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Cheese from England, Somerset
Raw milk from the makers' own herds, used within a day of milking, is soured with old local pint starters and set with calf rennet. The curd is cut to rice-grain size and cheddared by hand, stacked and turned for an hour; the West Country Farmhouse Cheddar specification adds scalding at around 103–106 °F, milling, salting and pressing. The cheeses are bound in lard-soaked muslin and aged at least 11 months.
| Raw cow milk from the maker's own farm, used untreated within a day of milking | [slowfood-somerset] |
| Pint starters, old strains based on traditional local microflora | [slowfood-somerset] |
| Calf rennet | [slowfood-somerset] |
| Salt, mixed into the milled curd (as in the West Country Farmhouse Cheddar specification) | [wcfc-spec] |
| Muslin cloth and lard for binding | [slowfood-somerset][wcfc-spec] |
| Starter | pint starters, old strains based on local microflora |
Total time across the recorded steps: 11 months – 2 years
What changes: Pint starter and calf rennet go into the warm raw milk
In the West Country Farmhouse Cheddar specification, milk is warmed in the vat and the starter is mixed in to raise acidity before rennet sets it to a junket. The Presidium page names pint starters and calf rennet.
Microbes at work in this step
Not documented for this step.
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
Raw milk from the makers' own herds, used within a day of milking, is soured with old local pint starters and set with calf rennet. The curd is cut to rice-grain size and cheddared by hand, stacked and turned for an hour; the West Country Farmhouse Cheddar specification adds scalding at around 103–106 °F, milling, salting and pressing. The cheeses are bound in lard-soaked muslin and aged at least 11 months. Made in 8 steps over 11 months – 2 years. The longest step, mature, takes 11 months – 2 years (Slow Food Foundation for Biodiversity).
| Main step | 11 months – 2 yearsReported[slowfood-somerset] | Mature |
|---|---|---|
| Temperature | 39.4–41.1 °CReported[wcfc-spec] | Scald |
Made only from the makers' own raw milk with old pint starters and calf rennet, cheddared by hand, bound in lard-soaked muslin and aged at least 11 months. The Presidium page contrasts it with rindless block cheeses and frequent use of pasteurised milk.
The milk is raw and used within a day of milking; the cheese is aged at least 11 months. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Half a century ago about 400 producers made cheddar in its Somerset home; barely 5 % remain (Slow Food Foundation). In 2004 James Montgomery, George Keen and Richard Calver set up the Slow Food Somerset Cheddar Presidium to define what traditional cheddar is (Slow Food UK). Slow Food UK says the Montgomery farm was bought in 1911 by James's grandfather.
