If you’ve ever found yourself eyeing a block of artisan Cheddar at your local cheese shop, only to be put off by the price, you’re not alone. Real Cheddar, especially from regions like Somerset, Dorset, Devon and Cornwall in the UK, can be expensive. But what makes this cheese worth the cost? Let’s look into the factors that give real Cheddar its premium price.
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The importance of location and heritage
Real Cheddar cheese is all about tradition and place. Authentic Cheddar isn’t simply any aged cheese; it’s bound by history, heritage and strict guidelines. In the UK, West Country Farmhouse Cheddar holds Protected Designation of Origin (PDO) status, meaning it must be produced in Somerset, Dorset, Devon or Cornwall to be legally considered “West Country Farmhouse Cheddar”.
This PDO label requires cheesemakers to adhere to centuries-old methods and use locally sourced ingredients.
This label also ensures a level of quality and consistency that’s hard to match with mass-produced Cheddar. When you buy PDO Cheddar, you’re getting a slice of British heritage, which contributes to the price.
Traditional cheesemaking techniques
Crafting real Cheddar is labour-intensive. Cheesemakers use techniques that take skill, like “cheddaring”, which involves cutting, stacking, and flipping curds to drain whey. This step, done by hand, shapes Cheddar’s unique texture and flavour.
In traditional Cheddar, the cheese is often aged in cellars or caves. This approach brings a depth of flavour that factory-made cheese can’t achieve. The extra time and effort required to make Cheddar traditionally drive up its price.
Quality ingredients and raw milk
Quality Cheddar depends on quality milk. Westcombe Cheddar, for example, is usually made from raw, grass-fed milk sourced from local cows. This milk has a complex flavour that enriches the cheese.
Raw milk requires careful handling and comes with a higher price tag. Cheesemakers rely on fresh milk and depend on the seasons and cows’ health, which adds to the overall cost.
Ageing and storage costs
Ageing is crucial for Cheddar’s flavour and texture. Factory-made Cheddar might age for just a few weeks, but traditional Cheddar can age for nine months to several years. This slow process brings out a complex range of flavours, from nuttiness to caramel undertones.
However, ageing cheese is costly. Storage facilities must control temperature and humidity, which increases energy costs. The longer the cheese ages, the more resources it uses, raising the price.
The role of artisans and small-scale production
Many traditional cheesemakers operate on a small scale, often as family businesses. They don’t benefit from the cost-saving practices of large factories. Their operations require more human effort. Many artisans also use sustainable or organic practices, choosing quality over quantity.
By buying from these small producers, you’re supporting people who put passion into each wheel of Cheddar. This craftsmanship is reflected in the price.
Market demand for authentic Cheddar
Demand for real Cheddar has increased as consumers seek out authentic, high-quality cheeses. Cheddar from West Country Farmhouse producers like Montgomery’s and Keen’s have become hugely popular among food lovers around the world.
The limited supply from traditional producers, combined with increasing demand, naturally drives up prices. With more people wanting genuine Cheddar, particularly aged varieties, the competition for a limited resource is fierce. Prices reflect not only the cheese’s quality but also the higher demand from a discerning market.
Higher production risks
Furthermore, producing real Cheddar comes with risks that mass producers may not face. The use of raw milk, for example, can introduce variability in the cheese’s flavour and quality. Unforeseen changes in the milk, weather or maturing environment can lead to unexpected results. For small producers, a batch that doesn’t turn out as expected can be a financial setback.
Moreover, ageing cheese for extended periods without knowing the final product quality is a risk. Some cheeses may not mature as desired and may even need to be discarded if they fail to meet quality standards. These risks, along with the craftsmanship involved in mitigating them, contribute to the cheese’s higher price.
Packaging, transportation, and distribution costs
After aging, traditional Cheddar must be carefully packaged. Unlike vacuum-sealed blocks of factory Cheddar, authentic Cheddar is often wrapped in muslin or wax, which protects it while allowing it to age further.
The delicate nature of high-quality Cheddar also means it must be transported under specific conditions to maintain its texture and taste. Small-scale cheesemakers may not have the infrastructure to distribute their cheese widely, relying on specialised distributors or direct sales to reach their customers.
This process is more expensive than distributing cheese through mass retail channels, adding to the overall price of artisanal Cheddar.
A richer, more complex flavour profile
At the end of the day, you’re paying for an exceptional experience. Authentic Cheddar has a flavour and texture that’s worlds apart from factory-made versions. With each bite, you’ll likely notice layers of taste, from rich creaminess to a tanginess and subtle earthy undertones. This complexity is what makes real Cheddar a favourite among cheese enthusiasts and is why it commands a premium price.
When you choose authentic Cheddar, you’re not just buying cheese; you’re enjoying craftsmanship and history. The cheese is the result of dedication, tradition and expertise, which explains its premium price.
Conclusion
While the price of small-batch Cheddar might make some hesitate, understanding the factors behind its cost can help you appreciate why it’s worth it. From the PDO label that protects its authenticity to the skilled artisans who dedicate their lives to preserving traditional methods, each element of an authentic Cheddar production adds to its value.
These artisanal Cheddars aren’t just cheese; they’re a carefully crafted experience, packed with rich flavours and a unique story that spans generations. When you buy a wedge of authentic Cheddar, you’re not only treating yourself to a better-tasting cheese, but you’re also supporting the farmers, cheesemakers and artisans who keep this tradition alive.
And that, many would argue, makes it worth every penny.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
