Frederic Melton
Cheddar cheese is believed to have been produced in England since 1170, with some suggesting that the Romans brought the recipe to Britain. However, Canada now produces some of the best cheddar in the world, with a unique smooth and creamy texture and a balance of flavour and sharpness. Canadian cheddar is typically aged for 8-11 months, but some varieties are matured for much longer, up to 6 years or even 10 years, resulting in a pungent, earthy and sharp flavour.
| Characteristics | Values |
|---|---|
| Country of origin | England |
| Texture | Smooth, creamy |
| Colour | White, orange |
| Flavour | Sharp, strong |
| Age | 3 months to 10 years |
| Type of milk | Cow, sheep, goat |
| Food pairings | Salads, snacks, main dishes, wine |
| Producers | Balderson Cheese Company, Pinconning Cheese Co. & Fudge Shoppe, Boar's Head, Grandpa's Cheese Barn, Shisler's Cheese House, Wilson's Cheese Shoppe |
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What You'll Learn
Canadian Cheddar is aged for a minimum of three months
Although Cheddar cheese is originally from England, Canada now produces some of the best Cheddar in the world. Canadian Cheddar is known for its smooth, creamy texture and its well-balanced flavour and sharpness. The flavour, texture, and aroma of Cheddar cheese depend on its age.
Some Canadian Cheddars are aged for much longer than the minimum of three months. Old Quebec Vintage Cheddar, for example, is aged for a minimum of three years and occasionally for up to twenty years. This cheese has a crisp, clean flavour with an appealing sharpness and, at times, a hint of fruit or caramel. Boar's Head Canadian Cheddar is aged for more than 1,000 days and is marketed as appealing to the cheese aficionado.
The Balderson Cheese Company, based in Ontario, is the most prize-winning Cheddar maker in Canada. The company's cheeses are aged for a minimum of three months and up to six years.
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Canada produces some of the best cheddar in the world
Although Cheddar cheese originated in England, Canada now produces some of the best Cheddar in the world. The unique climate, soil, pasture, cattle stock, and milk quality are what set Canadian Cheddar apart. Unlike other cheddars, Canadian Cheddars have a smoother, creamier texture and offer the right balance of flavour and sharpness.
Canadian Cheddar is typically aged for a minimum of three months, with the most mature varieties being aged for up to six years. This aging process gives Canadian Cheddar its distinct sharp, pungent, and earthy flavour. The cheese is also known for its firm texture, which can become crumbly in certain varieties.
Canadian Cheddar is produced almost entirely by a number of large companies in Ontario, alongside a few artisanal producers. The Balderson Cheese Company is one of the most well-known Canadian Cheddar makers, with a history of prize-winning cheeses.
Canadian Cheddar comes in a variety of flavours, including cranberry, dill, flax, garlic, jalapeno, olive, and sun-dried tomato. It can be made from cow, sheep, or goat's milk, and is often coloured with tasteless food colouring to give it an orange hue. Canadian Cheddar is a versatile cheese that can be enjoyed in salads, snacks, or main dishes, and is often paired with wine by connoisseurs.
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Cheddar is traditionally creamy white in colour
Although Cheddar cheese is originally from England, Canada now produces some of the best Cheddar in the world. Cheddar is traditionally creamy white in colour, but due to the addition of colourless dye, it often appears orange. The cheese can be made from raw, pasteurised, or thermalised milk to retain more of its flavour-enhancing enzymes. The most common type of milk used for Cheddar is cow's milk, but Canadian Cheddar is also made from sheep or goat's milk.
Cheddar ripens from the inside out and is classified according to its ageing time. Young Cheddar is usually mild, creamy, slightly buttery, and easy to melt. Aged Cheddar, on the other hand, is dry, crumbly, nutty, and sharp. The flavour, texture, and aroma of Cheddar cheese can vary depending on its age. In Canada, Cheddar is typically aged for a minimum of three months and a maximum of six years for optimal quality.
The colour of Cheddar cheese can vary, but it is traditionally a light, creamy white. Orange Cheddar has had colour added, usually in the form of annatto, a natural food colouring derived from the seeds of the tropical achiote tree. The added colour gives Cheddar a consistent look throughout the year, as the colour of milk from pasture-fed cows can vary with the seasons.
White Cheddar, on the other hand, has no added colour. The lack of colour does not affect the flavour of the cheese, but some people may have a preference for the appearance of white or orange Cheddar. In addition to colour, the age and type of milk used can also affect the flavour of Cheddar cheese. For example, some cheese lovers claim to taste a slight difference when eating Cheddar made from grass-fed cows, detecting a hint of grassiness.
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Common types of Canadian Cheddar include Lancashire, Double Gloucester, Leicester
Although cheddar is originally from England, Canada now produces some of the best cheddar in the world. The climate, soil, pasture, cattle stock, and milk quality all contribute to the superior quality of Canadian cheddar. Canadian cheddars have a smoother, creamier texture and strike the perfect balance between flavour and sharpness. The flavour, texture, and aroma of cheddar cheese vary with the ageing time.
Cheddar is traditionally creamy white in colour, but it is often dyed orange with the addition of tasteless food colouring. The cheese can be made from raw, pasteurised, or thermalized milk to retain more of its flavour-enhancing enzymes. While cow's milk is the most common source for making the cheese, Canadian cheddar made from sheep or goat's milk is also available. Cheddar ripens from the inside out and is classified based on its ageing time.
Common types of Canadian Cheddar include Lancashire, Double Gloucester, and Leicester. Lancashire cheese is typically aged for 3 months and has a clean, mildly acidic, buttery, and yoghurty aroma. It has a smooth and soft texture. Red Leicester, on the other hand, is aged for 4-6 months and has a full-bodied, rich, and nutty flavour. It has a moderately firm, flaky, and slightly open texture and is moister than cheddar. Double Gloucester has a similar ageing period of 4-6 months and has a clean, mellow, milky, and slightly tangy flavour. It has a moderately firm, silky-smooth, and creamy texture.
These varieties of Canadian cheddar showcase the diverse flavours and textures that this cheese can offer, ranging from mild and buttery to rich and nutty, and from smooth and soft to moderately firm and flaky.
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Canadian Cheddar is often paired with wine by connoisseurs
Cheddar is originally a product of England, but Canada now produces some of the best cheddar in the world. Canadian cheddars have a smoother, creamier texture and offer the right balance of flavour and sharpness. The cheese is aged for a minimum of three months and a maximum of six years for optimal quality. The flavour, texture, and aroma of Canadian cheddar vary depending on its ageing time.
The nuttiness of cheddar becomes more pronounced as it ages, suggesting both sweetness and salt. Sweet wines, such as a sweet Jurançon from Southwest France with honey and spice notes, complement the sweetness and saltiness of aged cheddars.
While Sauvignon Blanc is often paired with "green" flavours, its citrus and tropical notes can overwhelm the delicate side of cheddar. Instead, a Grüner Veltliner, a versatile wine that lets cheddar's subtler side shine, is a better pairing.
Canadian cheddars are also available in flavoured varieties, such as cranberry, dill, flax, garlic, jalapeno, olive, and sun-dried tomato, which can be paired with wines in interesting combinations according to personal taste.
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Frequently asked questions
No, cheddar cheese is originally from England and was first produced in 1170. However, Canada now produces some of the best cheddar in the world.
Canadian cheddar has a smoother and creamier texture than other cheddars, with the right balance of flavour and sharpness.
Canadian cheddar is matured for at least three months to a maximum of six years for optimal quality. However, some manufacturers claim to age their cheddar for more than 1,000 days or up to seven or ten years.
Some popular flavoured Canadian cheddars include cranberry, dill, flax, garlic, jalapeno, olive and sun-dried tomato.
Some well-known brands of Canadian cheddar include Balderson Cheese Company, Boar's Head, Pinconning Cheese Co. & Fudge Shoppe, and Wilson's Cheese Shoppe.
