🧀 West Country Farmhouse Cheddar

West Country Farmhouse Cheddar is an English hard Cheddar made on farms from cows' milk in the historical counties of Dorset, Somerset, Devon and Cornwall. The name is protected in the EU as a PDO (eAmbrosia PDO-GB-0279; registered by Regulation (EC) No 1107/96).

The milk is produced predominantly in the designated area and may be pasteurised or not; at times of shortage, milk from the bordering counties of Gloucestershire and Wiltshire may be brought in. After the starter culture, rennet (natural animal or vegetable) is added; the curd is cut and scalded, then cheddared: the pieces of curd are turned and stacked by hand so that the whey drains. The curd is then milled, salted and pressed in cylindrical or rectangular moulds. Cylinders are bandaged in muslin sealed with lard or a natural fat or oil (removed before sale); blocks are wrapped in a food-grade membrane.

The cheese is sold only after at least 9 months of storage. It has a firm body with a slightly open texture and a uniform creamy yellow colour; the flavour is nutty and round with a hint of sharpness. The specification sets at least 48% fat in dry matter and at most 39% moisture. Cheese that is not expected to develop the required flavour is sold as standard Cheddar.

According to the specification, there is evidence that Cheddar was first made in Somerset around Cheddar as far back as the 15th century; only Cheddar made on farms within the 1955 boundaries of the four counties may carry the name.