Patrick Oconnell
Cheddar cheese is a hard, off-white or orange natural cheese, made from cow's milk. It is named after the village of Cheddar in Somerset, England, where it was first created in the 12th century. Cheddar is one of the most popular types of cheese in the United States and is produced all over the world. The process of making cheddar cheese involves heating milk and adding rennet (enzymes from the stomachs of mammals like goats and sheep) or an acidic substance. The milk solids then form into curds, which are separated from the whey and formed into blocks. These blocks are stacked and dried in a process known as cheddaring, and the curds are then chopped and mixed with salt.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk |
| Other types | Goat cheddars are also available |
| Colour | Off-white or light orange-yellow |
| Texture | Hard |
| Taste | Mellow, rich and sometimes sharp |
| Place of origin | Cheddar, Somerset, England |
| Current producers | New Zealand, Canada, Vermont, New York, Wisconsin, England |
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What You'll Learn
Cheddar is made from cow's milk
Cheddar cheese is made from cow's milk. It is a hard, off-white (or orange if colourings such as annatto are added) and sometimes sharp-tasting natural cheese. The name comes from the village of Cheddar in Somerset, southwest England, where it was first created in the 12th century. The village of Cheddar has been central to England's dairy industry since at least the 15th century, and the earliest references to cheddar cheese date back to 1170.
Cheddar is produced by heating milk and then adding rennet (enzymes from the stomachs of mammals like goats and sheep) or an acidic substance like citric acid or lemon juice to the liquid. This causes the milk solids to form into curds. The curds are then separated from the whey and formed into blocks. These blocks are stacked on top of each other to allow excess whey to drain. This stacking and drying process is known as "cheddaring".
After the curds reach their desired dryness, they are chopped and mixed in a process known as milling. Salt is added during this step to enhance the flavour. The firm curd is then cut or "cheddared" into small pieces to drain the remaining whey. The curds are then pressed firmly into cylinders, wrapped in thin muslin, and coated with wax. Cheddar is typically aged for a minimum of three to six months but can be aged for up to one and a half to two years. The longer it ages, the more intense its flavour becomes.
Cheddar is now produced all over the world, and its style and quality vary greatly. While traditional cheddar is made from cow's milk, there are also ""goat cheddars" available in the market. Factory-made cheddar is the norm today, especially in England and certain North American versions, including Canadian, Vermont, New York, and Wisconsin cheddars.
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The cheese gets its name from the village of Cheddar in Somerset, England
Cheddar cheese is named after the village of Cheddar in Somerset, England. The village of Cheddar has been central to England's dairy industry since at least the 15th century, with the earliest references to Cheddar cheese dating back to 1170. The process of making Cheddar cheese was perfected in the Cheddar area, and the first authentic Cheddar cheese was born. The land around the village of Cheddar is also home to Cheddar Gorge, which contains several caves that provided the ideal humidity and steady temperature for maturing the cheese.
In the past, Cheddar cheese could only be called "Cheddar" if it was made within 30 miles of Wells Cathedral. Today, however, the name "Cheddar" does not have Protected Designation of Origin (PDO) status, even within England. This means that there are no legal restrictions on using the word "Cheddar" in terms of where or how it is made. As a result, the style and quality of cheeses labelled as Cheddar can vary greatly.
Cheddar cheese is traditionally made from cow's milk, but there are also \"goat cheddars\" available on the market. The milk used to make Cheddar comes from cows grazing in the lush pastures surrounding the village of Cheddar in Somerset, and the characteristics of the milk are influenced by the local environment. The traditional method of making Cheddar cheese involves cutting the firm curd into small pieces to drain the whey, and then pressing it firmly into cylinders. The cheese is then wrapped in thin muslin and coated with wax.
The village of Cheddar has a rich history associated with Cheddar cheese. For example, during World War II, all milk production in Britain was controlled by the British Government, and cheese production became standardised as "Government Cheddar". This led to the decline of traditional Cheddar-making in the region, as industrialised Cheddar became the norm. Despite this, Cheddar cheese remains one of England's oldest cheeses, and the original farmhouse variety is still produced in limited quantities today.
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It is one of the world's most popular cheeses
Cheddar cheese is made from cow's milk. It is a hard, off-white or orange cheese, sometimes sharp-tasting, and is one of the world's most popular cheeses.
Cheddar cheese is named after the village of Cheddar in Somerset, southwest England, where it was first created in the 12th century. The village of Cheddar has been central to England's dairy industry since at least the 15th century, and the earliest references to cheddar cheese date back to 1170. The process of making cheddar cheese was perfected in the Cheddar area, and it quickly became popular. Today, cheddar cheese is produced all over the world and is one of the most popular types of cheese in the United States.
Cheddar cheese is made by heating milk and then adding rennet (enzymes from the stomachs of mammals like goats and sheep) or an acidic substance like citric acid or lemon juice. This causes the milk solids to form into curds. The curds are then separated from the whey and formed into blocks. The blocks are stacked and turned to allow the excess whey to drain, and this process is known as "cheddaring." After the curds reach the desired dryness, they are chopped and mixed with salt in a process known as milling.
Cheddar cheese can be sold at different stages of aging, from mild to medium, mature, extra mature, or vintage. The aging process affects the sharpness of the cheese, with mild cheddar having buttery flavours and sharp cheddar holding up well to bold flavours. Cheddar cheese is also known for its versatility and can be used in dishes such as burgers, chilli, macaroni and cheese, and grilled cheese.
Cheddar cheese has played a significant role in history, with records of it being served at the White House, taken on expeditions, and presented as gifts. It has also undergone standardisation during World War II, when it became known as "Government Cheddar" in Britain. Despite the industrialisation and standardisation of cheddar cheese production, traditional cheesemakers still exist, such as the Cheddar Gorge Cheese Co., which continues to make cheese by hand in the village of Cheddar.
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The colour of cheddar can vary from white to orange
Cheddar cheese is a hard cow's milk cheese that originated in the village of Cheddar in Somerset, southwest England. It is one of the world's most popular cheeses and is produced all over the world. The colour of cheddar can vary from white to orange, with the former being the natural form of the cheese.
The difference in colour is due to the addition of a natural dye called annatto, which comes from the seed of the achiote tree. Cheesemakers first added annatto to distinguish where the cheese was made. In the United States, for example, cheddar made in New England kept its natural white colour, while cheddar made in the Midwest was tinted orange with annatto.
The addition of annatto does not affect the flavour of the cheese, but it can make the cheese appear sharper. The sharpness of cheddar cheese is determined by the aging process, with mild cheddar having buttery flavours and sharp cheddar having a more intense flavour.
The traditional method of cheddar manufacture involves cutting the firm curd into small bits to drain the whey, and then pressing it firmly into cylinders. The cheese, a light orange-yellow in colour, is wrapped in thin muslin and coated with wax. It is then aged for a minimum of three to six months, and its flavour becomes more mellow and rich as it ages.
Factory-made cheddar, which is now the norm, has attained a high standard in England and certain North American versions, including Canadian, Vermont, New York, and Wisconsin cheddars.
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The cheese is formed into blocks to drain excess whey
Cheddar cheese is a hard cow's-milk cheese that originates from the village of Cheddar in Somerset, southwest England. It is one of the most popular types of cheese in the United States and is produced all over the world.
Cheddar cheese is made from milk, which is heated and then mixed with rennet (enzymes from the stomachs of mammals like goats and sheep) or an acidic substance like citric acid or lemon juice. This causes milk solids to form into curds. The mixture is heated a little longer, and then the curds are separated from the whey.
The curds are then formed into blocks and stacked on top of each other to allow excess whey to drain. This process is known as "cheddaring". By restacking and turning the blocks over time, the curds dry out evenly. After the curds reach the desired dryness, they are chopped and mixed with salt in a process called milling.
The cheddaring phase is crucial, as the cheese has not yet developed its final acid. The curds need to be kept warm (85-90°F) and turned at 15-30 minute intervals for 2-3 hours. During this time, more whey will drain, and the taste will change from slightly sweet to slightly acidic. After about an hour, the curd mass is cut in half, and the halves are stacked with a drain cloth separating them. A weight is placed on top to emulate the larger slab mass used by commercial producers.
The cheese is then formed into cylinders, wrapped in thin muslin, and coated with wax. It is aged for a minimum of three to six months but can be aged for up to two years to develop a more intense flavour.
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Frequently asked questions
Cheddar cheese is traditionally made from cow's milk. However, there are also goat cheddars available on the market.
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, South West England.
The process of making cheddar cheese involves heating milk and adding rennet (enzymes from the stomachs of mammals like goats and sheep) or an acidic substance. This causes milk solids to form into curds. The curds are then separated from the whey and formed into blocks.
The "cheddaring" process involves stacking and turning the blocks of curds to allow for even drying. This process is unique to cheddar cheese.
White is the natural colour of cheddar cheese. A natural dye called annatto, extracted from the seed of the achiote tree, is sometimes added to turn the cheese orange.
