Kamil Perry
Cheddar is one of the most popular cheeses in the world. It is a traditional English cheese that originated in the village of Cheddar in Somerset, England, before the 12th century. The different types of cheddar cheese are determined by factors such as aging time, rind, colour, and country of origin. The length of the aging process influences the flavour and texture of cheddar, resulting in subtypes such as mild, medium, semi-sharp, sharp, and extra-sharp cheddar. Additionally, variations in the production process, such as the use of cloth wrapping or vacuum-sealed bags, also contribute to the diverse range of cheddar cheeses available.
| Characteristics | Values |
|---|---|
| Aging | Mild cheddar is aged 2-3 months; sharp cheddar is aged for about a year; extra sharp cheddars are aged for two years; strong, extra-mature cheddar, sometimes called vintage, is aged for 15 months or more |
| Rind | Rindless cheddar (or block cheddar) is the most common type; other cheddars are aged in cloth (clothbound cheddars) or wax |
| Taste | Mild cheddar has a buttery, smooth flavor; sharp cheddar is tangy, nutty, and slightly earthy; extra sharp cheddar has a rich, buttery tang with nuances of sweetness; vintage cheddar has a complex and robust flavor that's very sharp and savory |
| Texture | Semi-firm; crumblier if aged in cloth due to moisture loss; firm, with farmhouse traditional cheddar being slightly crumbly |
| Color | Off-white or yellow-orange when certain plant extracts are added, such as beet juice or annatto |
| Country of origin | Cheddar cheese originates from the village of Cheddar in Somerset, southwest England |
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What You'll Learn
- Mild cheddar is aged for less than a year and has a buttery, smooth flavour
- Sharp cheddar is aged for about a year and has a tangy, nutty, slightly earthy flavour
- Extra sharp cheddar is aged for two years and has a more intense flavour
- Vintage or aged cheddars are matured for 15 months or more and have a complex, robust, and very sharp flavour
- Rindless or block cheddars are the most common type of cheddar and are aged without a rind
Mild cheddar is aged for less than a year and has a buttery, smooth flavour
Cheddar cheese is one of the most popular cheeses globally, with its bright orange colour, sharp but complex flavour, and versatility in cooking. The differences between the various cheddar types come down to one factor: ageing.
The ageing process for cheddar cheese can vary, with some cheddars being aged in wax, cloth, or plastic. The method of ageing can impact the moisture loss in the cheese, with cloth-aged cheddar resulting in the most moisture loss and a crumblier texture. Wax-aged cheddars, like Boar's Head, lose moisture during ageing but less than cloth-bound cheddar. Plastic-aged cheddars have the least moisture loss.
The rind of the cheddar cheese is another factor that differentiates the types of cheddar. Rindless cheddar, or block cheddar, is the most common type found in supermarkets. It is vacuum-sealed in plastic and is easy to package and preserve. The ageing process and the resulting rind can influence the taste and texture of the cheese, making it seem younger or older than it actually is.
Overall, mild cheddar is a versatile and mild-flavoured cheese that is perfect for those who want a smooth and buttery taste without overwhelming other ingredients. It is a popular option for snacks and cooking due to its mild flavour and good meltability.
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Sharp cheddar is aged for about a year and has a tangy, nutty, slightly earthy flavour
Cheddar cheese is one of the most popular cheeses globally, with a bright orange colour, a sharp but complex flavour, and a versatile use in cooking. The differences between the various cheddar types are determined by factors such as age, rind, colour, and country of origin.
Sharp cheddar, a classic example of matured cheddar cheese, is aged for about a year and possesses a tangy, nutty, and slightly earthy flavour. Its distinct taste is characterised by a hint of sweetness that gradually diminishes over time. The longer the cheddar ages, the more prominent the nutty and earthy flavour notes become. Sharp cheddar's ageing process typically ranges from seven to nine months, resulting in a creamy, smooth texture and a rich, buttery tang with subtle nuances of sweetness.
The ageing process plays a crucial role in developing the flavour and texture of cheddar cheese. During ageing, the cheese loses moisture, influencing the final texture and flavour characteristics. The method of ageing, such as cloth-bound or wax-aged, also impacts the moisture loss and the overall characteristics of the cheese.
The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese, contributing to the overall perception of its aged flavour. The texture of sharp cheddar is semi-firm, and it possesses admirable meltability, making it a versatile ingredient in dishes like mac and cheese or grilled cheese.
Vintage cheddar cheese, also known as aged cheddar, takes the ageing process a step further, requiring maturation of 15 months or more. This extended ageing period results in a complex and robust flavour profile that is very sharp and savoury.
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Extra sharp cheddar is aged for two years and has a more intense flavour
Cheddar cheese is one of the most popular cheeses globally, with a sharp but complex flavour, bright orange colour, and versatility in cooking. The differences between the various cheddar types come down to one factor: ageing. The longer a cheddar cheese ages, the more pronounced its nutty and earthy flavour undertones become.
The ageing process for cheddar cheese can vary, with some cheeses being aged in wax, cloth, or plastic. The method of ageing influences the taste and texture of the cheese, and the resulting rind. For example, clothbound cheddars will have more moisture loss than those aged in wax or plastic.
The colour of cheddar cheese can range from deep to pale yellow (off-white) or yellow-orange when certain plant extracts, such as beet juice or annatto, are added. The addition of colourings does not affect the flavour of the cheese but is rather used to create a consistent appearance.
Cheddar cheese is traditionally made from cow's milk and originates from the village of Cheddar in Somerset, South West England. The process of "Cheddaring" involves an additional step where the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned.
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Vintage or aged cheddars are matured for 15 months or more and have a complex, robust, and very sharp flavour
Cheddar cheese is one of the most popular cheeses globally, with a bright orange colour, a sharp but complex flavour, and a versatile use in cooking. The differences between the various cheddar types come down to one factor: ageing.
Vintage or aged cheddars, also known as strong or extra-mature cheddars, are matured for 15 months or more and have a complex, robust, and very sharp flavour. The longer ageing process results in a more pronounced nutty and earthy flavour. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, and this bitterness is significant to the overall perception of the aged cheddar flavour. The further the cheese ages, the more crumbly its texture becomes due to moisture loss.
The method of ageing can also influence the taste and texture of the cheese. For example, clothbound cheddars tend to lose more moisture during the ageing process, resulting in a crumblier texture. On the other hand, wax-aged cheddars like Boar's Head lose less moisture, while still retaining the sharp flavour.
Vintage cheddars are often labelled as "reserve" and are excellent choices for a cheese board or Mac & Cheese. They are also perfect for cooking, adding a robust and sharp flavour to dishes like grilled cheese or casseroles.
The ideal environment for maturing cheddar cheese is a constant temperature, and caves are traditionally used for this purpose. Today, some cheddars are still matured in the caves at Wookey Hole and Cheddar Gorge, located on the edge of the village of Cheddar in Somerset, England, where cheddar cheese originated.
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Rindless or block cheddars are the most common type of cheddar and are aged without a rind
Cheddar cheese is one of the most popular cheeses in the world, with its bright orange colour, sharp but complex flavour, and versatility in cooking. The different types of cheddar are categorised by age, rind, colour, and country of origin.
Rindless cheddar, also known as block cheddar, is the most common variety. This type of cheddar is typically sold vacuum-sealed in plastic in the cheese aisle of supermarkets. It is a practical choice for large-scale commercial manufacturing due to its quick packaging and ease of preservation. The absence of a rind is a result of the ageing process, which can vary in method and significantly influence the taste and texture of the cheese.
The ageing process can be done in wax, cloth, or plastic. Each method affects the moisture content of the cheese, with cloth-aged cheddar losing the most moisture and resulting in a crumblier texture. Wax-aged cheddars, like Boar's Head, lose less moisture and have a luxurious finish. Plastic-aged cheddars retain the most moisture, resulting in a softer texture.
The ageing time also plays a role in the flavour and texture of rindless cheddar. Mild cheddars, aged for less than a year, have a buttery and smooth flavour. Sharp cheddars, aged for about a year, have a nutty and slightly earthy flavour. Extra-sharp cheddars, aged for two years or more, are even more pronounced in their nutty and earthy flavours.
Rindless cheddars are a convenient and versatile option for consumers, as they are readily available in supermarkets and can be used in various dishes, from snacks to grilled cheese sandwiches.
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Frequently asked questions
The different types of cheddar cheese are mild, sharp, extra sharp, and seriously sharp. The type of cheddar cheese depends on the aging time, rind, colour, and country of origin.
Generally, mild cheddars are aged for less than a year, sharp cheddars for about a year, and extra-sharp cheddars for two years. Strong, extra-mature cheddars, sometimes called vintage, are matured for 15 months or more.
The rind influences the taste and texture of the cheese. Rindless cheddar cheese, also known as block cheddar cheese, is the most common type and is aged without a rind. Clothbound cheddars tend to have more moisture loss during the aging process, resulting in a crumblier texture.
Cheddar cheese is produced all over the world, and the style and quality can vary greatly. For example, most of the cheddar produced in New Zealand is factory-made, while some is handmade by artisan cheesemakers. Factory-made New Zealand cheddar is typically sold young, while some blocks are shipped to the UK to mature for another year.
