Bushra Griffith
Cheddar cheese is the most popular cheese in the UK and the second most popular in the US, but is it real cheese? Cheddar cheese originates from the village of Cheddar in Somerset, southwest England, and has been produced there since at least the 12th century. It is a hard, sharp-tasting cheese with a natural colour ranging from pale yellow to off-white. Cheddar is made from cow's milk, and the curds are cut, mixed, pressed, and kneaded with salt to remove the whey. This cheddaring process results in a dense and flavourful cheese. On the other hand, American cheese is a smooth and creamy processed cheese made with milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers, and salt. It is less expensive and has a long shelf life. So, while Cheddar cheese is indeed real cheese, American cheese, while derived from it, is a processed cheese product.
| Characteristics | Values |
|---|---|
| Popularity | Cheddar is the most popular cheese in the UK and the second most popular in the US. According to a USDA researcher, it is the most popular cheese in the world. |
| Origin | Cheddar cheese originated in the village of Cheddar in Somerset, southwest England. |
| Texture | Cheddar is a hard, slightly crumbly cheese. |
| Taste | Cheddar has a sharp, pungent and slightly earthy taste. |
| Colour | Cheddar's natural colour ranges from pale yellow to off-white, but some manufacturers add colouring to make it brighter yellow. |
| Smell | Cheddar does not have a strong smell. |
| Melting Point | Cheddar melts easily but is difficult to burn. |
| Shelf Life | Cheddar has a shelf life of 12-15 years. |
| Ingredients | Cheddar is made with cow's milk. |
| Manufacturing Process | Cheddar undergoes an additional step called "cheddaring", where the curd is kneaded with salt, cut into cubes to drain the whey, then stacked and turned. |
| Nutrition | Cheddar is a good source of calcium and iron but is high in saturated fat and sodium. |
| Price | Cheddar prices vary depending on the type, ranging from $4.99 for mild cheddar to $21.99 for extra-sharp 12-year cheddar. |
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What You'll Learn
Cheddar cheese's origin
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. According to the Slow Food Movement, only three cheeses should be called "original cheddar", and their specifications require that cheddar be made in Somerset using traditional methods such as raw milk, traditional animal rennet, and a cloth wrapping.
The cheese is said to have been first created in the 12th century, and it quickly gained popularity. King Henry II purchased more than 10,000 pounds of cheddar in 1107, declaring it the best cheese in Britain. The cheese was also served during royal affairs by Henry's son, Prince John. In the 19th century, Somerset dairyman Joseph Harding played a central role in the modernisation and standardisation of cheddar production. Harding introduced new equipment and techniques, including his "revolving breaker" for curd cutting, which saved manual effort in the cheese-making process. Harding has been dubbed the ""father of cheddar"" for his contributions to the modernisation and standardisation of the cheese.
Cheddar cheese was historically required to be made within 30 miles (48 km) of Wells Cathedral to be called cheddar. Today, cheddar cheese is produced in many countries, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, the United Kingdom, and the United States. The spread of cheddar cheese to other countries can be attributed to the Harding family, who introduced cheddar cheese production to Scotland, North America, Australia, and New Zealand.
Cheddar cheese is one of the most popular types of cheese in the world, with some considering it the most popular. It is the most popular cheese in the UK, accounting for 51% of the country's annual cheese market. In the United States, it is the second most popular cheese behind mozzarella, with an average annual consumption of 10 lbs (4.5 kg) per capita. The popularity of cheddar cheese in the US can be partly attributed to the influence of British culture, as well as the establishment of cheese factories and the standardisation of cheese production during World War II.
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The standardisation of cheddar
Cheddar cheese is a natural, relatively hard cheese that is off-white or orange if colourings such as annatto are added. It originates from the village of Cheddar in Somerset, southwest England. Cheddar cheese has no Protected Designation of Origin (PDO). Globally, the style and quality of cheeses labelled as cheddar vary greatly, with some processed cheeses packaged as "cheddar".
> close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching that of a hazelnut.
Harding and his wife introduced cheddar in Scotland and North America, while his sons Henry and William Harding brought cheddar cheese production to Australia and New Zealand. In the US, the standardisation of cheddar was influenced by the need to produce large-format cheeses (such as 40-lb blocks) and the establishment of cheese factories. During World War II, most of the milk in Britain was used to make a single kind of cheese nicknamed "government cheddar", leading to the decline of other cheese varieties in the country.
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Cheddaring and its effects
Cheddar cheese is named after the village of Cheddar in Somerset, southwest England, where it was first made. The term "cheddaring" refers to an additional step in the production of this cheese.
Cheddaring is a critical developmental stage in the creation of cheddar cheese. It involves cutting up curds into smaller pieces to expel liquid (whey). The smaller the curds are cut, the more liquid will drain from them, and the firmer the resulting cheese will be. This step is used when making almost all types of cheese, but it is taken one step further for cheddar cheese. The curds are cut up and then pressed together into slabs, which are stacked on top of each other. This process is repeated until so much whey is expelled that the cheese will have a crumbly, layered, dense texture after ageing.
Cheddaring improves the quality of the cheese by increasing the speed and extent of acid production. It also inhibits the growth of undesirable, gas-forming organisms, such as coliforms. This process is also used in the manufacture of other cheese varieties, such as Colby, with the only difference being in pH, moisture, and calcium levels.
The cheddaring process contributes significantly to the final taste and texture of the cheese. Cheddar has a flavour that is distinct from other types of hard and semi-hard cheeses due to the heating or "cooking" of the cheese, the cheddaring process, and the ageing. The longer the Cheddar is aged, the more intense the flavour becomes.
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Nutritional differences between cheddar and American cheese
Cheddar cheese is named after the village of Cheddar in Somerset, England, and has been produced there since the 12th century. It is the most popular cheese in the UK and the second most popular in the US, after mozzarella. Cheddar is a hard, natural cheese with a crumbly texture and a sharp taste. It ranges from white to pale yellow to dark orange in colour, with the darker shades coming from annatto, a fruit-based colouring.
American cheese, on the other hand, is a processed cheese product, made from a blend of at least two cheeses, commonly cheddar or Colby cheese, and other ingredients like emulsifying agents, water, salt, cream or milk products, artificial colouring, and spices or flavourings. It was first developed in 1911 in Switzerland by heating shredded Swiss cheese with sodium citrate to make it shelf-stable. American cheese is known for its mild, creamy flavour and superior melting compared to cheddar.
In terms of nutritional differences, cheddar cheese is denser in nutrients and higher in calories, protein, and fats. It is also significantly lower in sodium, containing 2.5 times less sodium than American cheese. Cheddar has a higher selenium content, with 11% DV compared to 7% DV in American cheese. American cheese, meanwhile, contains more carbohydrates and has a higher vitamin D content. Both types of cheese are high-calorie foods, but a 100g serving of American cheese contains 371 calories, while the same serving of cheddar provides 404 calories.
In summary, while both cheeses have similar nutritional profiles, cheddar is a more natural option with a sharper taste and crumbly texture, whereas American cheese is a processed product with a milder, creamier flavour and superior melting abilities.
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The taste and texture of cheddar
Cheddar cheese is a natural, relatively hard cheese that is off-white or orange when colourings such as annatto are added. It originates from the village of Cheddar in Somerset, southwest England, and is now produced all over the world.
The ideal quality of the original Somerset cheddar was described by Joseph Harding in 1864 as "close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching that of a hazelnut". Cheddar made in the classical way tends to have a sharp, pungent flavour, often slightly earthy. The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese. This bitterness has been found to be significant to the overall perception of the aged cheddar flavour. The texture 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 times longer than six months.
The flavour, colour, and quality of industrial cheddar vary significantly, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage. This may indicate the maturation period or food additives used to enhance the flavour. Artisan varieties develop strong and diverse flavours over time. Cheddar is also sold by strength alone, for example, "mild", "tasty", or "sharp".
Aged cheddar develops a smooth to crumbly texture and its flavour takes on notes of hazelnut, with a sharp aftertaste. The cheese is kept at a constant temperature, often requiring special facilities. As with other hard cheese varieties produced worldwide, caves provide an ideal environment for maturing cheese. Some versions of cheddar are smoked.
When it comes to taste tests, tasters look for a bright, tangy note of lactic sourness without going overboard. That well-balanced sharpness should be a foil to the natural creaminess in the cheese, and the two should come together to maximise their joint slay in the form of the indescribable umami. Texture is key, too. The cheese should be able to be sliced cleanly without crumbling, but not be as bendy as, say, American cheese. It should also be a reliable melter.
Kerrygold, an Irish cheddar, is known for its electric sharpness and slight crumble when raw. It also has a gentle nuttiness that comes to the surface when grilled.
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Frequently asked questions
Yes, cheddar is a hard English cheese that has been produced in the village of Cheddar, Somerset, England, since at least the 12th century.
American cheese is a smooth and creamy processed cheese, whereas cheddar has a sharper taste and a more crumbly texture. American cheese is also less expensive and has a longer shelf life.
Cheddar 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.
"Cheddaring" is an additional step in the production of cheddar cheese where, after heating, the curds are cut, mixed, and pressed to remove moisture and create a denser and more flavourful cheese.
Cheddar is the most popular cheese in the UK and the second most popular in the US. It became the standard cheese in the US due to British cultural influence, the establishment of a defined recipe and making process, and its use during World War II.
