Patrick Oconnell
Cheddar cheese is a popular variety of cheese known for its distinct flavour, creamy texture, and vibrant orange colour. Originating in the village of Cheddar in Somerset, England, it is now produced in various countries worldwide. The unique flavour of cheddar cheese is influenced by several factors, including the production process, microbial activity, and ageing or maturation. The production process involves heating milk, adding rennet to thicken it, cutting the curds, draining off whey, salting, pressing, and ageing. The ageing process is crucial, as it allows enzymes to break down proteins and fats, contributing to the sharpness and tanginess of cheddar. Additionally, microbial interactions play a significant role in flavour development, with different microbes creating distinct flavour profiles. The orange hue in some cheddars comes from the addition of annatto, a flavourless fruit from South America.
| Characteristics | Values |
|---|---|
| Origin | Cheddar, Somerset, England |
| Ingredients | Milk, rennet, culture/starter, salt, calcium chloride |
| Additives | Annatto seeds |
| Flavor | Sharp, tangy, nutty, fruity, buttery, creamy |
| Texture | Rich, creamy, crumbly, flaky |
| Color | White, pale yellow, orange |
| Ageing | 2 months to 2 years |
| Microbes | Streptococcus thermophilus, Lactococcus strains |
| Process | Cheddaring, pasteurisation, fermentation |
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Microbial interactions
The flavour of Cheddar cheese is the result of complex biochemical reactions driven by the activity of multiple microorganisms. The interactions between different bacteria play a crucial role in shaping the flavour of Cheddar cheese.
The key bacteria involved in the process include Streptococcus thermophilus and Lactococcus strains, specifically Lactococcus lactis and Lactococcus cremoris. The specific combinations of these microorganisms contribute to the unique flavour profile of Cheddar cheese, including fruity, creamy, buttery, and nutty flavours.
In a year-long study, researchers prepared batches of Cheddar cheese using variants of a starter culture containing different combinations of these microorganisms. They found that S. thermophilus plays a critical role in boosting the growth of Lactococcus and shaping the flavour compound profile. This indicates that the interactions between these microorganisms are essential in determining the final flavour of the cheese.
Furthermore, the condition of milk, ripening temperature, and microflora of the cheese also influence the flavour development of Cheddar cheese. The microflora consists of lactic streptococci, lactobacilli, and micrococci, with certain other microorganisms also playing a role. For example, homofermentative lactic streptococci contribute to the finished cheese by producing acid and liberating nitrogenous compounds from protein through enzymatic activity. On the other hand, heterofermentative lactic streptococci can sometimes produce off-flavours and body defects.
The complex interactions between these microorganisms and their metabolic activities shape the biochemical profile of Cheddar cheese, ultimately determining its flavour. Understanding these microbial interactions can help cheesemakers fine-tune their processes to achieve specific flavour profiles.
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Lactose breakdown
The formation of acid is crucial in developing the flavour of cheddar cheese. As cheddar ages, it becomes more acidic or "sharp" in taste. The longer the cheese matures, the sharper and more complex its flavour becomes. During the ageing process, enzymes break down proteins and fats in the cheese, contributing to its distinct flavour profile.
The microbial community within the cheese plays a significant role in flavour development. The interactions between different microbes, such as bacteria, mould, and yeast, lead to the creation of various flavour compounds. These microbes transform compounds into different ones, resulting in a vast array of flavour possibilities. For instance, free fatty acids produced through lipolysis can further react to form thousands of flavour compounds, including buttery, fruity, and perfumy flavours.
Additionally, amino acids resulting from proteolysis can form additional flavour compounds. Sulfur-containing amino acids, for example, can break down and contribute to the formation of sulfur compounds found in some aged cheddars. The specific types of microbes and their interactions in creating particular flavours are still being studied and understood.
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Rennet addition
Rennet is added to milk to make it solidify and thicken. The amount of rennet added to the milk determines how much the curds (cream, milk solids) separate from the whey (liquids, sugars). Rennet breaks down simple proteins to separate the milk. The more fat inside the cheese, the softer it will be. The whey is then drained off over a period of days (or pressed out, if it's cheddar).
The curds are then cut into small pieces and cooked further to expel more whey. The curds are then salted and pressed into moulds to remove any remaining moisture. The size of the curds depends on the type of cheese being made. For example, cheddars are cut into small pieces, while larger curds are needed for softer cheeses like Alpine cheese and Gouda.
The addition of rennet is a crucial step in the cheese-making process, as it helps to determine the texture and flavour of the final product. The more the curds and whey separate, the more the milk solids come together to form a solid mass, which will eventually become the cheese. The amount of rennet added also affects the fat content of the cheese, which in turn influences its texture.
The process of making cheddar cheese involves a specific method called "cheddaring", in which loaves of curd are stacked on top of one another, causing excess whey to drain off. It is during this continual layering that the cheese begins to develop its characteristic flavour and texture.
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Salt and aging
During the production of cheddar cheese, salt is added to the curds after they have been cut into small pieces and cooked to expel whey. The salted curds are then pressed into moulds to remove any remaining moisture. This salting process contributes significantly to the overall flavour of the cheese.
However, it is the aging process that truly transforms the flavour and texture of cheddar. Cheddar cheese can be aged for varying lengths of time, ranging from a few months to several years, with some artisanal varieties aged even longer. As the cheese ages, enzymes break down proteins and fats, leading to the development of its characteristic sharpness and tanginess. The longer the aging period, the sharper and more complex the flavour becomes. During aging, the texture of the cheese also transforms, progressing from smooth to crumbly.
The aging process is so important to the flavour of cheddar that it has its own term: "Cheddaring." This process involves stacking loaves of curd on top of each other, allowing excess whey to drain off. It is during this layering and drainage process that cheddar begins to develop its distinct flavour and texture.
The specific microorganisms present in cheddar cheese also play a role in shaping its flavour. An international team of scientists spent a year studying the microbial interactions in cheddar cheese and found that these interactions greatly influence the biochemical profile of the cheese, ultimately fine-tuning its flavour.
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Cheddaring
Cheddar cheese is typically made from cow's milk, although variations using goat's or sheep's milk also exist. The process of making cheddar cheese involves several steps. First, the milk is heated, and rennet is added to thicken it. The amount of rennet added determines how much the curds (cream, milk solids) separate from the whey (liquids, sugars). The more fat in the cheese, the softer it will be.
Next, the curds are cut into small pieces and cooked further to expel more whey. The curds are then salted and pressed into moulds to remove any remaining moisture. Finally, the cheese is aged for varying periods, which contributes to its flavour and texture. During the ageing process, cheddar cheese develops its characteristic sharpness and tangy flavour.
The colour of cheddar cheese ranges from white to pale yellow or orange. The orange hue in some cheddars comes from the addition of ground annatto seeds, which are flavourless fruits from achiote trees found in South America.
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Frequently asked questions
The flavor of cheddar cheese is influenced by a variety of factors, including the microbial communities present during its production, the enzymes that break down proteins and fats, and the processing steps used. The aging process is crucial in developing the unique flavor profile of cheddar cheese, as it allows enzymes to break down proteins and fats, resulting in a sharper and more complex taste.
Cheddar cheese is typically made from cow's milk, although it can also be made from goat's or sheep's milk. The other ingredients include rennet, a culture/starter, salt, and calcium chloride.
Cheddar cheese can be aged anywhere from a few months to several years, depending on the type and desired flavor profile. During the aging process, cheddar develops its characteristic sharpness and tangy flavor.
The process of making cheddar cheese involves several steps. First, the milk is heated, and rennet is added to thicken it. Then, the curds are cut into small pieces and cooked to expel whey. The curds are then salted and pressed into molds to remove moisture. Finally, the cheese is aged, which contributes to its flavor and texture.
The orange hue in some cheddars comes from the addition of ground annatto seeds. Annatto is a flavorless fruit from South America that has been used as a natural coloring agent in cheeses for generations.
