Kamil Perry
Cheddar cheese is a hard, sharp-tasting natural cow's milk cheese that originated in the village of Cheddar in Somerset, England. It is the most popular cheese in the United Kingdom and the second most popular in the United States. Cheddar is made by heating milk and adding rennet (enzymes from the stomachs of mammals) or an acidic substance to cause the milk solids to form into curds. The curds are then separated from the whey, stacked, and dried in a process known as cheddaring. The curds are later chopped and mixed with salt, formed into the desired shape, and aged to develop their distinct flavour. Natural cheddar cheese curds are known for their milky white colour, while the characteristic orange colour associated with cheddar is achieved using annatto, a plant extract that does not alter the flavour or aroma of the cheese.
| Characteristics | Values |
|---|---|
| Origin | Cheddar, Somerset, England |
| Texture | Dry, hard rind |
| Taste | Sharp, pungent, earthy |
| Colour | White, Yellow, Orange |
| Flavours | Sage, chile, maple, truffle, garlic herb |
| Additives | Annatto, vegetable dyes |
| Age | Mild: weeks to months; Semi-Sharp: 3-6 months; Sharp/Matured: 6-12 months; Vintage: 12-24 months; Extra Sharp: years |
| Production | Curds formed into blocks, stacked, dried, chopped, mixed with salt, shaped |
| Milk Type | Cow's milk, goat's milk, sheep's milk, non-dairy milk |
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What You'll Learn
- Cheddar cheese is a hard, sharp-tasting cow's milk cheese
- The cheese originates from the village of Cheddar in Somerset, southwest England
- The cheese-making process involves separating curds and whey using rennet or a vegetarian/kosher alternative
- Natural cheddar cheese curds are known as squeaky cheese and are white in colour
- The longer cheddar is aged, the sharper its flavour becomes
Cheddar cheese is a hard, sharp-tasting cow's milk cheese
Cheddar is made from milk, to which heat is applied, and then rennet (enzymes from the stomachs of mammals like goats and sheep) or an acidic substance like citric acid or lemon juice is added to cause the milk solids to form into curds. After heating the mixture further, cheesemakers separate the curds from the whey to form a mass of solids. The curds are then formed into blocks and stacked on top of each other to allow excess whey to drain. This stacking and drying process is known as "cheddaring".
The sharpness of cheddar corresponds to the length of time it has been aged. Mild cheddar is generally aged for weeks to months, while extra sharp cheddar is aged for years in a temperature-controlled environment. The longer cheddar is aged, the sharper and more pronounced its flavour becomes.
Cheddar can be sold shredded, in slices, and in sticks, but blocks of cheddar tend to be preferred as they do not contain extra preservatives, which can mute the flavour and diminish the natural texture. Some versions of cheddar are smoked, and other flavours include sage, chile, and maple.
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The cheese originates from the village of Cheddar in Somerset, southwest England
Cheddar cheese is a hard, sharp-tasting natural cow's milk cheese that originated in the village of Cheddar in Somerset, southwest England. The cheese gets its name from the village, which is located on the southern edge of the Mendip Hills, about a forty-five-minute drive south of Bristol. Cheddar is a large village and civil parish in the English county of Somerset, known for its picturesque landscape and traditional British charm.
The ideal humidity and steady temperature of the Cheddar Gorge caves, located on the edge of the village, provided the perfect conditions for maturing the cheese. The original Somerset cheddar was described by Joseph Harding in 1864 as having a "close and firm texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching that of a hazelnut". Harding, a 19th-century Somerset dairyman, played a crucial role in modernising and standardising cheddar production, earning him the title of "the father of cheddar".
Cheddar cheese has since become the most popular cheese in the United Kingdom and the second-most popular in the United States, accounting for 51% of the UK's £1.9 billion annual cheese market. Its popularity is due in part to its versatility, as it shreds, slices, and melts well, making it a staple in many refrigerators. The process of making cheddar cheese is unique, involving an additional step called "cheddaring" where, after heating, the curd is kneaded with salt and cut into cubes to drain the whey.
Cheddar cheese has evolved over the years, with cheesemakers experimenting with different flavours and production techniques. Smoked cheddar, for example, involves cold-smoking the cheese wedges for a few hours, resulting in a robust, woody flavour. Other flavours include sage, chile, and maple, showcasing the creativity of cheesemakers. While modern cheddar cheeses have diverged from traditional recipes, artisan cheddar cheeses made using classical methods boast more complex flavours.
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The cheese-making process involves separating curds and whey using rennet or a vegetarian/kosher alternative
Cheddar cheese is a hard, sharp-tasting natural cow's milk cheese that originated in the village of Cheddar in Somerset, England. It is the most popular cheese in the UK and the second most popular in the US.
The process of making cheddar cheese is distinctive, and involves separating curds and whey using rennet or a vegetarian/kosher alternative. Rennet is an enzyme complex usually produced from the stomachs of newborn calves. However, for vegetarian or kosher cheeses, bacterial, yeast or mould-derived chymosin is used to separate the curds and whey.
The milk is heated and rennet or an alternative is added to cause the milk solids to form into curds. The mixture is heated a little longer, and then the curds are separated from the whey. This forms a mass of solids. At this point, the curds are formed into blocks and stacked on top of each other to allow excess whey to drain. This process of stacking and drying is known as "cheddaring".
Once the curds have reached the desired dryness, they are chopped and mixed with salt in a process known as milling. The salt enhances the flavour of the cheese. The curds are then formed into the desired shape, such as a wheel or block. The original cheddar cheese was heavily salted on the outside and then coated in butter to seal in moisture and keep out unwanted moisture.
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Natural cheddar cheese curds are known as squeaky cheese and are white in colour
Natural cheddar cheese is a hard, sharp-tasting natural cow's milk cheese that originated in the village of Cheddar in Somerset, England. It is the most popular cheese in the UK and the second-most popular in the US, behind mozzarella. Cheddar cheese is now produced all over the world, and "cheddaring" has become a verb to describe the distinctive process of making this cheese.
Natural cheddar cheese curds are known as "squeaky cheese" and are white in colour. Cheese curds are the freshest form of cheese. They are made by slicing clumped curds into large chunks, then hand-turning and stacking the chunks several times while steaming them. Once the pressed and drained curds have reached the right firmness and moisture level, they are milled into their signature squiggly shape, washed with warm water, and salted. Cheese curds are best enjoyed straight out of the bag when they are still warm and at their squeakiest.
Ellsworth Creamery has been producing its famous cheddar cheese curds since 1968. These curds are crafted using the highest-quality farm-certified rBST-free milk. The Ellsworth Creamery curds are known for their distinctive all-natural milky white colour and are often referred to as "squeaky cheese". Their unique proprietary process helps retain more of the milky farm-fresh squeak and taste, making them a popular choice for cheese lovers.
To enhance the squeakiness of cheese curds, they can be stored at a cold temperature and carefully reheated. Microwaving cheese curds for a few seconds is a popular way to restore their fresh-from-the-creamery squeakiness and bring out their flavour. Cheese curds are a delicious snack and can also be added to various dishes, such as burgers, meatloaf, hot dishes, and pizza, to give them a chewy texture.
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The longer cheddar is aged, the sharper its flavour becomes
Cheddar cheese is a hard, sharp-tasting natural cow's milk cheese that originated in the village of Cheddar in Somerset, England. It is now produced worldwide, and cheddar-style cheeses may use goat's, sheep's, or even non-dairy milk. The traditional method of making cheddar involves a curing process called "cheddaring", which gives the cheese its distinctive flavour and texture.
The sharpness of cheddar cheese is directly related to the length of time it is aged. Mild cheddar, which has been aged for only a few months, has a mild, creamy, and buttery taste with a subtle nuttiness. It is a great option for melting and is often used in casseroles or for shredding. As cheddar ages, it loses moisture, becoming firmer with hard, salt-like crystals. These crystals develop when lactose in the cheese breaks down into lactic acid, which then binds with calcium ions to form calcium lactate crystals.
The longer cheddar is aged, the sharper and more robust its flavour becomes. Sharp cheddar, aged for over a year, has a tangy and robust taste that is perfect for adding a punch of flavour to recipes. It is slightly crumbly and works well in grilled cheese sandwiches, queso, or mac and cheese. Extra sharp cheddar, aged for two or more years, has a distinct crumbly texture and is best enjoyed on its own or with a glass of wine.
Vintage cheddar, also known as mature cheddar, is any cheddar aged for more than 12 months. This type of cheddar has a strong, sharp flavour and a tang that can be either salty or citrusy. The microbes and enzymes in the cheese start to break down as it ages, giving it a crystalline texture. The cheese can be aged for up to 15 years or more, with some reporting trying a cheddar aged for 20 to 30 years. However, it is noted that once cheddar gets past 5 to 6 years, it begins to taste more like peanut butter and less like cheese.
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Frequently asked questions
Natural cheddar cheese is a hard, sharp-tasting cheese made from cow's milk. It is the most popular cheese in the UK and the second most popular in the US.
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England.
Natural cheddar cheese is made by heating milk and adding rennet (enzymes from the stomachs of mammals) or an acidic substance. This causes milk solids to form into curds. The curds are then separated from the whey, stacked, and dried in a process known as "cheddaring".
The difference in colour is due to the use of annatto, a plant extract from the achiote tree. Annatto is commonly used by cheesemakers in the Midwest to give their cheese an orange colour.
The maturation time for natural cheddar cheese varies depending on the desired flavour profile. Mild cheddar is typically aged for weeks to months, while extra sharp or vintage cheddar is aged for 12 to 24 months or longer.
