Randy Chandler
The sharpness of cheese, a term most often used to describe cheddar, is a highly subjective and controversial topic. While some people associate sharpness with a strong, tangy, sour, or acidic flavour, others may describe it as bitter or having a bite. The sharpness of cheddar is largely determined by the aging process, with older cheddars generally having a sharper taste due to the formation of salt-like crystals of calcium lactate. However, the term sharp is not used in official cheese grading and has no legal definition, making it a matter of personal preference and context.
| Characteristics | Values |
|---|---|
| Aging | Cheddar gets sharper with age. |
| Loss of moisture | Cheddar loses some of its moisture during aging, going from smooth and creamy to firm with hard, salt-like crystals. |
| Formation of crystals | Lactose breaks down into lactic acid, which binds with calcium ions to form crystals made of calcium lactate. |
| Acidity | Sharpness is associated with acidity. |
| Bitterness | Sharp Cheddar contains more bitter peptides that shape flavor. |
| Texture | Sharp Cheddar has a lower moisture content, making it firmer and crumblier. |
| Taste | Sharp Cheddar has a strong, nutty, tangy, or citrusy taste. |
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What You'll Learn
The ageing process
The term "sharp" is a colloquialism, and its meaning varies among individuals. It is often used as a synonym for "aged" and is commonly used to describe cheddars that are a few months old. While "sharp" is often associated with tanginess, sourness, and acidity, it can also refer to a certain "bite" that aged cheddars are known for. This bite is attributed to the presence of bitter peptides that enhance the flavour of the cheese.
Despite the controversy surrounding the term "sharp," it is clear that the ageing process plays a crucial role in developing the flavour and texture of cheddar cheese. The longer cheddar ages, the sharper and more complex its flavour becomes.
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The role of moisture
As cheese ages, it loses moisture, resulting in a firmer texture. This loss of moisture is a gradual process, and the longer the cheese is aged, the more moisture it loses. For example, a young cheddar is typically smooth and creamy, while an aged cheddar tends to be firmer with a lower moisture content, which gives it a crumbly texture.
The moisture loss during ageing also contributes to the development of salt-like crystals in the cheese. These crystals form when lactose breaks down into lactic acid, which then binds with calcium ions to create calcium lactate crystals. The presence of these crystals adds to the sharpness of the cheese, providing a tangy and acidic flavour profile.
Additionally, the moisture content of cheese affects its overall flavour concentration. As moisture evaporates during ageing, the flavours become more concentrated, resulting in a stronger and sharper taste. This concentration of flavour compounds, including bitter peptides, enhances the sharpness and complexity of the cheese.
In summary, the role of moisture in the sharpness of cheese is significant. The loss of moisture during ageing affects both the texture and flavour of the cheese, contributing to the development of crystals and enhancing the concentration of flavour compounds. The relationship between moisture content and sharpness allows cheesemakers to manipulate the ageing process to create cheeses with varying degrees of sharpness, texture, and flavour profiles.
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Lactose breakdown
Lactose, a disaccharide, is a type of sugar composed of two monosaccharides: glucose and galactose. These two simple sugars are linked by a β-1→4 glycosidic bond, which the intestines need to produce the lactase enzyme to break. Lactose intolerance occurs when the body does not produce enough of this enzyme, leading to digestive issues.
During the cheese-making process, lactose is converted into lactic acid by bacteria. This conversion has a significant impact on the flavour, texture, and functionality of the final cheese product. The longer the cheese is aged, the more lactose is broken down into lactic acid, resulting in reduced lactose content in the cheese. This is why aged cheeses are often better tolerated by individuals with lactose intolerance.
The aging process causes cheese to lose moisture, concentrating its nutrients. Even after the initial fermentation, the bacteria in the cheese continue to break down the lactose. This breakdown of lactose during aging is why aged cheeses have lower lactose levels and are more digestible for those with lactose intolerance.
Additionally, the type of cheese and its production method influence the lactose content. Fresh, soft cheeses typically contain higher amounts of lactose, while hard, aged cheeses have lower levels. Processed cheeses may have lactose added back in during production, increasing their lactose content. However, it is important to note that the sharpness of cheese does not always indicate its lactose content, as other factors come into play.
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Calcium lactate crystals
The formation of calcium lactate crystals is a result of the cheese-making process. During the ageing process, the culture in the cheese breaks down lactose and produces lactic acid. As the levels of lactic acid rise, they bind with calcium ions, forming calcium lactate. Over time, the concentration of calcium lactate increases, eventually reaching a point where it crystallises and becomes visible as small, white, semi-solid to solid spots.
The appearance of calcium lactate crystals can be influenced by various factors, including pH, lactic acid concentration, and soluble calcium levels. These factors are measured during the curing process, which typically lasts longer than seven days. Additionally, the packaging and temperature of the cheese can impact crystal formation. Loose-fitting packaging and temperature fluctuations can promote moisture accumulation on the cheese surface, leading to increased crystal growth.
While calcium lactate crystals are commonly associated with aged cheeses, they can also be found in younger cheeses, especially on the surface of cheddar cheese. In some cases, such as with industrial cheddar, the presence of these crystals may be considered a production defect. However, in other varieties of cheese, like comté, Parmesan, Grana Padano, and pecorino romano, these crystals are valued and sought after.
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Sharpness and taste
The sharpness of cheese, a term most commonly used in reference to Cheddar, is determined by its aging process. During aging, Cheddar loses moisture, transforming from smooth and creamy to firm with hard, salt-like crystals. These crystals are formed when lactose breaks down into lactic acid, which then binds with calcium ions to create calcium lactate crystals. The longer Cheddar ages, the sharper it becomes, with a more robust and tangy flavour.
While the term "sharp" is commonly used to describe the intensity of Cheddar, it is considered controversial by some cheesemakers and mongers, who view it as a vague and overused descriptor. The term is often associated with acidity and tanginess, and its meaning can vary among individuals. However, the aging process influences not only the sharpness but also the texture of the cheese. Younger cheddars, often referred to as "mild", have a smooth and buttery flavour, while aged cheddars develop a more complex and robust taste.
The Vermont Sharp Cheddar, aged for nine months, exhibits a bold and balanced flavour, making it a versatile choice for salads or crackers. On the other hand, the Vermont Extra Sharp Cheddar has a lower moisture content, resulting in a slight crumble and a citrusy tang. This sharper variety pairs well with grilled cheese sandwiches, queso, or mac and cheese, enhancing the flavour of these dishes.
When considering the sharpness of cheese, it is important to note that other factors besides aging come into play. The type of milk used, the presence of certain bacteria, and the cheesemaking process itself can all influence the final flavour profile. Additionally, personal preference plays a significant role in determining the desired level of sharpness. Some individuals may prefer the nutty and tangy characteristics of aged cheddars, while others might opt for the milder and creamier varieties.
In conclusion, the sharpness of cheese, particularly Cheddar, is influenced by the aging process, resulting in the development of robust flavours and altered textures. While the term "sharp" is commonly used to describe this phenomenon, it holds varying interpretations and has faced criticism for its vagueness. Ultimately, the perception of sharpness is subjective, and individuals may develop their own understanding of this characteristic through tasting and exploring the diverse world of cheeses.
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Frequently asked questions
"Sharp" is a colloquial term used to describe a strong-flavoured cheese. It is most often used to describe cheddar cheese, where it is sometimes synonymous with "aged".
During the ageing process, cheddar cheese loses some of its moisture, taking it from smooth and creamy to firm with hard, salt-like crystals. These crystals develop when lactose in the cheese breaks down into lactic acid. The longer a cheddar ages, the sharper it gets.
Vermont Seriously Sharp Cheddar cheese, which has a nutty flavour and a firm, crumbly texture, is an example of a sharp cheese. Other popular hard cheeses include Cheddar, Manchego, Asiago, and Provolone.
Instead of "sharp", words like tangy, sour, acidic, bitter, robust, or strong can be used to describe the flavour of a sharp cheese.
