Randy Chandler
Cheddar cheese is a cow's milk cheese that originated from the village of Cheddar in Somerset, England. The cheese gets its name from its place of origin and is now made in several countries, including the United Kingdom, the United States, Australia, and New Zealand. Cheddar cheese is typically sold in varying levels of maturation, including mild, medium, mature, extra mature, and vintage. The maturation period affects the flavour, aroma, and texture of the cheese, with mature cheddar typically being ripened for 6–9 months, and extra mature/vintage cheddar being ripened for 9–24 months.
| Characteristics | Values |
|---|---|
| Flavour | Sharp, pungent, nutty, earthy, bitter, tangy |
| Texture | Firm, crumbly, crystalline |
| Colour | Deep to pale yellow (off-white), yellow-orange |
| Maturation Period | 6-9 months (mature), 9-24 months (extra mature/vintage) |
| Type of Cheese | Cow's milk cheese |
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What You'll Learn
Vintage cheddar
The curing process, called "cheddaring", is what sets cheddar apart from other cheeses. After the liquid is strained from the curds, cheesemakers cut the curd into large slabs, stack them, and flip them regularly to release more liquid. The dense curds are then pressed into moulds and aged. Cheddar gets sharper and tastier as it cures, with young cheddar having a milder flavour.
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Flavour, colour, and quality
The flavour, colour, and quality of cheddar cheese vary significantly depending on whether it is industrially or artisanally produced. The maturation period and additives used to enhance the flavour also influence these characteristics.
Mature cheddar cheese typically undergoes a ripening process for 6 to 9 months, during which its flavour, aroma, and texture develop. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, contributing to the overall perception of the mature cheddar flavour. Cheddar made in the classical way tends to have a sharp, pungent flavour, often slightly earthy. Younger cheddars start out mild in flavour and gradually become stronger with age.
The colour of cheddar can range from deep to pale yellow (off-white) or yellow-orange. The orange hue in some cheddars is derived from the addition of ground annatto seeds, which also imparts a sweet, nutty flavour.
Vintage or extra-mature cheddar, the pinnacle of cheddar cheeses, is aged for more than 12 months, with some varieties maturing for up to 15 years. This extended ageing process results in a sharp flavour and tang, as the microbes and enzymes in the cheese begin to break down, giving it a crystalline texture.
The quality of the original Somerset cheddar, described by Joseph Harding in 1864, exemplifies the ideal characteristics: "close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching that of a hazelnut."
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Cheddaring
During cheddaring, the curds are cut up and pressed together into slabs, which are then stacked on top of each other. The weight of the slabs pressing down forces out even more moisture. The slabs are then cut up again, pressed into slabs again, and restacked. This process is repeated, with the slabs being turned and restacked every 15 minutes for an hour and a half.
Once the cheddaring is complete, the curds are milled into small chips and salted. They are then filled into large traditional cheese moulds and pressed. The cheese within the mould is then dressed in traditional cotton/muslin cloth before being transferred to the maturing stores. The use of cheesecloth allows the cheese to gradually dry and develop a rind, as well as interact with its atmosphere, allowing vital bacteria to develop.
The length of time that cheddar cheese is matured will determine whether it is mild, medium, mature, extra mature, or vintage. The longer the maturation period, the stronger the flavour. The ideal environment for maturing cheese is a space with a constant temperature and humidity, such as a cave.
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Ripening process
The ripening process for cheddar cheese, also known as "cheddaring", involves a number of steps that ultimately give the cheese its distinctive sharp flavour, aroma, and texture. Cheddar cheese originates from the village of Cheddar in Somerset, southwest England, where the local caves provided the ideal humidity and temperature for maturing the cheese.
Firstly, after heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned. This process releases more liquid from the curds. The dense curd is then pressed into moulds and left to mature.
The ripening process for mature cheddar typically lasts between 6 to 9 months, during which the cheese develops its characteristic flavour, aroma, and texture. The microbes and enzymes in the cheese start to break down, giving the cheese a crystalline texture. The cheese is kept at a constant temperature, often requiring special facilities.
For extra mature or vintage cheddar, the ripening process is longer, typically ranging from 9 to 24 months. Some cheddars are even aged for up to 15 years, resulting in rich, complex flavours and pockets of crystallised proteins. The length of the ripening process is crucial in determining the final characteristics of the cheese, with younger cheddars having a milder flavour that gradually becomes stronger with age.
The colour of cheddar cheese can vary from deep to pale yellow (off-white) or yellow-orange, depending on the addition of certain plant extracts such as beet juice or annatto, a spice extracted from the seeds of the tropical achiote tree. The orange hue in some cheddars is partly traditional and partly preferential, originally added to simulate the colour of high-quality milk from grass-fed cows. Annatto also imparts a sweet, nutty flavour to the cheese.
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Texture and taste
Mature cheddar cheese is typically ripened for 6–9 months, while extra mature or vintage cheese is ripened for 9–24 months. During this maturation period, the cheese develops its characteristic flavour, aroma, and texture. Younger cheddars tend to have a milder flavour, which gradually becomes stronger with age. Cheddar made in the traditional way tends to have a sharp, pungent, and slightly earthy flavour. The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese, which contribute to the overall perception of the aged cheddar flavour.
The texture of mature cheddar cheese is firm, with farmhouse traditional cheddar being slightly crumbly. If the cheese is mature, it should contain large cheese crystals consisting of calcium lactate, which often precipitate when the cheese is matured for longer than six months. The microbes and enzymes in vintage cheddar start to break down as the cheese ages, giving it a crystalline texture. Aging the cheddar at a consistent temperature is key to achieving the desired texture.
The colour of cheddar cheese can vary from deep to pale yellow (off-white) or yellow-orange. The orange hue in some cheddars is derived from the addition of ground annatto seeds, which also adds a sweet and nutty flavour. Cheddar cheese is typically aged in vacuum-sealed bags and is rindless.
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Frequently asked questions
Mature cheddar cheese is a cheese product that has undergone the ripening process for a specific amount of time. This time depends on the type of cheese, the brand, and the desired degree of maturation.
Mature cheddar cheese is typically ripened for 6–9 months.
Extra mature cheddar, also known as vintage cheddar, is ripened for 9–24 months.
Younger cheddars start out mild in flavour, gradually becoming stronger with age.
The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. Cheddar cheese gets sharper and tastier as it cures.
