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The fascinating story of King Henry II and the prehistoric caves of Cheddar
When it comes to the history of cheese, few stories are as fascinating as that of King Henry II and the prehistoric caves of Cheddar. It may sound like an unlikely setting for food production, but caves have long been used as natural aging chambers for various types of cheese. In fact, some of the most famous cheeses, including Cheddar, are traditionally made and aged in these unique environments.
The tradition of cave-aged cheese
According to Wisconsin Cheese, many cheeses are still aged the old-fashioned way in caves. Some examples include Parmesans, Goudas, Cheddars, and specialty Swiss cheeses like Gruyere. Even the popular blue cheese known as Roquefort, often called the “king of cheeses,” owes its distinctive flavor to the aging process that takes place in natural limestone caves in the south of France.
The Cheddar Connection
Cheddar, one of the most popular and widely consumed cheeses in the world, also has a strong connection to caves. The Cheddar Gorge Cheese Company in Cheddar, England, ripens its cheddar in historic cheese ripening caves. The small town of Cheddar in Somerset, southwest England, is not only the birthplace of cheddar cheese, but also the namesake of this iconic food.
The ancient caves of Cheddar
The cheese ripening caves in Cheddar Gorge are truly remarkable. Similar to the limestone caves used to age Roquefort in France, these prehistoric caves have been aging cheese for nearly a thousand years. Their dairy products have been enjoyed by kings and cheese lovers alike for centuries. In fact, it is said that in the 1100s, King Henry II himself ordered a staggering 10,000 pounds of cheese aged in these ancient caves.
Although the cheese wasn’t officially named Cheddar until around 1500, its fame and reputation were already well established. The fact that King Henry II, who also ruled over the cheese-making holy land of France, chose to order such a large quantity of English cheese speaks volumes about the quality and flavor of the cheddar produced in these caves.
The magic of the caves
So what makes these caves so special for cheesemaking? According to Luke Shepherd, one of the cheesemakers at Cheddar Gorge Cheese Company, the secret lies in the caves themselves. The constant temperature of 52 degrees Fahrenheit and the unwavering 100% humidity create the perfect conditions for the cheese to mature and develop its unique flavors.
Shepherd explains that even small variations in temperature or humidity can have a significant impact on the texture and quality of the cheese. The consistent environment provided by the caves allows the cultures within the cheese to flourish more quickly, resulting in a distinct and flavorful product.
The cheesemakers take extra precautions by aging their cheese in the middle of the cave system, closer to the cave roof. This strategic placement protects the cheese from potential flooding caused by the underground river that runs through the cave system.
Preserving a delicious heritage
Today, the Cheddar Gorge Cheese Company continues to operate these historic caves, preserving the ancient tradition of cave-aged Cheddar. Visitors can witness firsthand the fascinating process of cheese aging and even sample some of the delicious cheddar produced in this unique setting.
The story of King Henry II and the prehistoric caves of Cheddar serves as a testament to the enduring appeal and exceptional quality of this beloved cheese. It reminds us that the pursuit of culinary excellence knows no bounds, even when it reaches back in time to uncover extraordinary taste experiences.
So the next time you enjoy a slice of cheddar, think about the remarkable journey it took from the depths of prehistoric caves to the plate before you.
FAQS
Why was cheese traditionally aged in caves?
Caves provide a unique environment with consistent temperature and humidity levels that are ideal for the aging and maturing process of cheese.
What types of cheeses are traditionally cave-aged?
Some examples of cheeses that are traditionally cave-aged include Parmesan, Gouda, Cheddar, and Swiss specialty cheeses such as Gruyère.
What is the significance of the Cheddar cave in the history of Cheddar cheese?
Cheddar Gorge in Somerset, England, is not only the birthplace of Cheddar cheese, but also the location of the historic cheese aging caves that have been used for centuries.
How long have the prehistoric Cheddar caves been aging cheese?
The prehistoric caves of Cheddar have been aging cheese for nearly a thousand years, and their dairy products have been enjoyed by royalty and cheese lovers throughout history.
Why did King Henry II order such a large quantity of Cheddar cheese?
King Henry II’s order for 10,000 pounds of cheddar cheese from the prehistoric caves of Cheddar is a testament to the exceptional quality and taste of the English cheese produced in these caves.
What makes the Caves of Cheddar ideal for cheese aging?
The constant temperature of 52 degrees Fahrenheit and consistent 100% humidity in the caves create optimal conditions for cheese aging, allowing flavors to develop and intensify.