Patrick Oconnell
Cheddar cheese is a popular variety of cheese that originated in the village of Cheddar in Somerset, England. It is known for its distinct flavour, versatility, and vibrant orange colour. The process of making cheddar cheese involves several steps, including heating milk, adding rennet to thicken it, cutting the curds into small pieces, and cooking them to expel whey. The curds are then salted and pressed into moulds, and finally, the cheese is aged, contributing to its flavour and texture. The longer the ageing process, the sharper the flavour. The distinct flavour of cheddar cheese is also influenced by the microbial interactions that occur during the cheesemaking process.
| Characteristics | Values |
|---|---|
| Origin | Village of Cheddar in Somerset, England |
| Colour | White, pale yellow, or orange |
| Texture | Creamy, smooth, crumbly, or hard |
| Flavour | Mild, nutty, fruity, buttery, tangy, sharp, or extra sharp |
| Taste | Sweet or sour |
| Aroma | Medicinal |
| Ingredients | Cow's milk, bacteria, rennet, salt |
| Process | Cheddaring, heating, cutting, cooking, pressing, ageing |
| Age | Minimum of two months to several years |
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What You'll Learn
Microbes and biochemical reactions
The unique flavour of Cheddar cheese is influenced by several factors, including the microbial activity and various biochemical reactions that occur during its production and maturation.
Firstly, the process of making Cheddar involves adding a "starter culture" or "microbial community" to warm milk. This culture contains microorganisms such as Streptococcus thermophilus and Lactococcus strains, which initiate the fermentation process. These microbes interact and compete with each other, producing various flavour compounds through their metabolic activities. The specific strains of microbes present in the starter culture contribute to the distinct flavour profile of Cheddar cheese.
Additionally, the breakdown of lactose into lactic acid during fermentation significantly impacts the flavour of Cheddar. Lactose, a sugar composed of glucose and galactose molecules, is broken down by the starter culture. The glucose is then converted into lactic acid, resulting in a lower pH and contributing to the acidic, sour, or tart flavour commonly associated with aged Cheddar.
Furthermore, the length of fatty acid chains also plays a crucial role in flavour development. Enzymes called lipases break down these fatty acids, releasing free fatty acids that contribute to taste and aroma. Different lengths of fatty acid chains correspond to distinct flavours: short-chain fatty acids like butyric acid have a "rancid" flavour, medium-chain fatty acids contribute to goat-like flavours, and long-chain fatty acids taste soapy. The variety of fatty acid lengths found in Cheddar cheese adds complexity to its flavour profile.
The aging or maturation process is another critical factor in flavour development. During aging, enzymes break down proteins and fats in the cheese, leading to the formation of new flavour compounds. The longer the aging period, the sharper and more complex the flavour of Cheddar becomes. The aging process allows for the interaction of various microbial and biochemical factors, resulting in the characteristic sharpness and tanginess associated with Cheddar cheese.
In summary, the flavour of Cheddar cheese is shaped by a combination of microbial activity, biochemical reactions, and the aging process. The interactions between different microbes and the breakdown of compounds during fermentation and aging contribute to the distinct flavour profile of Cheddar, making it one of the world's most popular cheeses.
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Ageing and pasteurization
The flavour of cheddar cheese is influenced by a variety of factors, including the ageing and pasteurization processes.
Ageing plays a significant role in developing the characteristic flavour and texture of cheddar cheese. Depending on the type of cheddar, ageing can range from a minimum of two months to up to two years. During this period, the cheese matures and undergoes a transformation in both flavour and texture. Young cheddars tend to have a milder, creamier texture and a less pronounced flavour. As the cheese ages, its texture becomes harder and more crumbly, and its flavour intensifies and becomes more complex and tangy. This ageing process is often referred to as "sharp" or "extra sharp", indicating the increased sharpness and depth of flavour that develops over time.
The pasteurization process is another crucial aspect that influences the flavour of cheddar cheese. Pasteurization involves heating the milk to a high temperature to kill any harmful bacteria and prevent spoilage. This process can impact the flavour and texture of the cheese by altering the microbial composition and enzymatic activity. Different strains of microbes interact and contribute to the biochemical profile of the cheese, resulting in the development of distinct flavours. These microbes produce various compounds, such as fatty acids and amino acids, which further enhance the flavour profile of the cheese.
Additionally, the cheddaring process, unique to the production of cheddar cheese, also contributes to its flavour. This process involves stacking loaves of curd on top of each other, allowing excess whey to drain off. The continuous layering and pressing of the curds facilitate the formation of distinct flavours and textures. The size of the curds and the method of stacking can vary, resulting in different flavours and textures in the final product.
The combination of ageing, pasteurization, and the cheddaring process work together to create the distinctive flavour and texture associated with cheddar cheese. The specific production methods and ageing duration can be adjusted to achieve the desired flavour profile, ranging from mild to sharp, and to develop the characteristic tanginess and complexity that cheddar enthusiasts appreciate.
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The cheddaring process
Cheddaring is a unique process in making cheddar cheese. It involves stacking slabs of curd in layers to squeeze out excess whey and moisture. The process is repeated, with the slabs being cut, pressed, and stacked again. This multi-step process not only reduces whey content but also adjusts acidity and adds flavour. The cheese develops a denser and sometimes crumbly texture.
After the slabs have been stacked for about ten minutes, they are turned over and stacked again. This process of turning and stacking is repeated every ten minutes. The slabs are then cut up again, pressed into slabs, and stacked once more. This continuous layering process allows the cheese to develop its characteristic flavour and texture.
The curds are allowed to set until they reach a pH level of approximately 6.4. At this point, the "loaves" of curds are cut into slabs along the sides of the vat. The slabs are then stacked and pressed together, forming blocks of cheddar. Finally, the cheddar cheese undergoes the ageing process, which further contributes to its flavour and texture. The ageing time varies depending on the type of cheddar, with mild cheddar aged for about two to three months and mature cheddar aged for 12 to 18 months or more.
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Milk and bacteria
After culturing, rennet is added to the milk, causing it to thicken and form curds. These curds are then cut into small pieces and cooked to expel whey, the liquid component of milk. The curds are then salted and pressed into moulds to remove any remaining moisture.
The "cheddaring" process is a distinctive step in cheddar cheese production. It involves stacking loaves of curd on top of each other, allowing excess whey to drain off. This continuous layering process is where the cheese begins to develop its characteristic flavour and texture. The curds are flipped multiple times, helping the cheddar become denser and release more whey.
The ageing process is another critical factor in determining the final flavour and texture of cheddar cheese. Cheddar can be aged for a minimum of two months to up to several years, depending on the desired maturity and flavour profile. During ageing, the cheese's texture transforms from smooth to crumbly, and its flavour intensifies, taking on notes of hazelnut with a sharper aftertaste. The ageing process also contributes to the development of calcium lactate crystals, which give aged cheddars their distinctive crunchy texture.
While the specific mechanisms are not fully understood, it is clear that the interaction of microbes and the biochemical reactions they facilitate play a pivotal role in shaping the flavour of cheddar cheese. These microbial communities produce various flavour compounds, resulting in the nutty, fruity, creamy, and buttery notes characteristic of different cheeses. The specific mix of microbes in each type of cheese contributes to the unique flavour profiles that distinguish cheddar from other varieties.
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Texture and flavour
The texture and flavour of Cheddar cheese are influenced by several factors, including the ingredients used, the production process, and the ageing or maturing period.
Cheddar cheese typically starts with cow's milk, although goat's milk or sheep's milk can also be used. The milk is heated, and rennet is added to thicken it and cause it to solidify. The amount of rennet added affects how much the curds (cream and milk solids) separate from the whey (liquids and sugars). The more fat in the cheese, the softer it will be. Salt is also added, which contributes significantly to flavour. The curds are then cut into small pieces and cooked to expel more whey. The curds are salted again and pressed into moulds to remove any remaining moisture.
The next step in the process is known as "Cheddaring", where loaves of curd are stacked on top of each other, allowing excess whey to drain off. It is during this continual layering that the cheese begins to develop its characteristic flavour and texture. The longer the cheese is aged, the sharper and more complex its taste becomes. The ageing process allows enzymes to break down proteins and fats in the cheese, contributing to its unique flavour profile. During ageing, the texture of the cheese transforms from smooth to crumbly, while flavours take on notes of hazelnut and a sharper aftertaste.
The colour of Cheddar cheese can range from white to pale yellow or orange. The orange hue in some Cheddars is derived from the addition of ground annatto seeds, which are flavourless fruits from South America. The texture of Cheddar can be described as rich, creamy, and flaky, while the flavour is sharp, tangy, nutty, fruity, buttery, or creamy. The flavour of Cheddar is also influenced by the microorganisms and enzymes present during the production process. These microbes interact with each other and undergo complex biochemical reactions to create the characteristic flavour of Cheddar cheese.
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Frequently asked questions
Cheddar cheese gets its flavor from a combination of factors, including the aging process, the type of milk and bacteria used, and the cheddaring technique. The longer cheddar cheese is aged, the sharper and more complex its flavor becomes.
The cheddaring process involves stacking loaves of curd on top of each other, causing excess whey to drain off. This process contributes to the development of the cheese's characteristic flavor and texture.
The type of milk and bacteria used, as well as the specific microbial interactions, can also influence the flavor of cheddar cheese. The addition of food coloring or annatto can affect the flavor as well.
