Bushra Griffith
Cheddar cheese is one of England's most famous cheeses and is perhaps the most well-known cheese in the Western world. It is also Australia's most popular cheese. In the US and Canada, cheddar is generally very mild, but in Australia, mild cheddars are unpopular and specifically marketed as Mild. Tasty cheddar in Australia is a step above mild cheddar in terms of flavour. Cheddar cheese is produced by combining the curd made on three different days, resulting in a mottled texture and a three-dimensional flavour. Different types of cheddar cheese are aged for various lengths of time, with aged cheddars being crumbly and having a lingering flavour, while mild cheddars slice well for sandwiches.
| Characteristics | Values |
|---|---|
| Popularity | Cheddar is one of England's most famous cheeses and is perhaps the most well-known cheese in the Western world. It is also Australia's most popular cheese. |
| Manufacturing Process | Cheddar is traditionally made by pressing whey out of the cheese by stacking blocks of curd on top of each other. These are re-stacked until the cheese becomes acidified and stringy. It is then cut into chips (milled), salted, and pressed into hoops. Different types of cheddar are aged at various lengths. |
| Taste | Cheddar has a sweet, milky flavour with a good balance of salt and acid. It can also have a fruity aroma. |
| Texture | Cheddar has a light, crumbly texture. An aged cheddar will crumble in the mouth, whereas a mild cheddar slices well. |
| Colour | Cheddar is usually pale orange due to the addition of annatto, a natural vegetable colouring. |
| Serving Size | The suggested serving size for hard cheese, such as cheddar, is 40g, or about two slices or four small cubes. |
| Variations | Variations of cheddar include mild, mature, tasty, and vintage. "Tasty" cheddar is slightly above-average flavoured. |
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What You'll Learn
Cheddar is tasty but hard to find in Australia
Cheddar cheese is indeed tasty and versatile, and it is the most popular cheese in Australia. However, some people find it challenging to locate in the country. In Australia, the term "tasty cheese" is often used to refer to cheddar cheese, and it is typically a young, mild, and slightly above-average-flavoured variety. Some Australians find the taste of this "tasty cheese" to be inferior to what they remember as "cheddar cheese." This could be because different brands of cheddar can vary significantly in taste and texture, and "tasty cheese" may not meet their expectations for what they consider traditional cheddar.
While Australia produces over 160 different types of cheese, with regions like Queensland, Adelaide, Barossa Valley, Victoria, Tasmania, and New South Wales contributing to its growing cheese industry, cheddar remains a favourite among Australians. In fact, according to Dairy Australia, more than 250,000 tonnes of cheese were sold within the country last year, with about half of it being cheddar.
Despite its popularity, some people have expressed difficulty in finding cheddar cheese in Australian supermarkets, specifically mentioning Aldi and Woolworths. This could be because these supermarkets use the term "tasty cheese" instead of "cheddar" for their basic offerings. Fancier brands, available at delis or specialty cheese shops, are more likely to be labelled as cheddar and may offer a wider range of options, including mature, vintage, or extra sharp varieties.
To find a more traditional or premium cheddar cheese in Australia, one may need to explore specialty cheese shops or delicatessens. These shops often carry a wider variety of cheeses, including imported options, and can provide guidance in selecting the right cheddar based on flavour, aroma, texture, and appearance. Penny's Cheese Shop in Potts Point, Sydney, is one such example, owned by a passionate retailer and commentator dedicated to bringing customers closer to the source of cheddar.
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Cheddar is England's most famous cheese
Cheddar cheese is a beloved favourite in the United States, but its origin is location-specific—it was born in the village of Cheddar in Somerset, England. Named for its place of origin, Cheddar is England's most famous cheese, with a long history that is reflected in its complex attributes.
Cheddar cheese is made from cow's milk that is pasteurized (or not) and then heated to about 86°F. A starter culture of bacteria is added to convert the lactose into lactic acid, lowering the pH of the milk and making it more acidic. An enzyme called rennet is then added to coagulate the milk and separate it into solid curds and liquid whey. The curds are cooked again at a higher temperature to expel more whey and are then stacked and turned several times to form a large mass of cheese. This process is called "cheddaring", which gives Cheddar its characteristic texture and flavour. The cheese is salted to enhance and preserve its taste, then pressed into moulds and aged in a cool, humid environment for at least three months, or up to two years or more. During the aging process, the cheese develops its distinctive flavour and aroma, as well as a natural rind. Some Cheddars are coated with wax or cloth to protect them from moisture loss.
Cheddar cheese is a natural cheese with a firm texture and a delightful sharpness that evolves with age. Its natural colour is off-white, similar to the colour of milk, but some Cheddars are dyed with natural or artificial colourings to give them an orange hue. This practice dates back to the 17th century when English cheesemakers started adding annatto, a plant extract, to make the cheese more appealing and consistent. Annatto also gave the cheese a slightly nutty flavour.
Cheddar cheese is so ubiquitous that it's sometimes hard to remember that it originated in a small village in Somerset. Its popularity spans regional and class differences, from traditional, handmade cheese to mass-produced processed singles. However, each slice embodies craftsmanship, time, and magic. To truly understand Cheddar is to examine the top examples from its place of origin, such as the cheese made by the Quicke family, who have been raising cattle on their farm since the 1500s. Their mature clothbound Cheddar is made from grass-fed cows and cave-aged for 12 to 15 months, resulting in a crumbly, savoury cheese with notes of butter and fresh horseradish.
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Cheddar is mild in the US and Canada
Cheddar cheese is one of the most popular and beloved types of cheese in the world. It is sold in many countries, including the US and Canada, and is usually graded by strength, for example, "mild", "tasty", or "sharp".
In the US and Canada, cheddar is generally very mild. This is in contrast to countries like Australia, where mild cheeses are unpopular and specifically marketed as "Mild". In the US and Canada, cheddar is sometimes simply sold as "cheddar", with no indication of strength, or it may be labelled as "medium". In Australia, "tasty" cheddar is considered slightly above-average in flavour, while in the US and Canada, "tasty" cheddar is stronger than "mild" but not as strong as "sharp".
The difference in strength between mild and sharp cheddar is due to aging. Mild cheddar is generally aged for 2 to 3 months, while extra sharp cheddar may be aged for up to a year. The longer cheddar is aged, the sharper and more pronounced the flavour becomes.
Cheddar is produced in many states in the US, including Vermont, California, Idaho, New York, Oregon, Texas, and Oklahoma. The state of Wisconsin produces the most cheddar cheese in the country. In Canada, cheddar cheese became the main exportable product for farmers in Ontario in the mid-19th century, following a wheat midge outbreak, and by the turn of the 20th century, there were 1,242 cheddar factories in the region.
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Vintage cheddars are matured for 12 to 24 months
Cheddar cheese is produced in many countries, including the United Kingdom, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States. It is usually sold as mild, medium, mature, extra mature, or vintage. While the "cheddar cheese" name is used internationally, the name "West Country Farmhouse Cheddar" has a protected designation of origin and may only be produced in Somerset, Devon, Dorset, and Cornwall, using milk sourced from those counties.
Vintage cheddars are matured for an extended period, typically ranging from 12 to 24 months, with some sources stating a minimum of 15 or 18 months. This prolonged maturation process imparts a unique set of characteristics to the cheese. Firstly, it allows the cheese to develop a deeper and more complex flavour profile. The extra ageing results in a vibrant, nutty flavour with a hint of bitterness, often described as "sharp." The bitterness is associated with the levels of bitter peptides in the cheese, contributing significantly to the overall perception of the aged cheddar flavour.
The texture of vintage cheddar also transforms during this maturation period. It becomes firmer and slightly crumbly, characteristic of well-aged cheddar. With longer maturation times, the cheese also tends to have lower moisture content, resulting in a drier and more intense flavour. Additionally, mature cheddars may contain large cheese crystals consisting of calcium lactate, which often precipitate when the cheese is matured for more than six months.
The process of maturing cheddar is a delicate and precise art. The cheese is typically kept at a constant temperature, often requiring specialised facilities. Caves, such as those at Wookey Hole and Cheddar Gorge, provide an ideal environment for maturing cheese, and some cheddar is still matured in these traditional spaces. The maturation time and conditions greatly influence the final product, with vintage cheddars benefiting from extended ageing to develop their full potential of flavour and texture.
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Cheddar is tasty but can be high in kilojoules, saturated fat and sodium
Cheddar is a tasty cheese, but one must be mindful of its nutritional content. Cheddar is one of England's most famous cheeses and is perhaps the most well-known cheese in the Western world. Australia, in particular, considers it their most popular cheese. It is traditionally made by pressing whey out of the cheese by stacking blocks of curd on top of each other, allowing the blocks to knit together. This process is repeated until the cheese becomes acidified and stringy. It is then cut into chips, salted, and pressed into hoops. Different types of cheddar cheese are aged at various lengths, with some cheddars being aged for 12 to 24 months.
The taste and texture of cheddar vary based on its age. An aged cheddar, for example, will crumble in the mouth and have a long-lingering flavour, while a mild cheddar slices well and is ideal for sandwiches. The suggested serving size for hard cheese like cheddar is 40g, which is about two slices or four small cubes, and 500-600kJ. While cheddar is indeed tasty, it can be high in kilojoules, saturated fat, and sodium. Therefore, it should be consumed in moderation. The Australian Dietary Guidelines recommend choosing reduced-fat varieties of cheese most of the time and limiting cheese consumption to two to three times per week.
Cheddar cheese is produced by combining the curd made on three different days. As the curds ripen at different times within the cheese, a mottled texture and a three-dimensional flavour result. As the cheese is only lightly pressed, it has a light and crumbly texture. Some cheddars, like Lancashire, are made in large, round wheels that are either waxed or wrapped in cloth. Cloth-wrapped cheese allows the cheese to breathe, protecting the rind and developing unique flavour and textural components. Rindless cheddar, on the other hand, matures in a vacuum-sealed bag, preventing moisture loss and rind development.
The terms 'mild', 'mature', 'tasty', and 'vintage' are commonly used to describe cheddar cheese, but these terms can vary in their meanings across different brands. Some manufacturers use pack colour to indicate the age of the cheese, with 'mature' cheddars in red packaging and 'vintage' cheddars in black packaging, for example. Additionally, some brands provide a strength indicator, with lower numbers indicating a mild or young cheese and higher numbers denoting a stronger, more mature cheese. However, these systems are relative within a brand, and the scales are not consistent between different brands.
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Frequently asked questions
Tasty cheese is a term used to describe cheddar that has been aged longer, giving it less water content and more flavour. It is considered to be above-average in flavour compared to other cheddars.
Tasty cheese has a lingering flavour and a light and crumbly texture. It can be described as having a malty flavour with a marzipan/nutty butter finish.
Tasty cheese is available in Australia and the UK. In Australia, it can be found in supermarkets, delis, and markets, while in the UK, it is available in supermarkets and speciality shops.
Tasty cheese is made by combining the curd from three different days, which creates a mottled texture and a three-dimensional flavour. It is then lightly pressed, resulting in a crumbly texture.
