Frederic Melton
Cheddar cheese is a natural cheese that is relatively hard and off-white (or orange if colourings such as annatto are added). It originates from the village of Cheddar in Somerset, South West England, and is now produced all over the world. In this paragraph, we will explore the process of making cheddar cheese, from the ingredients used to the techniques employed, and even the equipment involved. Understanding the steps in making cheddar cheese will provide insight into the craftsmanship and science behind this beloved variety.
How is Cheddar Cheese Made?
| Characteristics | Values |
|---|---|
| Milk Type | Cow or goat milk |
| Milk Quality | Good quality, full-fat milk |
| Milk Quantity | 3 gallons for home cheese makers, 6 gallons for larger batches |
| Additives | Calcium chloride, culture, animal rennet |
| Temperature | 85°F |
| Time | 1 hour for fermentation |
| Technique | Gentle and regular stirring |
| Curd Size | ¼-inch cubes |
| Salt | 2% of cheese salt by weight |
| Brining/Dry Salting | To be avoided as it increases acidity |
| Wrapping | Cloth, larded or black wax |
| Taste | Off-white, sharp, sweet, nutty |
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What You'll Learn
The history of cheddar cheese
Cheddar cheese is a natural, relatively hard cheese that can be off-white or orange when colourings such as annatto are added. It originates from the village of Cheddar in Somerset, southwest England, and the name "cheddar" has no protected designation of origin. Cheddar Gorge, on the edge of the village, contains a number of caves that provided the ideal humidity and steady temperature for maturing the cheese. The land around the village of Cheddar has been central to England's dairy industry since at least the 15th century, with the earliest references to cheddar cheese dating from 1170.
The story goes that a milkmaid forgot about a pail of milk in one of the caves, and when she returned, she discovered that the milk had hardened into cheese. King Henry II purchased 10,240 pounds of cheddar in 1170, declaring it the best cheese in England. His son, King John, continued the tradition of buying cheddar for royal banquets. In the 19th century, Somerset dairyman Joseph Harding became central to the modernisation and standardisation of cheddar production, introducing new equipment to the process, including his "revolving breaker" for curd cutting. Harding, often referred to as the "father of cheddar", stated that cheddar cheese is "not made in the field, nor in the byre, nor even in the cow, it is made in the dairy". Together with his wife, he introduced cheddar to Scotland and North America, while his sons Henry and William Harding brought cheddar cheese production to Australia and New Zealand.
During the Second World War, most of the milk in Britain was used to make a single kind of cheese nicknamed "government cheddar" as part of the war economy and rationing, which led to the decline of traditional cheddar-making in the regions. Cheddar was the first mass-produced cheese and is now the most popular cheese in the UK, accounting for 51% of the country's annual cheese market. It is also the second most popular cheese in the US, with an average annual consumption of 10 pounds per capita.
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Ingredients and equipment
The ingredients and equipment you will need to make cheddar cheese include:
Ingredients:
- Milk: For the best results, use good-quality, full-fat milk, preferably straight from the farm. You can use raw milk or pasteurized milk. The amount of milk you need will depend on the size of your batch, but a typical recipe calls for 3 to 6 gallons of milk.
- Culture: This is added to the milk to initiate the fermentation process.
- Rennet: Choose a high-quality, single-strength animal rennet, which is essential for creating the desired flavor and aroma during the aging process.
- Salt: Use an iodine-free salt specifically meant for cheesemaking. Salt is added to the curds to enhance flavor and preserve the cheese.
- Calcium Chloride (optional): This ingredient may be added to the milk during the heating process.
- Annatto (optional): Annatto is a spice derived from the seeds of the tropical achiote tree. It is added to cheddar cheese to impart an orange color and a sweet, nutty flavor.
Equipment:
- Large pot: For heating the milk.
- Thermometer: Temperature control is crucial in cheesemaking. An instant-read digital thermometer will help you maintain the ideal temperature for your milk.
- Knife: For cutting the curds into small cubes.
- Draining cloth or cheesecloth: A cotton cheesecloth with a loose weave is ideal for wrapping the cheese and draining whey.
- Weight: A weight of about 8 lbs is placed on top of the draining curds to emulate the process used by larger producers.
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Heating and stirring the milk
The first step in making cheddar cheese is to heat and stir the milk. This process is crucial to achieving the perfect texture and taste for the final product. It is recommended to use good-quality, full-fat milk, preferably straight from the farm. The amount of milk used can vary depending on the desired batch size, but a common quantity is 3 gallons of pasteurized milk for a more manageable batch. However, larger batches of 6 gallons of raw milk can also be used, as they tend to ripen more effectively and reduce moisture loss due to a better mass-to-surface area ratio.
To begin, pour the milk into a large pot and heat it to 85°F while stirring frequently. This temperature is important to ensure the milk is not overheated, which could affect the cheese-making process. As the milk is heating, you can add calcium chloride if desired. Once the milk reaches 85°F, it's time to add the culture. Stir the culture in with an up-and-down motion, making sure to homogenize the milk. Then, cover the pot and let the mixture ferment for about an hour.
During the fermentation process, the milk will begin to transform. The culture added earlier starts to work on the milk, initiating the process of curd formation. This step is crucial as it sets the foundation for the cheese's texture and flavour. The milk will start to develop a thicker consistency as the proteins and other milk components interact with the culture. The fermentation time can vary slightly depending on the specific recipe and desired outcome, but it generally falls within a standard range.
After fermentation, the next step is to introduce the diluted rennet. Rennet is an essential ingredient in cheese-making, playing a vital role in curd development. It is typically added slowly and carefully folded into the mixture. The type of rennet used can vary, with animal rennet being a common choice for aged cheeses as it contributes to a desirable flavour and aroma during the aging process. The combination of culture and rennet sets the stage for the milk's conversion into curds and whey, which are the building blocks of cheese.
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The cheddaring phase
To begin the cheddaring phase, the cheese needs to be kept at a warm temperature, between 85-90 degrees Fahrenheit. It is crucial to maintain this temperature range throughout the process. The cheese must also be turned at regular intervals, typically every 15-30 minutes, for the next 2-3 hours. The duration may vary slightly depending on the draining and acid development, with the goal of avoiding too much acid development. During this time, the whey will continue to drain, and its taste will evolve from slightly sweet to a more neutral or slightly acidic flavour.
After about an hour into the cheddaring phase, the curd mass is cut in half, and the two halves are stacked with a drain cloth separating them. A weight is often placed on top to emulate the larger slab mass used by commercial producers. This step initiates changes in the protein structure of the curds, similar to what occurs during the mozzarella stretching phase.
As the cheddaring phase progresses, the curds will start to change shape due to the protein structure modifications. This phase is also an opportunity to add spices or colourings, such as annatto, which is commonly used to simulate the colour of high-quality milk from grass-fed cows and can also impart a sweet, nutty flavour.
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Salt and acid content
The acid content of the cheese is crucial to the cheddaring process. The cheese must be kept warm at a temperature of 85-90°F and turned at 15-30 minute intervals for 2-3 hours. This duration depends on the draining and acid development. During this time, the whey will continue to drain, and its taste will change from slightly sweet to a more neutral or slightly acidic flavour. It is important to avoid the development of too much acid.
The final curd should be ready for pressing, but it is important to note that the dryness and acid levels should not be allowed to continue increasing. If the curd is brined or dry-salted at this stage, the acid will increase, resulting in a very wet and acidic cheese. Therefore, it is crucial to monitor the dryness and acid content closely to prevent over-acidification.
To prevent excessive acid development, the curd mass is broken into small pieces ranging from thumb to walnut size. Salt is then added at a rate of 2% of cheese salt by weight of the fresh curds. For example, if the curd weighs 3 pounds, 2% would equate to 0.96 ounces of salt. Approximately 0.5% of the salt will be lost as it draws moisture from the curd, leaving about 1.5% in the final cheese.
The addition of salt not only helps control the acid content but also enhances the flavour and acts as a preservative, inhibiting the growth of unwanted microorganisms. It is important to use an iodine-free salt specifically designed for cheesemaking to ensure the desired outcome. The salt draws out moisture, helping to consolidate the curd mass and influencing the final texture of the cheese.
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Frequently asked questions
The first step is to heat good quality, full-fat milk to 85°F, stirring frequently.
Once the milk reaches 85°F, add culture, stir, cover, and let it ferment for an hour.
The "Joseph Harding method" was the first modern system for cheddar production based on scientific principles. Harding introduced new equipment to the process, such as the "revolving breaker" for curd cutting.
The cheddaring phase involves keeping the cheese warm (85-90°F) and turning it at 15-30 minute intervals for 2-3 hours. During this phase, whey drains out, and the taste changes from slightly sweet to neutral or slightly acidic.
The final step is to add salt to the curds, which pulls moisture from them, resulting in the desired dryness and acidity levels.
