As for Cheddar, we have at least got legal protection for the term West Country Farmhouse Cheddar, thus:

"Cheese can only be called ‘West Country Farmhouse Cheddar’ if:

It is made using milk from local herds reared and milked in the counties of Somerset, Dorset, Devon or Cornwall. This ensures that the cheese has a particular texture and flavour.

It contains no colouring, no flavouring and no preservatives.

It is made in these four counties to traditional methods. These methods include the cheese being made by hand and the unique process known as ‘cheddaring’.

It is made and matured on the farm and aged for at least 9 months. Authentic Farmhouse Cheddar doesn’t leave the farm from the moment the milk arrives from the parlour until it’s ready to cut and pack. This means the Cheddar remains in the care of the farmer who can ensure that it is produced and stored to the very highest standards required of a premium cheese."