Andy Montoya
Cheddar cheese is the most widely purchased and consumed cheese variety. Cheddar cheese, which has a rich, nutty flavour that becomes increasingly sharp with age, can be aged for as little as two years and as long as 19 years. The texture of cheddar cheese changes from smooth and firm to crumbly as it ages. Cheddar cheese that has been aged for 15 years or more is extremely rare and difficult to come by.
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What You'll Learn
Cheddar is the most widely purchased and eaten cheese
Cheddar cheese is known for its sharp, nutty, tangy, and rich flavours, which become more intense with age. The texture of cheddar also changes as it ages, going from smooth and firm to crumbly and granular. This ageing process can be seen in the variety of aged cheddars available, ranging from 2-year-aged cheddars to incredibly rare 15-year-aged cheddars and 17-year-aged cheddars. These older cheddars are described as having a very sharp flavour with crystals that burst with flavour.
The popularity of cheddar cheese can be attributed to its versatility. Cheddar can be enjoyed on its own or paired with a variety of foods and drinks. It can be sliced for sandwiches and snacks, shredded into casseroles, soups, and sauces, or paired with dried fruit, fresh apples, or artisan meats. For a special occasion, aged cheddar can be savoured with a dry red wine.
The wide availability of cheddar cheese also contributes to its popularity. It can be found in local cheese shops, online specialty stores, and even large retailers. The accessibility and versatility of cheddar cheese make it a favourite among consumers, solidifying its position as the most widely purchased and eaten cheese.
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Wisconsin is the leader in US Cheddar production
Wisconsin has a long tradition and history of cheese production and is widely associated with the dairy industry. Its cheesemaking tradition dates back to the 19th century when European immigrants settled in Wisconsin, drawn to its fertile fields. Soon, dairy farms began to spring up across the state, and farmers started producing cheese to preserve excess milk. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from her neighbours' cows.
By 1870, Wisconsin was already home to 54 cheese factories. In the 20th century, Wisconsin's cheese production continued to grow, producing more than 500 million pounds of cheese per year by the 1940s. In 2006, Wisconsin produced 2.4 billion pounds of cheese, maintaining its top ranking in US cheese production. In 2010, Wisconsin's cheese production rose to 2.6 billion pounds, and by 2014, the state produced 2.9 billion pounds of cheese, accounting for 25.4% of all cheese made in the US. As of 2013, Wisconsin remains the largest producer of cheese in the US, with nearly 1,200 licensed cheesemakers crafting over 600 different cheese varieties.
Wisconsin is the only US state that requires a licensed cheesemaker to supervise the making of commercial cheese. It is also the only state that offers a master cheesemaker programme, modelled on rigorous European standards. The state's dedication to cheese production and education is further exemplified by the UW-River Falls dairy plant, which serves as a production site and a training centre for students and dairy industry employees.
Wisconsin's success in cheese production, particularly in the specialty cheese market, has allowed it to maintain its lead despite competition from other states like California. In 2022, Wisconsin led the nation in the production of specialty cheeses, including cheddar, Muenster, feta, Limburger, Parmesan, Romano, and provolone. Wisconsin's dominance in the cheese industry can be attributed to its strong dairy farming tradition, early adoption of cheese production, and continued innovation in cheese education and training.
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Cheddar gets sharper with age
Cheddar cheese is the most widely purchased and consumed cheese variety. Cheddar cheese produced in Wisconsin is particularly well-known, with the state being the leader in US cheddar production. The longer a cheddar cheese ages, the sharper its flavour becomes.
Aged cheddar is a type of cheese that has been cured for an extended period, resulting in a sharper, more intense flavour profile than its younger counterparts. The ageing process also affects the texture of the cheese, making it firmer and sometimes crumbly. The cheese develops calcium lactate crystals, which add a unique burst of flavour.
The length of the ageing process can vary, with some cheddars being aged for as little as two years and others for over a decade. The longer the curing time, the sharper and more complex the flavour becomes. For example, a 15-year-aged cheddar from Wisconsin is described as having a very sharp, nutty, tangy, and rich flavour profile.
Aged cheddars are often marketed as special occasion cheeses due to their rarity and complex flavours. A 17-year-old super-sharp cheddar from Wisconsin is described as having an "incredibly rich" flavour and a smooth, creamy texture. This cheese is so rare that it is almost impossible to find elsewhere. Similarly, a 19-year-aged cheddar from the same state is described as having a "pronounced sharp flavour" and a "firm yet crumbly texture".
The sharp flavour of aged cheddar is a result of the cheese's natural ageing process, during which the proteins and fats break down, leading to the development of more intense flavours. This process also affects the texture of the cheese, making it firmer and sometimes crumbly, depending on the length of ageing.
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Cheddar gets a crumbly texture with age
Cheddar cheese is the most widely purchased and eaten cheese variety. It is available in different ages, with some being aged for 15, 17, or even 19 years. As cheddar ages, its texture becomes more firm and crumbly. For example, a 15-year-aged cheddar is described as having a "firm, though sometimes crumbly texture" due to its extended curing time. Similarly, a 19-year-aged cheddar is said to have a "firm yet crumbly texture" as a result of the nearly two decades of curing.
The process of aging cheddar cheese leads to the development of its distinct sharp flavor and crumbly texture. This transformation is influenced by various factors, including the curing time and the formation of calcium lactate crystals. The longer the cheese is aged, the sharper and more intense the flavor becomes. The texture also changes from smooth and firm to granular and crumbly.
The aging process affects not only the texture but also the flavor of the cheese. Aged cheddars are known for their rich, sharp, and complex flavors. The longer curing time allows the cheese to develop a more pronounced and intense taste. The 15-year-aged cheddar, for instance, is described as having rich, intense, nutty, tangy, and sharp flavors. The 17-year-old cheddar is also marketed as "super-sharp" and is said to be "incredibly rich" and "impossibly sharp."
The crumbly texture of aged cheddar makes it a versatile cheese that can be enjoyed in various ways. It can be eaten on its own, as suggested for the 15-year-aged cheddar, or paired with light dried fruit or fresh apples. The 19-year-aged cheddar is recommended to be savored on its own or paired with a dry red wine. Aged cheddars can also be used in cooking, such as shredding into casseroles, soups, or sauces.
The formation of calcium lactate crystals is another factor contributing to the crumbly texture of aged cheddar. These crystals are prized and burst with flavor. They add a unique texture and flavor dimension to the cheese, enhancing the overall sensory experience. The presence of these crystals is considered a desirable characteristic of aged cheddar.
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Old Cheddar is best enjoyed on its own or with dried fruit
Cheddar cheese is the most widely purchased and consumed cheese variety. Cheddar cheese has been produced in Wisconsin since the mid-1800s, and by 1880, the state was producing more cheddar than any other type of cheese. Today, Wisconsin is the leading producer of cheddar cheese in the US. Cheddar cheese can be aged for different lengths of time, with some varieties being aged for as little as two years and others for as long as 15 or even 19 years. The aging process gives the cheese a sharp, nutty, tangy, and rich flavour, as well as a firm, crumbly texture.
Old Cheddar cheese, particularly the aged varieties, is best enjoyed on its own to fully appreciate its complex and rich flavour. The longer ageing process results in a more intense and sharp flavour profile, which can be enhanced when paired with dried fruit or fresh apples. The sweetness of the dried fruit or the crispness of the apples balances the sharpness of the cheese, creating a delightful sensory experience.
The older cheddars, such as the 15- or 19-year-aged varieties, have a very distinct and intense flavour that can be savoured on its own. The cheese develops a firm texture with calcium lactate crystals that burst with flavour. However, for those who enjoy exploring flavour combinations, pairing the cheese with dried fruit can enhance the tasting experience. The sweetness of the dried fruit complements the tanginess of the cheese, creating a harmonious contrast.
When choosing dried fruit to pair with Old Cheddar, opt for varieties that are not overly sweet. Dried apricots, for example, have a subtle sweetness and a slightly tart flavour that can balance the richness of the cheese. Dried cranberries, with their tangy and slightly sour taste, can also be a wonderful pairing, adding a burst of flavour to the nutty cheese.
In addition to dried fruit, fresh apples can be an excellent companion to Old Cheddar. The crispness and juiciness of the apple provide a refreshing contrast to the cheese's strong flavour and crumbly texture. When choosing apples, consider a variety that is slightly tart, such as Granny Smith, to cut through the richness of the cheese.
Whether enjoyed on its own or with dried fruit or fresh apples, Old Cheddar is a delightful treat for cheese connoisseurs. Its complex flavour, developed over years of ageing, is a testament to the art of cheese-making and a delicious indulgence for special occasions.
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Frequently asked questions
Old cheddar cheese is a type of cheddar that has been aged for a long time, often over a decade.
The taste of cheddar cheese becomes sharper with age. Older cheddars are also described as nutty, tangy, and rich.
Older cheddars tend to have a firm, crumbly texture.
Old cheddar cheese can be enjoyed on its own or paired with dried fruit, fresh apples, or a dry red wine.
Many artisanal cheese makers offer aged cheddar cheese for sale online.
