Bushra Griffith
Cheddar cheese is a versatile variety of cheese that can be found in several forms, from mild to sharp and soft to hard. The texture of cheddar cheese depends on factors such as moisture content, aging, and the formation of curds during production. While some cheddars are considered semi-soft, others are classified as semi-hard or hard cheeses. The hardness of cheddar cheese can vary even more depending on the specific characteristics of the cheese and personal preferences.
| Characteristics | Values |
|---|---|
| Texture | Relatively hard, firm, extra-firm, or semi-hard |
| Taste | Sharp, nutty, salty, or tangy |
| Colour | Off-white or orange |
| Moisture content | Low |
| Age | Aged for months or years |
| Production method | "Cheddaring" or "Joseph Harding method" |
| Rind | Hard outer layer |
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What You'll Learn
Cheddar is a relatively hard cheese
Cheddar is a hard cheese due to the way it is processed. The curds for hard cheeses are cut into smaller pieces, causing liquid whey to leak out. The curds are then heated, making the cheese contract and expel its whey. The curds are then pressed into blocks or wheels, and salted to draw out moisture. These steps create a young cheese that is better for ageing. Cheddar is typically aged for years, and the longer it is aged, the drier and harder it becomes.
The traditional English cheddar is produced not in blocks, but in tall wheels that are wrapped in cloth and aged in open-air caves for six to ten months. This results in a drier and more crumbly cheese with a complex flavour.
Cheddar is considered a semi-hard cheese, falling somewhere in the middle of the hardness scale. It is harder than soft cheeses like Brie or Camembert, but softer than hard cheeses like Parmesan. The hardness of cheese can be subjective and influenced by personal preferences, but factors such as moisture content, ageing, and curd formation contribute to the hardness of a cheese.
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Young cheddar is softer than aged cheddar
Cheddar cheese is a natural cheese that is considered semi-hard or hard in texture. However, the texture of cheddar can vary depending on its age, with young cheddar being softer than aged cheddar.
Young cheddars are semi-firm to firm in texture and are considered "soft" in comparison to aged cheddars. As cheddar ages, it loses moisture and becomes harder and more granular. This is due to the expulsion of moisture during the ageing process, which can be accelerated by cutting curds into smaller pieces, heating the curd, pressing it into wheels or blocks, or salting it.
The term "cheddaring" refers to an additional step in the production of cheddar cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned. This process contributes to the harder texture of aged cheddars.
Aged cheddars, also known as strong or extra-mature cheddars, are typically matured for 15 months or more. During this time, the cheese becomes drier and more crumbly, making it better suited for grating. The longer the ageing process, the harder the cheese becomes.
When purchasing cheddar, it is important to note that young cheddars are softer than aged cheddars. To ensure a softer texture, look for young cheddars that are no older than three months. These younger cheddars will have a semi-firm to firm texture, which is still considered "soft" in comparison to the harder, aged varieties.
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Cheddar is produced in blocks or wheels
Cheddar cheese is a relatively hard, off-white or orange cheese that originates from the village of Cheddar in Somerset, England. It is the most popular cheese in the UK and the second most popular in the US. Cheddar is produced in blocks or wheels and sealed in cryovac wrapping immediately after production. The size of these blocks can vary from ten to hundreds of pounds.
Traditional English Cheddar is produced in tall wheels that are wrapped in cloth and aged in open-air caves for six to ten months. The cheese is dried and its flavour becomes more crumbly and complex. The humidity and temperature in these caves are ideal for maturing the cheese.
The process of making cheddar involves milling large blocks of curd, forming the ground curd into slabs, and carefully stacking and unstacking the slabs to press out whey. This process is known as "cheddaring" and is an additional step in the production of cheddar cheese. During cheddaring, the curd is also kneaded with salt and cut into cubes to drain the whey.
Cheddar cheese can be considered a semi-hard cheese, and its hardness can vary depending on its age. Young cheddars are considered semi-firm to firm, while aged cheddars are harder and more granular.
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Cheddar is the most popular cheese in the UK
Cheddar is typically produced in blocks and sealed in cryovac wrapping, then aged in a fridge for several months to years. The longer it ages, the drier and harder it becomes, with a range of mild, medium, mature, extra mature, and vintage options available. Mild Cheddar, aged for about 3 months, is popular as an everyday cheese due to its gentle, creamy flavour and easy sliceability. More mature cheddars, aged for 15 to 18+ months, develop a characteristic sweet and nutty flavour with a long finish.
Cheddar's versatility extends beyond its age and texture, as it pairs well with a variety of foods. For a savoury combination, it is often enjoyed with onion chutneys. However, it also complements fruits such as apples, pears, grapes, and stone fruits. The UK's love for Cheddar has led to its mass production and the creation of countless varieties, from classic to modern, ensuring there is a Cheddar to suit every taste.
While Cheddar is the overall favourite, other popular cheeses in the UK include Red Leicester, mozzarella, halloumi, and Brie. These cheeses showcase the diverse preferences of Brits, ranging from classic mass-produced options to modern and trendy choices. The UK's cheese landscape is dynamic, with new varieties like British-made goat and sheep's milk cheeses gaining recognition alongside traditional favourites.
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Cheddar is the second-most popular cheese in the US
Cheddar has been a part of American cuisine since the early days of colonization. When settlers, particularly those from England, arrived in the US, they brought with them their knowledge of cheesemaking, which included the production of cheddar. As a result, cheddar became the dominant player in the market, and its popularity has persisted to this day.
Additionally, cheddar is a versatile cheese that can be used in a variety of dishes. Its mild flavor and melting properties make it a popular choice for grilled cheese sandwiches, macaroni and cheese, and cheese sauces. It also has a relatively long shelf life compared to other cheeses, making it a practical choice for both consumers and the food industry.
Furthermore, the industrialization of cheesemaking in the US played a significant role in cheddar's popularity. In 1851, the first cheese factory was founded in Rome, New York, by Jesse Williams. This marked a shift in cheese culture, as associative dairy groups began pooling their milk for mass production. Cheddar was the first cheese to be mass-produced, making it widely available and affordable.
While cheddar is the second-most popular cheese in the US overall, it is worth noting that there may be variations in popularity across different regions and demographics. For example, in certain areas with a strong culinary tradition, other types of cheese may be more prevalent. Additionally, consumer preferences and trends can also influence the popularity of different cheeses over time.
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Frequently asked questions
Cheddar is considered a semi-hard cheese, falling somewhere in the middle of the hardness scale.
The hardness scale categorises cheese based on factors like moisture content, aging, and curd formation during production.
Soft cheeses include Brie, Camembert, and Limburger. These cheeses have a creamy texture and are often spreadable.
Havarti, Fontina, and Monterey Jack are examples of semi-soft cheeses. These have a lower moisture content than soft cheeses and can be sliced or shredded.
Cheddar cheese becomes harder as it ages due to moisture loss. Young Cheddar is considered semi-firm or firm, while aged Cheddar becomes extra firm or hard.
