Frederic Melton
Cheddar cheese is a traditional British cheese type, with the first record of it being made in the 12th century. Extra mature cheddar cheese is aged for at least 15 months and has a complex, sharp flavour and a unique texture. It is crafted from cow's milk and typically matured for 17-18 months, during which time its flavour profile develops a depth of tangy, sweet and
| Characteristics | Values |
|---|---|
| Country of origin | UK |
| Region | Devon, England |
| Ingredients | Cow's milk |
| Flavor | Sweet, salty, fruity, nutty, tangy, sharp, rich, decadent |
| Texture | Creamy, crumbly, smooth, crunchy |
| Aging process | 15-18 months |
| Serving suggestions | Eat on its own, on bread or crackers, on a cheese platter, in a sandwich or toastie, on top of warm food, in a creamy risotto |
| Awards | Gold Medal at the 2015 British Cheese Awards, "Super Gold" at France's Mondial du Fromage, 2-star rating at the Great Taste Awards |
Explore related products
What You'll Learn
History of Cheddar Cheese
Cheddar cheese has a long history dating back to the 12th century in the village of Cheddar in Somerset, southwest England. The village, with its gorges and caves, provided the ideal humidity and steady temperature for maturing cheese. The earliest references to cheddar cheese date back to 1170 when King Henry II purchased 10,240 pounds of the cheese, declaring it the best in England.
The story goes that a milkmaid forgot about a pail of milk in one of the caves and, upon her return, discovered that it had hardened into cheese. While this origin story is not confirmed, it is clear that the process of making cheese was a way to preserve excess milk in the absence of refrigeration or adequate transport. The process of cheddaring involves cutting and pressing the curds to remove moisture, resulting in a denser and more flavourful cheese.
During the 19th century, Joseph Harding, often referred to as the "father of cheddar", introduced scientific techniques and equipment to modernise and standardise the production of cheddar. He is credited with inventing the revolving breaker for curd cutting and improving the cheese mill, which breaks up curds into tiny pieces. Harding and his family played a significant role in spreading cheddar cheese to Scotland, North America, Australia, and New Zealand.
In 1851, the world's first cheese factory opened in upstate New York, specialising in cheddar production. This marked the beginning of large-scale production, which proved to be extremely successful and profitable. During the Second World War, the British government standardised cheese production, leading to the decline of traditional cheddar-making methods. "Government Cheddar" became the norm, and most local cheese-making traditions were lost.
Today, cheddar cheese remains one of the most popular varieties of cheese worldwide, especially in English-speaking countries. It is a versatile cheese that can be clothbound or waxed, dyed or natural, and aged for varying lengths of time to achieve different levels of sharpness.
Cheddar Cheese Gone Bad: A Pungent Smell Guide
You may want to see also
Flavour and Texture
Extra mature cheddar cheese is a traditional British cheese with a rich flavour profile and a unique texture. The flavour is complex and sharp, with tangy, savoury, and nutty notes. It has a distinctively sweet and salty taste, with hints of caramel and rum. The texture is dense and crumbly, with a subtle crunch from protein crystals that form during the extended ageing process.
The ageing process for extra mature cheddar cheese typically lasts for at least 15 months, and can go up to 18 months or more. During this time, the cheese develops its characteristic sharpness and complexity of flavour. The longer ageing process also contributes to the formation of protein crystals, which give the cheese its distinctive crunchy texture.
The flavour of extra mature cheddar cheese is often described as a balance between richness and tanginess, with a hint of sweetness. It has a strong, intense taste that lingers on the palate, leaving a playful and flirtatious dance of salty, sweet, and fruity notes. The cheese is crafted from local cow's milk, which gives it a creamy, indulgent mouthfeel.
The texture of extra mature cheddar cheese is dense and crumbly, with a unique, remarkably crumbly texture that melts slowly in the mouth. It has a smooth, clean surface when cut, and a vibrant, jewel-toned wax coating that adds to its visual appeal. The cheese is inspected for quality before packaging, ensuring a consistent and exceptional product.
Extra mature cheddar cheese is a versatile ingredient that can be used in a variety of culinary applications. It can be sliced, diced, melted, crumbled, or served on its own as an indulgent snack. It pairs well with fruits and wines, and can be used to elevate sandwiches, toasties, and warm dishes. Its strong flavour and unique texture make it a popular choice for cheese lovers seeking a well-balanced and flavourful cheese experience.
Colby-Jack Cheese: Cheddar's Cousin?
You may want to see also
How to Serve
Extra mature cheddar cheese is a traditional British cheese with a rich flavour profile and a unique texture. It is typically matured for at least 15 months, and often longer, to develop its distinctive taste and crumbly texture. The longer ageing process gives it a sharper, tangier flavour than regular mature cheddar, along with nutty and fruity notes. The cheese also develops crunchy calcium lactate crystals, adding an interesting textural contrast.
When serving extra mature cheddar cheese, there are several ways to showcase its complex flavour and texture:
- Cheese Board: Extra mature cheddar is a wonderful addition to a cheese board, where its strong flavour and unique texture can be fully appreciated. Accompany it with other cheeses, such as a creamy Havarti, to provide a contrast in flavours and textures. You can also offer a variety of crackers, bread, and fruits like grapes or walnuts to complement the cheese.
- Snack: Extra mature cheddar can be enjoyed as a snack on its own. Slice or dice the cheese into portions and let it come to room temperature before serving to allow the full range of flavours to emerge.
- Appetiser or Dessert: Extra mature cheddar can be served as part of an appetiser or even a dessert course. Try crumbling it over warm dishes or incorporating it into a creamy risotto.
- Sandwich or Toastie: The cheese can also be the star of a sandwich or toastie, where its flavour and texture will be enhanced by ingredients like bread and butter.
- Cooked Dishes: Extra mature cheddar can be melted into cooked dishes, such as breakfast cups made with bread, eggs, spices, and bacon. It can also be crumbled over warm food, adding a rich, indulgent flavour.
- Pairings: Extra mature cheddar pairs well with certain beverages and foods. Its strong flavour can stand up to full-bodied wines, and its salty, sweet, and fruity notes can be complemented by a bitter blond ale. For a more unusual pairing, try serving it with Waldorf spoons—a combination of cheese, green grapes, and walnuts that will bring out the complexity of the cheese's flavour.
Cheddar Cheese and the Carnivore Diet: What's the Verdict?
You may want to see also
Explore related products
Awards Won
Extra mature cheddar cheese is a type of cheese that has been aged for a longer period than mature cheddar, typically resulting in a stronger flavour and a harder texture. While the specific criteria for "extra mature" may vary by producer and region, it generally indicates a more intensely flavoured and often sharper-tasting cheese compared to its younger counterparts.
Extra mature cheddar cheese, with its bold and complex flavour profile, has been a consistent favourite at award ceremonies and competitions worldwide. While specific awards may vary by year and region, here is a summary of the accolades typically garnered by this esteemed variety of cheddar:
- International Cheese Awards: This prestigious event, held annually in the UK, has seen numerous extra mature cheddars excel. Awards in categories such as "Best Extra Mature Cheddar" and "Supreme Champion" have graced the cheeses of various producers, recognising their exceptional quality and taste.
- World Cheese Awards: This global competition, held annually in a different country, has also bestowed honours upon extra mature cheddars. Awards such as "Best British Cheese" and various gold, silver, and bronze medals have been awarded to different producers over the years, highlighting the consistent excellence of well-crafted extra mature cheddars.
- American Cheese Society Competition: In North America, the American Cheese Society holds its annual competition, where extra mature cheddars have shined. Awards in categories such as "Best of Class" and "First Place" in the cheddar groups have celebrated the finest examples of this cheese variety.
- Specialty Food Association Awards: Beyond dedicated cheese competitions, extra mature cheddars have also excelled in awards celebrating artisanal and specialty foods. The Specialty Food Association, for instance, has recognised extra mature cheddars with awards like "Outstanding Cheese" and "Best New Product" in their annual SOFI™ Awards (Specialty Outstanding Food Innovation).
These awards not only showcase the superior quality and taste of extra mature cheddars but also reinforce the dedication and craftsmanship of the cheesemakers who produce them.
Crab and Cheddar: A Match Made in Heaven
You may want to see also
Producers and Brands
Extra mature cheddar cheese is a traditional British cheese type, first made in the 12th century in the caves of Cheddar, Somerset. The unique temperature and humidity within these caves were perfect for maturing the cheese. Over the centuries, cheddar cheese has become the most consumed cheese across the globe, with a distinct British version differing from those produced in other parts of the world.
The process of making cheddar involves curdling milk with rennet and acid, which forms curds that separate from whey. Extra mature cheddar is aged for at least 15 months, resulting in a complex and sharp flavour. The longer ageing process also leads to the formation of crunchy calcium lactate crystals, adding a unique texture to the cheese.
Some of the top brands producing extra mature cheddar cheese include:
- Castello: Their Extra Mature Cheddar, crafted in Devon, England, is matured for 17 months, resulting in a sweet and sharp flavour and a remarkably crumbly texture. It won a Gold Medal at the 2015 British Cheese Awards.
- Cathedral City: This brand offers a popular extra mature cheddar that is generally the cheapest option among well-known brands.
- Davidstow: Their mature cheddar was rated second-best in a taste test by Which?, just behind Tesco's Finest.
- Barber's: This brand infuses its cheddar with herbs like chives or parsley, giving it a distinct flavour.
- Wyke Farms
- Ford Farm
- Snowdonia Cheese Company: These two producers offer cheddar with a distinctive oak-induced smokiness.
- Godminster
Other brands like Tesco, M&S, and Pilgrims Choice also offer their own versions of extra mature cheddar cheese.
Cheddar Cheese Slicing: Processed or Not?
You may want to see also
Frequently asked questions
Extra mature cheddar cheese is a type of cheddar cheese that has been aged for a longer period, typically at least 15 months, to develop a sharper and more complex flavour profile. It is known for its rich, tangy and nutty taste, as well as its slightly crumbly yet creamy texture.
Some popular brands of extra mature cheddar cheese include Castello, which is crafted in the UK and aged for 17 months; Tickler, which is aged for 18 months; and Black Bomber, which is produced by the Snowdonia Cheese Company and has won multiple awards for its exceptional flavour and texture.
Extra mature cheddar cheese is a versatile ingredient that can be enjoyed in various ways. It can be sliced or diced and eaten on its own, served on a cheese board with other cheeses, or paired with fruits, crackers, or bread. It can also be melted into dishes like sandwiches, toasties, or a creamy risotto.
