Kamil Perry
Cheddar cheese, or simply cheddar, is a natural cheese that is relatively hard and off-white (or orange if colourings such as annatto are added). It originates from the village of Cheddar in Somerset, southwest England. Cheddar cheese has no Protected Designation of Origin (PDO), and is produced all over the world. The cheddar cheese name is used internationally, and the style and quality of cheeses labelled as cheddar vary greatly. In terms of strength, food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage. Strong cheddars are often matured for 15 months or more, and the flavour of artisan varieties develops over time. Some well-known strong cheddars include Seriously Strong Cheddar, Montgomery Cheddar, and Black Bomber.
Characteristics and Values of Strong Cheddar Cheese
| Characteristics | Values |
|---|---|
| Texture | Relatively hard |
| Colour | Off-white or orange if colourings such as annatto are added |
| Taste | Sharp, tangy, savoury, salty, fruity, musty |
| Type of milk | Cow's milk |
| Ripening time | 15 months or more; 18 to 24 months |
| Region | Cheddar, Somerset, South West England; also made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States |
| Brand names | Seriously Strong, Montgomery, Black Bomber, Wookey Hole, Colliers Powerful Welsh Cheddar, Little Black Bomber, Snowdonia Cheese Company, Tickler, Taw Valley Tickler, Wyke Farm Extra Mature, M&S Cornish Cruncher, Davidstow Classic Cheddar, Tesco Finest Mature English Cheddar Cheese |
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Where to buy strong cheddar cheese
Strong cheddar cheese is a relatively hard, sharp-tasting cheese that is off-white or orange if colourings such as annatto are added. It originates from the village of Cheddar in Somerset, South West England. Cheddar cheese is produced all over the world, including in the United States, Canada, Australia, and New Zealand.
When it comes to purchasing strong cheddar cheese, there are several options available. Here are some suggestions on where to buy this delicious cheese:
Specialist Cheese Shops and Farmers' Markets:
As mentioned earlier, strong cheddar cheese can vary in flavour and quality depending on its origin and production method. For a diverse selection of strong cheddars, it is recommended to visit specialist cheese shops or farmers' markets. These locations often offer a wide range of artisanal and farm-produced cheddars that differ from those found in supermarkets. They may also provide guidance and recommendations to help you select the right cheese based on your preferences.
Supermarkets:
Supermarkets typically offer a range of strong cheddar cheeses, including well-known brands such as Seriously Strong Cheddar, which is a Scottish cheese made from pasteurised cow's milk. You can find Seriously Strong Cheddar in various forms, such as blocks, grated, spreadable, and with added flavours like chilli or smoke curing. Supermarkets like Waitrose label their cheddar cheeses from 1 to 9 in terms of strength, making it easier to find the intensity you prefer.
Online Retailers:
Another convenient option is to purchase strong cheddar cheese online. Websites like postacheese.com offer unique British cheeses, including extra mature cheddar cheeses like Lymn Bank Strongest Cheddar Cheese. Online retailers often provide detailed descriptions of their cheeses, maturation periods, and suggested serving methods. Additionally, they may offer cheese subscriptions or gift hampers that include complementary items such as chutneys, crackers, and other cheeseboard snacks.
Local Markets:
Local markets can be a great place to discover hidden gems when it comes to strong cheddar cheese. Keep an eye out for good cheese stalls at your local market, as they may offer a selection of strong cheddars that differ from the mass-produced options found in supermarkets.
Grocery Stores:
In addition to supermarkets, smaller grocery stores may also carry strong cheddar cheese options. Look for brands like Batch Farm, which offers a range of cheddar cheeses, including extra tasty, fiery Fred, mature, and mild varieties.
Remember, when purchasing strong cheddar cheese, it is essential to consider your personal preferences for flavour, texture, and maturation period. By exploring the options available through these various sources, you can discover and enjoy the perfect strong cheddar cheese to satisfy your taste buds.
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How strong cheddar cheese is made
Cheddar cheese is the most popular cheese in the UK and the world, with over half of British cheese sales being Cheddar. It is also popular in the US, where it is the second-most popular cheese, behind mozzarella. Cheddar cheese originates from the village of Cheddar in Somerset, southwest England, and has been made there since at least the 16th century.
Cheddar cheese is made from cow's milk, although some makers now sell sheep's and goat's milk varieties. The milk used is typically pasteurised, although some varieties use raw milk. The milk is then curdled and mixed with salt, and the mixture is cut into cubes to drain the whey. The curds are then stacked and turned, and the whey is drained further. Salt is added to the curds, and the mixture is pressed into a mould. The cheese is then aged for at least a year, although stronger cheddars may be aged for 15 months or more. The ageing process is what gives Cheddar its distinctive flavour and texture, with longer-aged cheeses developing a sharper, tangier taste.
The "`cheddaring` process" is a key element in the production of Cheddar cheese. It refers to the step after heating, where the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned. This process is thought to contribute to the characteristic texture and flavour of Cheddar cheese.
Strong Cheddar cheese, also known as extra-mature or vintage Cheddar, is a type of Cheddar cheese that has been aged for a longer period, typically 15 months or more. This extended ageing period gives strong Cheddar its characteristic sharp, tangy, and savoury flavour. The longer ageing allows for the development of salt-like crystals, formed when lactose in the cheese breaks down into lactic acid, which binds with calcium ions. These crystals contribute to the distinctive texture and flavour of strong Cheddar.
Some varieties of strong Cheddar, such as Seriously Strong Cheddar, are aged for 18 to 24 months, resulting in a full-bodied, bold flavour with sharp caramel notes. The ageing process also affects the texture of the cheese, making it firmer and drier compared to milder Cheddars. Strong Cheddar is versatile and can be used in cooking, grated over dishes, or enjoyed on its own.
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The history of cheddar cheese
Cheddar cheese, or simply cheddar, is a natural cheese that is relatively hard and off-white (or orange if colourings such as annatto are added). It originates from the village of Cheddar in Somerset, South West England, and the name "Cheddar cheese" is used internationally.
The land around the village of Cheddar has been central to England's dairy industry since at least the 15th century, with the earliest references to cheddar cheese dating back to 1170. In the absence of refrigeration or adequate transportation, excess milk was turned into cheese to prolong its shelf life. Cheddar's unique characteristics were developed and refined in the Cheddar area, and the first authentic Cheddar cheese was born. Many farms in the area made their own cheese, with women often doing the labour-intensive work.
During the Second World War, most of the milk in Britain was used to make a single kind of cheese called "government cheddar" due to rationing. This led to the decline of traditional cheddar-making in the region, as almost all other cheese production in the country was wiped out. Cheddar was the first mass-produced cheese, and it has become a ubiquitous cheese, especially in English-speaking nations.
In the 19th century, Somerset dairyman Joseph Harding was central to the modernisation and standardisation of cheddar production. Dubbed the "father of cheddar", Harding introduced new equipment to the cheese-making process, including his ""revolving breaker" for curd cutting, which saved a lot of manual labour. Harding also improved the cheese mill, which breaks up curds into tiny pieces, a key step in making cheddar. He is credited with the first modern system for cheddar production based on scientific principles. Harding, along with his wife, introduced cheddar in Scotland and North America, while his sons Henry and William Harding introduced cheddar cheese production to Australia and facilitated the establishment of the cheese industry in New Zealand.
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Different types of strong cheddar cheese
Cheddar cheese, named after the village of Cheddar in Somerset, England, is the most popular cheese in the UK and the second most popular in the US. It is also made in several other countries, including Australia, Canada, Germany, Ireland, New Zealand, and South Africa. The strength of cheddar varies from mild to extra sharp, with strong cheddars needing to be matured for at least 15 months.
There are several types of strong cheddar cheese available, with varying levels of sharpness and intensity. Here are some examples:
- Seriously Strong Cheddar: This Scottish cheese is made from pasteurized cow's milk and typically ripens in 18 to 24 months. It has a full-flavoured, extra mature character with a tangy, savoury taste. It is versatile and can be used in cooking, on sandwiches, or with crackers. Seriously Strong Cheddar also comes in grated, spreadable, and spreadable chilli varieties.
- Montgomery's Farmhouse Cheddar: This powerful cheddar is recommended for those seeking an intense flavour experience.
- Isle of Mull Cheddar: Another variety known for its strong flavour.
- Collier's Cheddar: According to some, this variety is better than Seriously Strong Cheddar.
- Waitrose Cheddar: The supermarket Waitrose labels its cheddar with numbers 1 to 9, indicating increasing strength. Their strongest cheddar is labelled as a "taste assault".
- Canadian Cheddar: Canadian cheddars tend to be quite strong and sharp in flavour.
- Vintage Cheddar: Vintage cheddars are aged for a minimum of 18 months, resulting in a full-bodied, bold flavour with sharp caramel notes.
- Extra Mature Cheddar: Also known as "extra-mature" or "vintage", these cheddars are matured for 15 months or more, developing a strong and sharp taste.
- American Supermarket Cheddar: This variety is known for its moist, squishy texture and sweet, buttery flavour.
- Red Leicester: Some find this cheese similar to cheddar but better.
These are just a few examples of the many strong cheddar cheeses available. Each variety offers a unique taste experience, ranging from tangy and savoury to sharp and intense.
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How to identify strong cheddar cheese
Cheddar cheese, originating from the village of Cheddar in Somerset, England, is a natural cheese that is relatively hard and off-white (or orange when colourings such as annatto are added). The term "strong cheddar cheese" can refer to the sharpness of the cheese, which is associated with the levels of bitter peptides in the cheese. The sharpness of cheddar cheese is influenced by the aging process, with longer-aged cheeses generally having a sharper taste.
To identify strong cheddar cheese, you can look for certain visual and sensory cues:
Visual Cues
- Blue Mold: Blue cheeses, such as Roquefort or Stilton, with prominent blue veining, tend to have stronger flavours than those with lighter veining, like Gorgonzola.
- Orange Rinds: Some strong-tasting cheeses, like Epoisses or Munster, have orange-hued rinds due to being washed in a bacterial solution during aging, contributing to their robust, earthy flavours and strong aromas.
- Large Eyes: Large eyes, or holes, in the cheese can indicate a stronger flavour.
Sensory Cues
- Tangy and Nutty Flavours: Cheddar cheese that has been aged longer will have a tangier and nuttier flavour profile.
- Firm Texture: Aged cheddar loses moisture during the aging process, resulting in a firmer texture with hard, salt-like crystals.
- Sharp Taste: The sharpness of cheddar refers to the changes in taste and texture that occur during aging, with longer-aged cheeses being sharper.
Additionally, when shopping for strong cheddar cheese, consider the following:
- Specialty Stores: Seek out specialty cheese shops, farmers' markets, or cheese stalls in markets to find a wider variety of strong cheddars beyond mass-produced options.
- Aging Period: Look for information on the packaging or consult with a cheesemonger to determine the aging period of the cheddar, as longer-aged cheeses tend to be stronger.
- Strength Indicators: While not always accurate, the packaging of industrial cheese may indicate strength through terms like "mild", "medium", "strong", "sharp", or "extra sharp".
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Frequently asked questions
Cheddar cheese is a natural, relatively hard cheese that can be either industrial or artisan. Strong cheddar cheese, also known as extra-mature cheddar, needs to be matured for 15 months or more. The flavour, colour, and quality of industrial cheese vary, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage. Artisan varieties develop strong and diverse flavours over time.
Some examples of strong cheddar cheese include Seriously Strong Cheddar, Montgomery Cheddar, Black Bomber, Wookey Hole, and Colliers.
Strong cheddar cheese can be purchased at most major supermarkets, including Tesco, Waitrose, and ASDA. For a wider variety of strong cheddars, it is recommended to visit specialist cheese shops or farmers' markets.
