Randy Chandler
Cheddar cheese is a versatile and popular ingredient, but what other cheeses are similar? Cheddar is a hard, sharp-tasting cheese with a nutty, tangy flavour and a crumbly, creamy texture. It is a common choice for cheese boards, sandwiches, and macaroni and cheese. If you're looking for an alternative, there are several options with similar textures and flavours. For a similar flavour, try Red Leicester, Gruyere, or Swiss cheese. For a similar texture, Gouda, Colby, or Havarti are good options. Mozzarella and provolone are also possible substitutes, especially when blended with sharper cheeses.
| Characteristics | Values |
|---|---|
| Texture | Crumbly, elastic, sharp, tangy, creamy, mild, smooth |
| Taste | Rich, nutty, buttery, salty, sweet |
| Colour | Yellowish |
| Origin | English village of Cheddar in Somerset |
| Substitutes | Mozzarella, Swiss, Edam, Gouda, Gruyere, Colby, Monterey Jack, Muenster, Havarti, Provolone, Pepper Jack, Parmesan, American cheese, Nutritional yeast, Vegan cheese |
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What You'll Learn
Similar cheeses to cheddar
Cheddar cheese is a versatile and popular ingredient, but if you're looking for something a little different, there are plenty of similar cheeses to choose from. Here are some alternatives that can be used in various dishes:
Colby
Colby is a great substitute for cheddar as it has a similar texture and flavour. It is a bit softer and milder, with a buttery taste, and melts well, making it perfect for dishes like mac and cheese.
Gouda
Gouda is a good alternative to cheddar in cold dishes. It has a similar texture to cheddar but is less crumbly. It has a rich, buttery flavour and can be a fantastic substitute in recipes like grilled cheese sandwiches.
Havarti
Havarti is a Danish cheese with a creamy and buttery texture. It has a mild and slightly tangy flavour, making it a versatile substitute for sandwiches or as a topping for savoury dishes.
Swiss Cheese
Swiss cheese, known for its iconic holes, has a nutty and slightly sweet flavour. While it may not be a direct substitute for cheddar, it can complement certain recipes, adding complexity to dishes like quiches or fondues.
Mozzarella
Mozzarella is a mild and semi-soft cheese that originated in southern Italy. It has a firm yet stringy consistency due to the stretching and kneading process. It is perfect for pizza toppings and can also work well in sandwiches and flatbreads.
Provolone
Provolone is another Italian cheese that pairs well with sharper cheeses like cheddar. It has a generally smoky flavour and comes in different varieties, with the milder version requiring less aging.
These are just a few alternatives to cheddar cheese, each bringing its unique flavour and texture. Whether it's for cooking, snacking, or a cheese platter, these cheeses offer variety and can be used in numerous dishes.
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Substitutes for cheddar
There are several substitutes for cheddar cheese that can be used, depending on the recipe and personal preference. Here are some alternatives that offer similar characteristics to cheddar:
Colby Jack
Colby Jack is a blend of Colby and Monterey Jack cheeses, resulting in a mild and creamy taste. It is a popular choice for those who enjoy the smoothness of cheddar but prefer a less sharp flavour. Colby on its own is also a great substitute for cheddar, as it has a softer texture and a buttery, mildly sweet taste.
Swiss Cheese
Swiss cheese is easily recognisable due to its iconic holes, which are caused by bacteria releasing carbon dioxide, creating air pockets. It has a nutty and slightly sweet flavour, making it a good complement to dishes that typically use cheddar. However, it may not be the best direct substitute due to its distinct taste.
Havarti
Havarti is a Danish cheese with a creamy, buttery texture and a mild, tangy flavour. It is a versatile substitute for cheddar in sandwiches or as a topping for savoury dishes. It may not have the same sharpness as cheddar, but it melts beautifully and adds a touch of sophistication to your meals.
Mozzarella
Mozzarella is a firm yet stringy Italian cheese that originated in the 12th century. It has a very mild flavour and is excellent for sandwiches, flatbreads, and pizza toppings. While it may not be the best replacement for cheddar in all recipes, it works well in mac and cheese and quiches, especially when blended with sharper cheeses.
Provolone
Provolone is another Italian cheese that dates back to the 19th century. It has a generally smoky flavour and comes in various styles, with the sharper versions being firmer and less meltable. Aged provolone is a great addition to charcuterie boards, especially when paired with cured Italian meats like salami and prosciutto.
Gouda
Gouda is a Dutch cheese with a rich, buttery flavour and a smooth texture. It is similar to cheddar but less crumbly, making it a fantastic substitute in recipes like grilled cheese sandwiches or macaroni and cheese.
Gruyere
Gruyere is a soft, mild, and creamy Swiss cheese that is excellent for melting or whipping up cream sauces. It can be a good substitute for cheddar in certain recipes, but it is essential to choose the right brand to ensure it fits the desired outcome.
Pepper Jack
Pepper Jack is a blend of Monterey Jack, jalapeños, and red bell peppers, giving it a spicy kick. It is a delicious substitute for those who want to add a bit of heat to their dishes, such as nachos or quesadillas. However, some people may disagree, as the smoky flavour might not suit all cheddar-based recipes.
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Cheddar alternatives for vegans
While cheddar cheese is a hard, sharp-tasting cheese with a crumbly texture and nutty taste, there are several vegan alternatives that mimic its flavour and texture.
One option is to make your own vegan cheddar cheese at home. A vegan sharp cheddar cheese can be made with just nine easy-to-find ingredients and a food processor. The main ingredient is cashews, which are softened by boiling or soaking before being blended with other ingredients such as coconut oil, nutritional yeast, and apple cider vinegar. This results in a creamy, tangy, and crumbly cheese that can be spread, grated, or sliced.
There are also several store-bought options for vegan cheddar cheese. For example, the brand Myoko offers a roadhouse cheddar, and Minimalist Baker has a recipe for a vegan cheddar cheese spread that can be used for grilled cheese sandwiches and mac 'n' cheese. Other brands with vegan cheese options include Trader Joe's, Loca Queso, Nomad Eats, Treeline, Kite Hill, and Parmela. These brands offer a variety of vegan cheeses, such as shredded mozzarella, feta, Parmesan, and cream cheese alternatives.
In addition to these cheddar-style cheeses, there are also other types of vegan cheeses that can be used as alternatives. These include dairy-free sour cream, avocado, tofu, and cheeses made from bases such as nuts (cashews and almonds), soy, coconut, vegetable oils, oats, and peas. Nutritional yeast is also a popular option for adding a cheesy flavour to food, although some people may not enjoy its taste.
While these vegan cheddar alternatives may not have the exact same taste and texture as traditional cheddar, they provide versatile and delicious options for those following a vegan diet or looking to reduce their dairy intake.
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History of cheddar
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, England, dating back to the 12th century. The village, with its gorges and caves, provided the ideal conditions for maturing cheese, with a steady temperature and humidity. The name "cheddar" is derived from this village, which has been central to England's dairy industry since at least the 15th century.
According to legend, a milkmaid forgot about a pail of milk in one of the caves and returned to find it transformed into the golden cheese we know today. While this story is not confirmed, it highlights the role of chance discoveries in the history of cheese-making. The process of making cheddar involves heating milk, adding rennet or an acidic substance, and then separating the curds from the whey. This results in a dense and flavourful cheese.
Cheddar became popular due to its long shelf life and portability, making it ideal for travellers and soldiers. It soon gained favour among England's wealthy elite, with records of King Henry II purchasing over 10,000 pounds of cheddar in 1170, declaring it the best cheese in England. His successors, King John and King Charles I, continued the tradition of including cheddar at royal banquets, and it was even pre-ordered for Queen Victoria's wedding.
In the 19th century, Joseph Harding, often referred to as the "father of cheddar," revolutionised the production of cheddar cheese. Harding introduced scientific principles and new equipment, such as the revolving breaker for curd cutting, to modernise and standardise the cheese-making process. He and his wife were instrumental in introducing cheddar to Scotland, North America, Australia, and New Zealand. The first cheese factory, which opened in upstate New York in 1851, specialised in cheddar production, marking the beginning of large-scale cheddar manufacturing.
During World War II, milk production in Britain came under government control, and cheese production became standardised as "government cheddar." This led to the decline of traditional cheddar-making in the region. However, the tide began to turn with the rise of artisan cheese makers, such as the Cheddar Gorge Cheese Company, which continues to produce award-winning cheddar in the village of Cheddar, keeping the traditional art of cheddar-making alive.
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How cheddar is made
Making cheddar cheese involves a number of steps, each requiring precision and attention to detail. Firstly, the curd is prevented from sticking to the sides of the vat, with minimal agitation to avoid fat and protein loss, which could impact the final product. The curd is then cooked by adding hot water to the vat, up to 39°C or 102°F. It is constantly stirred during this process to ensure even cooking and can take between 20 and 60 minutes.
The next step is to separate the whey from the curds. The whey's pH should be between 6.1 and 6.4 by the end of cooking. To separate, a gate is used to prevent curds from escaping while whey is drained from the vat. Once most of the whey is removed, the curds are raked to the sides, allowing the remaining whey to drain.
The curd is then cut into cubes using stainless steel wire knives. The size of the cubes impacts the moisture content of the final cheese, with smaller cubes resulting in a drier cheese. The curds are handled gently to prevent further fat and protein loss.
The cheddaring phase begins with the warm curd, which develops more acid. This process washes calcium from the curd, leaving a weaker bond between proteins. The curds are kept warm, between 85-90°F, and turned at 15-30 minute intervals for 2-3 hours. During this time, the whey will continue to drain and its taste will change from slightly sweet to more neutral or slightly acidic. After about an hour, the curd mass is cut in half and stacked with a drain cloth in between. A weight is often added on top to emulate larger slab masses.
Finally, the curds are salted. A milling machine is used to cut the matted curds, making them easier to salt. The amount of rennet added depends on the mix, but it serves to coagulate the milk protein and form curds. The mixture is thoroughly stirred after adding the rennet to ensure even distribution. Pure water is used to dilute the rennet, as any deviation from a pH of 7 will reduce its effectiveness.
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Frequently asked questions
Some substitutes for cheddar cheese include mozzarella, Swiss cheese, Edam, Gouda, Colby, Monterey Jack, Gruyere, and Provolone.
Nutritional yeast can give a cheesy flavor to dishes without any dairy. Vegan cheese made from nuts or soy can also mimic the texture and flavor of cheddar.
Some non-vegan substitutes for cheddar cheese include mozzarella, Swiss cheese, Edam, Gouda, Colby, Monterey Jack, Gruyere, and Provolone.
