Kamil Perry
Cheddar cheese is the world's most popular cheese, accounting for over half of all British cheese sales. But what gives it its distinctive flavour? The answer lies in the complex interplay of bacteria and other microorganisms, which transform the milk into a flavour-packed product through fermentation. Scientists have recently made strides in understanding the specific roles of different bacteria in developing cheddar's unique taste, such as the role of L. cremoris in limiting the development of chemicals that can give cheddar unpleasant off-flavours. The traditional Cheddar process, or Cheddaring, also plays a crucial role in shaping the cheese's flavour and texture. As cheddar continues to be made and enjoyed worldwide, ongoing research promises to unlock more of the delicious mystery behind its beloved flavour.
| Characteristics | Values |
|---|---|
| Microorganisms | Bacteria transform milk into cheese, producing lactic acid and other compounds that contribute to flavor. |
| Bacteria | Lactococcus, L. cremoris, and S. thermophilus play key roles in shaping the taste of Cheddar cheese. |
| Aging | Cheddar cheese can be aged from a minimum of two months to up to two years, with flavors ranging from smooth to sharp and crumbly textures. |
| Flavor Compounds | Diacetyl, acetoin, and compounds contributing to fruity and meaty flavors are produced during aging. |
| Traditional Process | "Cheddaring" involves cutting, forming, and stacking curds, which acidifies the curd and gives Cheddar its unique texture. |
| Modern Variations | Some Cheddars have a creamier texture and sweet flavor with crystals, often produced through quicker maturation and the use of imported Swiss bacteria. |
| Additives | Annatto seeds are added to some Cheddars, giving them an orange hue without altering the flavor. |
| Texture | Cheddar cheese can range from firm and buttery to crumbly and flaky, depending on aging and production methods. |
| Taste | Cheddar cheese can have a buttery, nutty, or savory flavor, with notes of hazelnut, caramelized milk, or bitter herbs. |
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What You'll Learn
The role of bacteria
Furthermore, specific bacteria play a crucial role in shaping cheddar's unique flavour. For instance, the presence of S. thermophilus promotes the growth of Lactococcus strains, which contribute to the cheese's taste. Within these Lactococcus strains, the L. cremoris bacteria stand out as the key factor in giving cheddar its characteristic flavour. It achieves this by regulating the levels of diacetyl and acetoin, preventing the formation of unpleasant "off-flavours" and instead imparting a buttery taste. Additionally, L. cremoris aids in producing compounds that enhance the fruity and meaty flavours of cheddar.
The traditional method of making cheddar, known as "Cheddaring," also influences the bacterial activity and, consequently, the flavour. During Cheddaring, curds are cut, formed into blocks, turned, and stacked repeatedly. This process acidifies the curd, altering its texture and creating the ideal environment for bacterial growth and flavour development.
Moreover, the maturation process of cheddar significantly impacts its flavour. As cheddar ages, bacteria continue to work on the cheese, breaking down complex sugars and tastes into simpler, more palatable flavours. The longer the maturation, the more pronounced the bacterial activity and, as some cheddars age, they develop sharper and more complex flavours.
In recent years, the introduction of Swiss bacteria, such as Helveticus, has led to the development of sweeter crystalline cheddars. This variation in the cheesemaking process has resulted in a sweeter flavour, faster maturation, and easier production. However, traditional cheddar makers argue that cheddar should maintain its savoury flavour profile.
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The 'Cheddaring' process
Cheddaring is a unique process in making cheddar cheese that involves stacking slabs of curd on top of one another to squeeze out additional whey. It is a multi-step process that reduces whey content, adjusts acidity, adds flavour, and results in a denser and sometimes crumbly texture.
The process of cheddaring begins after the curds have formed during the cheesemaking process. The curds are then cut into smaller pieces, about 1.3 cm (1/2 inch) wide, to expel liquid (whey). The smaller the curds are cut, the more liquid will drain from them, resulting in a firmer cheese. The curds are constantly stirred during this process to avoid re-matting.
Once the curds have been cut and stirred, they are pressed together into slabs and stacked on top of each other. The weight of the slabs pressing down helps to expel even more moisture. The slabs are then cut up again, pressed into slabs again, and stacked again. This process is repeated every ten minutes, with the slabs being turned over each time.
After the cheddaring process is complete, salt is added to the curds. The amount of salt varies but is typically between 1% and 3% by weight. Salt helps to remove some of the remaining whey, lowering the moisture content, adding to the flavour, and preventing the cheese from becoming too acidic, which would impart a bitter taste. The curds are then placed into moulds and pressed into blocks of cheddar.
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L. cremoris and other bacteria
The process of making cheddar cheese involves adding bacteria to milk. The bacteria feed on the sugars present in the milk, converting them into lactic acid, which contributes to the flavour of cheddar cheese.
Recent research has delved into the specific roles of different microorganisms in developing the unique flavours of cheeses. A year-long experiment examined the microbial processes behind the buttery flavour of cheddar cheese. The findings revealed that the bacterium L. cremoris is primarily responsible for imparting the distinct flavour of cheddar. L. cremoris achieves this by regulating the levels of chemicals like diacetyl and acetoin. Excessive amounts of these chemicals can lead to unpleasant off-flavours, but when kept in check, they contribute to the buttery taste characteristic of cheddar.
Additionally, L. cremoris influences the formation of compounds that enhance the fruity and meaty flavours in cheddar cheese. This bacterium also interacts with other microorganisms, such as S. thermophilus, which is crucial for the growth of Lactococcus strains and the overall flavour development.
The study of bacterial interactions in cheese fermentation is an ongoing process, and researchers are continually discovering new insights into the complex metabolic processes that contribute to the final flavour profiles of cheeses like cheddar. These findings have the potential to empower cheesemakers to fine-tune their recipes and intentionally produce specific flavours in their cheddar cheese products.
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Modern methods
Ingredients and Additives
While the core ingredients of milk, rennet, and culture/starter remain, modern cheesemakers may use different types of milk and additives. For instance, the choice of cattle breed can impact the flavour of the milk, with Ayrshire milk known for its butteriness. Additionally, colour additives like annatto, derived from the flavourless fruit of South American achiote trees, give cheddar its characteristic orange hue.
Pasteurisation
The decision to pasteurise or not is an important factor. Pasteurisation involves "cooking" milk at 62°C to eliminate bacteria, which slightly alters the cheese's consistency, making it smoother and curdier. Young cheddars are often pasteurised, while aged variants may be left unpasteurised to encourage salt crystal formation.
Microbial Cultures
The microbial communities in cheese play a pivotal role in shaping its flavour. Different strains of microbes, such as Streptococcus thermophilus, Lactobacillus lactis, and L. cremoris, contribute to the unique biochemical profile of cheddar.
Industrial Processes
Most cheddar today is industrially produced in block vacuum-packed form, rather than the traditional method of binding individual truckles in cloth. This modern approach, along with quicker maturation in warmer temperatures, yields moister cheeses with a sharp tang but less complex flavour profile.
Ageing and Maturation
Ageing is a critical aspect of cheddar production, with the length of ageing influencing flavour development. Cheddar can be aged from a few months to several years, and during this time, enzymes break down proteins and fats, leading to the formation of new compounds that give the cheese its distinct, sharper taste. The maturation process can be manipulated by using different bacteria, such as imported Swiss bacteria (Helveticus), to create sweeter, crystalline cheddars.
Texture
The texture of cheddar also evolves during ageing, progressing from a smooth, elastic texture in young cheese to a more crumbly, complex mouthfeel in aged variants. Modern industrial producers may extrude the cheese before waxing, resulting in a softer, creamier product that deviates from the traditional cheddar texture.
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Sweetness and crystallisation
During the aging process, cheddar cheese undergoes a series of complex chemical and physical changes that contribute to its characteristic flavor and texture. One of the most important factors in the development of cheddar's distinctive taste is the presence of lactose, a type of sugar naturally found in milk. Over time, the lactose in the cheese slowly breaks down, contributing to the sweet and nutty notes that are often associated with aged cheddars.
The breakdown of lactose is a gradual process and can take months or even years, depending on the temperature and humidity conditions in which the cheese is aged. As the cheese ages, enzymes naturally present in the milk, or those added by the cheesemaker, break down the lactose into simpler sugars, such as glucose and galactose. These simpler sugars are more easily detectable by our taste buds, contributing to the perception of sweetness in cheddar cheese.
Additionally, the aging process can also lead to the formation of lactose crystals, a phenomenon known as crystallization. These tiny crystals can range from nearly invisible to larger, grain-like structures, and they contribute to the texture and mouthfeel of aged cheddars. The formation of lactose crystals is influenced by factors such as moisture content, temperature, and the presence of certain bacteria cultures. Cheesemakers carefully control these factors to encourage the desired level of crystallization, as it can significantly impact the overall sensory experience of the cheese.
The sweetness and crystallization in cheddar cheese are thus intricately linked to the aging process. The slow breakdown of lactose and the formation of lactose crystals contribute to the complex flavor profile and unique texture that aged cheddars are known for. Cheesemakers carefully monitor the aging conditions to ensure the development of these desirable characteristics, balancing the art and science of cheesemaking to create a product that delights consumers with its nuanced flavors and textures.
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Frequently asked questions
The traditional method of making cheddar cheese is known as the "Cheddar process" or "Cheddaring". During this process, the curds are cut, formed into blocks, turned, and stacked repeatedly by hand. This process acidifies the curd, giving it a unique texture.
Bacteria play a crucial role in the flavor development of cheddar cheese. During maturation, bacteria perform anaerobic respiration, breaking down complex sugars and tastes into the palatable flavors we associate with cheddar.
The maturation process, also known as aging, significantly impacts the flavor of cheddar cheese. During aging, the cheese can develop flavors such as hazelnut, and its aftertaste can become sharper. The longer the aging period, the more intense these flavors become.
Yes, there are various types of cheddar cheese, including young, mild, old, sweet, crystallized, and traditional farm cheddar. The taste can differ due to factors such as the production method, aging time, and the type of milk used.
Traditional farm cheddar, produced by a handful of makers in Somerset, England, is known for its intensely hay-yellow curd and firm yet buttery texture. The flavors of caramelized milk, hazelnut, and bitter herbs are characteristic of this variety of cheddar cheese.
