Food and Drink

EU Protected Food Names Scheme - UK registered names

Regulation (EEC) No 2081/92 - Application for Registration Article 17

Protected Designation of Origin Protected Designation of Origin
National application No:  - West Country Farmhouse Cheddar
1. Competent service of the Member State:

Name: United Kingdom - Department for Environment, Food and Rural Affairs

Tel: 020 7238 6687

Fax: 020 7328 5728

2. Applicant group:

a) Name: Farmhouse Cheesemakers Ltd

b) Address: Royal Bath & West Showground Shepton Mallet Somerset BA4 6QN

c) Composition: producer/processor (18)

3. Name of product:

West Country Farmhouse Cheddar

4. Type of product (see list in Annex VI):

Cheese - Class 1.3

5. Specification - Summary of requirement under Article 4(2)):
a) Name:

West Country Farmhouse Cheddar

b) Description of Product:

Cylindrical or block shaped firm cheese, creamy yellow in colour, made from cows milk. Nutty full rounded flavour with a hint of sharpness achieved through natural maturing.

c) Geographical area:

The historical Counties of Dorset, Somerset, Devon and Cornwall.

d) Background:

The milk used to make the cheese comes from the cheesemakers own herd and local farms in the designated area except in times of shortage when it also comes from the surrounding areas of Gloucestershire and Wiltshire. It has been made on farms in the West Country since the 15th Century and is named after the area traditionally renowned for making the cheese.

e) Method of production:

After the addition of starter culture and rennet to the milk, to coagulate the milk and form a junket of curds and whey which are then cut and scalded at a temperature of around 103F to 106F. The curds are cooled after being separated from the whey and are then cut into rectangular pieces. The curds go through a process of 'Cheddaring' where the pieces are turned and stacked by hand on top of each other. After a process of 'Milling' where the pieces are cut, salted and then mixed thoroughly, curd is put into moulds and mechanically pressed. After pressing the cheese is removed from the moulds, sealed, wrapped and stored to mature for at least 9 months in the area.

f) Link

The cheese has always been made on farms in the West Country using the original method and traditional skills handed on in the area. Most of the milk used comes from local farms.

g) Inspection bodies:

Product Authentication International Ltd

Address: Rowland House, 65 High Street, Worthing, West Sussex, BN11 1DN.

Tel: 01903 237799

Fax: 01903 204445

h) Labelling:


i) National requirements (if any):
EC No:

Page last modified: 7 August 2007
Page published:21 July 2003

Department for Environment, Food and Rural Affairs