Wookey Hole Caves the water emerging from the underground caverns at Wookey Hole. The lead in the water is believed to have affected the quality of the paper produced. The designation of the water catchment area for Wookey Hole, covering a large area of the Mendip Hills as far away as Priddy Pools as a Site of Special Scientific Interest (SSSI) during the 1970s and 1980s was controversial because of conflicts of interest between land owners, recreational cavers and cave scientists. Initially proposals were put forward by the Council of Southern Caving Clubs which is part of the British Caving Association was that
Cheddar cheese cut into cubes to drain the whey, and then stacked and turned. Strong, extra-mature Cheddar, sometimes called vintage, needs to be matured for 15 months or more. The cheese is kept at a constant temperature, often requiring special facilities. As with other hard cheese varieties produced worldwide, caves provide an ideal environment for maturing cheese; still, today, some Cheddar cheese is matured in the caves at Wookey Hole and Cheddar Gorge. Additionally, some versions of Cheddar cheese are smoked. The ideal quality of the original Somerset Cheddar was described by Joseph Harding in 1864 as "close and firm in texture,