Agricultural and Food Chemistry |volume=62 |issue=32 |pages=8034–41 |doi=10.1021/jf5020654 |pmid=25075877 }}</ref> The texture is firm, with farmhouse traditional cheddar being slightly crumbly; it should also, if mature, contain large [[cheese crystals]] consisting of [[calcium lactate]]&nbsp;– often precipitated when matured for times longer than six months.<ref name="Phadungath">{{Cite thesis | last= Phadungath | first = Chanokphat| title = The Efficacy of Sodium Gluconate as a Calcium Lactate Crystal Inhibitor in Cheddar Cheese | url = http://purl.umn.edu/116278 | year = 2011 | publisher = University of Minnesota | access-date = 12 October 2013}}</ref>
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|achiote tree]]. Originally added to simulate the colour of high-quality milk from grass-fed [[Jersey cattle|Jersey]] and [[Guernsey cattle|Guernsey]] cows,<ref>{{cite news |url=https://www.npr.org/sections/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese |first=Allison |last=Aubrey |title=How 17th Century Fraud Gave Rise To Bright Orange Cheese |work=The Salt |publisher=NPR |date=7 November 2013}}</ref> annatto may also impart a sweet, nutty flavour. The largest producer of cheddar cheese in the United States, [[Kraft Foods|Kraft]], uses a combination of annatto and oleoresin paprika, an extract of the lipophilic (oily) portion of [[paprika]].<ref name="df">{{cite book| last = Feldman| first = David| title = When Do Fish Sleep? And Other Imponderables of Everyday Life| year = 1989| publisher = Harper & Row, Publishers, Inc.| isbn = 978-0-06-016161-3| page = [https://archive.org/details/whendofishsleepa00feld/page/15 15]| url-access = registration| url = https://archive.org/details/whendofishsleepa00feld}}</ref>
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".<ref>{{Cite web|title=The History of Cheese Packaging|url=https://www.rocketindustrial.com/blog/post/the-history-of-cheese-packaging|access-date=8 September 2021|website=www.rocketindustrial.com|language=en}}</ref>
=== Original-cheddar designation ===
The [[Slow Food|Slow Food Movement]] has created a cheddar presidium,<ref>{{Cite web |author=Blulab sas |url=http://www.slowfoodfoundation.org/eng/presidi/dettaglio.lasso?cod=148 |title=La Fondazione&nbsp;– slow food per la biodiversità&nbsp;– ONLUS |publisher=Slowfoodfoundation.org |access-date=23 June 2009 |url-status=dead |archive-url=https://web.archive.org/web/20060515112558/http://www.slowfoodfoundation.org/eng/presidi/dettaglio.lasso?cod=148 |archive-date=15 May 2006}}</ref> arguing that only three cheeses should be called "original cheddar". Their specifications, which go further than the "West Country Farmhouse Cheddar" [[Protected Designation of Origin|PDO]], require that cheddar be made in Somerset and with traditional methods, such as using raw milk, traditional animal [[rennet]], and a cloth wrapping.<ref>{{Cite web |title=Presidia Artisan Somerset Cheddar |work=The Slow Food Foundation |url=http://www.slowfoodfoundation.com/eng/presidi/dettaglio.lasso?cod=148 |access-date=9 May 2007 |url-status=dead |archive-url=https://web.archive.org/web/20070825102306/http://www.slowfoodfoundation.com/eng/presidi/dettaglio.lasso?cod=148 |archive-date=25 August 2007}}</ref>
==International production==
The "cheddar cheese" name is used internationally; its name does not have a [[protected designation of origin]], but the use of the name "West Country Farmhouse Cheddar" does. In addition to the United Kingdom, cheddar is also made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States. Cheddars can be either industrial or [[artisan cheese]]s. The flavour, colour, and quality of industrial cheese varies significantly, and [[food packaging]] will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage; this may indicate the maturation period, or food additives used to enhance the flavour. Artisan varieties develop strong and diverse flavours over time.{{Citation needed|date=March 2021}}
===Australia===
As of 2013, cheddar accounts for over 55% of the Australian cheese market, with average annual consumption around {{convert|7.5|kg|abbr=on}} per person.<ref>[http://www.dairyaustralia.com.au/~/media/Documents/Stats%20and%20markets/In%20Focus/Australian%20Dairy%20Industry%20In%20Focus%202013.pdf "Australian Dairy Industry"] {{Webarchive|url=https://web.archive.org/web/20141102051523/http://www.dairyaustralia.com.au/~/media/Documents/Stats%20and%20markets/In%20Focus/Australian%20Dairy%20Industry%20In%20Focus%202013.pdf |date=2 November 2014 }}. dairyaustralia.com.</ref> Cheddar is so commonly found that the name is rarely used: instead, cheddar is sold by strength alone as e.g. "mild", "tasty" or "sharp".<ref>{{cite web|url=http://www.begacheese.com.au/products/natural/|title=Natural|access-date=6 September 2014|archive-date=6 May 2017|archive-url=https://web.archive.org/web/20170506134019/http://www.begacheese.com.au/products/natural/|url-status=dead}}</ref>
===Canada===
Following a wheat [[midge]] outbreak in Canada in the mid-19th century, farmers in [[Ontario]] began to convert to [[dairy farming]] in large numbers, and cheddar cheese became their main exportable product, even being exported to England. By the turn of the 20th century, 1,242 cheddar factories were in Ontario, and cheddar had become Canada's second-largest export after timber.<ref name="thewalrus.ca">{{cite web|url=http://thewalrus.ca/manufacturing-taste/|title=Manufacturing Taste|work=thewalrus.ca|date=12 September 2012}}</ref> Cheddar exports totalled {{convert|234000000|lbs|abbr=on}} in 1904, but by 2012, Canada was a net importer of cheese. [[James L. Kraft]] grew up on a dairy farm in [[Ontario]], before moving to [[Chicago]]. According to the writer Sarah Champman, "Although we cannot wholly lay the decline of cheese craft in Canada at the feet of James Lewis Kraft, it did correspond with the rise of Kraft’s processed cheese empire."<ref name="thewalrus.ca"/> Most Canadian cheddar is produced in the provinces of Québec (40.8%) and Ontario (36%),<ref name="cdc-ccl.gc.ca">{{cite web|url=http://www.cdc-ccl.gc.ca/CDC/index-eng.php?id=3805|title=Dairy Products|work=cdc-ccl.gc.ca|date=January 2015|access-date=12 November 2018|archive-date=6 February 2020|archive-url=https://web.archive.org/web/20200206095522/http://www.cdc-ccl.gc.ca/CDC/index-eng.php?id=3805|url-status=dead}}</ref> though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons.<ref>{{Cite web |url=http://www.canadianliving.com/food/__all_you_need_is_cheese/types_of_cheddar_cheese.php |title=Types of Cheddar cheese, Canadian Living |website=CanadianLiving.com |archive-url=https://web.archive.org/web/20160501112713/http://www.canadianliving.com/food/__all_you_need_is_cheese/types_of_cheddar_cheese.php |archive-date=1 May 2016 |url-status=dead}}</ref> It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.{{Citation needed|date=March 2021}}
Canadian cheddar cheese soup is a featured dish at the [[Canada Pavilion at Epcot]] in [[Walt Disney World]].<ref>{{cite web|url=http://allears.net/din/rec_ched.htm|title=Recipe for Canadian Cheddar cheese soup at Epcot}}</ref>
Percentage of [[butterfat]] or milk fat must be labelled by the words ''milk fat'' or abbreviations ''B.F.'' or ''M.F.''<ref>{{Cite web|url=https://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-44.html#h-571017|title=Consolidated federal laws of canada, Food and Drug Regulations|last=Branch|first=Legislative Services|date=3 June 2019|website=laws.justice.gc.ca|access-date=15 July 2019}}</ref>
===New Zealand===
Most of the cheddar produced in New Zealand is factory-made, although some are handmade by artisan cheesemakers. Factory-made cheddar is generally sold relatively young within New Zealand, but the [[Anchor (brand)|Anchor]] dairy company ships New Zealand cheddars to the UK, where the blocks mature for another year or so.<ref name=Ridgway77/>
===United Kingdom===
[[File:WestcountryCheddar-Counties.svg|thumb|The four English counties where West Country Farmhouse Cheddar PDO may be produced]]
Only one producer of the cheese is now based in the village of [[Cheddar, Somerset|Cheddar]], the Cheddar Gorge Cheese Co.<ref>{{Cite web|url=http://www.cheddargorgecheeseco.co.uk/|title=Cheddar Gorge Cheese Company|access-date=26 September 2006|archive-date=29 November 2016|archive-url=https://web.archive.org/web/20161129194612/http://www.cheddargorgecheeseco.co.uk/|url-status=dead}}</ref> The name "cheddar" is not protected under European Union or UK law, though the name "West Country Farmhouse Cheddar" has an EU and (following Brexit) a UK [[Protected Geographical Status|protected designation of origin]] (PDO) registration, and may only be produced in Somerset, Devon, Dorset and Cornwall, using milk sourced from those counties.<ref name="PDO">{{Cite web | url= http://www.defra.gov.uk/foodrin/industry/regional/foodname/products/registered/westcoun.htm | publisher= [[Department for Environment, Food and Rural Affairs]] | title= EU Protected Food Names Scheme – UK registered names | access-date= 22 July 2009 | url-status= dead | archive-url= http://webarchive.nationalarchives.gov.uk/20090731185457/http%3A//www.defra.gov.uk/foodrin/industry/regional/foodname/products/registered/westcoun.htm | archive-date= 31 July 2009}}</ref> Cheddar is usually sold as mild, medium, mature, extra mature or vintage. Cheddar produced in [[Orkney]] is registered as an EU [[protected geographical indication]] under the name "Orkney Scottish Island Cheddar".<ref name=OJEU>{{cite web|title=entering a name in the register of protected designations of origin and protected geographical indications (Orkney Scottish Island Cheddar (PGI))|url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:313:0040:0041:EN:PDF|publisher=Official Journal of the European Union|access-date=19 March 2014}}</ref> This protection highlights the use of traditional methods, passed down through generations since 1946 and its uniqueness in comparison to other cheddar cheeses.<ref>{{Cite web|date=3 October 2020|title=Discover the Best Scottish Cheeses|url=https://theplateunknown.com/best-scottish-cheeses/|access-date=3 October 2020|website=The Plate Unknown|language=en-US}}</ref> "West Country Farmhouse Cheddar" is protected outside the UK and the EU as a Geographical Indication also in China, Georgia, Iceland, Japan, Moldova, Montenegro, Norway, Serbia, Switzerland and Ukraine.<ref name=Origin>{{cite web|url=https://www.origin-gi.com/worldwide-gi-compilation/?or-global_search=cheddar&or-country_of_origin=&or-world_regions=&or-legal_protection=&or-type_of_product=&or-product_tag=&filters-submit=Filter#gi-table|work=Origin GI|title=GIs worldwide compilation|date=3 September 2021 }}</ref>
Furthermore, a [[Protected Geographical Indication]] (PGI) was registered for ''Orkney Scottish Island Cheddar'' in 2013 in the EU,<ref name="Orkney Scottish Island Cheddar"/> which also applies under UK law. It is protected as a geographical indication in Iceland, Montenegro, Norway and Serbia.<ref name=Origin/>
=== United States ===
[[File:Bravo Cheddar.jpg|left|200px|thumb|Cheddar cheese from [[Traver, California]]]]
The state of [[Wisconsin]] produces the most cheddar cheese in the United States; other centres of production include [[California]], [[Idaho]], [[New York (state)|New York]], [[Vermont]], [[Oregon]], [[Texas]], and [[Oklahoma]]. It is sold in several varieties, namely mild, medium, [[:Wiktionary:sharp#Adjective|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.{{Citation needed|date=September 2019}} Vermont's three creameries produce cheddar cheeses&nbsp;– [[Cabot Creamery]], which produces the 16-month-old "Private Stock Cheddar"; the [[Grafton Village Cheese Company]]; and [[Shelburne Farms]].<ref name="Ridgway77">Ridgway, Judy. ''The Cheese Companion''. Running Press, 2004, p. 77.</ref>
Some [[processed cheese]]s or "cheese foods" are called "cheddar flavoured". 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.<ref>{{Cite magazine|url=https://www.wired.com/2006/10/whats-inside-squirt-on-cheese/|title=What's Inside: Squirt-On Cheese|magazine=Wired}}</ref>
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.<ref>{{Cite web|title=Dairy Mandatory Market Reporting {{!}} Agricultural Marketing Service|url=https://www.ams.usda.gov/rules-regulations/mmr/dmr#:~:text=Dairy%20Mandatory%20Market%20Reporting%20Federal%20statute%20(7%20USC,each%20week%20(unless%20affected%20by%20a%20Federal%20Holiday).|access-date=8 April 2021|website=www.ams.usda.gov}}</ref>
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==Records==
[[U.S. President]] [[Andrew Jackson]] once held an open house party at the [[White House]] at which he served a {{convert|1400|lb|kg|abbr=on}} block of cheddar. The White House is said to have smelled of cheese for weeks.<ref>{{Cite web | url= http://clinton3.nara.gov/WH/glimpse/presidents/html/aj7.html | publisher= The White House | work= The Presidents of the United States of America | title= Andrew Jackson | access-date= 24 October 2008 | archive-url= https://web.archive.org/web/20110514223656/http://clinton3.nara.gov/WH/glimpse/presidents/html/aj7.html | archive-date= 14 May 2011 | url-status= dead }}</ref>
A cheese of {{convert|7000|lb|kg|abbr=on}} 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"<ref>[[Wikisource:Ode on the Mammoth Cheese Weighing over 7,000 Pounds]]</ref> by Canadian poet [[James McIntyre (poet)|James McIntyre]].<ref>{{cite web| url=http://rpo.library.utoronto.ca/poets/mcintyre-james | title=McIntyre, James|publisher=University of Toronto Libraries | access-date=15 January 2013}}</ref>
In 1893, farmers from the town of [[Perth, Ontario]], produced the "mammoth cheese", which weighed {{convert|22000|lb|kg|abbr=on}} for the [[World's Columbian Exposition|Chicago World's Fair]].<ref>{{Cite web|title=Lanark County Genealogical Society -- The Mammoth Cheese|url=http://lcgsresourcelibrary.com/articles/A-CHEESE.HTM|access-date=24 October 2020|website=lcgsresourcelibrary.com|archive-date=27 October 2020|archive-url=https://web.archive.org/web/20201027144824/http://lcgsresourcelibrary.com/articles/A-CHEESE.HTM|url-status=dead}}</ref> 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.<ref>{{cite web|last=McNichol|first=Susan|title=The Story of the Mammoth Cheese|url=http://www.urbanmarket.com/all-about-perth/mammoth.html|publisher=Archives of the Perth Museum|access-date=15 January 2013|archive-date=20 October 2020|archive-url=https://web.archive.org/web/20201020193916/http://www.urbanmarket.com/all-about-perth/mammoth.html|url-status=dead}}</ref> A larger, Wisconsin cheese of {{convert|34591|lb|kg|abbr=on}} 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|cows]].<ref>{{cite web|title=Mullins Wisconsin Cheese|url=http://www.mullinscheese.com/index.php?option=com_content&view=category&id=35:cheese&layout=blog&Itemid=71|publisher=Mullins Cheese|access-date=15 January 2013|archive-date=6 December 2020|archive-url=https://web.archive.org/web/20201206110246/https://www.mullinscheese.com/index.php?option=com_content&view=category&id=35:cheese&layout=blog&Itemid=71|url-status=dead}}</ref>
Oregon members of the Federation of American Cheese-makers created the largest cheddar in 1989. The cheese weighed {{convert|56850|lb|kg|abbr=on}}.<ref>{{cite web|title=Cheddar Cheese and Cider Farms|url=http://www.gorges-to-visit.com/CheddarGorge-CheddarCheeseandCiderFarms.html|publisher=Gorges to visit|access-date=15 January 2013|url-status=dead|archive-url=https://archive.today/20130216043752/http://www.gorges-to-visit.com/CheddarGorge-CheddarCheeseandCiderFarms.html|archive-date=16 February 2013}}</ref>{{better source needed|date=April 2022}}
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.<ref>{{cite web |author1=The Associated Press |title=40-year-old cheese being sold in Wisconsin |url=https://www.oregonlive.com/today/2012/08/40-year-old_cheese_being_sold.html |website=oregonlive |language=en |date=31 August 2012}}</ref>
==See also==
{{portal|Food}}
* [[List of cheeses]]
* [[Colby cheese|Colby]], [[Red Leicester]] – cheeses similar to cheddar that also contain annatto for a sweet and nutty flavor and an orange colour
* [[Wedginald]] – a round of cheddar made famous when its [[cheese ripening|maturation]] was broadcast on the Internet
==References==
{{Reflist|30em}}
==External links==
{{Cookbook|Cheddar Cheese}}
* [https://web.archive.org/web/20070225091024/http://www.icons.org.uk/theicons/collection/cheddar-cheese Icons of England – Cheddar Cheese] (non-commercial site commissioned by UK Government Department for Culture, Media and Sport)
{{British cheeses}}
{{English cuisine}}
[[Category:British products with protected designation of origin]]
[[Category:Cheeses with designation of origin protected in the European Union]]
[[Category:Cow's-milk cheeses]]
[[Category:English cheeses]]
[[Category:English inventions]]
[[Category:Somerset cuisine]]