Frederic Melton
Cheddar cheese is a natural, relatively hard cheese that can be off-white or orange in colour. It originates from the village of Cheddar in Somerset, South West England, and is now produced all over the world. The process of making cheddar cheese involves adding cultures and rennet to milk to acidify and curdle it. Once the curds form, they are cut up and pressed together into slabs, which are then repeatedly stacked and flipped to compress the curds and remove moisture. The sharpness of cheddar cheese depends on the length of ageing, with mild varieties aged for two to three months, and premium extra sharp cheddars left to mature for one to five years.
| Characteristics | Values |
|---|---|
| Type of Cheese | Natural, hard cow's-milk cheese |
| Origin | Cheddar, Somerset, South West England |
| Colour | Off-white, pale yellow, orange |
| Taste | Sweet, nutty, sharp |
| Texture | Crumbly, smooth |
| Moisture | <39% |
| Milk Type | Pasteurised or unpasteurised |
| Cultures | Mesophilic |
| Rennet | Animal or vegetarian |
| Wrapping | Cloth, wax |
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Milk
Unpasteurized milk is milk that has not been heat-treated to kill bacteria and other microorganisms. It retains its natural bacteria, which can contribute to a more complex and flavourful cheese. The Cheddar Gorge Cheese Company in Somerset, England, for example, uses unpasteurized milk delivered fresh from a local farm each morning. They carefully monitor the quality, composition, and temperature of the milk to ensure it meets their standards.
On the other hand, pasteurized milk has been heat-treated to eliminate bacteria and extend its shelf life. Some cheesemakers prefer pasteurized milk for its convenience and safety, but it may result in a less complex flavour profile compared to unpasteurized milk.
The colour of cheddar cheese can also be attributed to the milk used. In its natural state, cheddar cheese is off-white or pale yellow, depending on the cow's diet. However, some cheesemakers add colourings such as annatto, a dye derived from the seeds of the achiote tree, to give cheddar a vibrant orange hue. Annatto may also impart a sweet and nutty flavour to the cheese.
Once the desired type of milk is selected, the process of making cheddar cheese involves several steps. The milk is gently warmed, and starter cultures or bacteria are added to initiate the ripening process. This step is crucial in developing the cheese's flavour, quality, and texture. After ripening, the milk is coagulated using a coagulant like vegetarian rennet, which changes the structure of proteins and transforms the liquid milk into a soft, solid mass. The resulting coagulum is then cut and stirred, releasing whey and curds. The curds and whey are scalded, stirred, and drained, and the cheesemaker carefully assesses the consistency of the curd.
Overall, the type of milk used in cheddar cheese production, whether pasteurized or unpasteurized, plays a significant role in the final product's flavour, texture, and overall character.
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Cultures
The cultures used in cheddar cheese production are often referred to as "starter cultures." These cultures are responsible for initiating the transformation of lactose into lactic acid, a process that not only contributes to the desired flavour but also aids in the development of the cheese's texture. This step is pivotal in the cheese-making process, as it sets the foundation for the final product's quality and safety.
The type of milk used, whether pasteurised or unpasteurised, also influences the culture's impact on the cheese. Unpasteurised milk retains its natural bacteria, resulting in a more complex flavour profile. The bacteria in unpasteurised milk contribute to a richer, more matured taste. On the other hand, pasteurised milk undergoes a process that eliminates its natural bacteria, potentially affecting the depth of flavour in the final cheese product.
The addition of cultures is just one step in the intricate process of crafting cheddar cheese. Each stage, from the selection of milk to the curing and ageing, contributes to the unique characteristics of this beloved cheese variety. The cheesemaking process is both a science and an art, with each step building upon the last to create the distinct flavour, texture, and appearance that cheddar enthusiasts know and love.
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Rennet
The use of rennet in cheese-making has a long history. Traditionally, rennet was derived from the lining of the fourth stomach chamber of calves, lambs, or kids, as it contains a natural enzyme called rennin or chymosin. This enzyme is essential for the digestion of milk in these young ruminants. However, with advancements in biotechnology, most rennet used today is produced microbiologically, using fungal or bacterial sources. This modern production method ensures a consistent and reliable supply of rennet for the cheese-making industry.
The process of adding rennet to milk is a delicate one. The milk must be at the right temperature, and the amount of rennet added is crucial to achieving the desired curdling effect. Once the rennet is added, the mixture is carefully stirred, and the milk begins to coagulate. This coagulated milk is then cut into small chip-like pieces of curd, releasing the whey. The curds and whey are then scalded, stirred, and drained. The cheesemaker's expertise is crucial at this stage, as they repeatedly test the curds to ensure they reach the perfect consistency.
While traditional animal rennet is still used in some cheese-making processes, particularly in the production of traditional cheddars, vegetarian alternatives are now available. These vegetarian rennets, also known as microbial transglutaminase, serve the same function as animal rennet, coagulating the milk and facilitating the curdling process. This option allows cheesemakers to cater to a wider range of consumers, including those who prefer cheese made without animal-derived ingredients.
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Additives
Some additives are used to improve the flavour of cheddar cheese. For example, annatto, a natural colouring extracted from the seeds of annatto trees grown in the tropics, gives cheddar its yellow-orange colour. Originally added to mimic the colour of high-quality milk from grass-fed Jersey and Guernsey cows, annatto may also impart a sweet, nutty flavour. Similarly, beet juice is another plant extract that gives cheddar its yellow-orange colour.
Other additives are used to tailor the texture of cheddar cheese. For example, cellulose, a naturally occurring substance in plants, is sometimes derived from wood pulp and added to grated cheese to prevent the strands from sticking together. Carrageenan, derived from red seaweed, is used as a thickening agent in some cheese spreads.
Finally, some additives are used to increase the shelf life of cheddar cheese. For example, sorbic acid, a natural compound found in fruit, is often synthetically manufactured from ketene gas for commercial use. It is used as a preservative to inhibit the growth of yeast and mould while allowing "good" bacterial activity. Natamycin, a naturally occurring antifungal agent produced during the fermentation of a bacterium found in soil, is another preservative used in cheese.
It is important to note that the use of additives in cheddar cheese is not limited to the examples mentioned above, and different manufacturers may use various ingredients to enhance their products.
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Ageing
The ageing or maturation period of cheddar cheese is a critical aspect of its development, influencing both its flavour and texture. Cheddar cheese can be aged for varying lengths of time, resulting in different characteristics and qualities.
The maturation process begins after the cheese has been pressed into moulds and dressed in traditional cheesecloth. This cloth is essential to the ageing process, as it allows the cheese to "'breathe" and interact with its atmosphere, facilitating the development of vital bacteria. During this time, the cheese gradually dries and forms a rind, which also contributes to its final flavour and texture.
The length of the ageing process determines the texture of the cheese. A shorter maturation period results in a smoother texture, while a longer ageing period produces a crumbly texture. The ideal form of cheddar cheese was standardised in the mid-19th century by Joseph Harding, who is often credited as the "'father of cheddar cheese".
The minimum ageing period for cheddar cheese varies depending on regional regulations. For example, the '"West Country Farmhouse Cheddar' PDO (Protected Designation of Origin), which applies to cheddars produced in the southwest of England, requires a minimum ageing period of nine months. However, in practice, cheddar cheese is often aged for longer periods, with some sources suggesting a maturation time of over a year.
The ageing process is influenced by various factors, including the type of milk used (pasteurised or unpasteurised), the bacteria present, and the temperature and humidity of the ageing environment. These factors contribute to the development of the cheese's flavour, texture, and overall quality.
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Frequently asked questions
Cheddar cheese is made from milk, to which cultures and rennet are added to acidify and curdle it. The curds are then cut and pressed into slabs, which are repeatedly stacked and flipped to compress the curds and remove moisture. The sharpness of cheddar cheese depends on the length of aging, with mild varieties aged for two to three months, and extra sharp cheddars left to mature for one to five years.
The difference in colour between white and yellow cheddar cheese is due to the addition of annatto, a spice extracted from the seeds of the tropical achiote tree. Annatto is added to simulate the colour of high-quality milk from grass-fed Jersey and Guernsey cows, and may also impart a sweet, nutty flavour. However, annatto does not alter the flavour, texture, or aroma of the cheese.
Cheddar cheese originates from the village of Cheddar in Somerset, South West England, where it has been made since at least the 16th century. The name "cheddar" does not have a protected designation of origin, and cheddar cheese is now produced all over the world, including in the United States, Canada, Australia, and New Zealand.
