Frederic Melton
Cheddar cheese is a hard cheese that typically has a strong taste and aroma. The hardness of cheddar is largely determined by its age and moisture content. Aged cheddar is usually hard and crumbly, whereas young cheddar is semi-firm to firm. The curds in aged cheddar are processed in various ways to remove moisture, such as cutting them into smaller pieces, heating them, pressing them into wheels or blocks, and salting them. The longer the cheese is aged, the sharper its flavour and the more crumbly its texture. However, some cheddars can be soft or semi-soft, and young cheddars are very meltable.
Is my Cheddar Cheese supposed to be soft?
| Characteristics | Values |
|---|---|
| Texture | Semi-hard, semi-firm, firm, hard, crumbly, creamy, smooth, soft or extra firm |
| Age | Young cheddar is semi-firm to firm, aged cheddar is hard |
| Moisture Content | The softer the cheese, the higher the moisture content |
| Taste | Aged cheddar has a sharper taste |
| Freezing | Cheddar will crumble if it is frozen and then thawed |
| Additives | Some cheddars may contain chemical additives |
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What You'll Learn
Young cheddar is semi-firm to firm, not hard
The softness or hardness of a cheese depends on its moisture content and age. Young cheddar is semi-firm to firm, not hard. Aged cheddar, on the other hand, is considered a hard cheese. The more a cheese is aged, the crumblier it becomes.
Cheddar is a hard cheese, but there are many mild supermarket versions that are softer and can be used as starter cheeses. Fresh curds are much softer, and a baby cheddar, such as Carr Valley, would be right for those looking for a softer cheddar. A Colby or Longhorn Colby would also be a good choice for those looking for a softer cheese.
The process of making cheese affects its texture. The first stage involves lactic acid bacteria converting milk sugar into lactic acid. In the second stage, which overlaps with the first, rennet (an extract of calf stomach) curdles the casein proteins and watery whey is drained from the concentrated curds. In the third stage, the cheese ripens, and enzymes affect its flavour and texture. The draining of the whey strongly affects the final texture of the cheese. Soft cheeses are gently drained by gravity, while firmer cheeses are pressed to expel more whey.
The size of the curds also affects the moisture level of the cheese. Smaller curds release more whey. Heating the curds also makes the cheese contract and expel its whey. The higher the temperature, the more liquid is released. Salt is also added, which draws out moisture and causes the curds to tighten.
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Aged cheddar is hard and crumbly
Cheddar cheese is a versatile ingredient, used in grilled cheese sandwiches, tacos, cheese plates, and sandwiches. It is a cow's milk cheese that originated from the village of Cheddar in Somerset, England. While young cheddar is semi-firm to firm, meltable, and smooth in texture, aged cheddar is hard and crumbly.
Aged cheddars are typically cured for up to 15 years, with some sources mentioning blocks aged for 20, 37, and even 40 years. During the aging process, the cheese loses moisture, resulting in a harder texture. The longer the aging period, the sharper and stronger the flavor of the cheese.
The curing process, called "cheddaring," involves cutting the curds into large slabs, stacking them, and flipping them regularly to release liquid. The slabs are then pressed into molds and aged. This process creates natural breaking points in the cheese, contributing to its crumbly texture.
The texture of aged cheddar can vary, with some blocks being harder and more crumbly than others. This variation can be attributed to factors such as the specific curing process, aging time, and storage conditions. For example, cheddar that has been frozen and then thawed will have a crumbly texture. Additionally, the formation of crystals in older cheeses can further contribute to their crumbly nature. These crystals are a result of the breakdown of microbes and enzymes during the aging process.
Aged cheddars are known for their rich, complex, and earthy flavors, sometimes with a slight sweetness. The longer aging period allows for the development of these unique flavor profiles, making aged cheddars a favorite among discerning foodies and cheese enthusiasts.
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The moisture level determines the softness of the cheese
The softness of cheese is determined by its moisture level. The larger the curds, the more moisture is retained. The longer the curds are left after adding rennet, the more moisture is retained. The size of the curds and the timing of cutting the curds after adding rennet are important factors in determining the softness of the cheese.
The process of making cheese involves converting milk sugar into lactic acid using lactic acid bacteria. Then, rennet, an extract of calf stomach, curdles the casein proteins, and watery whey is drained from the concentrated curds. The curds are then cooked, and the remaining liquid, or whey, is drained off the curds. This step is crucial in determining the final texture of the cheese. For soft cheeses, the curds are gently moved and allowed to drain slowly over a few hours. For harder cheeses, the curds are cut into smaller pieces to release more whey, and the application of heat causes the curds to tighten and release more liquid.
The pressing of the curds also affects the moisture level, with soft cheeses getting only a gentle squeeze, while firmer cheeses are pressed with tons of pressure to force out water. The ageing process also affects the texture of the cheese, with some cheeses drying out and hardening over time, while others, like Brie, soften with age as the minerals in the protein structure are able to move around due to the higher water content.
The type of coagulation also affects the softness of the cheese, with acid coagulation leading to softer cheeses and rennet-based coagulation resulting in firmer curds and harder cheeses. The draining of the whey and the application of pressure and heat also contribute to the final texture of the cheese, with softer cheeses having more whey drained by gravity, and harder cheeses being pressed and cooked at higher temperatures to expel more whey.
Cheddar cheese, in particular, can range from soft or semi-soft to hard and crumbly, depending on its age. Young Cheddar is semi-firm to firm and very meltable, while aged Cheddar is considered a hard cheese. The longer ageing process of aged Cheddar allows more moisture to be released, resulting in a drier and crumbly texture.
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Acid coagulation leads to softer cheeses
Cheddar is a semi-hard cheese that can vary in texture from creamy and smooth to crumbly, depending on its age. Young Cheddar is semi-firm to firm, while aged Cheddar is hard and crumbly. Freezing and thawing Cheddar can also cause it to become crumbly.
Now, let's discuss how acid coagulation leads to softer cheeses:
During the cheese-making process, milk is converted into a solid mass called curd, gel, or coagulum. This coagulation step is crucial, as it turns milk into cheese. Coagulation can occur through enzyme action, acid addition, or a combination of acid and heat. Acid coagulation involves adding acid or producing it through starter cultures, neutralizing the negative charge surrounding casein micelles and allowing them to stick together. This process forms a mesh-like structure that becomes the body of the cheese.
Acid-coagulated cheeses, also known as direct acidification, are typically fresh, unripened soft cheese varieties. Examples of acid-coagulated cheeses include cottage cheese, quark, ricotta, mascarpone, paneer, Latin American White cheese, Queso Blanco, Chhana, and chevre. These cheeses are defined as containing a minimum of 50% milk fat in the cheese solids and an unspecified moisture content. The type of acid used can also impact the flavor of the cheese, resulting in sour or mildly sour notes.
Additionally, the texture of acid-coagulated cheeses can be influenced by the type of acid used. For example, cheese produced with acetic acid has a firmer texture, while those treated with citric acid exhibit better cohesiveness. The use of mineral salt during coagulation can also affect the texture, resulting in more acceptable organoleptic characteristics in terms of flavor, odor, and texture.
In summary, acid coagulation plays a crucial role in the production of softer cheeses. By neutralizing the negative charge of casein micelles, acids allow them to stick together and form the structure of the cheese. The type of acid and coagulant used, as well as the coagulation temperature, can all impact the texture and flavor of the final product.
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Rennet-based coagulation leads to firmer curds and harder cheeses
Cheddar is generally considered a semi-hard cheese, though it can vary in texture from creamy and smooth to crumbly, depending on its age. Young Cheddar is semi-firm to firm, while aged Cheddar is hard and crumbly.
Rennet-based coagulation plays a crucial role in determining the texture of cheeses like Cheddar. Rennet, derived from the Middle English "rennen", meaning "to cause to coagulate", is a coagulant that causes milk to curdle and separate into solids (curds) and liquids (whey). The curds are made of milk protein (casein) and fats, while the whey contains lactose and salts.
The firmness of the curds at the time of cutting has a significant impact on the final texture of the cheese. A longer rennet coagulation time results in firmer curds and harder cheeses. This process also increases the moisture content and decreases the fat content in the cheese. Therefore, a slower acid-producing culture and longer coagulation time contribute to softer, smoother-bodied cheeses.
Additionally, the type of coagulant used can influence the texture of the cheese. While animal-derived rennet is traditionally used, plant-derived coagulants, such as acids and enzymes from certain plants and flowers, can also be employed. These plant-based coagulants tend to produce softer curds, resulting in cheeses that resemble ricotta or queso blanco in texture.
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Frequently asked questions
No, standard cheddar is a hard cheese. However, young cheddar is semi-firm to firm and can be considered soft.
Aged cheddars are typically labelled as such, but you can also identify them by their hardness and crumbly texture. Young cheddars are semi-firm to firm and melt easily.
The hardness of cheddar depends on its moisture content and age. The more moisture is expelled from the curds during the cheese-making process, the harder the cheese will be. Cheddar also loses moisture as it ages, so older cheddars tend to be harder.
Look for young cheddars that are no more than 3 months old. Fresh curds, which are sold before being pressed into shape, are also much softer than standard cheddar.
