Frederic Melton
Cedar cheese is made from milk, which can come from cows, goats, or sheep. The milk is heated and thickened with rennet, and then cut into curds, which are cooked and salted before being pressed into moulds. The cheese is then aged for varying lengths of time, which affects its flavour and texture. Cedar cheese is typically hard and off-white, and sometimes sharp-tasting. It is often packaged in cloth and wax, or vacuum-sealed in plastic bags.
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar, Colby, Monterey Jack, Muenster, Farmers, Butterkase, Mozzarella, String Cheese |
| Type of Milk | Cow's Milk, Goat's Milk, Sheep's Milk |
| Location | Wisconsin |
| Production | 12,000 pounds of cheese per day |
| Master Cheesemakers | Robert Wills, Scott Barker |
| Licensed Cheesemakers | 9 |
| Years of Experience | Over 200 years of combined cheesemaking experience |
| Curing Temperature | 40 degrees |
| Pasteurization Temperature | 161.5 degrees |
| Pasteurization Duration | 15 seconds |
| Vat Coagulation Duration | 30 minutes |
| Aging | Mild Cheddar: up to a couple of months, Medium Cheddar: 3-6 months, Sharp Cheddar: 6 months to a year, Extra-Sharp Cheddar: 1-6 years |
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What You'll Learn
Milk sources: cow, goat, sheep
Traditional cheddar cheese, which originated in the village of Cheddar in Somerset, England, was typically made from the milk of local Somerset cows, known for their rich and creamy milk. However, cheddar cheese can also be made from goat's or sheep's milk.
Cedar Grove Cheese, a small, family-owned cheese plant in Wisconsin, also produces cheddar cheese. They collect milk from 35 family-owned farms and produce about 12,000 pounds of cheese daily. Their cheesemaking team has experience in making a wide range of artisan and specialty cheeses, including organic mozzarella, under the guidance of Wisconsin Master Cheesemakers.
Cheddar cheese production involves several steps. First, the milk is heated, and a “starter” culture of bacteria and organisms is added to sour the milk by fermenting the lactose. Rennet is then added to thicken the milk, and the mixture coagulates to a pudding-like consistency. The curds are cut into small pieces, cooked to expel whey, salted, and pressed into molds to remove moisture. Finally, the cheese is aged, contributing to its flavour and texture. The longer the cheese is aged, the sharper its taste becomes.
Cedar Valley Cheese in Belgium, Wisconsin, offers a wide selection of cheeses, including aged cheddars up to 16 years old, string cheese, and buttermilk blue cheese. They also provide excellent customer service, allowing customers to order any product by phone if it is not available on their online order form.
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Rennet added to thicken milk
The process of making cheddar cheese involves several steps. Rennet is added to thicken milk, but before that, the milk is heated. The rennet is added to a vat of milk, causing the milk to begin coagulating and thicken to the consistency of pudding. This process takes about half an hour.
Once the milk has thickened, wire knives are pulled through the vat, cutting the coagulated milk into tiny cubes. These cubes are the curds, which are then cooked further to expel the whey—the liquid component of milk. The curds are then salted and pressed into moulds to remove any remaining moisture.
The cheese is then aged for varying periods, contributing to its flavour and texture. The ageing process is crucial in developing the unique flavour profile of cheddar cheese, as it allows enzymes to break down proteins and fats. The longer the cheese is aged, the sharper and more complex its taste becomes.
Cheddar cheese is typically made from cow's milk, although variations using goat's or sheep's milk also exist. It is known for its rich and creamy texture and sharp and tangy flavour. The colour of the cheese ranges from white to pale yellow or orange, depending on the addition of food colouring.
Cedar Grove Cheese, a small, family-owned cheese plant in Wisconsin, is an example of a producer of cheddar cheese. They collect milk from 35 family-owned farms, which is then converted into cheese under the watchful eyes of certified cheesemakers.
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Curds cut, cooked, salted, pressed
The process of making cheddar cheese involves several steps. First, the milk is heated, and rennet is added to thicken it. The curds are then cut into small pieces, cooked further to expel more whey (the liquid component of milk), and salted. The curds are then pressed into moulds to remove any remaining moisture. Finally, the cheese is aged for varying periods, which contributes to its flavour and texture.
The curds are cut into cubes, resulting in a mixture of whey and curd. This mixture is then cooked and pressed to release the whey, creating the final product. The curds are cooked and pressed to expel more whey and to remove any remaining moisture.
During the cheese-making process, the milk is first pasteurized and heated until the whey separates from the curd. The curd is then put into a mould and pressed to create a wheel or block of cheese. Any curd that doesn't make it into the mould is considered a "cheese curd", a by-product of cheese-making.
In the context of Cedar Grove Cheese, a starter" culture is added to a vat of milk. This starter is a cocktail of bacteria and organisms that sour the milk by fermenting the lactose, or milk sugar, into lactic acid. The milk then begins to coagulate, and wire knives are used to cut the coagulated milk into tiny cubes, forming a mixture of whey and curd. This mixture is then cooked and pressed, separating the liquid whey from the solid curds.
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Aged for flavour and texture
The ageing process is crucial in developing the unique flavour profile and texture of cheddar cheese. The longer the cheese is aged, the sharper and more complex its taste becomes. The ageing process allows enzymes to break down proteins and fats in the cheese.
Cheddar cheese can be aged anywhere from a few months to several years, with some artisanal varieties being aged for even longer periods. Mild cheddar is typically aged up to a couple of months, while medium cheddar is aged from three to six months. Sharp cheddar is aged from six months to a year, and extra-sharp cheddar is aged from one to six years. The ageing process affects both the flavour and the texture of the cheese. As cheddar ages, its smooth, firm texture becomes more granular and crumbly, and its rich, nutty flavour becomes increasingly sharp.
The ageing process also affects the moisture content of the cheese. Cheddar is the driest and densest cheese made at Cedar Grove, and it is the only cheese made there that has all the starter left in, which contributes to its sharpness as it ages. The longer ageing time also allows the cheese to develop a natural rind, which can enhance its flavour and texture.
The ageing process can vary depending on the type of milk used to make the cheese. Traditional cheddar cheese was made from the milk of local Somerset cows, known for their rich and creamy milk. However, cheddar can also be made from goat's or sheep's milk, which may affect the ageing process and the resulting flavour and texture of the cheese.
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Colouring: annatto, vegetable dyes
Cedar Grove Cheese is a small, family-owned cheese plant in Wisconsin. They make a variety of cheeses, including cheddar, colby, monterey jack, muenster, butterkase, mozzarella, and string cheese. Cedar Grove Cheese is committed to making high-quality specialty cheeses using organic practices. This includes providing ample grazing and living space for animals and avoiding artificial hormones, antibiotics, or genetically modified organisms (GMOs).
The colour of cheese is influenced by the type of milk used, the cheesemaking process, and the addition of food colouring. While some cheeses are naturally white or pale yellow, others, like cheddar, can range from white to pale yellow to orange. This variation in colour is due to the addition of colouring agents like annatto and vegetable dyes.
Annatto, also known as achiote, is a natural colouring agent derived from the seeds of the Bixa orellana tree. It is commonly used in the food industry to impart a yellow to orange colour. Annatto is preferred by some cheesemakers because of its ability to enhance the cheese's flavour and aroma. It also has antimicrobial properties, which can help extend the shelf life of the cheese.
Vegetable dyes are another option for colouring cheese. These dyes are typically derived from plants, such as turmeric, saffron, or beetroot. Each vegetable dye will produce a different colour, with turmeric yielding a golden yellow, saffron a deep orange-red, and beetroot a purple or pink hue. Vegetable dyes not only add colour but can also enhance the flavour and nutritional value of the cheese. For example, turmeric is known for its anti-inflammatory properties, while beetroot is a good source of antioxidants.
The use of annatto and vegetable dyes allows cheesemakers to create visually appealing cheeses that stand out to consumers. Additionally, these natural colouring agents can be used to standardise the colour of cheese, ensuring a consistent product with each batch. Ultimately, the choice of colouring agent depends on the desired colour, flavour profile, and production methods of the cheesemaker.
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Frequently asked questions
Cedar cheese is made of milk, which can come from cows, goats, or sheep.
Cedar Grove Cheese collects milk from 35 family-owned farms. They use organic practices, providing ample grazing and living space for animals, and do not use artificial hormones, antibiotics, or GMOs.
First, milk is heated and rennet is added to thicken it. Then, the curds are cut into small pieces and cooked to expel whey, the liquid component of milk. The curds are then salted and pressed into molds to remove moisture. Finally, the cheese is aged for varying periods, contributing to its flavor and texture.
The aging time depends on the desired sharpness of the cheese. Mild cheddar is aged up to a few months, while extra-sharp cheddar can be aged from one to six years.
