Recent attendance at a craft and farmers’ market at a town in Southern England led us to try one of the most delightfully flavoured slices of cheddar cheese which we have encountered in a long time. High time then to sing the praises of this worthiest of cheeses, which despite England’s uneven reputation for food, will stand comparison with the finest cheeses from anywhere in the world: whatever milk they are made from,and at whatever altitude they are produced. Honest, guv.
The word “Cheddar” has two meanings. First as a generic term for a whitish cows’ milk hard cheese which is made in many countries. [1] But secondly as a PDO covered product, originating in the eponymous Somerset Gorge, but with production allowed in Cornwall, Devon, Dorset and the rest of Somerset. [2] [3]
Now we are not food journalists (wrong school, wrong Universities, wrong income) So we cannot hope to imitate the purple prose which they habitually employ to describe the simple act of eating. We just like the taste and the texture, OK? And as for what to drink with it-any good red, though English purists would probably insist on a fine Claret, just to be true to their ancestors. Oh well. Look,-you’ve tried Manchego, Brie, Emmental, limburger Gorgonzola, feta and many others. Just for Friday night, just because you’re still with us-why not give this one a chance? We wanted to say “it’s gorgeous”-but the editor thought the line was too cheesy.
[2]West Country Farmhouse Cheddar PDO (Government page): the official explanation of the protected designation. [gov.uk]
[3]Cheddar Gorge Cheese Co – The Home of Authentic Cheddar
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