Patrick Oconnell
Cheddar cheese is a popular natural cheese that originated in the village of Cheddar in Somerset, England. It is known for its distinct flavour, versatility, and vibrant orange colour. The cheese-making process involves several steps, including heating milk, adding rennet to thicken it, cutting the curds into small pieces, cooking them to expel whey, salting and pressing them into moulds, and finally ageing them to develop flavour and texture. The longer cheddar is aged, the sharper its taste becomes. While typically made from cow's milk, variations using goat's or sheep's milk also exist. The colour of cheddar can range from white to pale yellow or orange, with the orange shade achieved through the addition of a natural colouring agent called annatto, which does not alter the flavour or aroma of the cheese.
| Characteristics | Values |
|---|---|
| Main ingredients | Milk, salt, enzymes, annatto (colour) |
| Additional ingredients | Rennet (an enzyme complex produced from the stomachs of newborn calves) or bacterial, yeast or mould-derived chymosin for vegetarian or kosher cheese |
| Origin | Cheddar, Somerset, southwest England |
| Ideal environment for maturing | Constant temperature, humidity |
| Ideal texture | Close and firm, yet mellow and rich with a tendency to melt in the mouth |
| Flavour | Full and fine, approaching that of a hazelnut |
| Sharpness | Associated with levels of bitter peptides |
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What You'll Learn
Cheddar cheese ingredients
Cheddar cheese is one of the most popular cheeses in the world, particularly in the UK and the US. It originates from the village of Cheddar in Somerset, southwest England, where the Cheddar Gorge's caves provided the ideal humidity and temperature for maturing the cheese.
Cheddar cheese is made from milk, typically raw cow's milk, though some recipes use pasteurized milk. The milk is separated into curds and whey using rennet, an enzyme complex usually produced from the stomachs of newborn calves. In vegetarian or kosher cheeses, bacterial, yeast, or mould-derived chymosin is used instead.
During the cheddaring phase, the curds are heated and then kneaded with salt before being cut into cubes to drain the whey. This process is unique to cheddar cheese and helps to develop its characteristic sharp, pungent, and slightly earthy flavour. The curds are then cut into smaller pieces, about the size of a thumb to a walnut, and more salt is added. The amount of salt added is typically 2% of the weight of the fresh curds.
After the cheddaring phase, the curds are pressed into a mould. The dryness and acid levels must be carefully monitored during this stage, as allowing them to continue developing can result in a very wet and acidic cheese. The pressed cheese can then be waxed or cloth-bound. Waxing helps to maintain moisture and requires less attention during aging, but it can be messy and requires constant temperature monitoring to prevent the wax from reaching its flashpoint.
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Rennet and enzymes
Cheddar cheese is made from a few simple ingredients: milk, salt, enzymes, and annatto (a natural colouring). However, the process of making cheddar is what sets it apart from other cheeses.
One of the key steps in the production of cheddar cheese is the use of rennet, an enzyme complex that plays a crucial role in curdling the milk. Traditionally, rennet is derived from the stomachs of newborn calves, containing enzymes that coagulate the milk, forming curds and separating them from the whey. This step is essential in the transformation of milk into cheese.
During the cheddaring phase, the curds are cut into cubes and kneaded with salt to facilitate the drainage of whey. This process further develops the flavour and texture of the cheese. The curds are then stacked and weighted to change their shape and protein structure.
The dryness and acid levels of the curds are carefully monitored to ensure they reach the desired levels without progressing too far. This delicate balance is crucial to the final product, as allowing the acid to increase further would result in a wet and acidic cheese. The curds are then salted, with the amount of salt added being a percentage of the weight of the fresh curds.
The final curd is pressed, and if it is not fully consolidated, it is returned to the press with additional weight. The cheese can then be dried and waxed or cloth-bound. The pressing and drying techniques ensure the desired texture and moisture content of the final cheddar cheese.
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Salt and its role
Salt is one of the essential ingredients in cheddar cheese. It is added during the cheesemaking process and plays a crucial role in the development of the cheese's texture, flavour, and overall quality.
Firstly, salt helps to draw moisture out of the cheese curds, contributing to the formation of a firmer texture. This moisture reduction also aids in the preservation of the cheese, extending its shelf life. By drawing out moisture, salt inhibits the growth of bacteria and mould, preventing spoilage and the development of undesirable flavours.
Secondly, salt acts as a flavour enhancer. It balances the natural sweetness of the milk and enhances the overall flavour profile of the cheese. The right amount of salt can accentuate the cheese's savoury characteristics and create a more complex, well-rounded taste.
Additionally, salt plays a role in the cheesemaking process by regulating the activity of bacteria and enzymes. It helps control the rate of fermentation and influences the development of the cheese's texture and flavour compounds.
The amount of salt added to cheddar cheese can vary depending on the cheesemaker's preferences and the desired outcome. However, it is important to note that too much salt can overpower the other flavours in the cheese, while too little salt may result in a bland or unbalanced flavour profile. Therefore, achieving the right balance is crucial to producing a high-quality cheddar cheese.
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Milk types
Milk is the key ingredient in all types of cheese, and the style, texture, and flavour of the final product depend on the type of milk used. Cheddar cheese is traditionally made from cow's milk, although some varieties are made using goat's or sheep's milk. The milk used in the production of cheddar can be raw or pasteurised.
Cow's milk is the most common type of milk used in cheesemaking due to its wide availability and optimal fat and protein content. In addition to cheddar, other cheeses made from cow's milk include Swiss, Gouda, and mozzarella. Sheep's milk is less commonly consumed as a drink due to its high lactose content, but it is often used to make cheese, including Roquefort, feta, petit basque, and manchego. Goat's milk lends a distinctive tangy flavour to cheeses like Le Chevrot and French Bucheron, and goat milk cheese is also known as chevre. While not a typical ingredient in cheese, buffalo milk has been used in mozzarella, the traditional choice for this variety.
Raw milk is milk that has not been pasteurised or homogenised. It is used to make some traditional cheddars, such as those specified by the Slow Food Movement's cheddar presidium, which argues that only three cheeses should be called "original cheddar". These specifications require that cheddar be made in Somerset and with traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping. The use of raw milk in cheesemaking has been associated with certain health risks. The U.S. Food and Drug Administration, for example, has warned that soft raw-milk cheeses can cause serious infectious diseases.
On the other hand, pasteurised milk has been treated with heat to kill bacteria and extend its shelf life. Most cheddar produced in New Zealand is factory-made using pasteurised milk. A recipe for homemade cheddar cheese recommends using pasteurised milk for smaller batches of cheese, as it can be easier to work with than raw milk.
The type of milk used in cheesemaking can affect the nutritional profile of the final product. For example, the fat content of cheddar cheese can vary depending on the milk used, and the aging process can also influence the nutritional content. Cheddar cheese made with whole milk will have a higher fat content than those made with skimmed or semi-skimmed milk.
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The cheddaring phase
After about an hour into the cheddaring phase, the curd mass is cut in half, and the two halves are stacked with a drain cloth in between. A weight is often placed on top to emulate the larger slabs produced by commercial cheesemakers. As the process continues, the curds undergo a change in shape due to alterations in their protein structure. This is similar to what occurs during the mozzarella stretching phase.
To prevent the cheese from becoming overly acidic and wet, it is crucial to monitor the dryness and acid levels closely. The final curd should be dry but not too dry, as this can lead to challenges in consolidation and ageing. Once the desired levels of dryness and acidity are achieved, the curd mass is broken into smaller pieces ranging from thumb to walnut size. Salt is then added, typically at a rate of 2% of cheese salt to the weight of the fresh curds. Approximately 0.5% of the salt will be lost as it draws moisture from the curd, resulting in about 1.5% salt in the final cheese.
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Frequently asked questions
Cheddar cheese is typically made from cow's milk, although it can also be made from goat's or sheep's milk.
Cheddar cheese is usually off-white, but can also be orange if colourings such as annatto are added.
Annatto is a natural colouring agent extracted from the seeds of the tropical achiote tree. It is commonly used to simulate the colour of high-quality milk from grass-fed cows.
The process of making cheddar cheese involves several steps. First, the milk is heated and rennet is added to thicken it. Then, the curds are cut into small pieces and cooked to expel whey, a liquid component of milk. The curds are then salted and pressed into moulds to remove any remaining moisture. Finally, the cheese is aged for varying periods, which contributes to its flavour and texture.
Cheddar cheese can be aged anywhere from a few months to several years, with some artisanal varieties being aged for even longer.
