Randy Chandler
Cheddar cheese is a hard, sharp-tasting English cheese that originated in the village of Cheddar in Somerset, England. It is one of the most popular types of cheese in the United States and the most popular in the UK. Cheddar is made from cow's milk, which is heated and then mixed with rennet or an acidic substance to form curds. These curds are then stacked and dried in a process known as cheddaring, which gives the cheese its distinctive texture and acidity. American cheese, on the other hand, is a processed cheese product made with milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers, and salt. It is smooth and creamy, with a mild taste, and is commonly used in American cuisine on hamburgers, grilled cheese sandwiches, and macaroni. So, is American cheese real cheddar cheese?
| Characteristics | Values |
|---|---|
| Origin | Cheddar, Somerset, England |
| Original Creators | English Immigrants |
| Creation Time | 12th Century |
| Main Ingredients | Cow's Milk, Salt |
| Texture | Hard |
| Taste | Sharp |
| Colour | Pale Yellow to Off-White |
| Preservation Method | Sealing and Aging |
| Aging Time | Few Months to Over a Year |
| Substitutes | Colby, Cheshire, or American Cheese |
Explore related products
What You'll Learn
Cheddar cheese's origin
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, southwest England, in the 12th century. The village of Cheddar is home to Cheddar Gorge, which contains several caves that 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.
According to one legend, a milkmaid forgot about a pail of milk and returned to find a pail of cheddar. However, this origin story has not been confirmed. Once cheddar cheese was created, it quickly gained popularity, becoming a staple at royal banquets. King Henry II purchased over 10,000 pounds of cheddar in 1107, declaring it the best cheese in Britain. His son, Prince John, continued to serve cheddar during royal affairs.
Cheddar cheese is made from milk, like all other cheeses. Cheesemakers heat milk and add rennet (enzymes from the stomachs of goats or sheep) or an acidic substance like citric acid or lemon juice. This causes milk solids to form into curds, which are then separated from the whey. The curds are formed into blocks and stacked to allow excess whey to drain. This unique stacking and drying process is known as "cheddaring." After the curds reach the desired dryness, they are chopped and mixed with salt in a process called milling. The curds are then formed into various shapes, such as wheels or blocks, and aged to develop their distinct sharpness and nuanced flavours.
The traditional method of making cheddar cheese was revolutionised by 19th-century Somerset dairyman Joseph Harding, who introduced new equipment and technical innovations. Harding's methods standardised cheddar production and earned him the title of "the father of cheddar." Today, cheddar cheese is produced internationally, with variations in flavour, colour, and quality, but the village of Cheddar remains synonymous with this iconic cheese's origins.
Cheddar Cheese and IBS: What You Need to Know
You may want to see also
Cheddar's unique texture and flavour
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, England, in the 12th century. It is now one of the most popular types of cheese in the United States and can be found throughout the world.
The time spent ageing cheddar also affects its flavour and texture. Mild cheddar is typically aged for a few months, while extra-sharp cheddar can be aged for over a year. The longer the ageing process, the sharper the flavour and the harder the texture of the cheese.
Cheddar cheese is also known for its natural colour, which ranges from pale yellow to off-white. Some manufacturers add a natural dye called annatto, derived from the seed of the achiote tree, to give the cheese an orange hue. This was traditionally done to distinguish where the cheese was made.
Cheddar's sharp flavour, crumbly texture, and colour make it a versatile and popular ingredient in a variety of recipes, from grilled cheese sandwiches to macaroni and cheese.
Cheddar Cheese and Diabetes: What's the Verdict?
You may want to see also
American cheese's composition
American cheese is a processed cheese product with a unique place in American cuisine. It is made from a blend of milk, milk fats, and other ingredients such as whey protein concentrate, milk protein concentrate, and preservatives. The base cheese is typically cheddar, colby, or similar cheeses, in conjunction with sodium citrate, which acts as an emulsifier and permits the cheese to be pasteurized without its components separating. This mixture of mild cheddar and colby is then grated, heated, and formed into slices, blocks, or unsliced blocks. The resultant goop is then cooled and sliced.
American cheese is known for its mild, creamy taste and smooth, uniform texture. It has a low melting point, making it a popular choice for various dishes, such as cheeseburgers, grilled cheese sandwiches, and macaroni and cheese. It is also commonly used in breakfast foods, such as omelets, scrambled eggs, and breakfast sandwiches.
The term "American cheese" is a bit of a misnomer, as it is not actually considered a "cheese" by the FDA, which classifies it as "pasteurized processed American cheese food". To be legally considered a "cheese", a product must be more than 51% cheese curds, and American cheese typically contains less than this amount. However, it is still regulated by the FDA, which imposes certain moisture and fat limitations and melting temperature requirements.
Despite its processed nature and distance from traditional cheeses, American cheese has become a staple in American households and restaurants due to its versatility, meltability, and ability to complement many dishes.
Cheddar Cheese: Mediterranean Diet Friend or Foe?
You may want to see also
Explore related products
American cheese's history
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, England, in the 12th century. It quickly became popular, with King Henry II declaring it the best cheese in Britain in 1107. English immigrants brought their knowledge of cheesemaking to America, and by 1790, American-made cheddars were being exported back to England.
The term "American cheese" was first used in print in 1801, but it referred to a different product than what we know today. In the early 20th century, Swiss cheese innovators experimented with Emmentaler, creating a cheese with an extended shelf life and a smoother texture. This Swiss innovation influenced the development of American cheese, which would come to be known as a processed cheese variety.
In the 1910s, James L. Kraft, the founder of Kraft Foods Inc., patented a new method for manufacturing processed cheese. This involved the use of emulsifying salts, which improved the cheese's freshness, meltability, and distribution capabilities. Kraft's processed cheese became popular during World War I and World War II, as it was easy to distribute to troops and provided a taste of home. The term "American cheese" soon became associated with this processed variety, rather than the more traditional and expensive cheddars also made in the US.
Today, American cheese is recognized for its smooth and meltable texture, making it a versatile ingredient in dishes like cheeseburgers and Philly cheesesteaks. It is typically made from a mixture of mild cheddar and Colby, or similar cheeses, along with sodium citrate, which allows for pasteurization without separation. While American cheese may not resemble traditional cheddars, it has carved out its own place in American cuisine and culture.
Cheddar Cheese and the Carnivore Diet: What's the Verdict?
You may want to see also
Cheddar cheese's production process
The production process for cheddar cheese involves several steps, each requiring careful attention to detail to ensure the final product is of the desired quality. Here is a detailed breakdown of the process:
Preparing the Milk
Firstly, milk is sourced, and in the traditional method, it is unpasteurised. The milk is then gently warmed in a vat, and starter cultures of friendly bacteria are added to begin the process of ripening the milk. These bacteria play a crucial role in determining the quality, flavour, body, and safety of the final cheese.
Coagulation
The next stage involves coagulating the ripened milk to form curds. This is achieved by adding rennet, which can be derived from various sources, including calves, plants, and microbial or GMO sources. The rennet coagulates the milk protein, changing the structure of the proteins and resulting in a soft but solid mass. The amount of rennet added is crucial, and it must be thoroughly mixed to ensure even coagulation.
Cutting the Curds
Once the milk has coagulated and formed a solid mass, it is cut into small, chip-like pieces using traditional handheld frames or stainless steel knives. This releases whey, which holds the floating curds. The curds and whey are then scalded, stirred, and drained. The curds are constantly stirred during this stage to avoid re-matting.
Cheddaring
The unique process of "cheddaring" involves stacking the curds in loaves on top of each other to squeeze out additional whey. The curds are turned at regular intervals to ensure even cooking and to facilitate the removal of whey. This process gives cheddar its characteristic fibrous texture.
Salting and Pressing
Once the cheddaring is complete, salt is added to the curds, which helps remove more whey, lowers moisture content, enhances flavour, and prevents the cheese from becoming too acidic. The curds are then placed into moulds and pressed to form blocks of cheddar.
Aging
The final step in the process is aging the cheese. The aged cheddar is placed in an aging space with specific temperature and moisture conditions. The cheese is turned regularly to maintain even moisture. The aging time depends on the desired type of cheddar, with mild cheddar aged for two to three months and mature cheddar aged for 12 to 18 months.
Cheddar Cheese and Cholesterol: What's the Verdict?
You may want to see also
Frequently asked questions
No, American cheese is a blend of Colby and cheddar or mild Colby and cheddar. It is a processed cheese, whereas cheddar is a hard English cheese.
American cheese is a smooth and creamy processed cheese, whereas cheddar has a stronger flavour and a crumbly texture. American cheese is also less expensive than cheddar.
No, American cheese is not 100% cheese and therefore cannot be labelled as cheese in America. It is known as "pasteurized process cheese food".
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, England, in the 12th century.
Cheddar cheese is made by heating milk and adding rennet or an acidic substance. This causes milk solids to form into curds. The curds are then stacked and dried in a process called "cheddaring". The curds are then chopped, mixed with salt, and formed into desired shapes.
