Andy Montoya
Cheddar cheese, which originated in the village of Cheddar in Somerset, southwest England, is now produced in many countries, including the United States, Canada, Australia, and New Zealand. Mild cheddar cheese, known for its smooth and buttery texture and mellow flavour, is typically aged for 2 to 3 months. It is made from organic, non-pasteurized milk and often produced in small batches by cheesemakers. Mild cheddar is a versatile variety that slices, shreds, and melts well, making it a popular choice for both children and adults.
| Characteristics | Values |
|---|---|
| Texture | Smooth, firm, elastic, buttery |
| Flavour | Mellow, nutty, rich, tangy |
| Colour | Golden, white, marbled |
| Age | Minimum of 2-3 months, up to 60 days |
| Wine Pairing | Malbec, Sangiovese, Chianti, dry Rosé, or Pinot Grigio |
| Milk Type | Non-pasteurised, organic |
| Additives | No antibiotics, synthetic hormones, toxic pesticides, or GMOs |
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What You'll Learn
Mild cheddar is made from unpasteurized milk
Mild cheddar cheese is made from unpasteurized milk. It is a semi-hard white cheddar with a smooth and buttery texture and a mellow flavour, making it a favourite for children and adults. Mild cheddar is aged for a shorter period of time than other types of cheddar, typically for just 2 to 3 months, or a minimum of 60 days, before it is taken out of storage. This shorter ageing process results in a milder taste compared to sharper varieties of cheddar.
Mild cheddar cheese is a type of cheddar cheese that is widely produced and consumed around the world. Cheddar cheese originated in the village of Cheddar in Somerset, southwest England, and has since become a popular household staple. The name "cheddar" does not have a protected designation, and cheddar cheese is now made in many countries, including the United States, Canada, Australia, and New Zealand.
In terms of production, mild cheddar is often sold as a block, loaf, or stick, and can be shredded, sliced, or melted. It is also used in processed cheese products, such as spreads and wedges, which are made by heating the cheese to pasteurized temperatures to prevent ripening and extend its shelf life. However, this results in a smoother and milder flavour than traditional mild cheddar.
The colour of mild cheddar can vary, with the traditional golden hue achieved by adding annatto, a tasteless and odourless vegetable dye made from the seed of the annatto plant. White cheddar, on the other hand, retains its natural colour and is often labelled as such.
Mild cheddar cheese is a versatile and popular variety of cheddar, known for its mild flavour and smooth texture. It is produced and consumed worldwide, with a long history dating back to its origins in the village of Cheddar in England.
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It's aged for 2-3 months
Mild cheddar cheese is aged for just two to three months before it is taken out of storage. This shorter ageing process gives mild cheddar its smooth and buttery texture and mellow flavour, making it a favourite for both children and adults.
Mild cheddar is aged for a shorter period of time than sharp cheddars, which are typically aged for six to nine months. This longer ageing process gives sharp cheddar a more crumbly and dense texture and a tangy sweetness. Extra sharp cheddars are aged for even longer, typically between 18 months and two years.
The ageing process also affects the colour of cheddar cheese. Traditionally, the colour of the exterior wax denotes the flavour or age of the cheese. Clear wax suggests mild cheddar, red suggests medium, and black suggests sharp. Cheddar cheese that does not contain annatto is often labelled "white cheddar" or "Vermont cheddar", regardless of whether it was produced in Vermont.
Mild cheddar cheese is the most popular variety of cheddar, which is the most common type of cheese found in the United States. Cheddar is so commonly found that the name is rarely used, and it is instead sold by strength alone, such as "mild", "tasty", or "sharp". Cheddar accounts for over 55% of the Australian cheese market, with an average annual consumption of around 7.5 kg per person.
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It has a smooth, buttery texture
Mild cheddar cheese has a smooth, buttery texture. This texture is a result of its shorter ageing process, which typically lasts just two to three months. During this time, the cheese develops a mellow flavour that is popular with both children and adults.
Mild cheddar is known for its versatility. It slices, shreds, and melts well, making it a favourite for grilled cheese sandwiches, mac 'n' cheese, and other melted cheese dishes. Its smooth texture also lends itself to being spread on charcuterie boards and used in dips.
The texture of mild cheddar is also influenced by the type of milk used. Mild cheddar is typically made with cow's milk, which has a higher fat content than other types of milk, contributing to the cheese's smooth and creamy mouthfeel.
In terms of appearance, mild cheddar usually has a golden hue, although it can also be found in a creamy white colour, known as white cheddar. This natural colour is retained without the addition of annatto, a vegetable dye that gives most cheddars their golden appearance.
Mild cheddar's smooth and buttery texture sets it apart from sharper cheddars, which are aged for longer periods and develop a more crumbly and dense texture. The shorter ageing process of mild cheddar results in a softer, more elastic texture that is easier to cut and consume.
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It's usually golden in colour
Cheddar cheese, a classic variety with a mild and creamy flavour, is instantly recognizable by its golden hue. This characteristic colour is a defining feature of the cheese, setting the stage for the delicious experience to come. The golden tone of mild cheddar is a result of careful craftsmanship and the unique chemistry of cheese-making.
The colour of cheddar cheese is influenced by several factors, starting with the type of milk used. Cheddar is traditionally made with cow's milk, and the beta-carotene present in the milk contributes to the golden hue. Beta-carotene is a natural pigment found in the grass and hay that cows consume, and it imparts a yellow-orange tint to the milk, which carries over into the cheese.
The cheesemaking process itself also plays a role in the colour development. During the cheesemaking process, bacteria are added to the milk, and these bacteria produce enzymes that affect the cheese's colour. One important enzyme is beta-galactosidase, which breaks down milk sugars and can influence the development of colour in the cheese.
Additionally, cheesemakers may add natural colourants to enhance the golden hue. Annatto, a natural extract from the seeds of the achiote tree, is commonly used. It adds a rich, golden-orange colour to the cheese without altering the flavour. Annatto has a long history of use in cheesemaking and is known for its ability to enhance the visual appeal of cheddar varieties.
The ageing process further contributes to the colour of mild cheddar cheese. As the cheese ages, its colour can deepen and become more intense. This is due to the ongoing chemical reactions occurring within the cheese, as well as the potential presence of mould cultures that contribute to colour development. A mild cheddar cheese is typically aged for a shorter period, resulting in a lighter golden colour compared to more mature cheddars, which tend towards a deeper orange-gold hue.
Finally, the golden colour of mild cheddar cheese is an important part of its sensory appeal. The colour sets expectations for the flavour and texture of the cheese. A bright, golden cheddar promises a creamy, mild taste and a smooth, melt-in-your-mouth texture. This visual cue is an essential part of the overall cheese-eating experience, inviting consumers to anticipate the delightful flavours and textures that define this beloved variety.
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It's a favourite for children
Mild cheddar cheese is a favourite for children and adults alike. Its smooth and buttery texture and mellow flavour make it a versatile option for a variety of dishes. From grilled cheese sandwiches to mac 'n' cheese, mild cheddar is a popular choice for those who prefer a less tangy taste.
Mild cheddar cheese is made from cow's milk, which can be pasteurized or non-pasteurized. It is aged for a shorter period than other types of cheddar, typically just 2 to 3 months, resulting in its milder flavour. The shorter ageing process also contributes to its smooth texture, making it ideal for melting and shredding.
The name "cheddar" comes from the village of Cheddar in Somerset, southwest England, where the cheese originated. Cheddar Gorge, on the edge of the village, provided the ideal humidity and steady temperature for maturing the cheese. Today, cheddar cheese is produced in many countries, including the United States, Canada, Australia, and New Zealand.
In the United States, the state of Wisconsin leads the production of cheddar cheese, followed by California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma. Cheddar is sold in various strengths, such as mild, medium, sharp, and extra sharp, with the milder varieties being more popular among children due to their milder flavour.
Mild cheddar cheese is a great option for those looking for a versatile, kid-friendly cheese. Its mild flavour and smooth texture make it a perfect addition to a variety of dishes, and it is a favourite for children who are often fond of its creamy, buttery taste.
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Frequently asked questions
Mild cheddar cheese is made from milk. It is usually sold as mild, medium, mature, extra mature or vintage.
Mild cheddar cheese is aged for a minimum of 2-3 months.
You can store mild cheddar cheese in plastic, aluminium foil or cheese paper.
