Bushra Griffith
Cheese grading is a specific process used to evaluate cheese. Cheddar cheese, in particular, is graded based on its flavour, body, texture, and aroma. In the US, cheddar cheese is graded into three categories: U.S. Grade AA, U.S. Grade A, and U.S. Grade C. These grades are based on specific requirements and specifications, such as flavour, body and texture, and colour. In Wisconsin, cheese graders are required to have a license, which involves passing a written and organoleptic exam. Other types of cheese besides cheddar are also graded, with 72 types of cheese having a standard of identity that graders use as a basis for evaluation.
| Characteristics | Values |
|---|---|
| Wrapper/Covering | Neat, unbroken, adequately enveloping the cheese, may be slightly wrinkled |
| Mold | Very slight mold allowed under the wrapper for medium and cured classifications; no indication that mold has entered the cheese |
| Flavor | Pleasing, free from undesirable flavors and odors, may possess feed, acid, and bitter flavors within limited tolerances as the cheese ages |
| Flavor (US Grade C) | May possess somewhat objectionable flavors and odors with certain increased tolerances in accordance with the degree of curing |
| Flavor (US Grade B) | May possess certain undesirable flavors to a limited degree in accordance with the aging of the cheese |
| Body and Texture (US Grade C) | May be loose with large and connecting mechanical openings, possess various gas holes and body characteristics with certain limitations and varying with the degree of curing; sufficiently compact to permit the drawing of a plug |
| Color (US Grade C) | May be colored or uncolored and possess various characteristics but not to the extent that the color is particularly unattractive |
| Compositional Factors | The percentage of salt in moisture, flavor defects, maturation period |
| Grading Standards | 72 types of cheese with a standard of identity, other cheeses can still be evaluated based on flavor, body, texture, and aroma |
| Grading Licenses | Required in Wisconsin, obtained through a written and organoleptic exam |
Explore related products
What You'll Learn
Grading standards for cheddar cheese
For flavour, U.S. Grade AA and A cheddar cheeses must have a pleasing flavour and be free from undesirable flavours and odours. They may possess slight feed, acid, and bitter flavours within limited tolerances as the cheese ages. U.S. Grade B cheddar may possess certain undesirable flavours to a limited degree in accordance with the aging of the cheese. U.S. Grade C cheddar may possess somewhat objectionable flavours and odours with certain increased tolerances in accordance with the degree of curing.
In terms of body and texture, U.S. Grade C cheddar may be loose with large and connecting mechanical openings, possess various gas holes and body characteristics, with certain limitations and varying with the degree of curing. The cheese, however, shall be sufficiently compact to permit the drawing of a plug. For rindless cheddar, the cheese shall be free from huffing but may be slightly lopsided and may have very slight mould under the wrapper or covering in medium and cured classifications. There shall be no indication that mould has entered the cheese.
The colour of U.S. Grade C cheddar may be coloured or uncoloured but should not be particularly unattractive. The wrapper or covering for all grades of cheddar should adequately and securely envelop the cheese, be neat, unbroken, and fully protect the surface but may be slightly wrinkled.
In addition to these standards, other models have been developed to predict the quality of cheddar cheese and whether it is suitable for extended maturation. These models use chemical and physiochemical indicators to grade the cheese, with factors such as the percentage of salt in moisture and pH being considered.
Cheddar Cheese and Kidney Disease: What's the Verdict?
You may want to see also
The cheddaring process
To make cheddar, the curds are cut up and then pressed together into slabs. These slabs of curds are stacked on top of each other, and the weight of this pressing process forces out even more moisture. Then, the slabs of curds are cut up again, pressed into slabs again, and stacked again. This process is repeated until so much whey is expelled that after ageing, the cheese will have a crumbly, layered, dense texture.
The curds are allowed to set until they reach a pH of about 6.4. "Loaves" of curds are cut about 15 centimetres (6 inches) wide along each side of the vat. After ten minutes, the loaves are turned over and stacking begins. Every ten minutes, the loaves must be turned over and stacked.
The amount of salt added to the curds varies but is generally between 1% and 3% by weight. Salt helps remove some of the whey from the cheese, which lowers the moisture content, adds to the flavour, and prevents the cheese from becoming too acidic, which would otherwise impart a bitter taste.
Cheddar Cheese: Real or Not?
You may want to see also
Flavour, body, texture and aroma
Cheese grading is a specific process used to evaluate cheese. A grader will grade a cheese based on how well it matches the standard for that specific variety. There are 72 types of cheese with a standard of identity, but other cheeses can still be evaluated on flavour, body, texture and aroma, and to what degree of intensity these are present.
Flavour is influenced by the time of year the cheese was made, the grass the animal was grazing on, or the animal feed used. The flavour of cheddar, for example, develops as the cheese matures, from a young, creamy taste in mild cheddar to complex nutty flavours in mature cheddar.
The body of the cheese refers to its structure and composition. For instance, a cheese with a fracturing of the body would lose quality. The texture of the cheese refers to its tactile quality, such as whether it is loose or compact.
The aroma of the cheese is also important. A cheese with an undesirable aroma would not meet the grade.
In addition to these factors, the appearance of the cheese is also important. The cheese should be enveloped by a wrapper or covering that is neat, unbroken, and fully protects the surface. The cheese itself should be free from huffing and lopsidedness and may have very slight mould under the wrapper in medium and cured classifications.
Cheddar Cheese: TCS or Not?
You may want to see also
Explore related products
Appearance and finish
The appearance and finish of cheddar cheese are critical factors in the grading process. The cheese's exterior must be carefully examined for any flaws or imperfections that might impact its overall quality. The wrapper or covering, for instance, should be neat, unbroken, and adequately protect the cheese's surface, although slight wrinkling is acceptable.
Furthermore, the cheese should be free from huffing and significant lopsidedness, and only a very slight amount of mould is permissible under the wrapper for medium and cured classifications. It is imperative that there is no indication of mould penetration into the cheese, as this could compromise its safety and quality.
The colour of the cheese may vary, but it should not be unattractive. The texture may also differ, ranging from loose with large and connecting mechanical openings to various gas holes and body characteristics. However, the cheese should be sufficiently compact to permit the drawing of a plug.
The flavour of cheddar cheese also plays a crucial role in its grading. For instance, US Grade A cheddar cheese should have a pleasing flavour, free from undesirable tastes and odours. As the cheese ages, feed, acid, and bitter flavours may develop within limited tolerances. On the other hand, US Grade C cheddar cheese may possess somewhat objectionable flavours and odours, with certain increased tolerances in accordance with the degree of curing.
The grading process is essential to ensure the cheese meets the required standards and is safe for consumption. It helps to identify any defects in the cheese, such as those caused by the variable composition of the cheese or abnormal acid development during manufacturing. By using chemical and physiochemical indicators in conjunction with traditional cheese grading, graders can make more informed decisions, especially when selecting cheese for extended maturation.
Cheddar and American Cheese: What's the Difference?
You may want to see also
Grading licenses
In the United States, Wisconsin stands out as the only state that mandates licensing for cheese graders. Aspiring graders like Clarke, who shares her insights on the Cheese Professor website, must successfully complete a written and organoleptic exam to obtain their license. This exam rigorously assesses the grader's knowledge of cheese and its various attributes, ensuring that licensed graders possess a comprehensive understanding of cheese evaluation.
The significance of grader licensing extends beyond professional accreditation. It serves as a guarantee of the cheese's quality and safety. When a cheese bears a Wisconsin grade mark, it signifies that an experienced and highly trained grader, licensed by the Wisconsin Department of Agriculture, Trade, and Consumer Protection, has meticulously inspected and graded it. This assurance of quality is particularly crucial for cheeses like Cheddar, which often require extended maturation periods of up to 18 months or more to achieve their desired high-value mature state.
The process of obtaining a grading license is designed to exclude individuals who may have sensory limitations that could impact their ability to accurately grade cheese. For instance, individuals who are "bitter blind," or unable to taste bitter flavours, would not be eligible for a grading license. This ensures that only individuals with the requisite sensory capabilities are licensed to grade cheese, further reinforcing the reliability of the grading system.
While Cheddar cheese is commonly associated with grading standards, it is not the only graded cheese. The process of cheese grading is applicable to a diverse range of cheese varieties, each evaluated against its specific standard of identity. This standardised grading process ensures that consumers can confidently purchase cheese that meets their expectations in terms of quality, flavour, and overall characteristics.
Cheddar Cheese: Processed or Not?
You may want to see also
Frequently asked questions
Cheese grading is a specific process used to evaluate cheese. A grader will grade a cheese based on a standard, usually in terms of taste, texture and flavour profile.
No, there are 72 types of graded cheese, each with its own standard of identity.
Cheddar is graded based on its maturation, which can range from mild (3 months) to vintage (18 months or more). It is also graded based on its flavour, body and texture.
