Patrick Oconnell
Cheddar cheese is a versatile ingredient that can be used in a variety of dishes. Mild cheddar, in particular, has a smoother melt and a milder flavour compared to sharper, older cheddars. When cooking with mild cheddar, it's important to note that it has a lower melting point, so it's ideal for recipes that require a smooth, creamy texture. Mild cheddar can be used in a variety of dishes, such as grilled cheese sandwiches, macaroni and cheese, nachos, or even as a topping for vegetables. It can also be used as a base for making homemade cheese sauce, which can be used as a dip or in recipes like mac and cheese. In addition, with just a few basic ingredients and some patience, you can even try making your own mild cheddar cheese at home.
| Characteristics | Values |
|---|---|
| Texture | Mild cheddar melts more smoothly than sharper cheddars. |
| Taste | Mild cheddar has a noticeably milder flavor. |
| Use cases | Melting over vegetables, using as a nacho topping, tossing with cooked macaroni, or using on a macaroni and cheese pizza. |
| Substitutes | Can be substituted for Velveeta. |
| Ingredients | Requires cheese culture, rennet, and fresh milk. |
| Process | Curds are formed and periodically flipped, then dressed for aging through clothbound, waxed, or vacuum-packed methods. |
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What You'll Learn
Making a homemade cheddar cheese sauce
Mild cheddar cheese is a versatile ingredient that can be used in a variety of dishes. One popular way to use it is to make a homemade cheddar cheese sauce. This sauce can be used as a topping for nachos, macaroni, or pizza, or as a dip for vegetables or tortilla chips. It can also be used in soups or poured over baked potatoes.
Ingredients:
- Butter
- Flour (gluten-free or AP flour)
- Milk (whole milk is recommended, but reduced-fat milk can also be used)
- Cheddar cheese (full-fat, hand-shredded)
- Salt and pepper to taste
Optional ingredients:
Cayenne pepper or hot sauce for a spicy kick
Instructions:
- Melt butter in a saucepan over medium heat.
- Add flour and whisk until a paste forms, cooking for about 1 minute.
- Slowly whisk in milk to create a smooth sauce. Be careful not to let the milk boil, as this can affect the texture of the sauce.
- Season with salt and pepper and stir to combine.
- Cook the sauce while stirring slowly and constantly until it thickens, about 4-5 minutes.
- Turn off the heat and add the shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
- Taste the sauce and adjust seasoning if needed.
- Serve the cheese sauce warm over your favorite dishes.
This homemade cheddar cheese sauce is easy to make and can be stored in a sealed container in the fridge for up to 3 days. It is a versatile sauce that can be drizzled, poured, or used as a dip, making it a great addition to various meals.
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Using mild cheddar cheese in cooking
Mild cheddar cheese is a versatile ingredient that can be used in a variety of dishes, adding a savoury kick to your cooking. Here are some ideas on how to use mild cheddar cheese in your recipes:
Grilled Cheese Sandwiches
A classic comfort food, grilled cheese sandwiches are a perfect way to use mild cheddar. Combine it with other cheeses, such as Parmesan, pepper Jack, and cream cheese, or simply use it on its own. You can even add some pimento cheese spread to elevate your grilled cheese experience.
Macaroni and Cheese
Macaroni and cheese, commonly known as "mac and cheese," is a dish that stars cheddar. You can make a simple version with just macaroni and cheddar, or get creative by adding ingredients like baby kale, Greek yogurt, or chorizo for extra flavour and texture.
Cheddar Cheese Sauce
Making a homemade cheddar cheese sauce is an excellent way to elevate various dishes. You can use this sauce as a topping for nachos, a dip for vegetables, or toss it with cooked macaroni for an extra cheesy treat. It can also be used as a base for a pizza or in a fondue.
Baked Goods
Adding cheddar cheese to your baked goods can create savoury treats with a unique twist. Try making cheddar biscuits, scones, or even shortbread cookies with a pinch of cayenne pepper for a spicy kick. You can also bake cheddar into a pound cake or apple pie for a sweet and savoury combination.
Toppings and Add-Ins
Mild cheddar cheese can be grated and used as a topping or mixed into various dishes. Sprinkle it over a baked potato with sour cream, or add it to mashed potatoes, quiche, or a loaf of jalapeño bread. You can also use it as a filling for stuffed burgers or tacos, or mix it into a frittata for a hearty breakfast or brunch option.
With its versatility and ability to enhance a wide range of dishes, mild cheddar cheese is a great ingredient to have on hand to add flavour and creativity to your cooking.
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How to make your own cheddar cheese
Making your own cheddar cheese can be a time-consuming process, but it's not particularly difficult. Here's a step-by-step guide on how to make your own delicious homemade cheddar cheese.
Ingredients and Equipment:
- Good quality, full-fat milk (co: 8>w's or goat's milk)
- Cheese starter culture
- Calcium chloride (optional)
- Rennet
- Salt
- Cheese press
- Cheesecloth
- Cheese wax (optional)
- Large pot
- Colander
- Basin or sink
- Instant-read food thermometer
- Digital scale (if weighing curds and salt)
Step 1: Heating the Milk
Pour the milk into your large stockpot and heat it over medium heat until it reaches a temperature of around 85°F to 90°F (29.4°C to 32.2°C). Stir frequently to prevent scorching.
Step 2: Adding the Culture
Once the milk reaches the desired temperature, add the mesophilic culture. Sprinkle the culture over the surface of the milk and whisk it in, ensuring it's thoroughly combined. Cover and let the cultured milk ripen for about an hour.
Step 3: Curd Formation
Slowly fold in the diluted rennet using an up-and-down motion. Continue stirring to homogenize the milk. This will help the rennet work its way through all the milk, resulting in a higher yield.
Step 4: Cheddaring
After about an hour, you should have a semi-solid mass of curds. Cut this mass into slices and place them back into the pot. Fill a sink or basin with hot water (around 100°F to 102°F, 37.8°C to 38°C) and place the pot inside, ensuring the water doesn't enter the pot. Maintain the temperature of the curds at around 100°F for the next 2 hours. Turn the slices every 15 minutes during this process, which is known as "cheddaring."
Step 5: Cubing the Curds
After cheddaring, the curds should be firm and shiny. Remove them from the pot and cut them into 1/2-inch cubes. Place the cubes back into the pot, cover, and return to the hot water bath. After about 10 minutes, gently stir the curds with your fingers or a spoon.
Step 6: Salting
Remove the pot from the water bath and add salt. Gently stir the curds with your hands to ensure they are coated evenly with salt.
Step 7: Pressing
Line a cheese press with cheesecloth and place the salted curds inside. Apply pressure (around 10 lbs. or 4.5 kg for 15 minutes). Then, remove the cheese, flip it, and redress it in the cheesecloth. Return to the press and apply more pressure (around 20 lbs. for a longer period, such as overnight). Repeat this process, increasing the pressure each time (up to 60 lbs. and then 80 lbs.), until the cheese has been pressed for a total of 24 hours.
Step 8: Aging
Remove the cheese from the press and transfer it to a cheese mat. Air dry the cheese for a few days, flipping it occasionally. At this point, you can choose to age your cheese in different ways:
- Waxing: Dip the cheese in melted wax to create a waterproof barrier that prevents drying and mould.
- Cloth Binding: Wrap the cheese in cloth soaked in lard or butter to allow the cheese to breathe and develop a natural rind.
- Natural Rind: Simply age the cheese without any covering, allowing a natural rind to form.
Age your cheese at a controlled temperature (around 52°F to 56°F, or 11°C to 13°C and humidity (around 80% to 85%) for several weeks to several months, depending on your desired sharpness and moisture level. Mild cheddar can be aged for 4-6 weeks, while sharper cheddar may be aged for 3 months or more.
Your homemade cheddar cheese is now ready to be enjoyed! Experiment with different ageing times and methods to create your perfect cheddar.
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Best ways to store mild cheddar cheese
Mild cheddar cheese is a semi-hard cheese that should be consumed within 7 to 10 days for the best results. Here are some of the best ways to store it:
Wrapping
Wrapping the cheese in wax or parchment paper, then adding a layer of plastic wrap, is a common method of storage. However, some sources suggest that plastic wrap should be avoided as it can cause the cheese to "sweat" and negatively impact its texture and flavour. Instead, it is recommended to use cheese paper, a special type of thick paper coated on one side with a combination of wax and polyethylene, or parchment paper, which is cheaper and readily available. If using plastic wrap, it is important to \"face\" the cheese before each use by cutting off a slice that has been in direct contact with the plastic to improve the taste.
Containers
Storing cheese in a container, such as a cheese vault, can be an effective method. Cheese vaults are made of durable silicone with ridges on the bottom, allowing for air circulation while keeping the cheese fresh. Containers are particularly useful for soft and creamy cheeses like goat cheese or fresh mozzarella, helping to lock in moisture and prevent brine from evaporating.
Refrigeration
Most sources agree that mild cheddar cheese should be stored in the refrigerator, ideally in the vegetable crisper where the temperature is colder and more stable, and there is more humidity, which benefits the cheese. One source suggests storing cheese at a temperature of around 35 °F/4 °C.
Freezing
Freezing is an option for mild cheddar cheese, especially if it will be used for cooking. However, it is important to note that freezing may impact the taste and quality of the cheese.
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Pairing mild cheddar cheese with wine
When it comes to pairing mild cheddar cheese with wine, there are a few things to consider to enhance your tasting experience. Firstly, the ideal wine pairing depends on the maturity of the cheddar cheese. A good rule of thumb is to match the intensity of the cheese with the wine. For instance, a mild cheddar with a delicate flavour profile would pair well with a lighter, crisp wine such as a Provence Rosé. Conversely, a mature cheddar with a stronger flavour might be better suited to a full-bodied wine like a red Pinot Noir.
Pinot Noir, with its nutty, red berry fruit flavours, is a classic pairing for medium-firm cheeses like Gruyère. The complexity and aroma of both the wine and the cheese complement each other without overpowering the other. If you're looking for a white wine to pair with mild cheddar, a New Zealand Sauvignon Blanc is a great option. Its crisp, fruity notes will complement the cheese's mild flavour.
For those who enjoy a glass of sparkling wine, Champagne is an excellent choice to pair with mild cheddar. The crisp, dry, and bubbly nature of Champagne can cut through the richness of the cheese, creating a delightful contrast. Additionally, the acidity in Champagne can help refresh the palate between bites.
When it comes to dessert, consider pairing a sweet wine with your cheddar cheese. A South African old vine Chenin Blanc, with its dry or sweet profile, can work well with cheddar. The wine's fruity notes will complement the cheese, and its acidity will balance the richness of the cheddar. Another option is a rich Cape White blend, which can offer a glorious pairing experience.
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Frequently asked questions
Mild cheddar cheese is great for making cheese sauces, which can be used for nachos, macaroni, or as a pizza topping.
To make a cheese sauce, melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms, then add milk and mild cheddar cheese. Stir until the cheese is melted, which should take about 1-2 minutes.
Mild cheddar melts more smoothly than sharper, older cheddars. Therefore, it is a good option for recipes that require a creamy texture, such as a cheese sauce.
Yes, you can make your own mild cheddar cheese at home. The basic ingredients are a cheese culture, rennet, and fresh milk (raw or pasteurized). You will also need an aging space, such as a refrigerator, that can maintain a temperature of 50-55 degrees Fahrenheit. The process involves heating milk to 86 degrees Fahrenheit, adding a starter culture, and then forming curds, which are then dressed for aging in cloth, wax, or a vacuum pack.
