Patrick Oconnell
Cheddar cheese is one of the most widely produced and consumed cheeses in the world, with different regions offering their own unique flavours, textures, and appearances. The process of making aged cheddar cheese involves a curing process called cheddaring, where the liquid is strained from the curds, and the remaining curds are cut into slabs, stacked, and flipped to release more liquid. The dense curds are then pressed into moulds and aged, with the length of ageing determining the sharpness of the cheese. The longer the cheese is aged, the sharper and more flavourful it becomes.
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What You'll Learn
The cheddaring curing process
The length of the ageing process will determine the sharpness of the cheddar. Mild cheddars are aged for between one and three months and have a creamy, mild flavour. Medium cheddars have a slightly stronger flavour. Sharp cheddars are aged for three to six months and have a tangy flavour. Extra sharp cheddars are aged for six to twelve months and have a strong flavour and a higher melting point.
Vintage cheddars are any cheddars aged for more than twelve months. The longer the cheese is aged, the sharper the flavour becomes and the more crumbly the texture. The ageing process also causes the formation of crystals of calcium lactate as the lactose breaks down. These crystals are a sign of mature cheddar.
To age the cheese, it is usually wrapped in cheesecloth to protect it from the elements, though some cheesemakers use wax, which also gives the cheese a distinct flavour. Cheddar was traditionally aged in caves, which provided the ideal humidity and temperature for maturing the cheese. Modern cheddars are often aged in vacuum-sealed bags.
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How aging affects flavour and texture
The length of ageing affects the flavour and texture of cheddar cheese. Generally, the longer the cheese is aged, the sharper and more pronounced the flavour becomes. Mild cheddar, which is aged for one to three months, has a modest price tag and a creamy texture that melts easily. It is great for shredding or adding to casseroles. Sharp cheddar, aged for three to six months, has a slightly tangier flavour. Extra sharp cheddar, aged for six to twelve months, has an even stronger flavour. It is slightly crumbly but still melts easily, making it a good choice for burgers or macaroni and cheese.
Vintage or mature cheddar is any cheddar aged for more than twelve months. The microbes and enzymes in the cheese start to break down as it ages, giving it a crystalline texture. The cheese is typically aged in vacuum-sealed bags and should be stored at a consistent temperature to achieve the desired texture. The longer ageing process results in a cheese with a sharp flavour and a rich, complex taste with pockets of crystallized proteins.
The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. The bitterness is significant to the overall perception of the aged cheddar flavour. The texture of aged cheddar is firm, and if mature, it should contain large cheese crystals of calcium lactate, which form as lactose breaks down during the ageing process.
Aged cheddars tend to have a lower moisture content, which contributes to their longer shelf life compared to non-aged cheeses. Proper storage is crucial for food safety and preserving quality and taste. It is recommended to keep all cheeses wrapped and stored in the refrigerator, using wrappings that allow the cheese to breathe, such as butcher paper, parchment paper, cheesecloth, or bee's wrap. Harder aged cheeses can be left out of the fridge for up to four hours, depending on their firmness.
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Cheddar cheese storage
Cheddar cheese, originating from the village of Cheddar in Somerset, England, is one of the most widely produced and consumed cheeses globally. It is made from cow's milk and has a nutty, earthy, or tangy flavour and a firm texture. The sharpness of cheddar increases with the length of the ageing process.
Aged cheddar can be stored in a refrigerator, wrapped in butcher paper, parchment paper, cheesecloth, or bee's wrap. These types of wrappings allow the cheese to breathe, preventing bacteria growth. Vacuum-sealed bags are also used to store cheddar cheese, and this method of storage is popular due to its ease of packaging.
Aged cheddar can be left out of the fridge for up to four hours, depending on its firmness. However, it is important to check for any signs of spoilage and discard the cheese if there are any doubts about its freshness.
To maintain the quality and taste of aged cheddar, proper storage is crucial. By following these suggestions, you can maximise the shelf life of your favourite cheddar cheese.
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The history of cheddar cheese
Cheddar cheese has a long history dating back to the 12th century in the village of Cheddar, Somerset, 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 pail of milk in one of these caves, and upon her return, she discovered that the milk had transformed into a golden cheese—the first-ever cheddar.
The earliest references to cheddar cheese date back to 1170, when King Henry II purchased 10,240 pounds of the cheese, declaring it the best in England. 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 as a wedding gift.
In the 19th century, Somerset dairyman Joseph Harding, often regarded as the "father of cheddar", played a pivotal role in modernising and standardising cheddar production. Harding introduced new equipment and techniques, including his revolving breaker for curd cutting, which significantly reduced manual labour. Harding's methods, based on scientific principles, were instrumental in spreading the production of cheddar beyond England, reaching Scotland, North America, Australia, and New Zealand.
During World War II, the British government standardised cheese production, leading to the decline of traditional cheddar-making methods. This period saw the rise of "government cheddar", which dominated the market and contributed to the loss of local cheese-making traditions. However, in recent times, there has been a resurgence of artisan cheese makers, with companies like the Cheddar Gorge Cheese Company leading the way in preserving the traditional art of cheddar-making in the village of Cheddar.
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Different types of aged cheddar
Cheddar cheese, named after the village of Cheddar in Somerset, England, is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. The sharpness of cheddar increases the longer it matures, and the texture becomes firmer with large cheese crystals.
Vintage Cheddar
Vintage or mature cheddar is any cheddar aged for more than 12 months. It has a sharp flavour and a tang. The microbes and enzymes in the cheese break down during this longer process, giving it a crystalline texture. The cheese is typically aged in vacuum-sealed bags and is rindless.
Extra-Mature Cheddar
Strong, extra-mature cheddar, sometimes called vintage, needs to be matured for 15 months or more. As with other hard cheese varieties, caves provide an ideal environment for maturing the cheese due to their low and stable temperature.
15-Year-Aged Cheddar
Artisanal cheesemakers offer cheddar that has been aged for 15 years. This cheese has a very sharp, nutty, tangy, and rich flavour. The cheese develops a crystalline texture with pockets of crystallised proteins.
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Frequently asked questions
Aged cheddar cheese is cheddar cheese that has been aged for at least 12 months. It has a sharper and more pronounced flavour than mild cheddar, and a crumbly texture.
After the liquid is strained from the curds, the curds are cut into slabs, stacked, and flipped to release more liquid. The dense curds are then pressed into moulds and aged. The length of the ageing process determines how sharp the cheddar becomes.
Most cheddars are aged for two months to one year, but some are aged for much longer—up to 15 years in some cases.
Mild cheddar is aged for a shorter period of time, typically two to three months. It has a smooth, creamy texture and a subtle, buttery taste. Aged cheddars have a sharper flavour and a firmer texture due to losing moisture during the ageing process.
Aged cheddar cheese should be wrapped and stored in the refrigerator. Harder aged cheddars can be left out of the fridge for up to four hours, but any cheese should be discarded if there are indications it has spoiled. Wrappings that allow the cheese to breathe, such as butcher paper or parchment paper, are preferable to plastic wrap as they prevent bacteria growth.
