Another really interesting video, thanks. I have one cheese making day a month in which I usually manage to make two cheeses and a ricotta with the whey. I also buy a small amount of basic strong cheddar for cooking and sometimes get tempted by artisan cheese at food events. Keep up the good work!
This channel is the sort of thing I would do if I had the knowledge, research, presentation skills, and energy for. It's fantastic. :) As a historical re-enactor who also makes cheese, it's right up my alley. In my life I'm the only person in my home who can eat cheese so I mostly eat my own, but I also really enjoy artisinal cheese from those with actual skill as well. I rarely eat much mass-produced any more, I find most of it bland and young.
I really enjoyed your presentation. No history of cheese making would be complete without a mention of Derbyshire which you did at 11:00. It is an interesting sideline. 1870 Cornelius Schemerhorn an American was brought over by a group of businessmen in Derbyshire to setup and manage a cheese factory. The building of this first cheese factory in Britain still exists as a private home Looking through the records it seems there was a sister factory in Canal Street in Derby which yielded the first cheese. I would happily share the documents I found when I was researching this.
@@cheesehistory Englands first Cheese Factory by L B Powell Written for country life February 1963 In this afflient age we can all be of cheese. Creamy stilton may caress the palate or the tang of choice cheddar gratify the tongue. The distincitve and subtle flavours of Cheshire and Double gloucster and lancashire -all those and more provid warmly once ruled. English regional cheese today more than hold there own with anything that comes from abroad. It could have been different. It is at dead conceivable tat cheesemaking on any commercial scale in this country could have been permanently extingtuished and in gratitude that was The Hon. E. W. K COke , brother of the renowned Earl of Norfolk and of Conerlius Schermerhorn. Schermerhorn called to these shores from American early in 1870 and duly arrived where he was needed in Derby in the spring of that year. He was agreeted affiably we may be sure by Coke and the rest of a company of landed gentry and farmers at wose urgent bidding had come for the specific purpose of saving commercial cheese making in England from extinction. Schermerhorn was an adept in the new technique of factory cheese maing which made great headway in the United States, It was supplying not only the domestic market there but imports to Britain were beginning to dominate the market here at a time when the demand for cheese was rising fact in the new towns of the Industrial revolution. What the Derbyshire famers accomplished under the guidance of Schermerhorn is worth recalling for it is not without a moral for today. Nor is it without irony that salvation should have come from American for only a few years before Schermerhorn came Joseph Harding, a son of Somerset whose name is illustrous in the annals of cheese making had put Cheddar on a pinnavle of fame in that coutry. The American system was largely an adaptation of that practised by Harding and what is more they stole the name of Cheddar for their new standardised produce. Harding, it must be said in pasing, well deserves his niche in history. A father of seven sons and six daughters, he trained and applied themall and Mrs Harding as well to the craft of making Cheddar farmhouse cheese. And he travelled the country widely preaching reform in cheese making methods with evangelical zeal and advocating with far sighted vision the setting up of adairy colleges for that purpose. Perhaps it was inevitable that events should overtake him In he fast expanding manufacturing towns the new artisan class were setting their own pattern in food habits. Cheese that was cheap and would keep well was populat, the Americans were supplying it and cheesemongers had little time for rural revivalists of Hardings’s kind. As givers of credit to farmhouse cheese-makers they were dictating prices and prices were ruinous. That was the background against which Coke and his colleagues after some careful inquiries in the United States, took Schermerhorn on at what was then the ample stiped of £200 for a cheese-making season which his passage paid and board and lodging thrown in. He was later joined by his borther Levi. Coke and his colleagues raised a fund of £5,000 for guarantee the Derbyshire farmers against loss and he it was who built for the venture the first cheese-making fatory in ENgland at Longford where it stills stands on the farm of Mr R T Archer who in recent monthhs has made good extensive damage caued by gales. It was since been converted to other uses, but a bronze plate on the front bears the inserption, “The first cheese factory built in England opened May 4, 1870 under the management of Cornelius Shcermerhorn. Taking milk at 6 ½ d a gallon from about 400 cows within a radius of three miles, the Longford factory was turning out Cheddar type cheese superor in quality to the American and was selling it at about 8 a cwt,which showed a modest margin. Interest in the new factory ran high amog the famrming comunity over a wide area and a record at the time says ‘vast numbers’ of people visited Longford to see the new process at work. Within 11 years, 12 more factories ahd been opened in the county and more had sprng up in other parts of the country English cheese-making had been set on a enw ourse and Schermerhorn brothers had fully played the part expected of them Yet the Longfor project had a far more easy path to uccess in its early stages, Bitter oppostion was encoutered from the cheese mongers who resotred to any means calculated to wreck the enterprise. And for a time cheese had to be sold in distant markets to make a fair price. This, said the abagement comitteee in its fist report was caused ‘by the extraordinary and unexpected jealousy and dislke with which the movement was viewed by some factors of considerable influemce in the trade” But eventually victory was achieved , and it was not only the consumers of cheese who gained therefrom. The monopoly of the cheese-mongers was broken, the viscous system by which farmers relied on them for creidt was brokem and the moral that is pays producers to co-operate was well illustrated. In the course of the new few decades factory cheese making declied and prices fel as low as 52s 6d a c.w.t not the least reason being the famres were finding it paud them better to send their frsh milk to the growing populations that were serverd by the rapidly improving railwas. The ultimate revival of English regional cheeses belongs to the our own day. Gourmets wit long memories may be nostalgic for some of the local types that have disappeared and may search in vain for soft cheeses flavoured with garlic, tarragon, basil , mint, marigold and other herbs. But the modern cheese counter gives a fair enough choice and monotonys we may hope have been banished from it for ever.
Good video, and I subscribed. New follower. I never make cheese but you, I, we, and everyone can make cheese I would prefer homemade and mass-produced cheese. Thanks, I know now.
I just started my cheese making today as I was afraid of what my son requested casu martzu during the summer. For the record I will not be making his request.
make my own and buy some. i watch the stores here in the US for when they put cheeses on 'expiration sale', which really means another 2-3 weeks in a cold refrigerator. if you understand the aging process, cheese doesn't really 'go bad' unless left out to the general environment. government regulations set an arbitrary age date on a cheese, which is often not at all scientifically accurate. vac-packed cheddars from the store can sit in a home fridge for many months past their 'best by' date and not be bad, only a "bedder cheddar". same with home makes. i have a smoked, saffron infused chunk of cheddar that has been sitting in the regular fridge vac-packed for almost 3 years. maybe open soon...
Excellent. I didn't get around to watching it until now, but it's informative as always. Didn't know that imported cheese was such a thing. I have no idea how the industrial revolution took place here because the British hate change. 😅
Another really interesting video, thanks.
I have one cheese making day a month in which I usually manage to make two cheeses and a ricotta with the whey.
I also buy a small amount of basic strong cheddar for cooking and sometimes get tempted by artisan cheese at food events.
Keep up the good work!
Homemade cheese is awesome 😁
Thanks for watching everyone! Do you like mass-produced cheese or do you prefer artisanal/homemade?
Yes.
Artisanal cheese is way out of my price range but I definitely want to give homemade a try. Never had a cheese I didn’t like!
Homemade cheese is great fun. I can recommend Gavin Webber's channel for excellent home cheesemaking videos
New Cheese History! Hell yeah!!!
Fascinating. There is a massive ressurgence of farmhouse cheeses, now in the UK.
Same here in New Zealand
This channel is the sort of thing I would do if I had the knowledge, research, presentation skills, and energy for. It's fantastic. :)
As a historical re-enactor who also makes cheese, it's right up my alley.
In my life I'm the only person in my home who can eat cheese so I mostly eat my own, but I also really enjoy artisinal cheese from those with actual skill as well. I rarely eat much mass-produced any more, I find most of it bland and young.
Thank you 😁
Mass produced for grating into cooking is fine but homemade is definitely the A+ of cheeses.🧀😍😍
I really enjoyed your presentation. No history of cheese making would be complete without a mention of Derbyshire which you did at 11:00. It is an interesting sideline. 1870 Cornelius Schemerhorn an American was brought over by a group of businessmen in Derbyshire to setup and manage a cheese factory.
The building of this first cheese factory in Britain still exists as a private home Looking through the records it seems there was a sister factory in Canal Street in Derby which yielded the first cheese.
I would happily share the documents I found when I was researching this.
Wow. That's so cool. If you could share the documents, that would be amazing.
@@cheesehistory Englands first Cheese Factory by L B Powell
Written for country life February 1963
In this afflient age we can all be of cheese. Creamy stilton may caress the palate or the tang of choice cheddar gratify the tongue. The distincitve and subtle flavours of Cheshire and Double gloucster and lancashire -all those and more provid warmly once ruled. English regional cheese today more than hold there own with anything that comes from abroad.
It could have been different. It is at dead conceivable tat cheesemaking on any commercial scale in this country could have been permanently extingtuished and in gratitude that was
The Hon. E. W. K COke , brother of the renowned Earl of Norfolk and of Conerlius Schermerhorn.
Schermerhorn called to these shores from American early in 1870 and duly arrived where he was needed in Derby in the spring of that year. He was agreeted affiably we may be sure by Coke and the rest of a company of landed gentry and farmers at wose urgent bidding had come for the specific purpose of saving commercial cheese making in England from extinction. Schermerhorn was an adept in the new technique of factory cheese maing which made great headway in the United States, It was supplying not only the domestic market there but imports to Britain were beginning to dominate the market here at a time when the demand for cheese was rising fact in the new towns of the Industrial revolution.
What the Derbyshire famers accomplished under the guidance of Schermerhorn is worth recalling for it is not without a moral for today. Nor is it without irony that salvation should have come from American for only a few years before Schermerhorn came Joseph Harding, a son of Somerset whose name is illustrous in the annals of cheese making had put Cheddar on a pinnavle of fame in that coutry. The American system was largely an adaptation of that practised by Harding and what is more they stole the name of Cheddar for their new standardised produce.
Harding, it must be said in pasing, well deserves his niche in history. A father of seven sons and six daughters, he trained and applied themall and Mrs Harding as well to the craft of making Cheddar farmhouse cheese. And he travelled the country widely preaching reform in cheese making methods with evangelical zeal and advocating with far sighted vision the setting up of adairy colleges for that purpose.
Perhaps it was inevitable that events should overtake him In he fast expanding manufacturing towns the new artisan class were setting their own pattern in food habits. Cheese that was cheap and would keep well was populat, the Americans were supplying it and cheesemongers had little time for rural revivalists of Hardings’s kind. As givers of credit to farmhouse cheese-makers they were dictating prices and prices were ruinous.
That was the background against which Coke and his colleagues after some careful inquiries in the United States, took Schermerhorn on at what was then the ample stiped of £200 for a cheese-making season which his passage paid and board and lodging thrown in. He was later joined by his borther Levi.
Coke and his colleagues raised a fund of £5,000 for guarantee the Derbyshire farmers against loss and he it was who built for the venture the first cheese-making fatory in ENgland at Longford where it stills stands on the farm of Mr R T Archer who in recent monthhs has made good extensive damage caued by gales. It was since been converted to other uses, but a bronze plate on the front bears the inserption, “The first cheese factory built in England opened May 4, 1870 under the management of Cornelius Shcermerhorn.
Taking milk at 6 ½ d a gallon from about 400 cows within a radius of three miles, the Longford factory was turning out Cheddar type cheese superor in quality to the American and was selling it at about 8 a cwt,which showed a modest margin. Interest in the new factory ran high amog the famrming comunity over a wide area and a record at the time says ‘vast numbers’ of people visited Longford to see the new process at work.
Within 11 years, 12 more factories ahd been opened in the county and more had sprng up in other parts of the country English cheese-making had been set on a enw ourse and Schermerhorn brothers had fully played the part expected of them
Yet the Longfor project had a far more easy path to uccess in its early stages, Bitter oppostion was encoutered from the cheese mongers who resotred to any means calculated to wreck the enterprise. And for a time cheese had to be sold in distant markets to make a fair price. This, said the abagement comitteee in its fist report was caused ‘by the extraordinary and unexpected jealousy and dislke with which the movement was viewed by some factors of considerable influemce in the trade”
But eventually victory was achieved , and it was not only the consumers of cheese who gained therefrom. The monopoly of the cheese-mongers was broken, the viscous system by which farmers relied on them for creidt was brokem and the moral that is pays producers to co-operate was well illustrated.
In the course of the new few decades factory cheese making declied and prices fel as low as 52s 6d a c.w.t not the least reason being the famres were finding it paud them better to send their frsh milk to the growing populations that were serverd by the rapidly improving railwas.
The ultimate revival of English regional cheeses belongs to the our own day. Gourmets wit long memories may be nostalgic for some of the local types that have disappeared and may search in vain for soft cheeses flavoured with garlic, tarragon, basil , mint, marigold and other herbs. But the modern cheese counter gives a fair enough choice and monotonys we may hope have been banished from it for ever.
I wish I could find out more about Mr Schermerhorn.
There was a model made of the factory and it won a prize at one of the agricutural shows. I wondered what happened to the model.
Yay, another cheese history video! 😆😍
😁
Fun cheese fact of the day. Our closest sister language to English, is Frisian. They pronounce 'cheese ' the same as English, but it's written Tsiis..
I didn't know that. Languages are so interesting.
Good video, and I subscribed. New follower.
I never make cheese but you, I, we, and everyone can make cheese
I would prefer homemade and mass-produced cheese.
Thanks, I know now.
At the time of the Williams factory in the US, was chedder cheese, the only cheese being made?
Other cheeses were being made too, like Cheshire.
I just started my cheese making today as I was afraid of what my son requested casu martzu during the summer. For the record I will not be making his request.
make my own and buy some. i watch the stores here in the US for when they put cheeses on 'expiration sale', which really means another 2-3 weeks in a cold refrigerator. if you understand the aging process, cheese doesn't really 'go bad' unless left out to the general environment.
government regulations set an arbitrary age date on a cheese, which is often not at all scientifically accurate. vac-packed cheddars from the store can sit in a home fridge for many months past their 'best by' date and not be bad, only a "bedder cheddar".
same with home makes. i have a smoked, saffron infused chunk of cheddar that has been sitting in the regular fridge vac-packed for almost 3 years. maybe open soon...
That smoked cheddar sounds like it will be amazing!
Excellent. I didn't get around to watching it until now, but it's informative as always.
Didn't know that imported cheese was such a thing.
I have no idea how the industrial revolution took place here because the British hate change. 😅
Haha 😁 Change is hard
@@cheesehistory indeed
It comes down to cost. Cooking with mass produced... Same.
Je cherche du boulot dans ce domaine 👋
😎✌👍🖖👌🤓make my own ....