Patrick Oconnell
Cheddar cheese is one of the most popular cheeses in the world. It is made from cow's milk and has a nutty flavour and a firm texture. The name cheddar is not protected under European Union or UK law, although the name West Country Farmhouse Cheddar has a protected designation of origin. Cheddar is usually sold as mild, medium, mature, extra mature, or vintage, with the maturation period impacting the flavour and texture. Mature cheddar, also known as sharp cheddar, is characterised by a tangy, nutty, and slightly earthy flavour with a hint of sweetness. As cheddar continues to age, its texture becomes drier and more crumbly, and its flavour becomes more robust and pungent.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard, firm, crumbly, flaky, dry, smooth, dense, fudgy, semi-firm, rindless, crystalline, sharp |
| Taste | Sharp, nutty, tangy, earthy, sweet, bitter, pungent, complex, rich, salty, bitter, peppery, fruity, oniony |
| Colour | Bright orange, deep yellow, pale yellow, yellow-orange, off-white |
| Type of milk | Cow's milk |
| Additives | Annatto, beet juice, chilis, onions, cracked black pepper |
| Age | Mild: 1-3 months, Semi-sharp: 3-6 months, Sharp/Matured: 6-12 months, Vintage: 12-24 months or longer |
| Packaging | Vacuum-sealed, clothbound, plastic-wrapped, wax-wrapped |
| Storage | 3-4 weeks in a refrigerator once opened, 6 months unopened, 6-8 months in the freezer |
| Origin | Village of Cheddar, Somerset, southwest England |
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What You'll Learn
Cheddar cheese is a semi-hard cheese
The unique characteristic of Cheddar cheese is its curing process, called "cheddaring." After the liquid is strained from the curds, cheesemakers cut the curds into slabs, stack them, and flip them to release more liquid. The curds are then pressed into molds and aged, developing their signature texture and flavour. The longer Cheddar cheese is aged, the harder its texture becomes, transforming from a smooth to a crumbly consistency.
The aging process also influences the flavour of Cheddar cheese. Young Cheddar tends to be mild, creamy, and mellow, while aged Cheddars become sharper, tangier, and more complex in flavour. The specific flavours can vary depending on the production methods and ingredients used, such as the addition of chilis, onions, or cracked black pepper.
Cheddar cheese is typically classified into different categories based on its age. Mild Cheddar is aged for less than a year, Sharp Cheddar for about a year, and Extra Sharp Cheddar for two years. Vintage Cheddar, also known as Aged Cheddar, is any Cheddar aged for over 12 months, with some varieties aged for up to 15 years or even longer.
In terms of texture, Cheddar cheese is semi-hard, ranging from smooth to crumbly depending on its age. The aging process encourages the formation of salt crystals, contributing to its unique crunchy texture. Overall, Cheddar cheese's versatility, distinct flavour, and texture have made it one of the most popular cheeses globally.
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Cheddaring: the curing process
Cheddar cheese, which originates from the village of Cheddar in Somerset, England, is made with the same ingredients as other cheeses. However, its curing process, called cheddaring, is what sets it apart. Cheddaring is an additional step in the production of cheddar cheese, which gives it a dense, layered texture.
During cheddaring, cheesemakers cut the curds into smaller pieces to expel liquid (whey). The smaller the curds are cut, the more liquid will drain from them. The more liquid that drains from the curds, the firmer the resulting cheese will be. This step of cutting the curds is used when making almost all types of cheese, but it is taken one step further for cheddar cheese. To make cheddar, the curds are cut up and then pressed together into slabs. The slabs of curds are stacked on top of each other. The weight of stacking the slabs of curds on top of one another presses out even more moisture. Then the slabs of curds are cut up again, pressed into slabs again and stacked again. The dense curd is then pressed into moulds and aged to perfection.
Cheddaring is an additional process that encourages a higher pH level, and the end product is a denser, drier, sharper cheese. For cheddaring, curds are allowed to knit in a vat until they coalesce into huge slabs that can be as thick as your thigh. These chunks are then stacked on top of each other to force out even more whey. Next, they are milled down into tiny bits before salting, pressing, and curing. The result is a sharp cheese.
The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. This bitterness is significant to the overall perception of the aged cheddar flavour. Cheddar can be enjoyed throughout the aging process. Young cheddar tends to be buttery, creamy, and mellow, while aged cheddars take on a more sharp, powerful, and complex flavour profile. Depending on how the cheese was made and aged, those flavours can be very different, but to some, aged cheddars can taste oniony, fruity, and/or peppery.
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Flavours and textures of mature cheddar
Cheddar cheese, named after the village of Cheddar in Somerset, England, is a popular cow's milk cheese with a distinct curing process called "cheddaring". This process involves cutting the curd into large slabs, stacking them, and flipping them regularly to release liquid. The dense curd is then pressed into moulds and aged. The longer the cheddar is aged, the sharper and more complex its flavour becomes.
Mature cheddar, also known as sharp cheddar, is aged from 6 to 12 months. During this time, the cheese develops a drier and more crumbly texture with a robust and pungent flavour. The sharpness of mature cheddar is associated with the levels of bitter peptides in the cheese, which contribute to its overall flavour profile. This type of cheddar often has a deep yellow or off-white colour, although some may have a yellow-orange hue due to the addition of certain plant extracts like beet juice or annatto, a spice derived from the achiote tree. Annatto not only adds colour but can also impart a sweet and nutty flavour to the cheese.
Vintage cheddar, aged for 12 to 24 months or longer, is a step up in terms of flavour and texture. It has a stronger, savoury flavour with subtle salty crunches from the small calcium lactate crystals that form during maturation. These crystals, along with the dry and crumbly texture, create a unique sensory experience. Vintage cheddar is best enjoyed on its own to savour its rich, complex flavours.
The flavour of mature cheddar can vary depending on its country of origin and production methods. For example, New Zealand's factory-made cheddars tend to be sold relatively young, while some are matured for another year or so when shipped to the UK. Artisan cheesemakers in New Zealand and other countries like the US and Australia also produce small-batch cheddars with distinct flavours that develop over time.
The texture of mature cheddar can also be influenced by the ageing process. Vacuum-sealed cheddars, the most common form of packaging, have a smooth and sometimes moist exterior due to the lack of exposure to air during ripening. On the other hand, clothbound cheddars, wrapped in cotton cloth, have a drier and more crumbly texture as the cloth limits moisture loss and forms a hard rind.
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How to store mature cheddar
Cheddar cheese, named after the village of Cheddar in Somerset, England, is a firm-textured, cow's milk cheese. It has a nutty flavour and is typically sold as mild, medium, mature, extra mature, or vintage.
When it comes to storing mature cheddar, there are several things to keep in mind to ensure its freshness and quality. Here are some detailed instructions on how to store mature cheddar cheese:
Choose the Right Storage Materials
Avoid using plastic wrap as it can trap moisture and affect the cheese's texture. Instead, opt for reusable containers, parchment paper, or cheese paper. Cheese paper is parchment paper with an inner layer of plastic wrap, providing a breathable barrier that helps regulate moisture.
Store in an Airtight Container
Place the cheese in an airtight container or a heavy-duty freezer bag to prevent excess moisture and mould growth. If using a storage bag, squeeze out as much air as possible before sealing.
Keep it Cold
Store the mature cheddar in the fridge at a consistent temperature. Cheddar is best kept at a cool temperature to prolong its lifespan and maintain its texture and flavour.
Split the Block
Consider splitting the block of cheese in half before storing. This way, you reduce the exposure of the entire block to mould spores and air each time you handle it.
Handle with Care
Wash your hands before handling the cheese to minimise the transfer of bacteria. Alternatively, use gloves when handling the cheese to maintain hygiene and prevent contamination.
Check for Mould
Inspect the cheese regularly for any signs of mould. If mould appears, cut off at least one inch around and below the affected area before consuming the remainder of the cheese.
Consider Freezing
If you have a large block of mature cheddar and don't plan to consume it within a few weeks, consider freezing it. Cut the cheese into portions no larger than half a pound each and wrap them tightly in airtight wrapping before placing them in the freezer. However, freezing may alter the texture of the cheese, making it crumbly.
By following these storage guidelines, you can help extend the lifespan of your mature cheddar cheese and enjoy its sharp, nutty flavour for a more extended period.
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Cheddar cheese around the world
Cheddar cheese is a traditional English cheese that originated in the village of Cheddar in Somerset, England, before the 12th century. It is made from cow's milk and has a nutty flavour and a semi-hard, firm texture. The name "cheddar cheese" is used internationally, and the process of making it has endured many adoptions and variations.
In addition to the United Kingdom, cheddar is also made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States. Cheddar accounts for over 55% of the Australian cheese market, with average annual consumption of around 7.5 kg per person. In the United States, cheddar is the second most popular cheese, after mozzarella.
The production of cheddar cheese in the United States is closely associated with the state of Wisconsin, which has ideal conditions for dairy farming. Different regions are known for their distinct varieties of cheddar, with Vermont cheddar being more pungent, and Wisconsin cheddar being milder.
Cheddar can be enjoyed throughout the aging process, with young cheddars being buttery, creamy, and mellow, while aged cheddars are sharper, more complex, and crumbly. The aging process also affects the texture, with young cheddars being smooth and aged cheddars being drier and flakier. Vintage cheddars, aged for over 12 months, have a unique crunchiness due to the presence of calcium lactate crystals.
The versatility of cheddar, along with its bright orange colour and sharp flavour, has made it one of the most popular cheeses in the world.
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Frequently asked questions
Mature cheddar cheese is a type of cheese that has been aged for at least six months. It has a more pungent and earthy flavour compared to milder cheddars, and a slightly crumbly texture.
Yes, mature cheddar is considered a hard cheese. The longer cheddar is aged, the harder its texture becomes as it loses moisture.
Cheddar is typically considered a semi-hard cheese, but it can become a hard cheese with enough aging. Cheddar is usually considered a hard cheese when it reaches the "vintage" stage, which occurs after 12 months of aging.
