SEE ALSO: My complete list of the world’s most expensive and unique cheeses →

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 Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why Is Real Cheddar So Expensive? (But Totally Worth The Price) appeared first on Cheese Scientist.

SEE ALSO: The d’Affinois story and how ultrafiltration changed the world of artisanal cheese →

What is Fromager D’Affinois?

Fromager d’Affinois is a soft white mould cheese from the Auvergne region of France. It is produced on a vast commercial scale and is often mistakenly identified as Brie. As a matter of fact, D’Affinois has very little in common with Brie or Camembert other than the white mould around it.  

Indeed, D’Affinois is a double cream soft cheese that is made by adding cream to ultrafiltered milk during production. As a result, the cheese is very high in fat (around 60%) and develops a rich and creamy texture.

Moreover, Fromager d’Affinois is also unique because of the type of milk that it is made with. Indeed, Fromagerie Guilloteau use a patented method called ultrafiltration to remove water and a host of water-soluble components (minerals and vitamins) from pasteurised milk before turning it into cheese. 

Once the cheese is made, the cheesemaker matures wheels and bricks of D’Affinois for around two weeks. This is significantly shorter than the eight weeks required for cheeses like Brie de Meaux. During this time, it forms a natural white mould rind that is very thin and uniform. Furthermore, the cheese has an incredibly consistent creamy texture. As for its flavour, it is very mild with the most subtle hint of butter. 

What is the retail price of d’Affinois around the world?

Now this is where it gets very interesting! It would seem that this cheese has been positioned very differently depending on the market. Indeed, in France, it is considered a generic commercial cheese. Whereas in the USA and Australia, wholesalers and retailers have priced this cheese as a high-end product. 

France

In its country of production, the original format of this cheese is still currently available. Indeed, you can find Pavé d’Affinois in just about every supermarket and grocery store. For the sake of this comparison, we looked at the price of this cheese at the popular chain, Super U. 

Surprisingly, this commercial cheese is priced at 16.67 €/kg. And this places it on par with the likes of Boursin (16.25 €/kg). And below other popular cheeses such as Emmental Bio slices (19.50 €/kg) and Mini Babybel (18.41 €/kg). 

United States of America

Clocking in at a hefty USD$30/lb, the USA has the highest price in the world for this mass-produced cheese. Quite remarkably, it has been positioned in the American market as a luxury cheese.

Some other cheeses that cost less than d’Affinois include Cave Aged Gruyère (USD$27/lb), High Plains Cheddar (USD$20/lb), Brie Fermier (USD$29/lb) and Stilton (USD$28/lb)! 

Conclusion: commercial or artisanal?

Thank you for reading our post on the cost of d’Affinois cheese. While there is no arguing that this soft cheese is hugely popular, there are huge question marks over what it should actually be worth. Do you think that it is too expensive in the USA? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post How Much d’Affinois Cheese Costs appeared first on Cheese Scientist.