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Cheese from England, the historical counties of Dorset, Somerset, Devon and Cornwall
West Country Farmhouse Cheddar is Cheddar made on farms in Somerset, Dorset, Devon and Cornwall from raw or pasteurised cow milk. The curd is scalded at about 39–41 °C, then cut into slabs that are turned and stacked by hand until the acid is right, milled, salted and pressed. Cylinders are bound in lard-dipped muslin, and every cheese matures for at least nine months. Made in 10 steps over 9 months. The longest step, mature at least nine months, takes at least 9 months (Defra 2012) and runs at 10 °C (INFLIBNET Centre). Lactococcus and Streptococcus starter bacteria, with Lactobacillus, the dominant groups in artisanal and industrial Cheddars does most of the fermenting.
| Main step | at least 9 monthsSet[wcfc-spec] | Mature at least nine months |
|---|---|---|
| Temperature | 10 °CReported[inflibnet] | Mature at least nine months |
| Acidity | pH 5.3–5.4Reported[inflibnet] | Cheddar the curd by hand |
| Cow milk, raw or pasteurised · About half comes from the makers' own farms; may be standardised when the fat to casein ratio is far from 1:0.7[wcfc-spec] |
| Starter culture[wcfc-spec] |
| Animal or vegetable rennet[wcfc-spec] |
| Salt · Mixed into the milled curd[wcfc-spec] |
| Lard or another natural fat or oil, and muslin · For bandaging cylinders[wcfc-spec] |
| Starter: starter culture added before the rennet; strains not specified |
Total time across the recorded steps: 9 months
What changes: Starting material: cow milk from West Country farms, raw or pasteurised
Milk is collected from the makers' farms, usually daily, and tested before use. It may be pasteurised or used raw; the rest of the method is the same.
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
It must be made on a farm in the four West Country counties, with the curd cheddared by hand rather than by machine. It matures at least nine months, and only cheese that passes grading at 2–4 months may carry the name.
The cheese may be made from raw milk. In lab-made raw-milk Cheddar, E. coli O157:H7 stayed detectable by enrichment for more than 270 days, so ageing alone does not remove it, and Mycobacterium bovis fell only slowly during maturation. Clean milk and good acid development matter.
Hazards the sources name: Escherichia coli O157:H7, which survived more than 270 days in lab-made raw-milk Cheddar; Mycobacterium bovis, which declined slowly during maturation of lab-made raw-milk Cheddar.
Every number is labelled with how it is known. How this atlas is made
The specification says Cheddar was made on farms near Cheddar in Somerset by the 15th century, and that cheese from near the Gorge was said to be matured in the caves under the Mendip Hills. A "Farmhouse Cheddar Cheese" certification mark was registered in 1955 for farm-made, hand-made cheese graded at 2–4 months and kept at least 9 months. Farmhouse Cheesemakers Ltd, formed in 1981, applied for the PDO, registered in 1996.
