Authentic Cheddar Cheese
World Cheese Award for Cheddar Made in Cheddar
The Cheddar Gorge Cheese Company has won a World Cheese Award for the world's only authentic Cheddar Cheese - the only one made and matured entirely within the Parish of Cheddar.
John Spencer's Vintage Cheddar was awarded Best Cheddar in Show at the World Cheese Awards in Dublin last week, a decisive victory for his campaign to bring Cheddar Cheese back to the village where it was invented 1,000 years ago.
In August 2003 John Spencer took over the old Cheddar Gorge Cheese Company, determined to restore the only Cheddar made in Cheddar to its proper place. He decided the only route was to make a Cheddar that truly reflected the heritage and authenticity of the world's most popular cheese.
The making of the famous cheese
To this end he used only unpasteurised milk, drawn from a single farm in Cheddar. The true nature of the Cheddar pastures is reflected in the cheese, as was the case when all the world's Cheddar - 'the cheese that conquered the world' - was made in the area.
John's cheeses are hand made in an open vat in the small dairy by one of three cheese-makers, who have all produced prize winning Cheddar. There is a recipe, but each make is slightly different, and the cheesemakers have to allow for this when practising their art.
The methods used throughout reflect traditional practices. It takes over three days from the milk filling the vat until the cheese is put into store. During this time the cheese is dressed in the traditional cheesecloth which will remain its only wrapping during maturation. While maturing over the next 10 to 16 months the cheese has to be turned regularly by one of the dairy staff.
This care and attention throughout its life mean that, when ready to eat either as Mature, extra Mature or Vintage, its flavour and texture are those of authentic Cheddar cheese.
Its all about quality
John's wife Katherine is in charge of all technical and quality issues, having worked previously for some of the biggest names in UK cheesemaking.
For the last 18 months the Company has matured some of its cheese in Cheddar Caves, as local cheesemakers did for centuries. The flavour and texture achieved by maturing in this way is unique. Space in Gough's Cave was made available by Lord Bath, owner of the Caves, who officially launched the project, and the cheese can now be seen - and smelt - maturing there.
John says: ' We use milk from Cheddar, hand make the cheese in Cheddar Gorge, and now mature it in Cheddar Caves - realising the aim I had when I arrived'.
Throughout the last 5 years the focus has been on quality and consistency and the Company recently achieved BRC accreditation. However, the pinnacle was reached this week at the World Cheese Awards.
Says John: 'As a small artisan maker competing against producers from all over the world we were all thrilled to receive this accolade. The team here have worked incredibly hard to reach this standard and deserve immense praise. However, it does seem fitting that the best Cheddar has returned to its birthplace - Cheddar in Somerset.'
Where can I get some?
Authentic Cave Aged Cheddar from the Cheddar Gorge Cheese Company is available direct from the company at their shop in Cheddar, via their website, at the Wholefoods/Fresh & Wild stores in London and at a number of small specialist retailers throughout the country.
For more information contact Bob Smart on 01934 742343 or bob@cheddarcaves.co.uk
