Randy Chandler
Cheddar cheese is one of the most popular types of cheese in the world, and aged cheddar is a variety that is sought after by cheese enthusiasts. The aging process affects the flavour and texture of cheddar, with older cheddars developing a sharper, more intense taste and a firmer, sometimes crumbly texture. The sharpness of cheddar cheese depends on the length of the aging process, with mild cheddars aged for weeks to months, and extra sharp varieties aged for years. Aged cheddars are known for their rich, nutty, and tangy flavours, and they are often enjoyed on their own or paired with dried fruit or fresh apples.
| Characteristics | Values |
|---|---|
| Flavor | Rich, nutty, tangy, sharp, creamy, complex |
| Texture | Smooth, firm, granular, crumbly |
| Color | Golden, white |
| Crystals | Formed during aging |
| Lactose | 0g per serving |
| Moisture | Low |
| Storage | Refrigerate, can be left out for up to four hours |
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What You'll Learn
How is aged cheddar cheese made?
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. Cheddar Gorge, on the edge of the village, contains several caves that provided the ideal humidity and steady temperature for maturing the cheese. Cheddar cheese is traditionally made from cow's milk and has a nutty, earthy flavour and a firm texture. 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 curd is then pressed into moulds and left to age. The length of the ageing process determines the sharpness of the cheddar, with young cheeses having a milder, buttery flavour, and older cheddars having a stronger flavour and crumbly texture. Most cheddars are aged between two months and one year, but some are aged for much longer—up to 10, 15, or even 40 years!
Cheddar made in the classical way tends to have a sharp, pungent flavour. The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese. As cheddar ages, it loses moisture, and its texture becomes firmer. The lactose breaks down, forming hard crystals of calcium lactate. The microbes and enzymes in the cheese start to break down, giving it a crystalline texture.
Aging cheddar at a consistent temperature is key to achieving the desired texture. Cheddar cheese is typically aged in vacuum-sealed bags and is rindless. Some cheesemakers also wrap their cheddar in cheesecloth for protection, while others use wax, which also gives the cheese a distinct flavour.
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What does aged cheddar cheese taste like?
Aged cheddar cheese is a variety of cheddar cheese that has been aged for a longer period than regular cheddar, typically from two months to one year, although some are aged for up to 10 to 15 years. The ageing process affects the flavour and texture of the cheese, with older cheddars becoming sharper, firmer, and more crumbly.
Young cheddars start out smooth and creamy, but as they age, they lose moisture and the texture becomes firmer. The lactose in the cheese breaks down, forming hard crystals of calcium lactate. The longer the cheese is aged, the more of these crystals it will contain.
The flavour of aged cheddar becomes sharper and more intense the longer it matures. Mild cheddar has a buttery, mellow flavour, while aged cheddar is sharper and tangier, with a rich, nutty taste. The cheese also develops umami flavours as it ages, making it a favourite among food enthusiasts.
The final texture and flavour of aged cheddar depend on the length of the ageing process. Most cheddars are aged for two months to one year, but some are aged for much longer, up to 10 to 15 years in some cases. The colour of the cheese can also vary, from a deep gold to a lighter golden or white colour.
Aged cheddars are popular for snacking, melting into soups and dips, or incorporating into recipes. They are known for their rich, intense flavours and firm texture, making them a favourite among cheese lovers.
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How long does it take to age cheddar cheese?
The aging time for cheddar cheese depends on the desired flavour and texture. While fresh cheese requires no aging time, and semi-soft cheeses require little to no aging time, semi-hard and hard cheeses require a longer aging time. Most cheddars are aged for between two months and one year, with the sharpness increasing the longer the cheese matures. The final flavour ranges from mild cheddars with a mellow, buttery flavour to seriously sharp varieties with a complex flavour and crumbly texture. The colour of the cheese can also vary, with aged cheddars usually being golden, but also available in white.
The aging process involves adding bacterial culture to milk, which creates lactic acid from lactose, making the milk sour. This process also makes the cheese easier to digest for those who are lactose intolerant. As the cheese ages, it loses moisture, and its texture firms. Harder aged cheeses can be left out of the fridge for up to four hours, depending on their firmness.
Some cheddars are aged for much longer periods, with some aged for six, ten, or even fifteen years. These longer-aged cheddars are described as having a smooth and sharp texture, with aging crystals throughout the block.
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How to store aged cheddar cheese?
Cheddar cheese is classified as a hard cheese, which means it has a low moisture content. This type of cheese is typically safe to store at room temperature, but it will last longer if refrigerated.
When storing aged cheddar cheese, it is important to remember that it is a living food and needs to breathe. Avoid storing it in a tightly wrapped package, as this will prevent the cheese from breathing and cause it to dry out. Instead, wrap the cheese loosely in paper, such as wax paper, parchment paper, or cheese paper, and then add a layer of plastic wrap for additional protection. This will help to prevent the cheese from absorbing other flavours from the fridge. You can also buy specialty cheese paper, which is formulated to let the cheese breathe and prevent it from drying out.
It is recommended to store cheese in the vegetable crisper of the refrigerator, where the temperature is cold and stable. The cheese drawer or crisper will also protect the cheese from the drying air of the fridge. If you don't have space in a drawer, you can use a large plastic or glass container to store your wrapped cheese. Keep the temperature in the fridge between 35º and 45º F (or 10°–14°C).
If you plan to eat the cheese on a cheese board, it is best to bring it up to room temperature before serving. Remove the cheese from the fridge and any wrapping about an hour before serving to allow the cheese to breathe. This will ensure the cheese has a lively flavour and supple texture.
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Where to buy aged cheddar cheese?
If you're looking to buy aged cheddar cheese, there are several options available to you, both online and in-store.
Online Options
If you're looking to buy aged cheddar cheese online, there are several specialty cheese retailers that offer a variety of aged cheddars. Here are some options to consider:
- S. Clyde Weaver: They offer a wide range of aged cheddars, including their Sharp Conestoga Cheddar Cheese, which is aged for one year, and their Super Sharp Canadian Cheddar, which is aged for five years. They also have a Vintage Canadian Cheddar that has been aged for seven years, resulting in a tangy taste and firm texture.
- Widmer's Cheese Cellars: This retailer offers a 10-year-aged cheddar cheese that has a rich, nutty flavor and a smooth, firm texture. It is available for purchase on their website.
- Cheese Bros.: Cheese Bros. offers a variety of aged Wisconsin cheddars, including a 15-year-aged and a 19-year-aged option. These cheeses have a sharp, complex flavor and can be ordered online for delivery.
- Face Rock Creamery: Their Extra Aged Cheddar has a sharp, smooth, and buttery flavor. It received the 1st place ribbon at the 2015 American Cheese Society Awards in the "Best Aged Cheddar" category.
In-Store Options
In addition to online options, you may be able to find aged cheddar cheese at your local grocery store or specialty food shop. Here are a few retailers that offer aged cheddar cheese:
- Widmer's Cheese Cellars: In addition to their online offerings, you may be able to find Widmer's Cheese Cellars products, including their aged cheddars, at select grocery stores in Wisconsin.
- Local Grocery Stores: Depending on your location, you may be able to find aged cheddar cheese at your local grocery store. Be sure to check the cheese section or specialty food aisle.
When purchasing aged cheddar cheese, it's important to consider the flavor and texture that you prefer. Aged cheddars can range from smooth and mild to sharp and crumbly, so choosing the right one for your taste preferences is essential. Additionally, consider the shipping costs and climate when ordering online, as cheese is perishable and requires proper storage.
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Frequently asked questions
Aged cheddar cheese is a type of cheese that has been aged for a longer period of time, resulting in a sharper and more intense flavour. The sharpness of the cheese depends on the length of the ageing process.
The ageing process causes the cheese to lose moisture, resulting in a firmer texture and the formation of hard crystals of calcium lactate as the lactose breaks down. This gives aged cheddar a sharper and more complex flavour compared to milder, younger cheddars.
Most cheddars are aged for two months to one year, with mild cheddars being aged for weeks to months and extra sharp cheddars being aged for years. However, some cheddars can be aged for even longer, with some varieties aged for 10, 15, or even 18 years.
Aged cheddar has a rich, sharp, and nutty flavour that becomes more intense and pronounced as it ages. It also has a firmer texture that can be crumbly, with some crystals that burst with flavour.
Aged cheddar cheese should be wrapped and stored in the refrigerator to extend its shelf life. Harder aged cheddars can be left out of the fridge for up to four hours, but it is important to check for any signs of spoilage.
