Kamil Perry
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 |
|---|---|
| Place of origin | Village of Cheddar in Somerset, southwest England |
| Texture | Firm, dry, hard rind |
| Moisture content | <39% |
| Colour | Golden-yellow, white, deep orange |
| Flavour | Sweet, nutty, mild, young, old, sharp, extra sharp, strong, savoury, sweeter |
| Ingredients | Milk, vegetable dyes, annatto, oleoresin paprika, animal rennet |
| Packaging | Wax, larded cloth, cloth wrapping |
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What You'll Learn
Milk and colourings
Milk is the primary ingredient in cheddar cheese. The type of milk used can vary, with most cheddars being made from cow's milk, but some now being made from sheep's or goat's milk. The colour of the milk can range from white to deep yellow, depending on factors such as the cows' diet, their breed, and the ratio of cream in the milk.
The colour of cheddar cheese can vary, with some cheddars being pale, some golden-yellow, and others coloured. The colour of the cheese is influenced by the colour of the milk used, as well as the addition of colourings or dyes.
Annatto, a type of additive, is commonly used to impart a yellow or orange colour to cheddar cheese. Annatto does not alter the flavour, texture, or aroma of the cheese, so a white cheddar can match an orange version in every way but appearance. The largest producer of cheddar cheese in the United States, Kraft, uses a combination of annatto and oleoresin paprika, an extract of the oily portion of paprika.
Vegetable dyes have also been added to milk by cheese producers as far back as the 17th century to control the consistency of colour in their cheese. Originally, annatto was added to simulate the colour of high-quality milk from grass-fed Jersey and Guernsey cows, and it may also impart a sweet, nutty flavour.
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Cultures and rennet
Cultures are a group of specific bacteria strains that are combined to make a particular type of cheese. They are also used to help good bacteria in the milk flourish and lead to a more rich and developed flavour. Culture is a generic term for bacteria or moulds that give the cheese its flavour, make each cheese unique, and allow cheeses to ripen for a long time without spoiling. They are the bacteria that turn milk into cheese, so different cultures make different cheeses.
Rennet is a type of coagulant used in cheesemaking when separating milk into curds and whey. It is a complex set of enzymes that are naturally produced in the stomachs of ruminant animals, like cows. Rennet is composed of two specific enzymes: chymosin and pepsin. Chymosin causes coagulation, and pepsin impacts the aging process. Rennet is used to form firm curds and is crucial in finding the right texture for the cheese. It is used to facilitate the proper formation of a firm curd, helping to extract the maximum amount of milk solids from the milk when compared to other methods, ensuring a high yield of cheese.
There are several types of rennet, including animal rennet, vegetable rennet, microbial rennet, and genetically modified FPC. Animal rennet is the oldest form of rennet and is derived from the stomach of a calf, lamb, or goat. Vegetable rennet is made from a type of mould. Microbial rennet is a specialised type of vegetarian cheese culture.
The type of rennet used depends on the type of cheese being made. For example, aged cheddars tend to use calf-derived rennet. The amount of rennet added will also vary depending on the type of cheese being made. Some types of cheese need a firmer curd than others.
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Texture and taste
Cheddar cheese is a firm cheese with less than 39% moisture content, resulting in a hard and dry texture. The dryness of cheddar is due to the cheddaring process, where slabs of curds are cut and pressed together, stacked, and flipped repeatedly to compress the curds and remove most of the moisture. The longer the cheese is aged, the sharper it tastes and the drier and crumblier the texture becomes.
The texture of cheddar can vary depending on the type of milk used and the production method. For example, factory-made cheddar tends to be sold relatively young and has a softer texture, while artisan varieties made with traditional methods tend to have stronger and more diverse flavours and a harder texture. The colour of cheddar can range from white to deep yellow, depending on factors such as the cows' diet, breed, and the cream content in the milk. Vegetable dyes, such as annatto, are sometimes added to standardize the colour, but this does not affect the flavour or aroma of the cheese.
Cheddar cheese is known for its distinctive sharp and savoury flavour, which can range from mild to extra sharp. The sharpness of cheddar is directly related to the length of aging, with mild varieties aged for two to three months and extra sharp cheddars matured for one to five years. The flavour of cheddar can also be influenced by additives such as annatto, which can impart a sweet and nutty flavour, and the type of milk used, including cows', sheep's, or goats' milk.
The texture and taste of cheddar cheese have evolved over time, with modern cheddars differing from traditional recipes first developed in England. The industrial-scale production of cheddar has made it one of the least expensive cheeses in some countries, such as the United States. However, traditional artisan cheddars made with raw milk and aged for longer periods tend to have more complex flavours and a drier, harder texture.
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History and origin
Cheddar cheese, the world's most popular cheese, originates from the village of Cheddar in Somerset, southwest England. More specifically, it takes its name from Cheddar Gorge and the market town of Cheddar, where the cheese was matured in caves and sold to tourists. The caves provided the ideal humidity and steady temperature for maturing the cheese.
Cheddar has been made in the region since at least the 16th century, with references dating back to the 12th century. King Henry II was reportedly very fond of the cheese, declaring it to be the best in Britain in 1170. However, the Cheddar we know today is a more recent invention, dating back to the 1800s when advances in dairy technology and a greater understanding of cheese-making techniques allowed for standardisation and industrialisation.
During this time, Joseph Harding, a 19th-century Somerset dairyman, played a crucial role in modernising and standardising the production of Cheddar cheese. He introduced new equipment, such as his "revolving breaker" for curd cutting, and developed the "Joseph Harding method", the first modern system for Cheddar production based on scientific principles. Harding and his wife introduced Cheddar to Scotland and North America, while his sons brought it to Australia and New Zealand.
As Cheddar spread throughout the UK and the world, its characteristics evolved in each area. The recipe developed in the 1800s was easily industrialised and provided an efficient way to make cheese, so it was widely adopted. Today, Cheddar cheese is produced in many countries, including the United States, Canada, Australia, New Zealand, and several European nations. While most Cheddar in New Zealand is factory-made, some is still handmade by artisan cheesemakers.
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Industrialisation
Cheddar cheese, which originated in the village of Cheddar in Somerset, southwest England, has become one of the least expensive cheeses in the United States due to its easy adaptability to industrial-scale production. The industrialisation of cheddar cheese production has made it a versatile and affordable staple in many households.
The process of making cheddar cheese involves adding cultures and rennet to milk to acidify and curdle it. The curds are then cut up and pressed together into slabs, which are stacked and flipped repeatedly to further compress the curds and remove any remaining whey. This process is known as "cheddaring" and is unique to the production of cheddar cheese. The slabs are compressed and flipped until most of the moisture is removed, resulting in a drier cheese with a dense, crumbly texture.
The industrialisation of cheddar cheese production involves mechanising and optimising this cheddaring process. Joseph Harding, known as the "father of cheddar", played a pivotal role in the modernisation and standardisation of cheddar cheese production. Harding introduced new equipment, such as his "revolving breaker" for curd cutting, which reduced the manual labour required in the cheese-making process. The "Joseph Harding method" was the first modern system for cheddar production based on scientific principles.
On an industrial scale, the cheddaring process is automated and performed on a much larger batch size. This allows for increased efficiency and consistency in the production of cheddar cheese. The slabs can be compressed and flipped more uniformly, ensuring that the moisture content is consistently below the 39% limit required for cheddar cheese. Additionally, the use of food additives and maturation periods can be controlled to enhance the flavour and strength of the cheese, resulting in variations such as mild, medium, strong, sharp, extra sharp, mature, old, or vintage cheddar.
The industrial production of cheddar cheese has made it widely accessible and affordable. It can be easily sliced, shredded, or melted, making it a versatile ingredient in various dishes, from grilled cheese sandwiches to macaroni and cheese. However, it is important to note that the industrialisation of cheddar cheese production has also led to a shift from traditional methods, and the flavour and quality of industrial cheddar may differ from that of artisan or farmhouse cheddars.
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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 up and pressed together into slabs, which are repeatedly stacked and flipped to compress the curds and remove any remaining whey.
The difference in colour 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 cows, and may also impart a sweet, nutty flavour.
The traditional method for making cheddar cheese, known as the "cheddaring" process, involves maturing the cheese in natural caves. This process was first used in the English village of Cheddar in Somerset, South West England, where the cheese gets its name from.
