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Cheddar is one of the most famous cheeses in the world but also one of the cheeses most often produced industrially.
But an artisan, handmade version still exists, made in the rich dairy pastures near the town of Cheddar in Somerset, where a few farmers continue to produce the region’s traditional cheese.
The cheese curd is created using old strains of bacteria (known as ‘pint starters’; these are based on traditional local microflora) and calf rennet, both of which help to provide broad, round flavors. The curds are cut until they’re about the size of a grain of rice, then they are poured onto a draining table where the real work begins.
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