Andy Montoya
Cheddar is a type of hard cheese, which is characterised by a granular and firm texture, often forming natural salt crystals as it ages. The aging process is what gives hard cheeses their distinct texture and flavour. Mild cheddar is made from younger cheese, which has not been aged as long as its sharp counterpart.
| Characteristics | Values |
|---|---|
| Texture | Hard and crumbly |
| Taste | Stronger flavour than mild cheddar |
| Age | Aged longer than mild cheddar |
| Cost | More expensive than mild cheddar |
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What You'll Learn
Mild cheddar is softer and less crumbly than sharp cheddar
Cheese graders assess the quality of the cheese and its potential to be aged. They do this by pulling sample plugs to taste-test around a week after the cheese is made. They are looking for good and bad flavours that will determine whether the cheese can be aged or will develop bitter, acidic, or off flavours. If the cheese is not deemed suitable for ageing, it is used as a mild cheese.
The longer ageing process of sharp cheddar also affects its price, which is typically higher than that of mild cheddar. The increased cost is due to the longer ageing period, which reduces the potential to make money from the product, as well as the warehousing expenses. Additionally, the quality of the cheese must be good enough for it to be suitable for ageing, further adding to the overall cost.
While mild cheddar is softer and less crumbly than sharp cheddar, it is important to note that both types of cheddar are considered hard cheeses. This classification is based on the texture and structure of the cheese, which becomes firmer and more granular as it ages. Hard cheeses, including cheddar, are known for their complex flavours and are often favoured for the depth of taste they bring to various dishes.
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Mild cheddar is cheaper than sharp cheddar
Cheddar is a hard cheese. The longer a cheese is aged, the more pronounced and sharp its flavour. Mild cheddar is aged for a shorter period, typically a couple of months, and has a creamy, subtle taste with a relatively high moisture content. This lends a smooth texture that doesn't crumble easily and makes it ideal for melting.
Sharp cheddar, on the other hand, is aged for a much longer period, typically up to a year or more. This ageing process gives it a more distinct and sharp flavour and a lower moisture content. The longer ageing process also makes sharp cheddar more expensive to produce, which is why it often has a higher price point than mild cheddar.
The sharp version of cheddar is noticeably tangier and richer in flavour than mild cheddar. The extra ageing gives it a more crumbly texture and stronger flavour. While mild cheddar melts smoothly and easily, sharp cheddar can be more challenging to melt and may become clumpy.
Mild cheddar is a versatile and popular choice, often used in burgers, sandwiches, charcuterie platters, or melted into dips. It is a safe option for those who are relatively cheese-averse, as it doesn't have the overpowering flavours of some other cheeses. However, it still holds appeal for connoisseurs who enjoy the more potent varieties.
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Mild cheddar is available in vacuum-sealed packaging
Mild cheddar is a hard cheese, and it is often available in vacuum-sealed packaging. Vacuum sealing is a popular method for packaging cheese, as it helps to preserve freshness and is visually attractive to consumers. The process involves removing air and preventing bacteria from growing, thereby increasing the shelf life of the product. This method is particularly useful for retailers as it ensures the cheese remains fresh for longer.
Vacuum sealing mild cheddar requires the use of a vacuum sealer and vacuum-seal bags. The cheese must be cleaned and dried thoroughly before placing it into the bags, leaving enough space at the top for the sealing process. Once the bag is inserted, the open end is carefully placed into the vacuum sealer and sealed according to the manufacturer's instructions. The vacuum sealing function is then activated, removing the air from the bag and causing the cheddar to compress slightly.
After the bag is vacuum-sealed, the remaining side of the bag should be sealed using the sealing-only function of the machine to ensure a strong and airtight seal. This process can be used for both homemade and commercially produced mild cheddar, helping to preserve its flavours, textures, and quality. Proper storage and aging can enhance the taste of vacuum-sealed mild cheddar, making it a true delicacy to be enjoyed and shared.
It is important to note that vacuum-sealed cheese should be regularly monitored to ensure the seals remain intact and there are no signs of spoilage or mould. Additionally, when vacuum sealing cheese, it is recommended to wrap it first in wax or parchment paper. This helps to absorb excess moisture and prolong the shelf life of the cheese. Overall, vacuum sealing is a convenient and effective method for packaging mild cheddar, offering both preservation and an appealing presentation to consumers.
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Mild cheddar is not ageable
Cheese that is able to be aged will continue to be sampled and tasted to see how the flavour is developing and to determine how long it should be aged for. As cheese ages, enzymes and bacteria break down the proteins and fats, creating a shorter, more brittle and crumbly texture. The smaller molecules that are created as a result of this process have stronger flavours than when they are intact. This is why sharp cheddar is more expensive than mild cheddar, as it has to be aged for longer, and the warehousing during this process also costs money.
The difference in taste and texture between mild and sharp cheddar is significant. Sharp cheddar that has been properly aged is hard and crumbly, with a strong flavour. On the other hand, mild cheddar has a chewy and sticky texture, with a milder flavour. This difference in quality suggests that mild cheddar is not ageable and cannot be developed into sharp cheddar.
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Hard cheeses are dense and complex with strong flavours
The depth of flavour in hard cheeses can be attributed to the development of a tough rind, which amasses an abundance of flavour over time. While the rinds are too hard to eat on their own, they add a decadent touch when mixed into soups, sauces, and stews. Hard cheeses offer a wholesome experience when enjoyed on their own, with their rounded and tangy nuances enhancing the overall taste profile.
Mild cheddar, specifically, is a variety of cheddar cheese that has not been aged for as long as its sharper counterpart. While mild cheddar may be less crumbly and intense in flavour compared to aged cheddars, it still falls under the category of hard cheese. The process of making mild cheddar involves cheese graders pulling sample plugs about a week after the cheese is made to taste for desirable flavours. If the cheese is deemed unsuitable for ageing, it is used as mild cheese.
The flavour profile of mild cheddar is more subtle and gentle compared to sharper cheddars, making it a popular choice for those who prefer a milder taste. It is also often more affordable than sharp cheddar due to the shorter ageing process and lower production costs. However, it is important to note that the texture and flavour of mild cheddar can vary depending on the brand and production methods.
When it comes to pairing hard cheeses like mild cheddar, there are several beverage options to choose from. White wine is often considered a perfect match for cheese, with its freshness, perfumed notes, and combination of sweetness and acidity complementing a wide range of cheeses. Beer is also an excellent choice, as its complexity, freshness, and carbonation make it a surprisingly good pairing for cheese platters. For a festive touch, sparkling wines like champagne and prosecco can elevate the cheese-tasting experience.
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Frequently asked questions
Mild cheddar is not a hard cheese. It is softer and less crumbly than aged cheddar.
As cheese ages, enzymes and bacteria break down the protein and fat, creating a "shorter" texture (i.e. more brittle/crumbly) and smaller molecules with stronger flavors. Sharp cheddar is aged longer and thus has a harder texture and stronger flavor than mild cheddar.
Some common hard cheeses include aged cheddar, Parmesan, and Gruyere.
