Kamil Perry
Cheddar cheese is one of the most popular types of cheese in the world, with production centres in the United States, the United Kingdom, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, and Uruguay. Cheddar is produced in a variety of strengths, including mild, medium, sharp, extra sharp, and vintage, and is used in a wide range of dishes. However, not everyone enjoys the taste of cheddar cheese. Some people find it unappealing, preferring other types of cheese or even non-cheese alternatives. The popularity of cheddar cheese varies across different cultures and regions, and it is interesting to explore the diverse preferences and opinions that exist regarding this ubiquitous variety of cheese.
| Characteristics | Values |
|---|---|
| Cheddar cheese's country of origin | England |
| Cheddar cheese's place of origin | Cheddar, Somerset, southwest England |
| Cheddar cheese's popularity in the UK | Most popular cheese in the UK, accounting for 51% of the country's annual cheese market |
| Cheddar cheese's popularity in the US | Second most popular cheese in the US, with an average annual consumption of 10 lb (4.5 kg) per capita |
| Cheddar cheese's popularity in Australia | As of 2013, cheddar accounts for over 55% of the Australian cheese market, with average annual consumption around 7.5 kg (17 lb) per person |
| Cheddar cheese's global production | Produced all over the world, including the US, the UK, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay |
| Cheddar cheese's production in the US | Wisconsin, California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma |
| Cheddar cheese's types | Mild, medium, sharp, extra sharp, New York style, white, Vermont, industrial, and artisan |
| Cheddar cheese's taste | Strong |
| Cheddar cheese's texture | Hard |
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What You'll Learn
Cheddar cheese as a snack
Cheddar cheese is a popular snack, with many people enjoying its strong flavour and texture. While some prefer softer cheeses like Brie, Camembert, and Mozzarella, others appreciate the more intense flavours of aged, harder cheeses like cheddar. Cheddar cheese sourced from 100% grass-fed animals has been found to contain twice as much conjugated linoleic acid (CLA) as conventional cheddar. CLA is a healthy fat that may help prevent obesity and heart disease and reduce inflammation.
Cheddar cheese is often enjoyed as a snack on its own, with people savouring the process of slowly popping little cubes of cheese until the whole block is gone. It can also be cut into small pieces and paired with other foods like fruit or bread. Some prefer to eat cheddar with bread, especially baguette or sourdough, rather than sliced sandwich bread.
Cheddar cheese is also a popular choice for those looking for a low-calorie snack. While it has more calories than mozzarella, with 114 calories and 9.4 grams of fat per ounce, it is still a relatively low-calorie snack option. For those watching their sodium intake, it is worth noting that sodium is generally higher in harder cheeses like cheddar due to the aging process. However, lower-sodium varieties are available.
Cheddar cheese sticks are a fun and convenient way to enjoy cheddar as a snack. They can be easily packed and taken on the go, and the stick shape makes it easy to control portion sizes. Some people prefer the stringy texture of mozzarella cheese sticks, but cheddar sticks offer a more intense flavour, especially the yellow or sharp varieties. Ultimately, the choice between mozzarella and cheddar cheese sticks comes down to personal preference for texture and taste.
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Different types of cheddar
Cheddar cheese, which originates from the village of Cheddar in Somerset, southwest England, is produced all over the world. The name "cheddar" does not have a protected designation of origin, but the use of the name "West Country Farmhouse Cheddar" does. Cheddar is usually sold as mild, medium, mature, extra mature, or vintage. However, the style and quality of cheeses labelled as cheddar vary greatly, and the different types of cheddar can be differentiated based on their age, rind, country of origin, and added flavourings.
Age
Cheddar cheese is commonly divided into four subtypes based on age: mild or young cheddar, semi-sharp cheddar, sharp cheddar, and extra-sharp or vintage cheddar. Mild cheddar is aged between 1 and 3 months and has a soft, smooth, and creamy texture. Semi-sharp cheddar is aged between 3 and 6 months, retaining a smooth texture while acquiring a characteristic tang. Sharp cheddar is aged for 12 to 24 months, during which it develops a firm texture and a sharp, pungent flavour. Extra-sharp or vintage cheddar is matured for 15 months or more and has a deep flavour.
Rind
Cheddar can also be differentiated by its rind, or lack thereof. Rindless cheddar, also known as block cheddar, is the most common type and is typically vacuum-sealed in plastic packaging. The method of ageing cheddar influences the development of the rind and can significantly impact the cheese's taste and texture.
Country of Origin
Cheddar is produced in many countries, including the United Kingdom, the United States, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and more. While the process of making cheddar is similar across these countries, the milk used can vary, leading to differences in the final product. Irish cheddar, in particular, is said to have a distinct character that consumers can set apart from other cheddars.
Added Flavourings
Cheddar can be infused with various flavourings, creating an entirely different subset of flavoured cheddar cheeses. Common additions include herbs and spices like paprika or basil, but more unexpected flavours like espresso or Earl Grey tea can also be found.
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The history of cheddar
Cheddar cheese has a long history dating back to the 12th century in the village of Cheddar, Somerset, southwest England. The village is characterised by its gorges and caves, which farmers used to store milk in cool temperatures. According to legend, a milkmaid once left a bucket of milk in one of these caves, and upon returning, she found that the milk had transformed into cheese. This accidental discovery led to the creation of the golden goodness we now know as cheddar cheese.
The earliest references to cheddar cheese date back to 1170, when King Henry II purchased 10,240 pounds of cheddar. He declared it the best cheese in England, and his son, King John, continued the tradition of serving cheddar at royal banquets. In the early 17th century, King Charles I pre-ordered his wheels of cheddar, and Queen Victoria received a 1,000-pound wheel of aged cheddar as a wedding gift.
During the 19th century, Somerset dairyman Joseph Harding played a pivotal role in modernising and standardising cheddar production. Dubbed the "father of cheddar", Harding introduced new equipment and techniques, such as the "revolving breaker" for curd cutting, which reduced the manual labour required in cheese-making. The “Joseph Harding method” was the first modern system for cheddar production based on scientific principles. Harding, along with his wife, introduced cheddar to Scotland and North America, while his sons brought cheddar production to Australia and New Zealand.
In the mid-19th century, the world's first cheese factory opened in upstate New York, specialising in cheddar cheese. This marked the beginning of large-scale cheddar production, which proved to be highly successful and profitable. By the late 19th century, cheddar had migrated worldwide, and British colonists in America began exporting cheddar back to their home country. During World War II, milk production in Britain came under government control, and cheese production became standardised, leading to the decline of traditional cheddar-making in the regions.
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How cheddar is made
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. The process of making cheddar has been modernised and standardised over the years, thanks to the efforts of 19th-century Somerset dairyman Joseph Harding, who is often referred to as the "father of cheddar". Here is a step-by-step guide on how cheddar is made:
Step 1: Preparing the Milk
The first step in making cheddar cheese is to source high-quality milk. The milk is typically delivered fresh and unpasteurised to the dairy, where it is carefully monitored for quality, composition, and temperature. This unpasteurised milk helps preserve naturally occurring bacteria, resulting in a more complex flavour profile for the cheese.
Step 2: Adding Starter Cultures
The milk is then gently warmed, and starter cultures are added. These cultures consist of additional friendly bacteria that play a crucial role in developing the cheese's quality, flavour, body, and safety. The milk is allowed to ripen during this stage.
Step 3: Coagulation
Once the milk has ripened, it is ready for coagulation. This process involves stirring in vegetarian 'rennet', which changes the structure of proteins in the milk. As a result, the liquid milk transforms into a soft but solid mass resembling blancmange.
Step 4: Cutting the Coagulum
After the milk has set, the coagulum is cut using traditional handheld frames. This process produces small chip-like pieces of curd and releases whey, which holds the floating curds.
Step 5: Scalding and Stirring
The curds and whey are then scalded and stirred before being drained. The cheesemaker plays a vital role at this stage, repeatedly testing the curd to ensure it reaches the desired consistency.
Step 6: Cheddaring
Cheddaring is a critical stage in the process, involving a series of cutting, turning, and stacking the blocks of curd. This allows the curd to cool, drain further, and 'knit' together. The cheesemaker closely monitors the acidity and temperature during this stage, as it significantly impacts the final taste and texture of the cheese.
Step 7: Salting and Moulding
The curd is then milled into small chips and salted by hand. After salting, the large traditional cheese moulds are filled with the curd chips, and the cheese within the mould is pressed.
Step 8: Maturing
After pressing, the cheeses are dressed in traditional cotton or muslin cloth and transferred to maturing stores. The cheese is allowed to mature for up to 24 months, with older cheese developing a stronger flavour. The environment plays a crucial role in the maturing process, as the cheese interacts with its atmosphere, allowing vital bacteria to develop.
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Why some people dislike cheddar
Although it may be hard to believe for some, there are indeed people who dislike cheddar cheese. While it is the most popular cheese in the UK, accounting for 51% of the country's annual cheese market, and the second most popular in the US, there are still many who do not enjoy this variety of cheese.
One of the main reasons some people dislike cheddar is its strong and intense flavor. Some find the taste too overwhelming and prefer milder, less pungent cheeses. The sharpness of cheddar, especially the extra sharp or mature varieties, can be off-putting to those who are not accustomed to such bold flavors.
Additionally, some people may associate cheddar with lower-quality, processed cheese products that are commonly found in supermarkets and fast-food restaurants. These highly-processed cheddar cheeses often have a very different taste and texture compared to traditional, artisan cheddar, and may turn people away from the cheese altogether.
Cheddar also has a distinct orange color, which some may find unappetizing. Some people prefer the look of white or cream-colored cheeses, finding them more visually appealing.
Lastly, cultural differences may play a role in the dislike of cheddar. In the US, for example, where cheddar is the second most popular cheese, many people still prefer other varieties such as mozzarella, Colby, or Swiss cheese. Some Americans associate cheddar with a flavorless, orange-colored cheese-like product, indicating a preference for other types of cheese.
Overall, while cheddar is a beloved cheese by many, there are valid reasons why some people may choose to avoid it.
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Frequently asked questions
Yes, it is possible. While cheddar is one of the most popular cheeses in the world, some people do not like its taste.
Cheddar cheese gets its name from the village of Cheddar in Somerset, southwest England, where it was first made.
People like to eat cheddar cheese in different ways. Some like to eat it plain, while others prefer it with bread, fruit, or butter.
Some popular varieties of cheddar cheese include mild, medium, sharp, extra sharp, New York style, white, and vintage.
The state of Wisconsin in the United States produces the most cheddar cheese. Other top producers include California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma.
