Randy Chandler
Cheddar cheese is the most popular cheese in the UK and the second most popular in the US. It is produced all over the world, and its style and quality vary greatly. The different flavours of cheddar are influenced by the aging process and rind. Mild cheddar is aged for 1 to 3 months and has a creamy, slightly sweet, and mellow flavour. Sharp cheddar is aged from 6 to 12 months and has a robust, pungent, and crumbly texture. Extra-mature cheddar, also known as vintage, is aged for 15 months or more and has a strong, savory, and crumbly texture with a subtle salty crunch. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, and it can range from slightly tart to acidic.
| Characteristics | Values |
|---|---|
| Origin | Cheddar, Somerset, South West England |
| Production | Requires separation of curds and whey using rennet, an enzyme complex from the stomachs of newborn calves |
| Texture | Relatively hard |
| Colour | Off-white or orange if colourings such as annatto are added |
| Taste | Sharp, tangy, nutty, salty, buttery, earthy, complex, pungent, oniony, fruity, peppery, sour, bitter, creamy, umami |
| Age | Mild: 1-3 months; Sharp/Matured: 6-12 months; Vintage: 12-24 months or more; Extra-mature: 15 months or more; Cabot Private Stock and Cabot Vintage Choice: 16 months to 2 years; Cabot 5 and 10-year cheddar |
| Packaging | Wax, plastic films, vacuum packing, gas flushing |
| Uses | Sliced, grated, melted, snacks, cooking, sandwiches, burgers, quesadillas, toppings, mac and cheese, grilled cheese, casseroles, salads, baked potatoes, nachos, soups, broccoli mac and cheese, cheesy sweet potatoes |
| Brands | Cracker Barrel, Kerrygold, Milton Creamery, Seaside Rugged Mature English Cheddar, Kerrygold Dubliner, Cabot, Boar's Head, Grafton Village Cheese Company, Shelburne Farms, Easy Cheese |
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What You'll Learn
Sharp cheddar: tangy, salty, nutty, acidic, and buttery
Cheddar cheese is arguably the world's most popular cheese. It is made from cow's milk and comes in many different styles, textures, and flavours. The difference in flavour is largely due to the aging process and the rinds. Mild cheddar is generally aged for 2 to 3 months, while an extra sharp cheddar might be aged for up to a year or more. The longer the cheese is aged, the sharper and more pronounced the flavour becomes.
Sharp cheddar has a tangy, nutty, and slightly salty taste. It can also be described as buttery and acidic. The sharpness of cheddar cheese is influenced by the aging process, which causes the cheese to lose moisture and develop a firmer texture with hard, salt-like crystals. These crystals form when lactose breaks down into lactic acid, which then binds with calcium ions to create calcium lactate. The aging process also affects the flavour of the cheese, making it sharper and more tangy.
The Cabot Creamery, a farmer-owned cooperative in Vermont, offers a variety of sharp cheddar cheeses. Their Vermont Sharp cheddar, aged for nine months, has a complex flavour that pairs well with salads or buttery crackers. The Vermont Extra Sharp cheddar has a citrusy tang and a slight crumble due to its lower moisture content, making it ideal for grilled cheese sandwiches, queso, or mac and cheese. Their Vermont Seriously Sharp Cheddar has a nutty flavour and a firm, crumbly texture that goes well with spicy foods and smoked meats.
Sharp cheddar is a versatile cheese that can be used in various dishes. When used as a topping, it melts and turns crispy and golden in the oven. Grated sharp cheddar is perfect for quick melting and adds a crunchy texture to dishes like macaroni and cheese, nachos, and soups. It can also be sprinkled over casseroles, salads, and baked potatoes for a flavourful crunch.
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Mild cheddar: creamy, slightly sweet, and mellow
Mild cheddar is a style of cheddar cheese that is creamy, slightly sweet, and mellow. It is aged from 1 to 3 months, which is shorter than other types of cheddar, resulting in its distinct flavour and texture. Young cheddars like mild cheddar tend to be buttery, creamy, and mellow, while aged cheddars take on a sharper, more powerful, and complex flavour profile. The aging process is the key factor that differentiates mild cheddar from sharper varieties.
Mild cheddar has a smooth and sometimes moist exterior due to the ripening process, during which the cheese is not exposed to air. This anaerobic aging also affects the flavour, making it slightly sweeter and mellower than sharper cheddars. The texture of mild cheddar is dense and fudgy, according to cheese expert Saxelby.
Mild cheddar is a versatile cheese that can be used in a variety of dishes. Its creamy texture makes it ideal for melting, and its mellow flavour adds a subtle tang to recipes. It is a popular choice for grilled cheese sandwiches, burgers, and quesadillas, as it provides an even coating and ensures all parts of the dish are covered. Mild cheddar can also be grated and sprinkled over casseroles, salads, and baked potatoes for a crunchy texture and a boost of flavour.
When used as a topping for baked dishes, mild cheddar forms a crispy, golden crust in the oven, while exposing it to heat creates a soft and stringy consistency. Its mild flavour and melting properties make it a key ingredient in dishes like macaroni and cheese, nachos, and soups. Mild cheddar can also be enjoyed on its own, paired with crackers, chips, or other snacks.
Overall, mild cheddar is a delicious and versatile cheese that offers a creamy, slightly sweet, and mellow flavour. Its shorter aging process results in a texture and taste that sets it apart from sharper cheddars, making it a popular choice for cooking, snacking, and more.
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Extra-mature cheddar: strong, crumbly, and pungent
Cheddar cheese is the world's most popular cheese, and its flavour and texture vary depending on its aging process and rind. Mild cheddar, aged for 1 to 3 months, has a creamy, slightly sweet, and mellow flavour. As cheddar ages, its flavour intensifies, becoming sharper and tangier.
Extra-mature cheddar is a type of cheddar that has been aged for a long time, resulting in a strong, pungent flavour and a crumbly texture. The longer ageing process of extra-mature cheddar, compared to milder varieties, gives it a more intense and complex flavour profile. This type of cheddar is known for its sharp, tangy taste and crumbly texture, with small calcium lactate crystals that provide a subtle salty crunch.
The award-winning Tickler Extra Mature Cheddar, crafted in Devon's Taw Valley, exemplifies this variety. Its golden hue and intricate marbling captivate the eyes as much as its symphony of flavours delights the palate. The sharpness of Tickler awakens the taste buds, while its creamy texture melts effortlessly in the mouth, creating a harmonious balance. This versatile cheese can be grated over pasta or melted between slices of bread for a classic grilled cheese experience.
Extra-mature cheddars, such as Tickler, are also known for their ability to stand up to other intensely flavoured foods. They pair well with toasted nuts, cured olives, roasted garlic, tangy berries, and even honey. Their sharpness and tanginess make them a delightful addition to dishes like Waldorf spoons with green grapes and walnuts, a perfect match for a glass of wine.
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White cheddar: tangy, without colouring agents
Cheddar cheese is the most popular cheese in the UK, accounting for 51% of the country's annual cheese market. It is also the second-most popular cheese in the United States, with an average annual consumption of 10 lb (4.5 kg) per capita.
Cheddar cheese is available in a variety of flavours, textures, and appearances, depending on the region. It is sold in several varieties, including mild, medium, sharp, extra sharp, New York style, white, and Vermont. White cheddar, in particular, is known for its tangy flavour and the absence of colouring agents.
White cheddar, also known as Vermont cheddar, is a type of cheddar cheese that does not contain annatto, a colouring agent derived from the seeds of the tropical achiote tree. Annatto gives cheddar its characteristic yellow to yellow-orange colour, which was originally added to mimic the colour of high-quality milk from grass-fed Jersey and Guernsey cows. While annatto can also impart a slightly sweet and nutty flavour, its primary purpose is colouring.
The absence of annatto in white cheddar results in a pale yellow to off-white colour. White cheddar is often aged for several months, resulting in a denser and stronger-tasting cheese compared to milder, less-aged varieties. This longer ageing process contributes to the tanginess associated with white cheddar.
White cheddar is sought after by consumers for its perceived stronger flavour and denser texture. Food manufacturers often use proprietary blends of artificial flavourings to create a unique "white cheddar flavour" in snack foods, even though the underlying cheese flavour remains the same. This practice caters to consumer expectations and preferences, enhancing the appeal of products labelled as "white cheddar".
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Regional cheddars: Vermont, Wisconsin, and New York cheddars differ in flavour and pungency
While cheddar cheese may have originated in the village of Cheddar in Somerset, southwest England, it is now produced worldwide. The process of making cheddar involves removing moisture from the curds to create the texture that the cheese is known for. The longer cheddar is aged, the sharper its flavour becomes.
New York-style cheddars are usually tangier and more acidic than other cheddars made across the United States. They tend to be softer, creamier, and less crumbly. New York State Yellow Cheddar, for example, is crafted with cow's milk from family farms in upstate New York and is known for its balanced flavour profile, including sweet, grassy, milky, and slightly umami notes.
Wisconsin, on the other hand, produces the most cheddar cheese of all the states in the US. With over 50 types of Wisconsin cheddars, the state offers a range of mild, sharp, and in-between flavours. Wisconsin cheddars are also known for their dense, layered texture, achieved through the "'cheddaring' process of cutting, stacking, and periodically turning and re-stacking the curds to help acidify them and draw out whey.
Vermont is also known for its cheddar cheese, partnering with the Vermont Dairy Industry, the Vermont Cheese Council, and various state agencies to produce award-winning cheddars that are naturally aged and lactose-free or contain very little lactose.
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Frequently asked questions
There are many flavours of cheddar cheese, including mild, medium, sharp, extra sharp, New York style, white, and Vermont. The flavour of cheddar cheese depends on its age, with mild cheddar generally aged for 2 to 3 months, and an extra sharp cheddar aged for up to a year. Some cheddars are also flavoured with herbs, spices, or other ingredients, such as smoked cheddar or white cheddar with horseradish.
Different forms of cheddar cheese are used for different purposes in cooking. Thin slices of cheddar cheese are ideal for providing an even coating and ensuring that all parts of a dish are covered, making it a popular choice for sandwiches, burgers, and quesadillas. Grated cheddar cheese is best for quick and easy melting and can be used in dishes like macaroni and cheese, nachos, and soups.
White cheddar cheese is made from the same process as traditional cheddar cheese but does not contain annatto, a flavourless additive that gives cheddar its yellow colour. White cheddar is typically made in the New England states, including Vermont, and has a natural white colour.
