Bushra Griffith
Crumbling cheddar cheese is a straightforward process that can elevate a simple dish. The crumbliness of cheddar is determined by its moisture content and ageing process. Cheddar has a low moisture content due to its production process, which involves repeatedly cutting and stacking curds, making it more prone to crumbling. Aged cheddars are drier and therefore, more crumbly. To crumble cheddar cheese, bring it to room temperature, then cut thick wedges and use your washed hands or kitchen gloves to slowly break the cheese into chunks and crumbles. Alternatively, you can freeze the block of cheese, let it thaw in the fridge, and then crumble it. For mess-free crumbling, break off chunks and crumble the cheese inside a plastic bag.
How to crumble cheddar cheese
| Characteristics | Values |
|---|---|
| Temperature | Bring the cheese to room temperature |
| Cutting | Cut thick, 1-2-inch wedges |
| Crumbling | Using washed hands or kitchen gloves, slowly break the cheese into chunks and crumbles |
| Storage | Store the crumbled cheese in a plastic bag |
| Moisture content | The less moisture, the more likely a cheese is to crumble |
| Aging | The longer a cheese is aged, the more moisture will be removed, and therefore the more crumbly it will be |
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What You'll Learn
Freeze and thaw the cheese before crumbling
Freezing and then thawing cheddar cheese is a great way to get it ready for crumbling. This method works well for block cheeses like cheddar, Jack, and Colby, and probably other "sliceable" cheeses.
To start, you'll need to trim your block of cheese into a uniform shape, such as a rectangle or cube, with level surfaces. This step helps reduce the cheese's contact with oxygen while it's frozen. Then, wrap the cheese tightly in parchment paper and then in aluminum foil. The parchment paper will protect the cheese, and the foil will ensure everything stays in place during freezing.
Next, place the wrapped cheese in your freezer. When you're ready to crumble your cheese, take it out of the freezer and let it thaw in the fridge. It's best to put it on a flat plate or surface and give it time to breathe. This helps the cheese retain some moisture, so the texture and consistency stay as close to fresh as possible. Aim to give it about 12 hours to thaw; overnight works well.
Once it's thawed, take the cheese out of the fridge and unwrap it. You can now easily crumble it by hand. If you need a good starting point, try slicing or breaking off a chunk first.
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Crumble inside a plastic bag
Crumbling cheddar cheese inside a plastic bag is a mess-free and quick way to get the desired texture without dirtying your hands. This method is especially useful if you want to avoid the cleanup that comes with breaking apart cheese with your fingers.
To start, bring your block of cheddar cheese to room temperature. This will make it softer and easier to crumble. You can speed up this process by cutting the cheese into smaller pieces or wedges, which will also increase the surface area exposed to the air. However, if you're planning to store the crumbled cheese for later use, it's best to keep the block intact until you're ready to crumble it.
Once the cheese has reached room temperature, place it inside a clean plastic bag. You can use a new or reusable bag specifically designated for food storage. Seal the bag, leaving a small opening to allow air to escape as you crumble the cheese.
Now, it's time to start crumbling. Using your fingers, gently press and squeeze the cheese through the bag. You can also use your palms to apply pressure and break up the cheese into smaller pieces. The cheese should start to crumble inside the bag, and you can continue until you achieve your desired level of crumbliness.
Throughout the process, be mindful of the moisture content of the cheese. Cheddar cheese crumbles due to its typically low moisture content, and this characteristic is even more pronounced in aged or extra-sharp varieties. The aging process in cheddar cheese reduces moisture content, making it denser and more prone to crumbling. So, if you're aiming for a finer texture, you might want to opt for a younger, milder cheddar cheese that has higher moisture content.
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Cheddar crumbles due to its low moisture content
Cheddar cheese is a semi-hard cheese with a unique texture that sets it apart from other cheeses. Its crumbliness is a result of its low moisture content and tight protein structure. As the cheese ages, it loses moisture, and the proteins change, causing the cheese to become firmer and more compact. This loss of moisture creates a denser cheese that is prone to crumbling.
The moisture content in cheese plays a significant role in its texture. The lower the water percentage, the more likely the cheese is to develop a crumbly texture. Hard cheeses like cheddar typically have a water content ranging from 36% to 43%, while soft cheeses like Brie or Mozzarella have a much higher water content, often exceeding 50%. The aging process in cheddar further reduces moisture content, making the cheese firmer and more prone to crumbling.
The longer a cheddar cheese is aged, the more moisture is removed, and the more crumbly it becomes. Mild cheddar, for example, is relatively immature and has less "bite," resulting in a milder flavour and a less crumbly texture. On the other hand, mature cheddar is aged for a much longer period, up to 12 years, and exhibits a significantly crumblier texture. The crumbliness of mature cheddar is a good indicator of how long it has been aged.
The process of cheese-making involves curdling milk, separating it into solid curds and liquid whey. As the cheese ages, the proteins in the milk unfold and begin to link up, forming an extensive network. This network contributes to the firmer texture of aged cheddar, making it more susceptible to crumbling.
The crumbliness of cheddar cheese is not a flaw but a symbol of careful aging and the art of cheese-making. It indicates a rich, complex flavour profile and is a unique characteristic that sets cheddar apart from other cheeses.
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Aged cheddar is more crumbly
Cheddar is a popular cow's milk cheese that has been around since the 12th century, and it is known for its versatility and distinctive flavour. While a young cheddar tends to be smooth in texture, aged cheddar often takes on a firmer, flakier, and more crumbly form. This transformation is due to the natural ageing process that the cheese undergoes.
The ageing process of cheddar involves moisture removal, which results in a drier and more crumbly texture. This phenomenon is more pronounced in cheddars that are clothbound, as they are less common in mass production due to recent developments in cheese manufacturing. The unique layering technique used in the cheddaring process creates natural breaking points, making the cheese more prone to crumbling as it ages.
Additionally, the type of feed given to cows can influence the texture of the resulting cheddar. For example, spring cheddar made from grass-fed cow's milk tends to be softer and crumblier, while cheese produced from fodder-fed cow's milk has a flakier texture.
It's worth noting that freezing and thawing cheddar can also affect its texture, making it crumbly. However, this is considered an unnatural way to induce crumbling and may not be desirable for cheese enthusiasts.
Overall, the crumbly texture of aged cheddar is a result of both the natural ageing process and the specific production methods employed. This transformation in texture is often associated with a more mature and complex flavour profile, making aged cheddars a favourite among cheese connoisseurs.
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Cutting and shaping techniques
Cheddar cheese is a hard cheese with a low moisture content, which makes it prone to crumbling. The "Cheddaring" process, unique to cheddar, involves repeatedly cutting and stacking curds, which reduces moisture and contributes to its crumbly texture. The age of the cheddar also affects its crumbliness; mature cheddars are aged longer and are more crumbly compared to mild cheddar.
To create rustic crumbles, start by bringing your aged cheddar to room temperature for easier crumbling and a fuller flavor. Then, cut thick, 1-2 inch wedges. Finally, using washed hands or kitchen gloves, slowly break the cheese into chunks and crumbles, leaving the edges imperfect.
Another technique for crumbling cheddar cheese is to freeze the block of cheese and then let it thaw in the fridge. Once the cheese has thawed, open the brick and crumble it with your fingers. This method can also be done by breaking off chunks and crumbling them inside a plastic bag to contain the mess.
When cutting cheddar cheese for a charcuterie board or cheeseboard, you can create elegant wedges by first cutting your round cheese in half down the center. Then, slice from the center outward, creating evenly sized wedges like a pie or cake. Finally, arrange the wedges in the original round shape for a beautiful presentation.
Cheddar cheese can also be cut into cubes, which are the perfect shape for easy snacking and can be easily speared with toothpicks. To cut cubes, first lay the cheese flat and cut it lengthwise into thirds. Then, rotate the cheese and slice across to create cubes. Triangles are another fun shape that can be easily dipped in chutneys, mustards, or other spreads.
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Frequently asked questions
First, bring your cheese to room temperature. Then, cut thick, 1-2 inch wedges. Finally, using washed hands or kitchen gloves, slowly break the cheese into chunks and crumbles. You can also crumble the cheese inside a plastic bag to avoid making a mess.
Cheddar cheese crumbles due to its low moisture content and tight protein structure, particularly in aged or extra-sharp varieties. The “Cheddaring” process, unique to cheddar, involves repeatedly cutting and stacking curds, which reduces moisture and contributes to its crumbly texture.
You can freeze the block of cheese and then let it thaw in the fridge. Once the cheese is slightly thawed, you can easily crumble it with your fingers.
