Kamil Perry
Cheddar cheese is one of the world's most popular, consumed, and purchased hard cheeses. Chunk cheddar is considered a hard cheese due to its low moisture content and higher fat content, which is a result of the cheese being left to mature for longer than soft cheeses. The longer maturation time results in a denser and drier texture, making it ideal for grating and using as an accompaniment to savoury dishes. The maturation process also affects the flavour of the cheese, with older cheddars developing a sharper, tangier taste than milder, younger cheddars.
| Characteristics | Values |
|---|---|
| Firmness | Firm and dry |
| Flavor | Savory, nutty, tangy, salty, spicy, sharp, buttery, sweet |
| Texture | Crumbly |
| Moisture content | Low |
| Fat content | High |
| Aging period | 9-24 months |
| Shape | Drum-like |
| Color | White, yellow-orange |
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What You'll Learn
Clothbound cheddars are drier and crumblier than standard cheddars
The process of making clothbound cheddars involves draining, milling, salting, hooping, and pressing the curds. The young wheels are then wrapped in cloth and sealed on all sides. The cloth is usually made of cheesecloth or muslin, and the cheese is then coated with a fatty paste such as butter, lard, water and flour, or oil. This process allows the cheese to lose moisture and develop a rind, which contributes to its unique flavour.
Clothbound cheddars have a unique flavour and texture compared to standard cheddars. The rind that forms on the surface of the cheese encourages mould growth, which imparts a distinct flavour. The cheese becomes firmer and crumblier, with a more complex flavour profile that includes earthy, sweet, fruity, and savory notes.
The process of wrapping the cheese in cloth and allowing it to age in a controlled environment, such as a cellar, also contributes to the unique characteristics of clothbound cheddars. This traditional method of ageing cheese originated in Somerset, England, and allows the cheese to develop its distinct texture and flavour over time.
Clothbound cheddars are considered a type of hard cheese due to their low moisture content and firm texture. Hard cheeses are typically aged for longer periods, resulting in a denser and drier product. The longer ageing process also allows for the development of more complex flavours, making clothbound cheddars a unique and flavourful option for cheese enthusiasts.
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Cheddar is a semi-hard cheese
Cheddar is one of the world's most popular, eaten, and purchased hard cheeses. It is also one of the top-selling varieties in the United States, second only to mozzarella. In 2021, American dairies produced nearly 4 million pounds of cheddar. The colour of cheddar cheese varies from white to yellow-orange. This yellow-orange is manually added. Cheddar has a mild flavour when it is young that gradually becomes stronger as it matures. Its pairing depends on the age of the cheese. The aged cheddar can be eaten on its own. It pairs well with crusty French bread, beer, wine, fruits, and crackers.
Cheddar's sharp taste is a result of the aging process. The longer a hard cheese is aged, the more depth and complexity of flavour it will generally develop. Hard cheese is primarily just a cheese that has been left to mature (age) for longer than soft cheeses and is, therefore, lower in moisture and higher in fat content. Clothbound cheddars have a much drier and crumblier texture in comparison to standard cheddar, which is generally matured in plastic. This is because plastic is a perfectly impermeable barrier, meaning no moisture can escape the cheese, and no air can get to the cheese. Clothbound cheddar is wrapped and aged in cloth, and then rubbed in lard. This means some air can still get into the cheese, and the cheese can lose some moisture. This results in a generally drier cheese, but also a far more complex flavour as the cheese develops a rind on the surface, which encourages mould growth, which in turn imparts flavour into the cheese.
Cheddar is a versatile cheese that can be used in a variety of dishes. For example, if you're making a cheesy soup, consider using a sharp cheddar for a strong cheese flavour. In contrast, if the cheese is an ingredient in a dip, you may want to opt for a mild cheddar.
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Hard cheeses have lower moisture content
The process of making hard cheese involves cutting the curd finely and cooking it at a higher temperature, up to 55 degrees Celsius or even higher. This process dries out the moisture, and then the curd is placed in hoops, soaked, turned, and left to mature. The longer maturation process of hard cheeses leads to lower moisture levels and increased firmness. During maturation, moisture is lost, affecting both the texture and flavour of the cheese.
The moisture content of hard cheeses is usually below 40%. The lower moisture content of hard cheeses contributes to their firmer texture, making them ideal for grating or shaving. The flavour of hard cheeses is often perceived to be richer due to the concentration of flavours caused by the lower moisture content.
Cheddar cheese, a popular variety of hard cheese, has a moisture content of around 37%. As cheddar ages, it loses moisture, resulting in a firmer and crumblier texture. This process also intensifies its flavour, making aged cheddar particularly rich and savoury. Clothbound cheddars, which are wrapped and aged in cloth, have a drier and crumblier texture than standard cheddar due to the cloth allowing some moisture to escape.
In summary, hard cheeses have lower moisture content due to the longer maturation process, which results in a firmer texture and more intense flavour. This lower moisture content makes hard cheeses ideal for grating and shaving, and contributes to their richer flavour profile.
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Cheddar is one of the world's most popular hard cheeses
Cheddar cheese is made from cow's milk and has a slightly crumbly texture when purely cured, while its younger version has a smooth texture. It gets a sharp taste when it matures, and it takes around 9 to 24 months to mature. Cheddar's shape is like a drum, around 15 inches in diameter, and its colour ranges from white to yellow-orange. The yellow-orange colour is manually added. Cheddar has the hearty tones of browned butter, ending in a sharp finish.
The sharpness of cheddar cheese depends on its age. A young cheddar has a mild flavour, while an aged cheddar has a stronger flavour. The best way to understand how the aging process affects the flavour and texture of cheese is to compare two different ages of cheddar side by side. The longer a cheddar ages, the sharper it gets as it loses more moisture.
Cheddar cheese is extremely popular in the United States, second only to mozzarella as the top-selling variety. In 2021, American dairies produced nearly 4 million pounds of cheddar. The popularity of cheddar can be traced back to the 12th century when farmers in Cheddar Village, Somerset, England, stored their milk in local caves to keep it cool. Legend has it that a milkmaid forgot a pail of milk in one of the caves, and it turned into cheese. News of this new cheese spread, and it soon became a favourite of the English monarchy.
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Hard cheeses have sharper, tangier tastes than mild cheeses
Cheddar cheese is one of the world's most popular types of hard cheese. It is often sold in chunks and is considered a hard cheese. Clothbound cheddars, for example, are drier and crumblier than standard cheddars because they are wrapped and aged in cloth, which allows some air to reach the cheese. During the maturation process, the lactose in the cheese is converted to lactic acid, making the cheese more acidic and dry, and inhibiting the growth of spoilage microorganisms.
Hard cheeses, such as mature cheddar, gouda, comte, and parmesan, are typically aged for 12-36 months. The longer maturation time of hard cheeses results in a lower moisture content, a stronger flavour, and a more crumbly texture compared to softer cheeses. The longer maturation time also allows for the development of more complex flavours, resulting in sharper, tangier tastes.
The sharpness of cheddar cheese, for example, increases with age, and older cheddars are tangier and richer in flavour than milder cheddars. Mild cheddars are generally aged for 2 to 3 months, while extra sharp cheddars can be aged for up to a year or more. The longer maturation time of sharp cheddars results in a stronger flavour and a higher acidity due to the breakdown of lactose into lactic acid.
Other examples of hard cheeses with sharp and tangy flavours include Asiago, which is made from cow's milk and becomes less sweet and more savoury as it ages, and Pecorino, a sheep's milk cheese from Italy that can be spicy, salty, smoky, or sharp depending on its age. These hard cheeses, like cheddar, develop more complex and intense flavours as they age, resulting in their sharp and tangy characteristics.
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Frequently asked questions
Cheddar is considered a semi-hard cheese, but when it is matured for longer, it can be considered a hard cheese.
Hard cheese is primarily a cheese that has been left to mature for longer than soft cheeses, resulting in lower moisture content. During the make, more whey is expelled from the curds, making the curds smaller and drier. The curds are then cooked at a higher temperature, drying away more moisture.
Hard cheeses are generally aged for anything between 12-36 months.
Some examples of hard cheese include mature cheddar, gouda, comte, parmesan, and pecorino.
