Patrick Oconnell
Cheddar cheese is a versatile and rich staple in households worldwide, with its unique descriptor, sharp, indicating its flavour and texture over time. The sharpness of cheddar cheese is determined by its aging process, with mild cheddar aged for a few months, medium cheddar for a few months longer, and extra sharp cheddar aged for 18 months or more. As cheddar ages, enzymes break down milk proteins, creating complex flavours and a crumbly texture. The longer it ages, the sharper and bolder the flavour becomes. While the presence of oils in extra sharp cheddar cheese is unclear, it is known that when hard cheeses are melted without an emulsifier, they break into proteins and fat. This fat can be extracted and used as a cooking oil, known as cheese ghee, imparting a strong cheesy flavour to dishes.
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What You'll Learn
- Extra sharp cheddar is aged for 18 months or more
- The longer the cheese ages, the sharper and more robust the flavour
- Cheddar is a cow's milk cheese that originated in Cheddar, England
- Cheddar cheese is labelled mild, sharp or extra sharp
- The texture of aged cheddar develops hard, salt-like crystals called calcium lactate
Extra sharp cheddar is aged for 18 months or more
Cheddar cheese is a versatile and rich staple in households worldwide. It is a cow's milk cheese that originated in the village of Cheddar in England and is now one of the most popular and inexpensive cheeses in the US. The process of making cheddar cheese starts like most other cheeses, with milk being cultured by adding starter bacteria to acidify the milk.
Once the cheese is freshly made, it is wrapped in cloth and left to rest for a few days. During this time, the cheese releases whey, and mould starts to grow on its surface. The cheese is then moved to a temperature-controlled room where it will age for several months to several years. The ageing process determines the sharpness and complexity of flavours.
The ageing process also has health benefits. Aged cheese has a longer shelf life, and it often contains fewer lactose molecules, making it more suitable for lactose-intolerant people. It also has a rich concentration of nutrients, including protein, calcium, and vitamin A, which are good for bone health.
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The longer the cheese ages, the sharper and more robust the flavour
Cheddar cheese is a unique staple in households worldwide, with its versatile and rich flavour making it perfect for grilled cheese sandwiches, charcuterie boards, and even scrambled eggs. However, the complexities of its flavours and appearances can be confusing. For instance, some cheddars are white, while others are yellow or orange, and some are mild, sharp, or extra sharp.
The term "sharp" in cheddar cheese refers to how its flavour and texture change over time. Specifically, the longer cheddar cheese ages, the sharper and more robust its flavour becomes. This occurs because, as cheese ages, enzymes break down milk proteins, creating complex flavours and a crumbly texture.
The aging process of cheddar cheese determines its sharpness and complexity of flavours. Young cheddar, aged for only a few months, has a mild and creamy taste. As cheddar ages further, it develops a tangier, more complex, deeper, and bolder flavour. Its texture also changes from smooth and creamy to harder and saltier, with the development of calcium lactate crystals.
Mild cheddars are typically aged for 2 to 3 months, sharp cheddars for 6 to 9 months, and extra-sharp cheddars for 18 months or more. The extended aging process of extra-sharp cheddar gives it a much more pronounced flavour and crumbly texture compared to mild or medium cheddar. This makes it a perfect choice for those who enjoy a strong, savoury flavour.
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Cheddar is a cow's milk cheese that originated in Cheddar, England
Cheddar cheese, or simply cheddar, is a hard cow's milk cheese that originated in the village of Cheddar in Somerset, South West England. It is one of England's oldest cheeses, dating back to the 12th century. The name "Cheddar" comes from the Old English "cēodor", meaning "deep, dark place", which may refer to the Cheddar Caves, a network of caves in the village of Cheddar where the cheese was originally stored and matured.
The traditional method of making cheddar involves cutting the firm curd into small bits to drain the whey, then pressing it into cylinders. The cheese is then wrapped in thin muslin and coated with wax. Cheddar can be aged for varying lengths of time, from a few months to several years, with extra sharp cheddar being aged for 18 months or more. The ageing process is crucial to developing the unique flavour and texture of cheddar cheese, as it allows enzymes to break down milk proteins and create complex flavours and a crumbly texture.
Cheddar made in the classical way tends to have a sharp, pungent, and slightly earthy flavour. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. The texture is firm, and if mature, it should contain large cheese crystals consisting of calcium lactate. The colour of cheddar cheese can range from white to pale yellow or orange, with the orange colour coming from the addition of food colouring or plant extracts such as annatto, which is extracted from the seeds of the tropical achiote tree.
Today, cheddar is produced all over the world, and the style and quality of cheeses labelled as cheddar vary greatly. The "West Country Farmhouse Cheddar" name is protected in the UK and the EU, defined as cheddar produced from local milk within Somerset, Dorset, Devon, and Cornwall and manufactured using traditional methods. The Slow Food Movement has argued that only three cheeses should be called "original cheddar", specifying that cheddar should be made in Somerset with traditional methods such as using raw milk, traditional animal rennet, and a cloth wrapping.
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Cheddar cheese is labelled mild, sharp or extra sharp
Cheddar cheese is labelled as mild, sharp, or extra sharp, depending on the ageing process it has undergone. This process affects the flavour and texture of the cheese, with longer-aged cheeses developing a sharper, more robust flavour and a crumbly texture.
Mild cheddar is aged for a few months and has a creamy, buttery, and subtly nutty taste. It is ideal for melting and is a popular choice for grilled cheese sandwiches, bechamel sauce, or macaroni and cheese.
Sharp cheddar is aged for a longer period, typically between six and nine months, resulting in a tangier and more complex flavour profile. The texture also begins to change, becoming slightly harder with the development of small crystals. Sharp cheddar still melts well and is a versatile choice for cooking and snacking.
Extra sharp cheddar is aged for 18 months or more, resulting in a bold, assertive flavour and a distinct crumbly texture. It is the most aged classification of cheddar and is perfect for those who enjoy a strong, savoury flavour. Extra sharp cheddar is best suited for eating as is, rather than cooking, as it does not melt as easily due to its lower moisture content.
The ageing process of cheddar cheese is complex and can produce a unique and varied flavour profile. The level of ageing solely depends on individual preferences, allowing consumers to choose the sharpness that best suits their taste.
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The texture of aged cheddar develops hard, salt-like crystals called calcium lactate
Cheddar cheese is a staple in households worldwide due to its versatile and rich flavour. It is a cow's milk cheese that originated in the village of Cheddar in England but is now one of the most popular and inexpensive cheeses in the US. The longer the cheese is aged, the sharper and more robust the flavour becomes.
Extra sharp cheddar, for example, is aged for 18 months or more, resulting in a much more complex and tangy flavour than mild or medium cheddar. The ageing process also affects the texture of the cheese, transforming it from smooth and creamy to hard and crumbly with salt-like crystals.
These crystals are called calcium lactate, and they form naturally during the ageing process as the cheese loses moisture. They are a sign of a well-aged cheese and are completely safe to eat. Calcium lactate crystals are the result of the breakdown of milk proteins into amino acids, specifically tyrosine, which can cluster together to create a crunchy texture. This type of crystal is also found in other cheeses, such as Alpine-style (Swiss) cheeses and Grana-style cheeses.
The presence of calcium lactate crystals in aged cheddar cheese adds a delightful crunch, enhancing the overall taste experience. The longer the ageing process, the more pronounced these characteristics become, resulting in a richer and more flavourful cheese with a distinct texture.
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Frequently asked questions
Extra sharp cheddar cheese is aged for 18 months or more, giving it a much more complex, deeper, bolder, and tangier flavor than mild or medium cheddar.
Extra sharp cheddar cheese does not contain oils, but when it is melted without an emulsifier, it breaks down into proteins and fat. This fat can be used as a cooking oil, known as "cheese ghee".
The aging process of cheddar cheese determines its sharpness and complexity of flavors. Mild cheddars are aged 2 to 3 months, sharp cheddars 6 to 9 months, and extra-sharp cheddars 1 1/2 to 2 years.
When cooking with extra sharp cheddar cheese, it is important to note that the more aged the cheese is, the less moisture it contains, and the greater the heat needed to melt it. Therefore, mild or sharp cheddars are best for melting, while extra sharp cheddars can be used in recipes that call for a stronger flavor or a texture similar to Parmesan cheese.
