Bushra Griffith
Cheddar cheese is a unique type of cheese that uses the descriptor 'sharp' to indicate how its flavour and texture change as it ages. Mild cheddars are aged for 2-3 months, sharp cheddars for 6-9 months, and extra-sharp cheddars for 1.5-2 years. As cheddar ages, its flavour becomes tangier and more complex, and its texture goes from smooth and creamy to hard and crystalised. If you find yourself with some extra-sharp cheddar and want to tone down its sharpness, you can try mixing it with a milder cheese, such as Monterey Jack, mozzarella, or pepper jack, or adding more béchamel or cheese sauce.
Characteristics and Values
| Characteristics | Values |
|---|---|
| Mild cheddars are aged | 2-3 months |
| Sharp cheddars are aged | 6-9 months |
| Extra-sharp cheddars are aged | 1 1/2-2 years |
| Ways to tone down sharp cheddar cheese | Add more béchamel, reheat the sauce, add pepper jack cheese, add mozzarella cheese, or eat a few pieces of extra sharp cheddar first |
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What You'll Learn
Mix with Monterey Jack cheese
If you're looking to tone down the sharpness of cheddar cheese, one effective approach is to mix it with Monterey Jack cheese. This combination can help balance out the sharp flavour of cheddar while creating a harmonious blend of the two varieties.
Monterey Jack, or simply Jack cheese, is a mild-flavoured, semi-soft or semi-firm cheese made from cow's milk. It has a creamy texture and melts easily, making it an excellent choice for mixing with other cheeses. Its mildness serves as a neutral base that complements and tempers the sharpness of cheddar.
When mixing cheddar with Monterey Jack, you can experiment with different ratios to find your preferred balance. Start with equal parts of each cheese and adjust according to your taste. For instance, if you still find the sharpness of cheddar overpowering, gradually increase the proportion of Monterey Jack until you reach your desired flavour profile.
This cheese combination is particularly well-suited for dishes like mac and cheese, casseroles, and soups. The melting properties of both cheeses will create a creamy and cohesive blend, making them ideal for recipes that call for a cheese sauce or melted cheese topping.
Additionally, the versatility of Monterey Jack allows you to substitute it with other mild cheeses such as Colby, Muenster, Gouda, Provolone, or even a young cheddar if you want a subtler cheddar flavour in your mix. Remember, the key is to find the right balance that suits your palate and culinary goals.
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Combine with mozzarella
If you're looking to tone down the sharpness of cheddar cheese, one effective approach is to combine it with mozzarella. Mozzarella is a mild-tasting cheese, which can help balance out the sharpness of cheddar. Here are some tips and suggestions for combining mozzarella with sharp cheddar cheese:
Combining Mozzarella and Sharp Cheddar Cheese
One idea is to make a pizza, using both mozzarella and sharp cheddar as the cheese topping. The sauce and other toppings on a pizza can help to balance the sharpness of the cheddar, and you might not notice it as much. Experiment with different ratios of mozzarella to cheddar to find the perfect balance for your taste preferences.
You can also try making a grilled cheese sandwich with a combination of mozzarella and sharp cheddar. Grilled cheese sandwiches typically use softer cheeses, and the stretchier texture of mozzarella can help balance the sharpness of the cheddar. Again, experiment with different ratios to find the right blend of cheeses.
Another option is to create a cheese sauce using a combination of mozzarella and sharp cheddar. This sauce can then be added to various dishes such as macaroni and cheese, casseroles, or soups. By adding the sharp cheddar to a cheese sauce, you can mellow out its flavour while still enjoying its unique taste. You can adjust the ratio of mozzarella to cheddar in the sauce to suit your taste.
Additionally, you can use a combination of mozzarella and sharp cheddar in baked dishes such as casseroles, lasagnas, or stuffed dishes. The mildness of mozzarella can help tone down the sharpness of cheddar, creating a more balanced and harmonious flavour profile in your dish. Remember to experiment with different ratios to find the perfect blend.
Remember, when combining mozzarella with sharp cheddar cheese, you may need to experiment with different ratios to find the right balance for your palate. The key is to find a combination that complements each other, creating a more well-rounded and mellow flavour profile while still enjoying the unique characteristics of sharp cheddar cheese.
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Make a cheese sauce
To tone down sharp cheddar cheese, you can mix it with other cheeses such as Monterey Jack, mozzarella, or pepper jack. You can also make a cheese sauce to mellow out the sharpness.
Ingredients:
- Butter
- Flour (gluten-free or AP flour if not GF)
- Milk
- Salt
- Pepper (optional)
- Cheddar cheese, shredded
Instructions:
- Melt butter in a saucepan over medium heat.
- Whisk in flour and salt until a paste forms. Cook for about 1 minute.
- Slowly whisk in milk, then season with salt and pepper. Stir constantly until the mixture has thickened, about 3-4 minutes.
- Turn off the heat, then add shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
- Taste and adjust seasoning if needed.
This cheese sauce can be served with vegetables, used as a topping for nachos, mixed with macaroni, or added to pizzas. It is a versatile and flavourful sauce that can be adapted to your taste preferences.
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Add more béchamel
If you're looking to tone down the sharpness of cheddar cheese in your dish, one effective approach is to add more béchamel sauce. This versatile sauce, with its creamy texture and mild flavour, can help balance the sharpness of cheddar. Here's how you can use béchamel to tame that sharp cheddar flavour:
Understanding Béchamel
Béchamel is a classic French sauce that serves as a versatile base for various dishes. It is made by creating a roux, which involves cooking equal parts flour and fat (typically butter) together. This roux forms the thickening agent for the sauce. Then, milk is gradually added and whisked continuously to create a smooth, creamy consistency. Seasonings like salt, pepper, and nutmeg are often added to enhance the flavour.
Customising Your Béchamel
When aiming to tone down sharp cheddar, you can customise your béchamel by incorporating other cheeses. Opt for milder cheeses like Monterey Jack, mozzarella, or even a combination of both. These cheeses will help balance the sharpness of the cheddar while adding their unique flavours to the sauce. You can also adjust the amount of cheese you add to the béchamel to suit your taste preferences.
Applying Béchamel to Your Dish
Now, let's consider how to incorporate more béchamel into your dish to tone down the sharp cheddar. If you're working with a dish like macaroni and cheese, you can simply increase the amount of béchamel sauce in your recipe. This will result in a creamier texture and a milder flavour that complements the sharp cheddar. You can also try adding some milk to your béchamel to create a "soupier" product before baking, ensuring a creamier final dish.
Experimenting with Variations
Feel free to experiment with different variations of béchamel to find the perfect balance. For instance, you can create a multi-cheese béchamel by adding a dollop of mustard, a touch of flour, and grated onion, as suggested by a user on Reddit. This combination can help emulsify the sauce and provide a unique flavour profile that tones down the sharpness of the cheddar.
Remember, when using béchamel to tame sharp cheddar, you may need to adjust the proportions of the ingredients to suit your taste. Play around with different cheeses, seasonings, and milk quantities until you find the perfect balance that tones down the sharpness while still delivering a delicious, creamy sauce.
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Pan-fry leftovers
If you have leftover mac and cheese made with extra-sharp cheddar, you can pan-fry it. The sharpness of the cheddar will fade a bit as it is leftover, and the sauce may split when reheated, but pan-frying can help mellow out the flavour.
To pan-fry your leftovers, you will need a non-stick pan, preferably with a lid, a spatula, and some butter or oil. You can use either a stainless steel or a non-stick pan, but if you use a stainless steel pan, be sure to warm it up slowly to avoid sticking.
Start by placing your pan over medium heat. While the pan is heating, you can prepare your leftovers. If they are stuck together, try to gently separate them. You can use a knife or a spatula, but be careful not to crush the leftovers. If they are frozen, you can defrost them first to make separation easier.
Once the pan is heated, add your butter or oil. Butter will add a rich, creamy flavour, while oil will make your leftovers crispier. You can use any type of oil, but something with a mild flavour, like avocado or canola oil, is best so that it doesn't overpower the other flavours. Add enough butter or oil to coat the bottom of the pan generously.
Now, carefully place your leftovers in the pan. If you're using a non-stick pan, a thin metal spatula will help you keep the leftovers intact as you move them around. Try to avoid stacking or overcrowding the pan, as this will make it difficult to flip them and they may stick.
Let your leftovers cook for a few minutes before attempting to flip them. You should see the edges starting to brown. If you're using butter, be careful not to let it burn. Once the bottoms are golden, use your spatula to carefully flip them over. If you're feeling adventurous, you can try the "flip and slide" method used by professional chefs, where you slide the leftovers towards the edge of the pan and then flip and catch them with the edge of the pan.
After flipping, you may want to add some additional ingredients to further tone down the sharpness of the cheddar. You could try adding some Monterey Jack, mozzarella, or pepper jack cheese, or even a cheese sauce made from one of these milder cheeses. You could also add some béchamel sauce to balance out the flavours.
Finally, cover the pan with a lid and let the leftovers cook for a few more minutes. This will help ensure that the heat penetrates the leftovers thoroughly and that any additional ingredients you've added are properly melted and combined.
Now, your pan-fried leftovers are ready to be enjoyed! The sharpness of the cheddar should be toned down, and you should have a delicious, crispy, and cheesy treat.
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Frequently asked questions
The sharpness of cheddar cheese comes from aging, so the more aged the sharper it gets. To reduce the sharpness, you can try mixing it with other milder cheeses such as Monterey Jack, Mozzarella, or Pepper Jack.
You can try making a cheese sauce or a mac and cheese dish by mixing sharp cheddar with other cheeses and adding more béchamel. You can also try making a pizza by combining it with a milder cheese like mozzarella.
You can try pairing sharp cheddar cheese with wines such as Cabernet, Chianti, or Merlot to help reduce the sharpness.
Mild cheddars are aged 2 to 3 months, sharp cheddars are aged 6 to 9 months, and extra-sharp cheddars are aged 1.5 to 2 years. As cheddar ages, it develops a tangier, more complex, and deeper flavor.
Cooking with cheddar can affect its sharpness. Aged cheddars require more heat to melt and they start to behave more like Parmesan cheese. Mild or sharp cheddars melt better and are easier to cook with.
