Kamil Perry
Cheddar cheese is a hard cheese with an earthy and nutty taste. Its flavour and texture increase as it ages. Cheddar is often sold in blocks, with weights ranging from 8 oz. to 2.5 lbs. It is a popular cheese to shred, slice, or cut into blocks and is known to pair well with a variety of wines.
| Characteristics | Values |
|---|---|
| Taste | Earthy, nutty |
| Flavour | Tangy, complex, full-flavoured |
| Texture | Firm, slightly crumbly |
| Weight | 8 oz, 16 oz, 2.5 lb, 5 lb |
| Type of cheese | Hard |
| Wine pairings | Cabernet, Chardonnay, Merlot, Pinot Gris, Pinot Noir, Sauvignon Blanc, Syrah, Zinfandels |
| Colour | White |
| Preservation | Dipping in black wax |
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What You'll Learn
- Cheddar is a hard cheese that gets firmer with age
- Traditional English cheddar is produced in tall wheels, not blocks
- Cheddaring is an extra step in the production of cheddar cheese
- Cheddar is the most popular cheese in the UK
- The ideal original Somerset cheddar was rich with a tendency to melt in the mouth
Cheddar is a hard cheese that gets firmer with age
The firmness of cheddar cheese is due to the way it is made. Cheddar is typically aged for a minimum of one year, during which time the cheese loses moisture and becomes denser and more compact. This results in a hard cheese with a long shelf life. Proper storage techniques, such as wrapping the cheese tightly in cling wrap and storing it in an airtight container, can further extend the lifespan of the cheese.
Cheddar cheese is known for its sharp, full-flavored taste and slightly crumbly texture. As the cheese ages, its flavor and texture continue to develop and intensify. This process of aging and flavor development is why many cheddars are labeled as "sharp," "extra sharp," or "aged." The longer the aging period, the sharper and more pronounced the flavor will become.
The firmness of cheddar cheese also makes it a popular choice for shredding, slicing, or melting. It is a versatile cheese that can be used in a variety of dishes, such as grilled cheese sandwiches or sprinkled on top of pasta dishes. The aging process and subsequent firmness also affect the melting properties of the cheese, with older cheddars melting more slowly and retaining their shape better than younger cheddars.
In summary, cheddar is a hard cheese that becomes firmer with age. This aging process not only affects the texture of the cheese but also its flavor, making cheddar a popular and versatile cheese with a long shelf life.
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Traditional English cheddar is produced in tall wheels, not blocks
Cheddar cheese is a relatively hard, natural cheese that originated from the village of Cheddar in Somerset, southwest England. While the term "cheddar cheese" is used internationally, traditional English cheddar is produced using specific methods and ingredients.
Traditional English cheddar is typically aged in open-air environments wrapped in cheesecloth, although some cheddars aged in anaerobic environments are also part of the English cheddar market and are often intended for export. Cheddar made in the classical way tends to have a sharp, pungent flavour, with a firm texture. Farmhouse traditional cheddar is slightly crumbly and may contain large cheese crystals if it is mature.
To receive the official Protected Designation of Origin label of West Country Farmhouse Cheddar, the cheese must be made in one of four counties: Somerset, Dorset, Devon, or Cornwall. Additionally, the cheese must be made from milk sourced from grazing herds within 30 miles of the farm and prepared using a traditional recipe. The curds need to be turned by hand, and the cheese must be aged for a minimum of nine months.
While there is only one traditional cheesemaker left in the village of Cheddar, traditional English cheddars are still produced by various companies, such as Wookey Hole Cave-Aged Cheddar and Neal's Yard Montgomery's Cheddar. These cheddars are typically crafted in tall wheels or truckles, wrapped in cloth, and aged in caves or cellars, contributing to the distinct characteristics of traditional English cheddar.
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Cheddaring is an extra step in the production of cheddar cheese
Cheddar cheese, named after the village of Cheddar in Somerset, South West England, is the most widely consumed cheese variant globally. The process of making cheddar cheese involves a unique step called "cheddaring". This step involves stacking "loaves" or "blocks" of curd on top of each other to squeeze out additional whey from the loaves beneath. This multi-step process not only reduces whey content but also adjusts acidity, adds flavour, and results in a denser texture.
Cheddaring is a critical step in the production of cheddar cheese, as it significantly impacts the final taste and texture of the cheese. The process involves cutting, turning, and stacking the curds, allowing them to cool, drain excess moisture, and "knit" together. The cheesemaker closely monitors the acidity and temperature of the curds during this stage.
The curds are allowed to set until they reach a pH level of approximately 6.4. After reaching the desired pH level, the "loaves" of curds are cut into uniform pieces about 15 centimetres (6 inches) wide along each side of the vat. Stainless steel knives are used to ensure consistent cutting. After cutting, the loaves are turned over and stacked on top of each other, using their weight to expel additional moisture. This stacking is done in intervals of ten minutes, gradually increasing the number of loaves in each stack.
The cheddaring process is an essential step in the production of traditional cheddar cheese. It is during this stage that the curds are prepared for milling and pressing, which further reduces the porosity of the cheese's microstructure. The curds are then milled to facilitate salting, and the cheese is pressed and dressed in cheesecloth to aid in the formation of a rind.
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Cheddar is the most popular cheese in the UK
Cheddar is the UK's favourite cheese, with 46% of survey respondents overall saying they love it. It's a hard, rich, and complex cheese with a unique taste that develops as it matures. Originating from Somerset, England, in the 12th century, Cheddar gets its name from the town of Cheddar, where the cheese was stored in caves to benefit from the constant temperature and humidity, creating the perfect environment for maturing. The town also gave its name to the unique process of "Cheddaring", which involves turning and piling slabs of curd to help drain the whey and create a harder cheese with a firm body.
Cheddar comes in various ages, from mild (3 months) to medium matured (5-6 months), mature (9 months), Extra Mature (15 months), and Vintage (18 months or more). The taste of Cheddar ranges from young and creamy to nutty and complex as it ages. Creamery-made Cheddar is often sold at a longer age to cater to consumers' changing tastes for more flavourful cheese. These extra mature or vintage Cheddars have a characteristic sweet and nutty flavour with a long finish.
Cheddar's popularity in the UK is evident in its availability in numerous varieties, brands, and ages. It pairs well with fruits like apples, pears, and grapes, and also with savoury options like onion chutneys. The traditional handmade West Country variety, matured for over 12 months, is a favourite for its rich complexity.
Cheddar's versatility and mass appeal have solidified its place as the UK's most popular cheese. Its long history, unique characteristics, and adaptability to different palates and dishes make it a staple in British cuisine and a favourite among cheese enthusiasts.
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The ideal original Somerset cheddar was rich with a tendency to melt in the mouth
Cheddar cheese, or simply cheddar, is a relatively hard, natural 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. The cheese gets its name from this village, which is located in the Cheddar Gorge. The caves in the gorge provided the ideal humidity and steady temperature for maturing the cheese.
The ideal 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". Harding was a 19th-century Somerset dairyman who played a central role in modernising and standardising cheddar production. He introduced new equipment to the process, such as his "revolving breaker" for curd cutting, which reduced the manual effort required in cheese-making.
Today, authentic handmade traditional farmhouse cheddars from Somerset are a rare find. Somerset Cheddar is known for its beautifully consistent texture, perfectly crumbly with a hint of apple, tangy and fully mature. It is produced on a dairy farm in Somerset and aged in stone buildings. The creamy, tangy, and complex flavours of Somerset Cheddar are often enjoyed on a slice of crusty bread with a glass of cider, which is considered a classic Somerset farmer's afternoon treat.
While the name "cheddar" is not protected under European Union or UK law, the term West Country Farmhouse Cheddar has a protected designation of origin (PDO) registration in the UK and EU. This means it can only be produced in Somerset, Devon, Dorset, and Cornwall, using milk sourced from those counties.
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Frequently asked questions
Yes, cheddar in the block is a hard cheese.
To store cheddar in the block, cut it down into pieces that you will consume in a week. Wash your hands and use a clean knife and work surface to avoid contamination. Wrap each piece tightly in two layers of cling wrap, put them in a Ziploc bag, press out the air, and seal. Cheddar will keep for months like this.
Some examples of cheddar in the block include Medium Cheddar Cheese Block by Tillamook, Extra Sharp Cheddar by Meister Cheese, and Aged Sharp Cheddar Cheese Block by Original Herkimer Cheese.
