One of the most iconic cheeses from Britain takes its name from the village of Cheddar in Somerset. While Cheddar cheese is now produced globally and lacks legal geographical protection, only the Cheddar Gorge Cheese Company continues to craft it in its birthplace.
Head to the Cheddar Gorge Cheese Company for a chance to observe the intricate craft behind this globally renowned cheese.
Cheddar village is undeniably popular with tourists, which may not appeal to everyone. However, its connection to the origins of Cheddar cheese is undeniable and truly compelling. Instead of casually picking up a pack at your local store, consider witnessing its creation firsthand. A visit to the dairy offers a window into traditional cheesemaking, and a descent into the caves of Cheddar Gorge will immerse you in the earthy aroma of maturing cheese in ancient caverns.
The Foodie Travel Guide
- See how cheese is formed through the ‘cheddaring’ method
- Sample authentic Cheddar cheese
- Explore the historic caves of Cheddar
- Hike or cycle along the scenic Strawberry Line
A Co-operative Cheese
The origins of Cheddar cheese lie in an age-old practice of utilizing surplus milk. Local farmers would band together to create a single large wheel of cheese that would take several months to age. A notable example was during Queen Victoria’s wedding celebration, when a massive wheel of Cheddar—crafted using milk from more than 700 cows—measured an impressive three metres in diameter.
Watch Cheddaring in Action
What sets Cheddar cheese apart is a unique production method known as ‘cheddaring,’ which involves an intensive 8-hour process. The curds are sliced, stacked, and repeatedly turned and pressed, allowing excess whey to escape. This technique enhances the cheese’s shelf life and texture. At the Cheddar Gorge Cheese Company, visitors can watch this fascinating procedure through a purpose-built viewing area. Afterwards, guests are invited to sample the finished product. The dairy uses raw milk, capturing the flavor nuances of the local landscape, and the cheese naturally forms a rind as it matures.
