Andy Montoya
Cheddar cheese is made from milk, with additional bacteria and sometimes calcium chloride. The milk is heated, and bacteria is added to create a curd. The curd is then cut, and the whey is drained off. The curds are heated further, and then pressed into a mould. The cheese is then aged, sometimes in caves, to develop flavour and texture.
| Characteristics | Values |
|---|---|
| Place of origin | Village of Cheddar in Somerset, southwest England |
| Standardisation | Joseph Harding, a Somerset dairyman, was central to the modernisation and standardisation of cheddar |
| Ingredients | Full-fat or raw milk, calcium chloride, starter culture, vegetarian 'rennet' |
| Production | Heating milk, adding culture, stirring, coagulating, cutting, scalding, stirring, draining, pressing, waxing, and ageing |
| Texture | Dense and flavourful, with a complex aroma and flavour |
| Taste | Mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage |
| Colour | Annatto, a combination of annatto and oleoresin paprika, or black wax |
| Packaging | Larded cloth, wax, or black wax |
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What You'll Learn
Milk type
Cheddar cheese is made from milk, specifically full-fat milk, which can be raw or pasteurised. The milk is first heated to 85°F, and then calcium chloride is added. After the milk reaches 85°F, a culture is added and stirred, and the mixture is covered and left to ferment for an hour. The milk is then stirred again to homogenise it, and diluted rennet is folded in.
The rennet changes the structure of the milk's proteins, resulting in the liquid milk transforming into a soft but solid mass. Once set, the mass is cut into curds, which are then scalded, stirred, and drained. The curds are then heated to 100°F, and this temperature is maintained for 30 minutes with frequent stirring. After this, the curds are left to settle for around 20 minutes, and then drained in a colander for 15 minutes. The curds are then sliced and covered, and kept at 100°F for two hours, being turned every 15 minutes.
The type of milk used can affect the flavour of the cheese. For example, unpasteurised milk cheese can have a more complex flavour due to the preservation of naturally occurring bacteria. It can also be healthier, as it contains more probiotic bacteria, nutrients, vitamins, and enzymes.
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Rennet
As each ruminant produces a special kind of rennet to digest the milk of its own species, milk-specific rennets are available, such as kid goat rennet for goat's milk and lamb rennet for sheep's milk. Rennet from calves has become less common, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from microbial, plant, or fungal sources.
The Slow Food Movement has created a cheddar presidium, arguing that only three cheeses should be called "original cheddar". Their specifications require that cheddar be made in Somerset and with traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping.
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Temperature
The temperature continues to play a vital role as the mixture is stirred and allowed to ripen. Maintaining a warm environment helps the bacteria thrive and develop the desired flavour and texture. During this stage, the mixture is carefully monitored to prevent over-ripening, which could lead to excess acid production and an undesirable chalky texture in the final cheese.
After the curds form, they are cut and gently heated again to 100°F. This step, known as "cheddaring," involves holding the temperature for 30 minutes while stirring. The curds are then allowed to settle, drained, and placed back into the pot with water maintained at around 102°F. Turning the curds at specific intervals within this temperature-controlled water bath is crucial for even heating and moisture release.
The final stages of cheddar cheese production also require careful temperature control. The pressed cheese is air-dried and then aged at temperatures between 55°F and 60°F for a minimum of 60 days. The ageing environment significantly impacts the cheese's flavour, texture, and moisture content. In the past, caves in Cheddar Gorge, Somerset, provided the ideal constant temperature and humidity for maturing the cheese, resulting in its unique characteristics.
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Humidity
The humidity and temperature conditions in these caves significantly influence the maturing cheese's flavour, texture, and moisture content. Maintaining the right humidity level is critical to ensuring the cheese develops the desired characteristics. Too much humidity can lead to excess moisture in the cheese, affecting its texture and flavour. On the other hand, insufficient humidity can result in a dry and crumbly cheese.
To control humidity during cheese maturation, modern cheese-makers may use specialised cheese caves or ageing rooms with controlled environments. These spaces are designed to maintain the optimal humidity levels and temperatures required for the specific type of cheddar being produced. By carefully monitoring and adjusting these conditions, cheese-makers can influence the final product's quality and characteristics.
Additionally, the use of cloth wrapping, a traditional method in cheddar production, also plays a role in humidity control. The cloth allows moisture and gas to pass through, facilitating the maturation process and contributing to the development of a complex aroma and flavour. The natural mould that forms on the cloth during maturation adds further protection and complexity to the cheese.
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Maturation
The maturation process begins with the curds, which are cut, mixed, and pressed repeatedly to remove moisture and create a denser and more flavourful cheese. This process, known as "cheddaring," is unique to cheddar cheese and gives it its distinctive characteristics. During cheddaring, the warm curd develops more acid, causing a reduction in the bond between proteins due to the loss of calcium. As a result, the curds change from a cubic or round shape to a more elongated and flattened form.
After cheddaring, the curds are ready for pressing. However, it is crucial to control the dryness and acid levels at this stage to prevent the cheese from becoming too wet and acidic. Once the curds are pressed, the cheese is then covered with a cloth and allowed to mature further. The cloth, soaked in lard, provides support for the surface while allowing moisture and gas to escape, resulting in a more complex aroma and flavour.
The maturation period can vary, and the resulting cheese can be labelled as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage to indicate its maturation stage or the use of food additives to enhance the flavour. For example, cheddar aged for at least 60 days will develop a smoother and drier texture. Longer maturation periods produce more robust and diverse flavours, as seen in artisan varieties.
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Frequently asked questions
Cheddar cheese is made from milk, which is heated and mixed with bacteria and rennet to form curds. The curds are then cut, scalded, stirred, and drained, before being pressed and aged.
Cheddar cheese is typically made from full-fat milk, although unpasteurised and pasteurised milk can be used.
Cheddar cheese often has the spice annatto added to it, which is extracted from the seeds of the tropical achiote tree.
