The Making Of Mild Cheddar Cheese

Cheddar cheese is the world's most popular cheese, with the United States producing approximately 3.83 billion pounds of it in 2020 alone. It is made in many countries, including the United States, the United Kingdom, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, and Uruguay. Cheddar cheese gets its name from the village of Cheddar in Somerset, southwest England, where it was first made in the 12th century. The process of making mild cheddar cheese involves using good-quality pasteurized milk, keeping the mixture warm and turning it at 15-30 minute intervals, cutting the curd mass in half, adding salt, and ageing it for 2-3 months.

How is Mild Cheddar Cheese Made?

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The cheddaring phase

To begin the cheddaring phase, the cheese curds need to be kept warm at a temperature of 85-90 degrees Fahrenheit. This temperature range is essential to prevent the cheese from becoming too acidic too quickly. The curds are then turned at 15-30 minute intervals for the next 2-3 hours. The specific duration within this range depends on the draining and acid development of the curds. During this process, whey continues to drain from the curds, and its taste gradually changes from slightly sweet to a more neutral or slightly acidic flavour. It is important to monitor the acidity closely to avoid excess acid development.

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 board is then placed on top of the draining curds, weighed down with approximately 8 pounds of weight. This setup mimics the procedures used by larger cheese producers, who work with larger slab masses. During this time, the curds undergo a transformation in their shape due to changes in the protein structure. This phase is similar to the stretching phase observed in mozzarella cheese production.

Once the desired levels of dryness and acidity are achieved, the curd mass is broken down into smaller pieces ranging from thumb to walnut size. Salt is then added to the fresh curds, typically at a rate of 2% of cheese salt by weight. 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 out of the curd, leaving about 1.5% salt in the final cheese.

Curd preparation

To make mild cheddar cheese, you'll need to start by preparing the curd. This is a crucial step in the process of making cheddar cheese, and it involves several important steps. Here's a detailed guide on how to prepare the curd for mild cheddar cheese:

Start by obtaining good-quality pasteurized milk. The amount of milk you use will depend on the size of the batch you're making. For a smaller batch, 3 gallons of milk is a suitable amount. However, if you're aiming for a larger batch, you can use up to 6 gallons of raw milk, as it tends to ripen more effectively and reduces moisture loss.

During the cheddaring phase, it's important to maintain a warm temperature of 85-90 degrees Fahrenheit. Turn the curd mass at 15-30 minute intervals for the next 2-3 hours. The exact time will depend on the draining and acid development. Keep an eye on the whey, as its taste will evolve from slightly sweet to a more neutral or slightly acidic flavor. Avoid letting it become too acidic.

After about an hour, cut the curd mass in half and stack the two halves with a drain cloth separating them. You can also add a board on top of the draining curds with some weight to emulate the process used by larger producers. During this time, the curds will undergo changes in their protein structure, resulting in a change of shape.

Once the curd preparation is complete, you'll have the final curd ready for pressing. However, it's important to monitor the dryness and acid levels closely. Both should reach close to their desired levels, but be careful not to let them continue beyond that point. Excessive acid development can lead to issues like leaking cheese and an overly acidic, chalky texture in the final product.

If the curd is too wet, residual lactose can trigger late fermentation, resulting in undesirable characteristics. On the other hand, if the curd is too dry, it will be challenging to consolidate and will require a longer aging period. To address this, break the curd mass into small pieces, ranging from the size of your thumb to a walnut. Add salt at a rate of 2% of cheese salt to the weight of the fresh curds. For example, if your curd weighs 3 pounds, you would add 0.96 ounces of salt. Approximately 0.5% of the salt will wash away as it pulls moisture from the curd, leaving about 1.5% in the final cheese.

Aging process

The aging process is what gives cheddar cheese its characteristic sharpness and complexity of flavours. The length of time that cheddar cheese is aged for plays a significant role in determining its flavour and texture. Mild cheddar is aged for a relatively short period, resulting in a subtle, buttery taste with a hint of nuttiness. Its high moisture content and creamy texture make it perfect for melting.

To age cheddar cheese, it must first be dried out to avoid mould growth. Then, it is placed in a temperature-controlled environment of between 10-15°C (42-55°F), with no exposure to light. The ageing environment should be kept at a consistent temperature to achieve the desired texture. As the cheese ages, enzymes break down the milk proteins, creating complex flavours and a crumbly texture. The longer the cheese is aged, the sharper and more robust the flavour becomes. This is because, as the cheese matures, its flavour intensifies, becoming sharper and nuttier.

The aging process also affects the cheese's texture, with older cheddars developing a crumbly consistency. The microbes and enzymes in vintage cheddar start to break down as the cheese ages, giving it a crystalline texture. This process changes the texture of the cheese, which can lead to crunch crystals, otherwise known as tyrosine in certain aged cheeses.

Aged cheddar offers several benefits, including reduced lactose content, making it more tolerable for lactose-intolerant individuals. It also has a higher concentration of nutrients such as protein, calcium, and vitamin A, as well as a longer shelf life.

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Texture and taste

Mild cheddar cheese has a smooth, firm, and elastic texture, which makes it ideal for slicing, shredding, and melting. It is aged for a minimum of 2-3 months, resulting in a mellow flavour that is well-liked by both children and adults. The cheese has a rich, nutty taste that becomes sharper with age, and its texture becomes more granular and crumbly over time.

The texture and taste of mild cheddar are influenced by the cheesemaking process, particularly the cheddaring phase. During this phase, the curds are kept warm and turned at regular intervals to drain the whey and develop the desired level of dryness and acidity. The curds are then cut into small pieces, and salt is added to enhance flavour and texture. The ratio of salt to curds is crucial, as too much salt can draw out moisture, while too little can result in a wet and acidic cheese.

The colour of mild cheddar can vary, with the traditional golden hue achieved by adding annatto, a tasteless and odourless vegetable dye made from the annatto plant. White cheddar, on the other hand, retains its natural colour and is aged for a minimum of 3 months. It has a smooth, firm texture and a rich, nutty flavour that becomes sharper with age.

Mild cheddar pairs well with many fruits, such as apples, pears, dried cranberries, grapes, figs, apricots, and raspberries. It is also commonly enjoyed with wine, and recommended pairings include Malbec, Sangiovese, Chianti, dry Rosé, and Pinot Grigio. The cheese's texture and taste complement each other, making it a versatile and popular choice for consumers.

Cheddar origins

Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, southwest England, in the 12th century. The caves in Cheddar Gorge, on the edge of the village, provided the ideal humidity and steady temperature for maturing the cheese. Traditionally, cheddar had to be made within 30 miles of Wells Cathedral. The Somerset dairyman Joseph Harding was central to the modernisation and standardisation of cheddar in the 19th century.

The name "cheddar" does not have a protected designation of origin, and the cheese is now produced in many countries besides the United Kingdom, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States. In fact, the United States produced approximately 3.83 billion pounds of cheddar in 2020 alone, with Wisconsin leading production. Cheddar is the second-most popular cheese in the US, after mozzarella.

In the mid-19th century, following a wheat midge outbreak in Canada, farmers in Ontario began to convert to dairy farming in large numbers, and cheddar cheese became their main exportable product, even being exported to England. By the turn of the 20th century, 1,242 cheddar factories were in Ontario, and cheddar had become Canada's second-largest export after timber. However, by 2012, Canada was a net importer of cheese.

In New Zealand, most of the cheddar is factory-made, although some are handmade by artisan cheesemakers. Factory-made cheddar is generally sold relatively young within New Zealand, but some is shipped to the UK, where it matures for another year or so.

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