The West Country Farmhouse Cheddar Cheese PDO is a hard paste cheese made from cows' milk.
West Country Farmhouse Cheddar Cheese PDO is made throughout the counties of Dorset, Somerset, Devon and Cornwall, in the South West of England.
The milk is coagulated with the addition of bacteria and rennet. The resulting curd is cut and heated to a constant temperature of between 39,4°C and 41°C. Once the whey has been drained off it is cooled and cut into cubes. This is followed by a further process called Cheddaring in which the cubes are turned and stacked, then cut and kneaded with salt. The curd is now placed in moulds and mechanically pressed. Following pressing the cheeses are removed from the moulds, sealed, wrapped and left to mature for at least nine months.
Appearance and Flavour
West Country Farmhouse Cheddar Cheese PDO is made in either a cylindrical shape or in rectangular blocks. It is yellow in colour and has a creamy consistency. It has an intense nutty flavour given by the long maturation period.
The history of West Country Farmhouse Cheddar Cheese PDO is linked to the ancient cheese making tradition of the West Country which dates as far back as the 15th century. The cheese is named after the large village of Cheddar in the county of Somerset.
West Country Farmhouse Cheddar Cheese PDO must be kept in a cool place and if it is already cut should be wrapped in aluminium foil and kept in the refrigerator. It is excellent eaten just as it is, on toast or accompanied with grapes, pear or apple. It is also used in many recipes for first and main courses. It is ideal accompanied with either red or white wine or even Champagne.
This cheese is sold as West Country Farmhouse Cheddar Cheese PDO. It is sold in characteristic wooden boxes in cuts of various weights.
West Country Farmhouse Cheddar Cheese PDO is made following the local traditional methods exclusively from milk produced on local farms and it is made entirely by hand.