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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. 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 e-PG Pathshala). Salt is 2–3 %. 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 |
| Salt | 2–3 %Typical | Dry-salt the milled curd |
| Acidity | pH 5.3–5.4Reported[inflibnet] | Mill the slabs |
| Cow milk · Raw or pasteurised; West Country Farmhouse Cheddar allows both[wcfc-spec] | |
| Starter culture · Mesophilic lactococci that sour the milk[wcfc-spec][mohamed2023] | |
| 150 ml per 1000 L milk | Rennet · 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
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.
Cheddared cheeses are pressed hard cheeses, which the UK NHS lists as safe in pregnancy even when unpasteurised. 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).
Hazards the sources name: Listeria monocytogenes and other pathogens carried in raw milk.
Every number is labelled with how it is known. How this atlas is made
Linked to Cheddar in Somerset; Joseph Harding standardised the method in the 19th century (commonly cited).
