Frederic Melton
Cheddar cheese is a hard, sharp-tasting English cheese that originated in the village of Cheddar in Somerset, England, in the 12th century. It is one of the most popular types of cheese in the United States, but is American cheese the same as cheddar? American cheese is a blend of Colby and Cheddar, or mild cheddar and Colby, and is a smooth and creamy processed cheese. It is made with milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers, and salt. Cheddar, on the other hand, is made with cow's milk and undergoes a unique cheddaring process, which gives it its distinct texture and acidity level.
| Characteristics | Values |
|---|---|
| Origin | Cheddar, a village in Somerset, England |
| Texture | Hard and slightly crumbly |
| Taste | Sharp |
| Colour | Pale yellow to off-white, sometimes coloured brighter yellow |
| Ingredients | Cow's milk, salt |
| Process | Milk is heated and then mixed with rennet or an acidic substance to form curds, which are then separated from the whey and dried in the "cheddaring" process, before being salted and shaped |
| Aging | 3 to 18 months |
| American Cheese | A blend of Colby and Cheddar, with added milk, whey, whey proteins, food colouring, flavourings, emulsifiers and salt |
| American Cheese Texture | Smooth and creamy |
| American Cheese Taste | Bland |
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What You'll Learn
American cheese is a blend of Colby and Cheddar
The term "American cheese" is a broad one, and it can be difficult to find "real" American cheese. By federal law, products labelled as "American cheese" must be labelled as "process American cheese" if they are made from more than one type of cheese. If they contain at least 51% cheese but also have other specific dairy ingredients, they must be labelled as "process American cheese food".
American cheese is often made from a blend of Colby and Cheddar, though it may also be made from washed curd or granular cheeses. It is also sometimes made from mild Cheddar and Colby, or fresh cheese curds, which are often labelled as "milk protein".
Colby cheese, originally called Colby Swiss Cheddar, is a semi-hard American cheese made from cow's milk. It was developed in 1874 by Joseph Steinwand in Wisconsin. It is similar in appearance to Cheddar cheese due to its orange colour, but it does not undergo the "cheddaring" process, which gives Cheddar its distinctive texture and flavour. Instead, Colby cheese is made with a washed curd process that reduces the acid content, resulting in a softer, milder, and creamier cheese with a more open texture.
Cheddar cheese, on the other hand, is made by heating milk and adding rennet (enzymes from the stomachs of mammals) or an acidic substance. This causes the milk solids to form into curds, which are then stacked and dried in a process known as "cheddaring". After the curds reach the desired dryness, they are chopped, mixed with salt, and formed into their final shape. The time spent ageing Cheddar affects the sharpness of the cheese, with mild Cheddar being aged for a few months and extra-sharp Cheddar being aged for over a year.
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Cheddar is a hard, sharp-tasting English cheese
Cheddar is made from cow's milk, which is heated and then mixed with rennet (enzymes from the stomachs of mammals like goats and sheep) or an acidic substance like citric acid or lemon juice. This causes the milk solids to form into curds. The curds are then separated from the whey and formed into blocks, which are stacked on top of each other to allow excess whey to drain. This unique cheddaring process gives cheddar its distinct texture and acidity level.
After the curds reach their desired dryness, they are chopped, mixed with salt, and formed into their final shape. Traditionally, the outside of the cheddar was heavily salted and coated in a layer of butter to preserve moisture. Today, cheesemakers often use wax or plastic to seal the cheese before aging. The aging process can last from a few months to over a year, depending on the desired sharpness and flavour profile.
Cheddar cheese is a versatile ingredient used in a wide variety of recipes, including grilled cheese sandwiches, macaroni and cheese, and cheese dips. It pairs well with sweet apples and is a popular topping for burgers and bowls of chilli. The cheese has become a global favourite, with production occurring worldwide.
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American cheese is a processed cheese food
While American cheese is based on cheddar or Colby, it is not the same as "real cheese". This is because it is not 100% cheese and is therefore known as "pasteurized process cheese food". In the US, it is sold as ""processed cheese" and cannot be labelled as "cheese" because it is artificially processed rather than aged naturally.
American cheese is made with milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers and salt. The ingredients are blended and heated with emulsifiers, and poured into moulds to solidify. A stabilizing agent like polysaccharide xanthan gum may be added to prevent the separation of ingredients.
On the other hand, cheddar cheese is made with cow's milk. After heating, the curd is kneaded with salt, cut into cubes to drain the whey, then stacked and turned. It is then matured at a constant temperature, for example, in caves, for 3 to 18 months. The time spent ageing affects the sharpness of the cheese, as well as any nuanced flavours. Mild cheddar is typically aged for a few months, while extra-sharp cheddar can be aged for over a year.
American cheese is most commonly used in America on hamburgers, grilled cheese sandwiches, macaroni and cheese, and cheese dips. It is also used as a substitute for cheddar or Swiss cheese to add more flavour. It is usually bland in taste, but various cheeses can be added to make it more flavourful.
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Cheddar is made with cow's milk
Cheddar cheese is made with cow's milk. It originated in the village of Cheddar in Somerset, England, and has been produced there since the 12th century. Historians believe that the cheese was first created when a milkmaid forgot a pail of milk, returning to find that it had transformed into cheese. While this origin story is disputed, it is clear that cheddar cheese starts with milk, just like all other types of cheese.
To make cheddar, cheesemakers heat milk and add rennet, an enzyme derived from the stomachs of mammals like goats and sheep, or an acidic substance such as lemon juice or citric acid. This mixture is then heated further, causing the milk solids to form into curds, which are separated from the whey. The curds are then formed into blocks and stacked on top of each other to drain the excess whey. This unique cheddaring process involves repeatedly restacking and turning the blocks to ensure even drying.
Once the curds reach the desired dryness, they are chopped and mixed with salt in a process called milling. This step enhances the flavour of the cheddar. The curds are then shaped into wheels, blocks, or other desired forms. Traditionally, the outside of the cheddar was heavily salted and coated in butter to preserve moisture. However, with the advent of cotton, cheesemakers began wrapping cheddar in lard-coated cheesecloth, and this practice continues today, although wax or plastic are now more commonly used.
After the cheddar is properly sealed, it enters the ageing process, which can last from a few months to over a year, depending on the desired sharpness. The ageing environment, such as a cave, maintains a constant temperature to facilitate maturation. The ageing duration not only affects the flavour but also influences the development of nuanced flavours in the cheese. White cheddar is the natural colour, but annatto, a dye derived from the seed of the achiote tree, is sometimes added to give it an orange hue.
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Cheddar was first created in the village of Cheddar, Somerset, England
Cheddar cheese was first created in the village of Cheddar, in Somerset, England, in the 12th century. It is believed that the cheese was first discovered when a milkmaid forgot a pail of milk, and upon returning, she found a pail of cheddar. While this story is not confirmed, the cheese quickly gained popularity. English nobles served it at royal banquets, and King Henry II even declared it the best cheese in Britain, purchasing over 10,000 pounds of it in 1107.
Cheddar is made from cow's milk, which is heated and then mixed with rennet (enzymes from the stomachs of mammals like goats and sheep) or an acidic substance like citric acid or lemon juice. This causes milk solids to form into curds. The curds are then separated from the whey and formed into blocks, which are stacked on top of each other to allow excess whey to drain. This unique process is known as "cheddaring."
During the cheddaring process, the curds are dried evenly by being restacked and turned over time. Once the desired dryness is achieved, the curds are chopped and mixed with salt, a step known as milling. The salt enhances the flavour of the cheese. The curds are then formed into the desired shape, such as a wheel or block, and the outside is heavily salted and coated in butter to maintain moisture.
When cotton became readily available, cheesemakers began forming cheddar into wheels and wrapping them in lard-coated cheesecloth. Today, while some small-batch cheesemakers still use cheesecloth, wax or plastic are more commonly used for wrapping. After sealing, the cheese is left to age, with the ageing time affecting the sharpness and nuanced flavours of the final product. Mild cheddar is typically aged for a few months, while extra-sharp cheddar can be aged for over a year.
Cheddar cheese has since spread worldwide and is now one of the most popular types of cheese in the United States. However, American cheese, while often containing cheddar, is not the same as cheddar. American cheese is a processed cheese product, made with milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers, and salt. It is blended, heated, and poured into moulds to solidify, resulting in a smooth and creamy texture. The emulsification and melting of the cheese alter its texture and flavour, making it distinct from traditional cheddar.
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Frequently asked questions
No, American cheese is not the same as cheddar. American cheese is a blend of Colby and cheddar, while the Singles are derivatives of the ingredients made from that very cheese, including whey. It is a smooth and creamy processed cheese with a mild taste. Cheddar, on the other hand, is a hard, sharp-tasting English cheese with a more distinct flavour.
American cheese is made with milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers, and salt. The ingredients are blended and heated with emulsifiers, then poured into moulds to solidify.
Cheddar cheese is made with cow's milk. After heating, the curd is kneaded with salt, cut into cubes to drain the whey, then stacked and turned. It is then matured at a constant temperature for 3 to 18 months.
