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Cheddar cheese is a relatively hard, off-white (or orange if spices such as annatto are added), sometimes "sharp" (i.e., acidic)-tasting, natural cheese. Originating in the British village of Cheddar in Somerset, cheeses of this style are produced beyond this region and in several countries around the world. Cheddar is the most popular type of cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. It is also the second-most-popular cheese in the US (behind mozzarella), with an average annual consumption of per capita.〔(【引用サイトリンク】 publisher= International Dairy Foods Association )〕 The United States produced in 2010, and the UK in 2008. The term "Cheddar cheese" is widely used, but has no Protected Designation of Origin within the European Union, although only Cheddar produced from local milk within four counties of south west England may use the name "West Country Farmhouse Cheddar".〔https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/271260/pfn-west-country-farmhouse-cheddar.pdf〕〔Brown, Steve; Blackmon, Kate; and Cousins, Paul. ''Operations management: policy, practice and performance improvement''. Butterworth-Heinemann, 2001, pp. 265–266.〕 ==History== The cheese originates from the village of Cheddar in Somerset, south west England. Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and steady temperature for maturing the cheese.〔 Cheddar cheese traditionally had to be made within of Wells Cathedral.〔 Cheddar has been produced since at least the 12th century. A pipe roll of King Henry II from 1170 records the purchase of at a farthing per pound (totaling £10.13s.4d, about £10.67 in decimal currency). Charles I (1600–1649) also bought cheese from the village.〔 Romans may have brought the recipe to Britain from the Cantal region of France. Central to the modernisation and standardisation of Cheddar cheese was the 19th-century Somerset dairyman Joseph Harding. For his technical innovations, promotion of dairy hygiene, and volunteer dissemination of modern cheese-making techniques, he has been dubbed "the father of Cheddar cheese". Harding introduced new equipment to the process of cheese-making, including his "revolving breaker" for curd cutting, saving much manual effort.〔''Transactions of the Highland and Agricultural Society of Scotland'', Highland and Agricultural Society of Scotland, 1866-7 volume 1, Aberdeen〕〔Christabel Susan Lowry Orwin, Edith Holt Whetham, "History of British Agriculture, 1846–1914", ''Agriculture'' (1964), page 145〕 The "Joseph Harding method" was the first modern system for Cheddar production based upon scientific principles. Harding stated that Cheddar cheese is "not made in the field, nor in the byre, nor even in the cow, it is made in the dairy". His wife and he were behind the introduction of the cheese into Scotland and North America. His sons, Henry and William Harding, were responsible for introducing Cheddar cheese production to Australia and facilitating the establishment of the cheese industry in New Zealand, respectively. During the Second World War, and for nearly a decade after, most milk in Britain was used for the making of one single kind of cheese nicknamed "government Cheddar" as part of war economies and rationing. This almost resulted in wiping out all other cheese production in the country. Before the First World War, more than 3,500 cheese producers were in Britain; fewer than 100 remained after the Second World War. According to a United States Department of Agriculture researcher, Cheddar cheese is the world's most popular variety of cheese, and the most studied type of cheese in scientific publications. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cheddar cheese」の詳細全文を読む スポンサード リンク
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