Patrick Oconnell
Cheddar is arguably the world's most popular cheese. It is made from cow's milk and its flavour and texture vary depending on the aging process and rinds. Mild cheddar is young and smooth, with a subtle, buttery taste. Medium cheddar has a slightly stronger flavour, while sharp cheddar has a tangy, sour, and robust taste. Extra sharp cheddar has been described as having a slightly tart/acidic flavour, like lemon or sour candies. Aged cheddars are more sharp, powerful, and complex, and can have oniony, fruity, and/or peppery notes. The colour of cheddar, which can range from orange to white, does not affect its taste.
| Characteristics | Values |
|---|---|
| Taste | Sharp, tangy, salty, nutty, buttery, creamy, oniony, fruity, peppery, sour, smoky |
| Texture | Firm, crumbly, smooth, hard, bendy, meltable |
| Colour | Orange, white |
| Type of milk | Cow's milk |
| Age | Mild cheddar: 1-3 months; Medium cheddar: slightly stronger flavour; Sharp/Matured: 6-12 months; Vintage: 12-24 months or more; Aged: 1 year to over a decade |
| Region | Vermont, Wisconsin, New England, Ireland |
| Brand | Kerrygold, Cabot, Boar's Head |
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What You'll Learn
Mild cheddar: young, smooth, subtly buttery
Mild cheddar is a young, smooth, and subtly buttery cheese. It is a type of cheddar cheese, which is the most popular cheese in the United Kingdom and a close second to mozzarella in the United States. Mild cheddar is aged for a shorter period than sharper cheddars, typically around three months, resulting in its mild flavour and smooth, creamy texture.
Cheddar cheese is made from cow's milk and originates from the village of Cheddar in Somerset, England. The milk is added to cultures and rennet to curdle, and then the curds are cut into slabs, stacked, and flipped to remove excess moisture. This process, called "cheddaring", is what sets cheddar apart from other cheeses. The dense curds are then pressed into moulds and aged. The longer cheddar is aged, the sharper and more intense its flavour becomes.
Mild cheddar, being a younger cheese, has a softer and smoother texture than more mature cheddars. Its mild flavour and smooth melt make it a versatile cheese that can be enjoyed in a variety of dishes. It is often used in grilled cheese sandwiches, tacos, or simply enjoyed as a snack on its own or with crackers. Its mild taste means it won't overpower other ingredients in a dish.
Mild cheddar can be a great substitute for other mild cheeses, such as Monterey Jack, which has a similar smooth, supple texture when melted. Other cheeses that are similar to mild cheddar in terms of texture and flavour include young Asiago, Muenster, and Port Salut. These cheeses offer a soft, smooth, and mellow flavour profile that can complement a variety of dishes.
While mild cheddar is a versatile and popular choice, some people may prefer sharper, more mature cheddars for their bolder flavour and crystalline texture. These vintage cheddars, aged for over 12 months, are considered the "Cadillac of cheddar cheeses" and are perfect for those who want a more intense cheese experience.
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Medium cheddar: stronger flavour
Medium cheddar has a slightly stronger flavour than mild cheddar, which is known for its subtle, buttery taste. Medium cheddar is therefore likely to have a more intense buttery taste, with a sharper tang.
As cheddar ages, it loses moisture, becoming firmer and more crumbly in texture. This process also makes the cheese tangier and more sour. The longer a cheddar ages, the sharper it gets. Medium cheddars are likely to have been aged for a few months, developing a stronger flavour than a mild cheddar, but not as strong as a sharp cheddar, which is aged for 6-12 months.
Aged cheddars are known for their sharp, powerful, and complex flavour profiles. They can taste oniony, fruity, and/or peppery. Medium cheddars, therefore, may have a hint of these flavours, but they will be less nuanced than a sharp cheddar.
When melted, medium cheddar may also have a gentle nuttiness to its flavour. Melting cheese releases more flavours, so this is an important factor to consider when deciding how to prepare and eat a medium cheddar.
Overall, a medium cheddar will have a stronger flavour than a mild cheddar, but it will not be overpowering. It will have a sharper tang and a hint of nuttiness, with a slightly more crumbly texture.
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Sharp cheddar: tangy, salty, nutty
Sharp cheddar has a distinct flavour profile that can be described as tangy, salty, and nutty. The sharpness of cheddar is influenced by the aging process, with longer aging periods resulting in a tangier, nuttier taste. This is due to the loss of moisture and the formation of salt-like crystals as the lactose in the cheese breaks down into lactic acid.
The tanginess of sharp cheddar is often compared to sour or acidic flavours, such as vinegar or lemon. This tartness becomes more pronounced as the cheese ages. The saltiness of cheddar also contributes to its sharp flavour, and the longer aging process can enhance the salt content.
The nuttiness of sharp cheddar is a desirable characteristic, adding depth to the cheese's flavour profile. This nuttiness can range from subtle notes of toasted hazelnuts to a more robust, piquant taste that pairs well with red wines and ports. The texture of sharp cheddar also plays a role in its overall appeal, offering a semi-firm, crumbly mouthfeel that enhances its sharpness.
When it comes to pairing sharp cheddar, it goes well with crackers, bread, fruits like apples and cherries, and nuts like walnuts. It is also a popular choice for grilled cheese sandwiches, mac and cheese, and even sweet desserts like apple pie. In terms of beverages, sharp cheddar pairs nicely with wines like Zinfandel, Pinot Noir, or Cabernet, as well as beers such as Porter, Mead, or Amber Ale.
Overall, the tangy, salty, and nutty flavours of sharp cheddar make it a versatile and popular cheese that can enhance a variety of dishes and snacks. Its complex flavour profile and texture have made it a favourite among cheese enthusiasts.
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Aged cheddar: crumbly, sharp flavour
Cheddar is arguably the world's most popular cheese, and Vermont is said to be the home of the World's Best Cheddar. There are many types of cheddar cheese, each with its own unique flavour and texture. Aged cheddar is one such variety.
Aged cheddars have a more sharp, powerful, and complex flavour profile than their younger counterparts. This sharpness has been described as tangy, slightly acidic, and salty. The longer a cheddar ages, the sharper it gets, and the more crumbly its texture becomes. This is because, during the ageing process, cheddar loses some of its moisture, becoming drier and more crumbly, with small calcium lactate crystals throughout. These crystals develop when lactose in the cheese breaks down into lactic acid, which binds with calcium ions.
Aged cheddars can have oniony, fruity, and/or peppery flavours. They are also described as nutty, with a subtle salty crunch when bitten. The salt content of dehydrated cheeses like aged cheddar contributes to their flavourfulness.
Aged cheddars can be paired with bold wines like a Pinot Noir or Cabernet. The boldness of the wine complements the sharp flavour of the cheese.
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White cheddar: pale colour, no annatto
White cheddar is a variety of cheddar cheese that is distinct from traditional cheddar in terms of colour, but not taste or texture. It is made using the same process as traditional cheddar, but it does not contain annatto, a type of additive that gives cheese its yellow colour.
Annatto is added to cheese to indicate where the cheddar is made, with yellow cheeses indicating the presence of this additive. However, cheddar cheeses made in certain regions, such as the New England states, particularly Vermont, which is known for producing the World's Best Cheddar, do not traditionally contain colour additives.
The colour of cheese is influenced by the diet of the cow, as cows will absorb carotenoid compounds from their feed and deposit them into their milk. Specifically, cows that consume more grass or clover will produce milk with higher levels of ß-carotene, resulting in a deeper yellow colour in the resulting cheese. White cheddar, on the other hand, has a pale or snow-white colour due to the absence of annatto and the use of milk with lower ß-carotene content.
While white cheddar may have a different appearance to traditional cheddar, it offers the same flavour and texture profile. White cheddar can range from mild to sharp in flavour, and its texture can vary from smooth and buttery to crumbly, depending on its age.
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Frequently asked questions
Cheddar is a type of cheese that is usually made from cow's milk. It is often described as having a sharp, tangy, and nutty flavour.
Mild cheddar has a subtle, buttery taste. It is also described as creamy and mellow.
Sharp cheddar has a tangy, robust, and sour taste. It is also described as having a nutty flavour.
Extra-sharp cheddar has a strong tangy and sour taste. It is also described as having a "sharpness" or tanginess similar to lemon or sour candies.
Cheddar cheese is commonly used in grilled cheese sandwiches, mac and cheese, and cheesy sweet potatoes. It can also be enjoyed as a quick snack, eaten with crackers or on its own.
