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Cheese from England
Cow milk is set with rennet, cut and scalded to about 38–41 °C. The drained curd is stacked in slabs and turned until it is acid enough, then milled, dry-salted, pressed and matured for months.
| Cow milk | Raw or pasteurised; West Country Farmhouse Cheddar allows both[wcfc-spec] |
| Starter culture | Mesophilic lactococci that sour the milk[wcfc-spec][mohamed2023] |
| Rennet150 ml per 1000 L milk | Animal or vegetable rennet; the dose is from a generic Cheddar method[inflibnet][wcfc-spec] |
| Dry salt | Mixed into the milled curd[wcfc-spec][inflibnet] |
| Muslin and lard | For clothbound cylinders; blocks are wrapped in film instead[wcfc-spec] |
| Starter | mesophilic lactococcal starter culture |
Total time across the recorded steps: 2 months
What changes: Starter and rennet go into warm milk and it sets to a gel
Output: curd.
Microbes at work in this step
the starter begins to sour the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk is set with rennet, cut and scalded to about 38–41 °C. The drained curd is stacked in slabs and turned until it is acid enough, then milled, dry-salted, pressed and matured for months. Made in 9 steps over 2 months. The longest step, mature, takes at least 2 months (US Code of Federal Regulations) and runs at 10 °C (INFLIBNET Centre). Lactococcus lactis and Lactococcus cremoris does most of the fermenting.
| Main step | at least 2 monthsSet[cfr133-113][wcfc-spec] | Mature |
|---|---|---|
| Temperature | 10 °CReported[inflibnet] | Mature |
| Acidity | pH 5.3–5.4Reported[inflibnet] | Mill the slabs |
The curd is drained, then stacked and turned as slabs until it is acid enough (cheddaring), and milled and salted dry before pressing. Washed-curd cheeses such as Gouda swap part of the whey for water and are brined instead.
Made the same way, each with what its own sources record.
Cheese from Scotland, Isle of Mull
Unlike most cheddars it is made on an island farm from milk that goes into the vat still warm from the cows, which are fed partly on distillery grain. Its paste is paler than many cheddars and can carry blue veins.
Sources: Finney C. 2021; Wikipedia; NHS
Cheese from England, Lincolnshire
The producer calls the recipe a cross between a traditional West Country cheddar and a continental alpine cheese such as Comté. The curd is cheddared, milled and salted before pressing. It is made on one farm from that farm's raw milk, and the cheese is not sold for about 18 months.
Sources: Lincolnshire Poacher Cheese; Lincolnshire Poacher Cheese; CDC
Cheese from England, Leicestershire
A farmhouse Red Leicester made from the farm's own raw milk, coloured with annatto, bound in cloth and lard and matured six months or more.
Sources: Leicestershire Handmade Cheese Company; US Centers for Disease Control and Prevention
Cheddar is a hard cheese, and the UK NHS lists hard cheeses as safe in pregnancy even when unpasteurised. Some cheeses in this family are only semi-hard, and the NHS lists semi-hard cheeses as safe only when pasteurised. In the US, Cheddar made from raw milk must be cured for at least 60 days at not less than 35 °F (21 CFR 133.113). That ageing does not clear E. coli O157:H7. In a study that added it to unpasteurised milk made into Cheddar, it fell by less than 1 log in 60 days at 7 °C, and the authors call 60-day ageing inadequate to eliminate it.
Hazards the sources name: Listeria in unpasteurised dairy foods; Escherichia coli O157:H7 added to unpasteurised milk in a challenge test, which grew during making and fell by less than 1 log in 60 days of ageing at 7 °C.
Every number is labelled with how it is known. How this atlas is made
The West Country Farmhouse Cheddar specification says there is evidence that Cheddar was first made around Cheddar in Somerset as far back as the 15th century, on farms, and sold at local markets. As milk production grew, factories were built to make it on a larger scale in the UK, the Commonwealth countries and the USA.
