Patrick Oconnell
Cheddar cheese is a cow's milk cheese that originated from the village of Cheddar in Somerset, England. It is typically aged in vacuum-sealed bags and is rindless. Cheddar is usually yellow or white in colour, with the yellow variety being dyed with annatto, a natural food colouring. Cheddar cheese can be aged for many years, with some varieties being aged for up to 15 years. Extra old cheddar cheese, also known as extra mature cheddar cheese, is a type of cheddar that has been aged for an extended period, resulting in a sharper taste and a crumbly texture.
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar |
| Origin | Cow's milk |
| Place of Origin | Village of Cheddar in Somerset, England |
| Flavour | Nutty |
| Texture | Firm |
| Curing Process | Cheddaring |
| Age | Minimum of 2 years |
| Colour | White or orange |
| Taste | Extra sharp |
| Form | Block |
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What You'll Learn
Cheddar cheese is made from cow's milk
The cheddaring process involves cutting the curds into large slabs after the liquid is strained, stacking them, and regularly flipping them to release more liquid. This process gives cheddar its distinctive firm texture and nutty flavour. The dense curd is then pressed into molds and aged to perfection, with young cheddar having a milder flavour than its older counterparts. Cheddar cheese is typically aged in vacuum-sealed bags to maintain its rindless appearance, and some cheesemakers also wrap their cheddar in cheesecloth for added protection during the ageing process.
The production of cheddar cheese in Wisconsin, a leading state in cheddar production, is notable due to its fertile grasslands ideal for dairy farms. The state's contribution to cheddar cheese-making has made it a prominent player in the industry. Cheddar cheese can be white or orange, with the orange variety being dyed with annatto, a natural food colouring derived from the achiote tree. The addition of annatto gives the cheese a distinct colour and does not alter its flavour.
As cheddar cheese ages, its texture transforms from smooth and firm to more granular and crumbly, and its flavour intensifies. The ageing process can last from 2 to 15 years, and the longer it cures, the sharper and tastier the cheese becomes. The extra-old cheddar variety, also known as extra-sharp, boasts a strong flavour and is often enjoyed as a snack or paired with crackers. The process of making cheddar cheese is not overly complicated, but each step must be executed at the right time to achieve the desired characteristics of this beloved cheese.
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It is named after a village in Somerset, England
Cheddar cheese is named after the village of Cheddar in Somerset, England. The village is located on the southern edge of the Mendip Hills in an area of outstanding natural beauty at the bottom of a three-mile limestone gorge. The Cheddar Gorge is England's largest gorge and is considered one of the country's most incredible natural sights. The village is also home to several historic caves, including Gough's Cave, which is located across the street from the Cheddar Gorge Cheese Company.
The village of Cheddar has a rich history, dating back to the formation of the gorge and caves over 500,000 years ago. The first mention of cheese in the village dates to 1170, when King Henry II purchased more than 10,000 pounds of cheese. The type was officially named "cheddar" in 1500, and the village has been associated with the cheese ever since.
Cheddar cheese is a cow's milk cheese that is known for its nutty flavor and firm texture. What sets cheddar apart from other cheeses is its unique curing process, called "cheddaring". During cheddaring, cheesemakers cut the curd into large slabs, stack them, and flip them regularly to release liquid. The dense curds are then pressed into molds and aged, resulting in the distinctive flavor and texture of cheddar cheese.
The village of Cheddar has embraced its namesake cheese, with cheese tastings and immersive cheese cave tours available for visitors. The Cheddar Gorge Cheese Company offers samples, provisions, and gifts from their production and aging facility, providing a delightful experience for cheese enthusiasts.
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It has a nutty flavour and a firm texture
Cheddar cheese is a cow's milk cheese that originated from the village of Cheddar in Somerset, England. It has a nutty 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 curds are then pressed into moulds and aged to perfection.
Young cheddar, which is readily available in supermarkets, has a mild flavour. As cheddar ages, its flavour intensifies, and it becomes sharper and tastier. Cheddar cheese can be aged for up to 15 years, and some enthusiasts even age it for over 20 years. The longer the ageing process, the sharper and more intense the flavour becomes.
Extra-old cheddar, also known as extra-sharp cheddar, is a type of cheddar cheese that has been aged for an extended period. This extended ageing gives it a sharper and more pronounced flavour compared to younger cheddars. The texture of extra-old cheddar also changes, becoming more granular, crumbly, and crystalline. These flavour crystals are highly prized by cheese aficionados, who consider them an indicator of high-quality, well-aged cheddar.
The unique flavour and texture of extra-old cheddar make it a versatile ingredient in various dishes. It can be enjoyed on its own as a snack, paired with crackers, or used in recipes like grilled cheese sandwiches or tacos. Its strong flavour can enhance the taste of other ingredients, making it a popular choice for those seeking a more intense cheese experience.
While extra-old cheddar is a delightful treat for cheese lovers, it's important to note that its strong flavour may not be to everyone's taste. Some people may prefer milder cheddars or other types of cheese that offer a less intense sensory experience. Nevertheless, for those who appreciate the complex flavours and textures that come with ageing, extra-old cheddar is a delightful culinary journey worth exploring.
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It is typically aged in vacuum-sealed bags
Cheddar cheese is a cow's milk cheese that originated from the village of Cheddar in Somerset, England. It has a nutty flavor and a firm texture. Cheddar cheese is made with the same ingredients as other cheeses, but what sets it apart is its curing process, called cheddaring. After the liquid is strained from the curds, cheesemakers cut the curd into large slabs, stack the slabs, and flip them regularly to release more liquid. The dense curd is then pressed into molds and aged to perfection.
While young cheddar is readily available at the supermarket and has a mild flavor, cheddar cheese gets sharper and tastier as it cures. Cheddar cheese can be aged for up to 15 years, and as it ages, it loses its smooth, firm texture and becomes more granular and crumbly. The longer the cheddar is aged, the sharper and more flavorful it becomes. Some cheddars are aged for as little as two years, while others are aged for much longer, such as the eight-year-old cheddar produced by Sugarbush Farms.
In addition to the packaging method, the temperature and humidity of the aging environment play a crucial role in the aging process. Traditionally, cheddar cheese was aged in caves, which provided a low and stable temperature ideal for aging. Today, modern cheese makers may use temperature-controlled environments to replicate the conditions found in natural caves. The specific temperature and humidity targets will depend on the desired characteristics of the final product.
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The longer it ages, the sharper it tastes
Cheddar cheese is a cow's milk cheese that originated from the village of Cheddar in Somerset, England. It has a nutty flavour and a firm texture. Cheddar is made with the same ingredients as other cheeses, but what sets it apart is its curing process, called "cheddaring". 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 curds are then pressed into moulds and aged to perfection.
While young cheddar is readily available in supermarkets and has a mild flavour, cheddar cheese gets sharper and tastier as it cures and ages. The longer it ages, the sharper it tastes. The process of making cheddar cheese put the state of Wisconsin on the map. The state's fertile grasslands were ideal for dairy farms, and farmers made cheese to use up excess milk before it spoiled.
Cheddar cheese is typically aged in vacuum-sealed bags and is rindless, making it a popular choice for easy packaging and storage. Some cheesemakers wrap their cheddar in cheesecloth for protection and ageing, while others use wax to protect the cheddar and give it a distinct flavour. Cheddar cheese can be white or orange—the orange variety is dyed with annatto, a natural food colouring derived from the achiote tree.
The ageing process of cheddar cheese can last for many years, with some varieties being aged for up to 15 years. During this time, the cheese loses its smooth, firm texture and becomes more granular and crumbly. The longer ageing results in a sharper taste and a unique texture with flavour crystals that explode in the mouth.
One notable example of extra-sharp cheddar is the 8-year-old variety offered by Sugarbush Farms. It has been described as the Holy Grail of cheddar due to its intense sharpness and flavour crystals. The extended ageing process gives it a crumbly texture that is perfect for savouring on its own or as a special addition to dishes.
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Frequently asked questions
Extra old cheddar cheese is cheddar cheese that has been aged for a long time, typically in vacuum-sealed bags. Cheddar cheese is a cow's milk cheese that originated from the village of Cheddar in Somerset, England.
As cheddar ages, it loses its smooth, firm texture and becomes more granular and crumbly. The taste of the cheese also becomes sharper.
As long as the cheese is not mouldy and has been sealed and stored properly, it is safe to eat. If there is mould, cut off about an inch around it and the rest of the cheese should be fine to eat.
