Derg, a Cheddar Immersion

Derg Cheddar maturing

I do often come across a bit of ignorance from our mainland European gourmands regarding Cheddar. A cheese named after a little village in Somerset, UK; a few miles from Wales. It also refers to a very particular type of cheese making.  Unlike camembert from Normandy, the name Cheddar is not really protected so it can be found well outside its original region of production and therefore, due to obvious historical reasons, is found in all shapes and forms in Ireland. Shape wise, it is mostly square, rectangular, white or red (due to a carotene type dye); not really exciting, I’ll give you that, but then again, neither are a lot of main brands of Camembert, chalky, dry versus “boing-boing” plastic. “Tomaytoes-tomatoes”, same difference my friends! The truth is, real cheddar is a bit like some famous French cheese, from Auvergne, like Salers, Cantal or Laguiole. They are not covered with cloth, but their texture and taste can be pretty similar. I even have a theory that they might be related through old French monks’ migrations to England, the same way Wensleydale is related to Roquefort… But that is a debate for another day.

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