Kamil Perry
Cheddar cheese is one of the most popular cheeses in the world, with the UK consuming 51% of the country's £1.9 billion annual cheese market. It is also the second most popular cheese in the United States. Cheddar is a hard cheese, with a firm texture that can range from deep to pale yellow in colour. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, and its texture can be slightly crumbly. The maturation process of hard cheeses is typically measured in years, not months, and the proteins break down naturally to form a crystalline texture.
| Characteristics | Values |
|---|---|
| Texture | Firm to hard |
| Flavour | Sharp, pungent, nutty, earthy, salty, sweet |
| Colour | Deep to pale yellow (off-white) or yellow-orange |
| Crystals | Contains large cheese crystals made of calcium lactate |
| Production | "Cheddaring" is an additional step in the production of cheddar cheese where the curd is kneaded with salt, cut into cubes, and then stacked and turned |
| Maturation | Requires a constant temperature, often provided by caves |
| Origin | Cheddar, Somerset, southwest England |
Explore related products
What You'll Learn
Cheddar is a hard cheese
The traditional method of making cheddar involves an additional step called "cheddaring". After heating, the curd is cut into cubes to drain the whey and then stacked and turned. This process helps to remove moisture, contributing to the hard texture of cheddar.
Cheddar cheese has a firm texture, and if mature, it may contain large cheese crystals consisting of calcium lactate. These crystals form as the proteins in the cheese break down during the maturation process, a characteristic common to full-flavoured hard cheeses. The colour of cheddar can vary from deep to pale yellow or yellow-orange when certain plant extracts, such as beet juice, are added.
Cheddar is a versatile and popular hard cheese, enjoyed by many around the world. Its firm texture and rich, nutty flavour make it a favourite for snacks, cooking, and grating over dishes.
Cheddar Cheese and FODMAP: What's the Connection?
You may want to see also
Cheddar's sharp, pungent flavour
Cheddar cheese is a relatively hard, off-white (or orange if colourings such as annatto are added) natural cheese. It is named after the village of Cheddar in Somerset, South West England, where it was first created. Cheddar is now produced all over the world, and its flavour varies greatly depending on its origin and the production method used.
Cheddar made in the classical way tends to have a sharp, pungent, and slightly earthy flavour. The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese. The texture of classical cheddar is firm, with farmhouse traditional cheddar being slightly crumbly. It should also, if mature, contain large cheese crystals consisting of calcium lactate—often precipitated when matured for longer than six months.
The sharpness of cheddar is determined by changes in taste and texture that occur as the cheese ages. The longer a cheddar ages, the sharper it gets. The ageing process can take anywhere from two months to a year or more, depending on the desired sharpness. During this process, cheddar loses some of its moisture, transforming from smooth and creamy to firm with hard, salt-like crystals. These crystals develop when lactose in the cheese breaks down into lactic acid.
The flavour of cheddar can also be influenced by the addition of certain plant extracts, such as beet juice or annatto, a spice extracted from the seeds of the tropical achiote tree. Annatto is added to simulate the colour of high-quality milk from grass-fed Jersey and Guernsey cows, and it may also impart a sweet, nutty flavour.
Some cheddars are described as having a nutty, tangy, or complex flavour, while others are more mild, buttery, or mellow. The texture can range from semi-firm to firm and crumbly, depending on the age and variety of the cheese.
Cheddar Cheese: To Capitalize or Not to Capitalize?
You may want to see also
The colour of cheddar
Cheddar is traditionally a white or pale yellow colour. However, some cheesemakers add annatto, a natural colouring agent, to their cheese during the cheesemaking process. Annatto is derived from the seeds of the achiote tree, which is native to tropical regions in Central and South America. It imparts a yellow or orange hue to the cheese. The tradition of colouring cheddar cheese with annatto dates back centuries and originated in England. While annatto does not affect the flavour of the cheese, it may enhance its texture. The amount of annatto added to the cheese will determine the final colour, with smaller amounts resulting in a sunny yellow cheese, and larger amounts producing a dark orange cheese.
Regional preferences for the colour of cheddar also exist. In the Midwest and West Coast of the United States, it is common to find dark orange cheddars due to the addition of annatto. In contrast, cheesemakers and shoppers in New England favour white cheddar with little to no annatto added. Similarly, in the United Kingdom, where cheddar originates, the cheese is typically a creamy colour, and orange cheddar is not commonly found. However, in Scotland, mild cheddar is often dyed orange.
Cheddar vs Colby: Which Cheese is Superior?
You may want to see also
Explore related products
The origin of cheddar
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, southwest England. The caves in Cheddar Gorge, on the edge of the village, provided the ideal humidity and steady temperature for maturing the cheese. In fact, the cheese was traditionally required to be made within 30 miles of Wells Cathedral.
The cheese is thought to date back to the 12th century, when it was said to have been a favourite of King Henry II, who purchased more than 10,000 pounds of cheddar in 1107, declaring it the best cheese in Britain. It was also a favourite of Queen Victoria, who was given a 1000-pound wheel of the cheese as a wedding gift.
In the 19th century, Somerset dairyman Joseph Harding was central to the modernisation and standardisation of cheddar production. Harding introduced new equipment to the process, including his "revolving breaker" for curd cutting, which saved a lot of manual effort. The "Joseph Harding method" was the first modern system for cheddar production based on scientific principles. Harding also promoted dairy hygiene and the dissemination of modern cheese-making techniques. Together with his wife, he introduced cheddar to Scotland and North America, while his sons Henry and William Harding brought cheddar cheese production to Australia and New Zealand respectively.
Today, the Cheddar Gorge Cheese Company is the only producer of cheddar cheese in the Village of Cheddar and, therefore, the only authentic cheddar cheese maker remaining. The company continues to make cheese by hand, using traditional methods and local ingredients, such as milk from cows grazing in the pastures surrounding Cheddar.
Cheddar Cheese Chips: Unraveling the Complex Flavors Within
You may want to see also
The process of making cheddar
Making cheddar cheese is a complex process that requires patience and precision. Here is a detailed guide on the traditional process of making cheddar cheese:
Preparing the Milk
The first step in making cheddar cheese is to prepare the milk. The milk is usually raw or pasteurized, and the amount can vary from 3 to 6 gallons depending on the desired batch size.
Coagulation and Curd Formation
The milk is then coagulated to change the structure of its proteins. This is typically done by adding rennet, which can be derived from animal or vegetable sources. The rennet causes the liquid milk to transform into a soft but solid mass. During this process, the milk's pH decreases to around 6.1-6.4. Once the milk has set, the coagulum is cut using traditional handheld frames to produce small curds.
Cooking and Draining
The curds and whey are then cooked by adding hot water to the vat, up to a temperature of 39°C or 102°F. The mixture is constantly stirred to avoid uneven cooking, and the cooking process takes 20-60 minutes. After cooking, the whey is drained from the curds. This can be done by allowing it to drain out of the vat or by raking the curds to the sides and letting the whey drain down the middle.
Cheddaring
The cheddaring process is unique to making cheddar cheese. It involves stacking "loaves" of curd on top of each other to squeeze out more whey. The curds are transferred to a draining pan, fully covered with whey, and thoroughly stirred to break up any clumps. This step helps minimize mechanical holes in the curds and takes about 10-15 minutes. The cloth is then folded and tightened around the curd to drain off the remaining whey. The curds need to be kept warm (85-90°F) and turned at 15-30 minute intervals for the next 2-3 hours to continue developing their acid content.
Salting and Moulding
Once the cheddaring process is complete, the curds are milled and constantly stirred to avoid re-matting. Salt is then added to the curds, which helps remove more whey, lower moisture content, enhance flavour, and prevent the cheese from becoming too acidic. The amount of salt added is typically between 1-3% by weight. The salted curds are placed into moulds that will be used to press and form blocks of cheddar.
Aging
The moulded cheddar cheese is then aged. The aging time depends on the desired type of cheddar, with mild cheddar aged for 2-3 months and mature or extra mature cheddar aged for 12-18 months. During aging, the cheese is dressed in traditional cloth or waxed to allow it to interact with its atmosphere and develop a natural rind. The cheese is monitored closely, and its surface is regularly brushed to prevent mould formation.
Hoop Cheddar Cheese: What's the Deal?
You may want to see also
Frequently asked questions
Yes, cheddar is considered a hard cheese. The texture of cheddar is described as firm, with farmhouse traditional cheddar being slightly crumbly.
The texture of cheddar cheese is achieved through the "cheddaring" process, which involves milling large blocks of curd, forming the ground curd into slabs, and carefully stacking and unstacking the slabs to press out whey.
Hard cheeses are known for their firm to hard texture and full flavour. As hard cheeses mature, proteins break down naturally and form a crystalline texture, resulting in crunchy bits.
The maturation period for hard cheeses is typically measured in years. Strong, extra-mature cheddar, sometimes called vintage, needs to be matured for 15 months or more.
