Frederic Melton
Cheddar cheese is one of the world's most popular and widely produced cheeses, but how old is it? The answer depends on what you mean. The oldest cheddar ever sold was 40 years old, discovered in 2012 by a Wisconsin cheese shop owner. In terms of how long cheddar is typically aged, this can range from a few months for mild cheddar to over a year for extra sharp cheddar, with some sources claiming that cheddar can be aged for up to 15 years. However, if you're asking about the history of cheddar, it is believed that this cheese was first created in the 12th century in the village of Cheddar in Somerset, England, and became popular with English royalty in the 12th century. Cheddar was first mass-produced in the 19th century and has since become ubiquitous, especially in English-speaking countries.
| Characteristics | Values |
|---|---|
| Origin | Cheddar, Somerset, England |
| Origin Year | 12th Century |
| Colour | Off-white or orange |
| Texture | Hard |
| Flavour | Nutty, sharp, earthy, complex |
| Curing Process | Cheddaring |
| Minimum Ageing Period | 3-6 months |
| Preferred Ageing Period | 1.5-2 years |
| Countries of Production | UK, Australia, Argentina, Belgium, Canada, Germany, Ireland, Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, US |
| Varieties | Mild, medium, sharp, extra sharp, New York style, white, Vermont, vintage |
| Average Annual Consumption in US | 10 lb (4.5 kg) per capita |
| Average Annual Consumption in Australia | 7.5 kg (17 lb) per person |
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What You'll Learn
Cheddar is one of England's oldest cheeses
Cheddar cheese is a hard cow's milk cheese that originated from the village of Cheddar in Somerset, South West England. It is named after the district of its origin in the southwestern county of Somerset. Cheddar is one of England's oldest cheeses, with a history dating back to the 12th century. According to legend, a milkmaid forgot about a pail of milk in one of the caves in Cheddar Gorge, and when she returned, she discovered that the milk had hardened into the perfect golden cheese we know today.
The caves in Cheddar Gorge provided the ideal humidity and steady temperature for maturing the cheese. Cheddar traditionally had to be made within 30 miles of Wells Cathedral. The cheese-making process involves heating milk and then adding rennet (enzymes from the stomachs of mammals like goats and sheep) or an acidic substance like citric acid or lemon juice to the liquid. This causes the milk solids to form into curds, which are then separated from the whey.
Cheddar cheese is unique because of its curing process, called "cheddaring". This technique was developed to replace the old method of cheddar-making called "stirred curd", which was very labour-intensive. During cheddaring, cheesemakers form the curds into blocks and then stack them on top of each other to allow excess whey to drain. By restacking and turning the blocks over time, all of the curds are able to dry out evenly.
Over the past 150 years, cheddar cheese has evolved from a regional specialty into one of the world's most widely produced dairy products. It is now made in many different countries, including the United States, Australia, Argentina, and Canada. The style and quality of cheddar cheese can vary greatly depending on where it is produced, with some processed cheeses being packaged as "cheddar". Despite this, cheddar remains one of the most popular types of cheese in the world, with a place in the hearts (and stomachs) of many.
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The cheddaring process
After the curds have been formed during the cheesemaking process, they are cut into smaller pieces to facilitate the removal of whey. The smaller the curds, the more liquid can be drained, resulting in a firmer cheese. This step, common to almost all types of cheese, is taken a step further in the production of cheddar. The curds are cut and pressed into slabs, which are then stacked on top of each other. The weight of the slabs compresses and expels additional moisture from the curds.
Once the curds have reached the desired dryness, they undergo a process known as milling, where they are chopped and mixed. Salt is added during this stage to enhance the flavour of the cheddar. The amount of salt added typically ranges from 1% to 3% by weight, and it plays a crucial role in removing residual whey, reducing acidity, and refining the flavour of the cheese.
Following the milling and salting steps, the curds are moulded into the desired shape, such as a wheel or block. Traditionally, the exterior of the cheddar was heavily salted and then coated in a layer of butter to regulate moisture. However, with the advent of readily available cotton, cheesemakers began wrapping the cheese in lard-coated cheesecloth, forming it into wheels. Today, while some small-batch cheesemakers continue to use cheesecloth, wax or plastic are more commonly used for sealing the cheese. After the cheddar is properly sealed, it enters the ageing process, which can last anywhere from a few months to a few years, depending on the desired sharpness and flavour profile.
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Cheddar's evolution in style, flavour, and process
Cheddar cheese, which originated in the village of Cheddar in Somerset, southwest England, has undergone significant evolution in style, flavour, and process over the past 150 years.
Style
Cheddar is now produced all over the world, from the United States to Australia, and its style varies greatly. It can be found in various forms, including clothbound, lard-sealed wheels, wax-covered slabs, and large blocks. The traditional method of wrapping cheddar in larded cloth, which allowed the cheese to breathe while remaining impermeable to contaminants, has been replaced by modern packaging.
Flavour
The flavour of cheddar can range from mild to extra sharp, with some varieties being sweeter or nuttier due to the addition of annatto, a spice extracted from the seeds of the tropical achiote tree. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, and the ageing process also influences its flavour. The classical method of making cheddar results in a sharp, pungent, and slightly earthy flavour.
Process
The process of making cheddar has evolved significantly since the 19th century, when Somerset dairyman Joseph Harding introduced new techniques and equipment, earning him the title of "the father of cheddar". The cheddaring process, where excess whey is expelled from the curd, has been largely replaced by automated curd-stirring equipment in industrial cheddars. Other steps, such as scalding the curds to expel moisture and the subsequent milling and curd-salting, have been introduced to improve durability and prevent spoilage.
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The oldest cheddar ever sold
Cheddar cheese, a natural cheese that is relatively hard and off-white (or orange if colourings are added), originates from the village of Cheddar in Somerset, South West England. It is the most popular cheese in the UK and the second-most popular in the US.
In 2012, Wisconsin cheese shop owner Edward Zahn discovered and sold a batch of unintentionally aged cheddar up to 40 years old. This may be "the oldest collection of cheese ever assembled and sold to the public". The cheese had extensive crystallisation on the outside and was "creamier and overwhelmingly sharp" on the inside. Zahn first sold pieces of the old cheese to locals. He then contacted Ken McNulty, the owner of the Wisconsin Cheese Mart in Milwaukee, to see if he was interested in buying the rest of the cheese. The 40-year-old cheese sold out and those who tried it said it was delicious.
While this may be the oldest cheddar ever sold, cheese itself has a much longer history. Chunks of yellowish substance found with mummies from China's Taklamakan Desert are currently the oldest pieces of cheese ever discovered. Chemical analysis shows that this cheese is over 7,000 years old (c.5000 BCE). It was made with microbes such as Lactobacillus and Saccharomycetaceae yeasts, which are found in the fermented dairy drink kefir.
Cheddar is produced all over the world and has no Protected Designation of Origin (PDO). The name "West Country Farmhouse Cheddar" is protected, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall, and manufactured using traditional methods.
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How long cheddar is aged for
The length of time that cheddar is aged for depends on the desired flavour and texture profile. Mild cheddar is aged for a shorter period, typically between two to three months, resulting in a creamy, buttery, and subtly nutty flavour. Medium cheddar is aged for a few months longer, giving it a slightly tangier and stronger flavour. Extra sharp cheddar is aged for much longer, typically between six to twelve months, resulting in a bold, crumbly texture and a strong flavour.
The ageing process can be extended even further, with some vintage cheddars aged for more than twelve months, or even over a decade. These cheddars develop a sharp, tangy, and complex flavour profile, with a crumbly texture. The longest-aged cheddar discovered may have been as old as forty years, with a "creamier and overwhelmingly sharp" flavour.
During the ageing process, enzymes and microbes break down milk proteins, creating complex flavours and textures. The length of ageing also affects the lactose content, with older cheddars containing fewer lactose molecules, making them more tolerable for those with lactose intolerance. Proper storage and serving techniques, such as storing in the fridge and serving at room temperature, are crucial to preserving the quality of aged cheddar.
The distinct flavour and texture of cheddar are influenced by its curing process, known as "cheddaring". After the liquid is strained from the curds, cheesemakers cut and stack the curds, flipping them regularly to release moisture. The curds are then pressed into moulds and aged, with the duration of ageing determining the final characteristics of the cheese.
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Frequently asked questions
Cheddar cheese is one of England's oldest cheeses, dating back to the 12th century. It was first created in the village of Cheddar in Somerset, England.
The time spent aging cheddar cheese varies depending on the desired sharpness and nuanced flavors. Mild cheddar is typically aged for a few months, while extra-sharp cheddar can be aged for over a year. Vintage cheddar is any cheddar aged for more than 12 months, with some varieties aged up to 15 years.
Cheddar cheese was originally made using a labor-intensive method called "stirred curd." The introduction of the cheddaring process revolutionized cheese-making by providing a faster and more efficient way to expel excess whey from the curd. Over the past 150 years, cheddar production has continued to evolve, with various techniques and styles emerging, including clothbound, lard-sealed wheels, and wax-covered slabs.
