Frederic Melton
Cheddar cheese is a popular natural cheese that originated in the village of Cheddar in Somerset, England. It is typically made from cow's milk, although it can also be made from goat's or sheep's milk. The process of making cheddar involves several steps, including heating the milk, adding rennet to thicken it, cutting the curds into small pieces, further cooking to expel whey, salting, pressing into moulds, and finally ageing. The sharpness of cheddar depends on the length of ageing, with longer ageing resulting in a sharper and more complex flavour. The colour of cheddar can vary from white to pale yellow or orange, with the orange colour derived from the addition of annatto, a natural colouring agent.
| Characteristics | Values |
|---|---|
| Origin | Cheddar Village in Somerset, England |
| Production | Can be made anywhere in the world |
| Milk | Cow, goat, or sheep |
| Colour | Off-white, orange, or yellow |
| Additives | Annatto, vegetable dyes, or oleoresin paprika |
| Texture | Hard, dry, and sometimes crumbly |
| Flavour | Sharp, tangy, nutty, or sweet |
| Nutrition | Calcium, phosphorus, vitamin B12, protein, and saturated fat |
| Age | From a few months to several years |
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What You'll Learn
Milk type: cow, goat, or sheep
Cheddar cheese is typically made from cow's milk. This is because cow's milk is widely available and has optimal amounts of fat and protein for cheesemaking. In fact, most mass-produced cheese is made from cow's milk.
However, other types of milk can be used to make cheddar. Goat's milk lends a tangy flavour to cheeses, and while sheep's milk is rarely drunk due to its high lactose content, it is also used as a base for certain cheeses.
Cheddar is a semi-hard cheese that is relatively hard and sometimes sharp-tasting. It is usually off-white in colour, but colourings such as annatto can be added to make it orange. Cheddar is produced all over the world, and the style and quality of cheeses labelled as cheddar vary greatly. For example, factory-made cheddar is generally sold relatively young in New Zealand, but some is shipped to the UK where it matures for another year or so.
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Additives: annatto for orange colour
Cheddar cheese is a natural cheese that is relatively hard and off-white in colour. However, some varieties of cheddar cheese are orange due to the presence of additives such as annatto. Annatto is a natural ingredient created from the pulp of the achiote tree seed, also known as the annatto tree. It is believed to originate in tropical regions from Mexico to Brazil, and is now grown in tropical regions around the world, with Brazil and the Philippines as the primary producers.
Annatto has been used as a colouring and flavouring agent in various cuisines, particularly in Latin America, the Caribbean, the Philippines, and other countries to which it was brought by Spanish and Portuguese colonizers in the 16th century. In many parts of the world, annatto seeds are used to lend colour and/or flavour to marinades, braised dishes, soups, and stews. It is also used in some traditional dishes such as aliño criollo (a Venezuelan condiment) and recado rojo (a spice paste used in Jamaican and Mexican cuisines).
In cheese, annatto is added to impart a yellow or orange colour. The yellow to orange colour is produced by the chemical compounds bixin and norbixin, which are classified as carotenoids. The use of annatto in cheese is thought to have originated as a way to imitate the more intense yellow colour of high-quality milk from grass-fed cows. This colour was an indicator of higher-quality cheese, and some farmers may have introduced annatto to mimic this colour while feeding their cows things other than fresh grass. Over time, the use of annatto to colour cheese may have become more about making an aesthetic statement than disguising the quality of the milk.
Today, annatto is commonly added to cheddar cheese to create a visual impact, and it is used by some of the largest producers of cheddar cheese, such as Kraft in the United States. It is important to note that the use of annatto in cheese is purely for colour and flavour enhancement, and it does not affect the quality or taste of the cheese in any negative way.
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Process: cheddaring, cutting, pressing, ageing
Cheddar cheese is a natural cheese that is relatively hard and off-white in colour. It is sometimes sharp-tasting, and its flavour varies depending on the length of time it is aged for. The process of making cheddar cheese involves several steps, including cheddaring, cutting, pressing, and ageing.
Cheddaring
Cheddaring is a process unique to cheddar cheese that gives it its dense, layered texture. After the curds form during the cheesemaking process, they are cut into smaller pieces to expel liquid (whey). The curds are then pressed together into slabs, which are stacked on top of each other. This process is repeated, with the slabs being cut, pressed, and stacked multiple times to expel more moisture. The small curds allow for more liquid to drain, resulting in a firmer cheese.
Cutting
Once the slabs are formed, they are cut into large pieces. The cutting process helps to release more liquid from the curds.
Pressing
After the curds are cut and stacked, they are pressed into moulds. This step helps to remove any remaining moisture and gives the cheese its final shape.
Ageing
The ageing, or curing, process is what gives cheddar its distinctive flavour and texture. The length of ageing determines the sharpness and complexity of the cheese's flavour. Young cheddar, aged for a few months, has a mild and creamy taste. As it ages, cheddar becomes sharper and nuttier in flavour. Extra-sharp cheddar, aged for 18 months or more, has a complex, tangy flavour and a crumbly texture. The ageing process can be done in a few different ways, such as bandage-wrapping the cheese in cloth or covering it in wax to create an airtight seal.
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Texture: hard, dry, crumbly
Cheddar cheese is a natural cheese with a distinct flavour, vibrant colour, and versatile nature. It is typically made from cow's milk, although it can also be made from goat's or sheep's milk. The process of making cheddar involves several steps, with the key to its texture being the removal of moisture.
First, the milk is heated, and rennet is added to thicken it. The curds are then cut into small pieces and cooked to expel the whey, which is the liquid component of milk. The curds are salted and pressed into moulds to remove any remaining moisture. This step is crucial in achieving the desired texture, as the more moisture is removed, the drier and crumblier the cheese becomes.
During the ageing process, the cheese develops its characteristic sharpness and tang. The longer it is aged, the sharper and more complex its taste becomes. The ageing process also affects the texture, with young cheddars being smooth and older cheddars becoming harder and crumblier. The sharpness of cheddar cheese depends on the length of ageing, with mild varieties aged for a few months and premium extra sharp cheddars aged for up to five years.
Cheddar cheese can be covered in wax to prevent the formation of a hard, dry rind, similar to that found on Parmesan. This rind is undesirable to many producers and consumers, so they cover the cheese with wax or cut it off before packaging. The wax also helps to prevent mould growth and retain moisture during ageing.
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Nutrition: calcium, phosphorus, vitamin B12
Cheddar cheese is a natural, relatively hard cheese that can be off-white or orange when colourings are added. It originates from the village of Cheddar in Somerset, England, and is now produced all over the world.
Cheddar is a good source of calcium, with 200mg (20% of the daily value) per ounce. Calcium is critical for preventing osteoporosis and maintaining bone health. Cheddar also contains phosphorus, with one ounce providing 14% of the daily recommendation. Calcium and phosphorus together play a role in bone formation and may promote bone health. Cheddar also contains vitamin K2, which is important for heart health as it prevents calcium from being deposited on the walls of arteries and veins.
Cheddar is also a source of vitamin B12, although the amount is relatively small at 0.9µg per serving.
In addition to the nutrients above, cheddar contains protein, vitamin A, zinc, selenium, and riboflavin. However, it is also relatively high in sodium, with 190mg per ounce, and has a high-calorie count and saturated fat content.
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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.
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, which is the liquid component of milk. The curds are then salted and pressed into molds to remove any remaining moisture. Finally, the cheese is aged for varying periods, which contributes to its flavor and texture.
Cheddar cheese can be aged anywhere from a few months to several years, with some artisanal varieties being aged for even longer periods.
Cheddar cheese is orange due to the addition of a natural coloring agent called annatto, which is extracted from the seeds of the tropical achiote tree. Annatto does not alter the flavor, texture, or aroma of the cheese.
