Randy Chandler
Cheddar cheese is a hard, natural cheese that originated from the village of Cheddar in Somerset, South West England. It is now produced all over the world, including the UK, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States. The process of making cheddar cheese involves several steps and enzymes that impact the flavour, colour, and quality of the final product. Enzymes such as protease, lipase, and chymosin play a crucial role in the cheese-making process, from milk coagulation to aging and flavour development. The specific enzymes involved in cheddar cheese production can vary depending on the method and location of production, with some cheeses using traditional animal rennet and others employing microbial or bioengineered enzymes.
How Cheddar Cheese is Made and the Enzymes Involved
| Characteristics | Values |
|---|---|
| Enzymes Involved | Proteases, Lipases, Rennet, Chymosin, Esterase, Pregastric Esterase, Peptidase, β-galactosidase |
| Enzyme Functions | Proteases break down proteins, Lipases act on fats, Rennet breaks down milk proteins into curds and whey, Chymosin curdles milk, Esterase aids digestion of lipid degradation, Pregastric Esterase aids flavour development, Peptidase breaks down milk proteins, β-galactosidase catalyses the hydrolysis of lactose |
| Enzyme Sources | Rennet derived from the stomach lining of calves or goats, Chymosin derived from animals, microbial or vegetable sources, Esterase produced by Penicillium restrictum, β-galactosidase produced by Propionibacterium freudenreichii |
| Enzyme Timing | Enzymes may be added during cheesemaking, after cheese curds have been pressed, or after cheese has been naturally aged |
| Enzyme-Modified Cheese (EMC) | EMC is a concentrated cheese flavour ingredient, offering a cost-effective alternative to natural cheese, with flavour intensities up to 30 times stronger |
| EMC Production | EMC is produced by blending enzymes with fresh curd and incubating at higher temperatures than typical cheese maturation |
| EMC Variants | Cheddar, Blue, Romano, Parmesan, Colby, Gouda, Camembert, Mozzarella, Gruyere, Asiago, Gorgonzola, Emmental, Kosher, Cream Cheese, Lipolyzed Butteroils |
| EMC Forms | Powder or paste, added to foods at dosages of 0.1-2% (up to 5%) |
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What You'll Learn
Enzymes in cheese-making: protease, lipase, esterases, and lipases
Enzymes are crucial in cheese-making, and their specific functions and interactions with other ingredients contribute to the unique flavour and texture of cheddar cheese. The primary enzymes involved in the process are proteases, lipases, esterases, and lipases.
Proteases, such as chymosin, play a vital role in curdling milk and shaping the curds. They break down the milk proteins, specifically casein, which is the primary protein component of milk. By targeting the peptide bonds that hold casein molecules together, proteases facilitate the separation of casein into curds and a liquid byproduct called whey. This process is essential for initiating the complex biochemical reactions that transform milk into cheese.
Lipases are another key enzyme in cheddar cheese production. They act on the milk fats, contributing to the breakdown of these fats. This activity results in the creamy texture and rich flavour characteristic of cheddar cheese. Lipases help in the digestion of lipid degradation, and their presence enhances the sensory qualities of the final product.
Esterases, a type of lipolytic enzyme, are also involved in cheddar cheese-making. They work alongside lipases to contribute to the overall flavour development. The specific combination of enzymes and microorganisms determines the unique flavour profile of cheddar cheese.
The addition of enzymes during cheese-making can be done at various stages, including during the initial cheesemaking process, after the cheese curds have been pressed, or even after the cheese has naturally aged. This flexibility allows cheese makers to emphasise certain flavour and texture characteristics. Enzyme-modified cheeses (EMCs) are a result of this process, offering a cost-effective alternative to natural cheese with intensified flavour profiles.
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The cheddaring phase: curds, whey, and acid development
The cheddaring phase is a critical step in the creation of cheddar cheese, where the curds and whey are separated, and the cheese's characteristic acid flavour begins to emerge.
To start the cheddaring process, the milk is first curdled by adding an enzyme called rennet, derived from the stomach lining of young calves or goats. This enzyme acts on the milk's primary protein, casein, hydrolyzing the peptide bonds that hold casein molecules together. The result is the formation of curds (coagulated casein) and whey (a liquid byproduct).
The curds are then cut and stirred, releasing moisture and causing them to become firmer. This process also helps to expel more whey, which is drained off. The curds are then stacked and turned periodically to encourage further moisture release and the development of acidity. This process of stacking and turning can last anywhere from 2 to 4 hours.
During this phase, the curds continue to firm up and develop a more distinct cheddar-like texture. The acid development is due to the activity of bacteria, specifically Propionibacterium freudenreichii, which produces the enzyme β-galactosidase. This enzyme is crucial for catalysing the hydrolysis of lactose into glucose and galactose, reducing the milk's sweetness.
The cheddaring phase is crucial in determining the final texture and flavour of the cheese. The curds should be firm but moist, with a slightly acidic taste. The development of acidity is carefully monitored to ensure the desired flavour profile is achieved.
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Cheddar's origin: Joseph Harding's innovations
Cheddar cheese originated in the village of Cheddar in Somerset, England. In the 19th century, Somerset dairyman Joseph Harding was pivotal in modernizing and standardizing the production of cheddar cheese. Harding's "easy way of draining the curds of as much of their moisture as possible" resulted in a semi-hard, close-textured, non-crumbly cheese, the style universally associated with Cheddar.
Harding's method, also known as the "Joseph Harding system of cheese-making", was made public in 1856. It was the first modern system of Cheddar production based on scientific principles. The process involved culturing, cutting, cooking, and draining the curds, followed by "cheddaring", a lengthy process of stacking and turning slabs of curd. The curd is then milled or broken up into small pieces, salted, and pressed into its final shape. The cheese is then matured for anywhere from three months to two years or longer. Harding also introduced new equipment to the process, including a device for curd cutting called a "revolving breaker".
Harding was a strong advocate for education and proposed the establishment of a Dairy College in the West of England, which later became the Somerset Agriculture College. He was also known for his willingness to share his knowledge with foreign cheesemakers, which led to increased competition for West England cheesemakers, particularly from intensive production in North America.
Harding's contributions to the world of cheesemaking earned him the title of "the father of Cheddar cheese".
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Cheddar varieties: industrial, artisan, and factory-made
Cheddar cheese is the most popular cheese in the UK and the second most popular in the US. While it originates from the village of Cheddar in Somerset, England, it is now produced in many other parts of the world, including Canada, New Zealand, and the US. This has given rise to different varieties of cheddar cheese, including industrial, artisan, and factory-made.
Industrial Cheddar
The industrial production of cheddar cheese involves modern techniques and equipment, often on a large scale. This method was pioneered by the 19th-century Somerset dairyman Joseph Harding, who is often referred to as "the father of cheddar". Harding introduced new equipment, such as his "revolving breaker" for curd cutting, which saved a lot of manual labour in the cheese-making process. He also promoted dairy hygiene and shared modern cheese-making techniques, which led to the standardisation of cheddar production.
Artisan Cheddar
Artisan or handmade cheddars are produced by skilled cheesemakers who follow traditional methods. This variety of cheddar is often associated with the original cheddars made in the village of Cheddar. Artisan cheddars are typically matured in caves, which provide the ideal humidity and temperature for the cheese to develop its flavour, texture, and moisture. The use of cheesecloth, for example, is a traditional method that allows the cheese to breathe and interact with its atmosphere, facilitating the growth of essential bacteria.
Factory-Made Cheddar
Factory-made cheddars are typically produced in large quantities and sold relatively young. For example, in New Zealand, most cheddars are factory-made and sold domestically, while some are shipped to the UK to mature further. The maturation process can significantly impact the flavour and texture of the cheese, and factory-made cheddars may not have the same complex characteristics as their artisan counterparts.
While the name "cheddar" is not protected under European Union or UK law, the term "West Country Farmhouse Cheddar" has a protected designation of origin (PDO) and can only be produced in specific regions of the UK using milk sourced from those counties. This ensures that the traditional methods and quality of this variety of cheddar are preserved.
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Packaging: wax, larded cloth, and modern practices
Cheddar cheese has been packaged in a variety of ways over the years, with the traditional methods involving wax or larded cloth. In the past, wax was a popular choice for sealing and protecting cheese from moisture loss. Today, wax is still used by some cheesemakers, who recommend it for cheddar in particular due to its dry texture. Waxing cheese involves first wiping the surface with a salt solution, then air-drying it for at least a week, and finally applying the wax. However, waxing can be messy, expensive, and there is a risk of mould growing under the cheese.
Larded cloth was once a common packaging method for cheddar cheese, especially in the United States where temperatures were hotter than in England, the cheese's country of origin. Cheesemakers would rub the cheese with lard or melted butter, then wrap it tightly in strips of muslin that had been soaked in animal fat. This method helped to seal and protect the cheese from moisture loss while allowing intriguing moulds to grow on the cloth without damaging the rind.
In modern times, plastic wrap has become a popular choice for packaging cheese, including cheddar. Plastic wrap can help to preserve the cheese and keep it fresh, especially for commodity types like vacuum-sealed block cheddar or bags of pre-shredded cheese. However, plastic wrap is not recyclable and can be expensive.
Another modern packaging method is cheese paper, which is a composite material made from paper coated in wax on the outside and fused with a porous plastic inner layer. Cheese paper allows for air exchange, holding in enough humidity to keep the cheese fresh while allowing excess moisture and gases to escape. However, cheese paper can also be expensive and non-recyclable.
Ultimately, the choice of packaging method depends on personal preference, the desired taste and texture of the cheese, and the available resources.
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Frequently asked questions
The first step in making cheddar cheese is to source milk. In the United States, milk from cows is most commonly used, but specialty cheeses may be made from the milk of sheep or goats.
The most common enzyme used to make cheese is rennet, which coagulates the milk and separates the forming curds from the whey. Other enzymes used in cheesemaking include proteases, lipases, and esterases.
Enzymes like proteases and lipases can be added to cheese to improve its flavor. Enzyme-modified cheeses (EMCs) are produced by treating cheese with enzymes to accelerate and intensify the ripening process, resulting in a more intense flavor than natural cheeses.
The taste of cheddar cheese is influenced by factors such as temperature control, salt, and additives. Precise temperatures allow enzymes and bacterial cultures to work effectively, while salt helps draw out moisture and enhances flavor. Additives like orange food coloring or calcium can also be added to alter the texture and appearance of the cheese.
