Bushra Griffith
Cheddar cheese is a hard, natural cheese that is off-white or orange in colour. It originates from the English village of Cheddar in Somerset, South West England, and is now produced all over the world, including in Australia. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, which contribute to the overall perception of the aged cheddar flavour. In Australia, cheddar is the most popular cheese, with more than 250,000 tonnes sold within the country in a year. The average annual consumption of cheddar in Australia is about 7.5 kg per person.
| Characteristics | Values |
|---|---|
| Origin | Cheddar, a village in Somerset, South West England |
| Texture | Firm, slightly crumbly |
| Colour | Off-white, deep to pale yellow, or yellow-orange |
| Flavour | Sharp, bitter, nutty, sweet |
| Consumption in Australia | 7.5 kg per person per year (as of 2013) |
| Producers in Australia | Old Croc, Mainland, Woolworths, Bega, Coles, Cracker Barrel |
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What You'll Learn
Sharp cheddar cheese in Australia is often labelled ''tasty cheese''
Cheddar cheese is a natural, relatively hard cheese that can be off-white or orange in colour. It originates from the English village of Cheddar in Somerset, South West England, and is now produced all over the world. The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese, which contribute to the overall perception of the aged cheddar flavour.
In Australia, cheddar is the most popular cheese, with more than 250,000 tonnes of it sold within the country in a year. It is versatile and used in dishes like cheese scones, macaroni cheese, melted cheese on toast, or grated for a gratin.
Sharp cheddar cheese in Australia is often labelled as "tasty cheese". The term "tasty" refers to the strength of the cheese, which is usually a 3 out of 5. While some supermarkets and brands sell cheddar labelled as "cheddar", others sell "tasty cheese", which is the same product. The basic variety of cheddar in Australia is often labelled as "tasty", while fancier brands may be labelled as "cheddar".
Some examples of cheddar cheese brands in Australia include Bega, Coles, Cracker Barrel, Mainland, and Woolworths.
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It is Australia's most popular cheese
Cheddar cheese, or simply cheddar, is a natural cheese that is relatively hard and off-white in colour. It sometimes has a sharp taste, depending on the levels of bitter peptides in the cheese. The "sharpness" of cheddar is associated with its bitter taste, which contributes to the overall perception of the aged cheddar flavour. The texture of mature cheddar is firm and slightly crumbly and, if mature, it should contain large cheese crystals made of calcium lactate. These crystals often precipitate when the cheese is matured for over six months.
Cheddar is one of England's most famous cheeses and is perhaps the most well-known cheese in the Western world. It is also Australia's most popular cheese. Cheddar accounts for over 55% of the Australian cheese market, with an average annual consumption of around 7.5 kg per person. Australians love their cheese, and in recent years, more than 250,000 tonnes of it were sold within Australia, with half of that being cheddar.
Cheddar is produced all over the world, and the name "cheddar cheese" is used internationally. The style and quality of cheeses labelled as cheddar vary greatly, with some processed cheeses packaged as "cheddar". In Australia, cheddar is sold by strength alone, with labels such as mild, tasty, or sharp. The term tasty cheese is used to refer to the strength of the cheese, which is usually a 3 out of 5.
Cheddar is made by pressing whey out of the cheese by stacking blocks of curd on top of each other. These are re-stacked until the cheese becomes acidified and stringy. It is then cut into chips (milled), salted, and pressed into hoops. Different types of cheddar cheese styles are aged for various lengths of time. An aged cheddar, for example, crumbles in the mouth and has a long-lingering flavour, whereas a mild cheddar slices well for sandwiches.
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It is made by combining curd from three different days
Cheddar cheese is a relatively hard, natural cheese that can be off-white or orange in colour. It originates from the village of Cheddar in Somerset, South West England, and is now produced all over the world, including in Australia. In fact, cheddar accounts for over 55% of the Australian cheese market, with average annual consumption around 7.5 kg per person.
Cheddar cheese is made through a process called "cheddaring", which involves an additional step after heating where the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned. The curd is cut into small cubes, stirred to prevent matting, salted, and then pressed into moulds to drain any remaining moisture and allow the cheese to age. Cheddar cheese requires a minimum of three to six months to mature, but the longer it ages, the better it tastes.
One unique aspect of cheddar cheese is that it combines curd from three different days. This allows for the bitterness associated with the sharpness of cheddar to develop, which is a result of the levels of bitter peptides in the cheese. The dryness and acid levels of the cheese must also be carefully controlled at this stage to prevent the cheese from becoming too wet and acidic.
The sharpness of cheddar is an important characteristic that contributes to its overall flavour profile. The texture of mature cheddar is firm and slightly crumbly, and it may contain large cheese crystals consisting of calcium lactate if it has been matured for longer than six months. The colour of cheddar can range from deep to pale yellow (off-white) or yellow-orange when certain plant extracts, such as beet juice or annatto, are added.
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It is sold by strength alone, e.g. ''mild', 'tasty' or 'sharp'
Cheddar cheese is a natural, relatively hard cheese that can be off-white or orange in colour. It originates from the English village of Cheddar in Somerset, South West England, and is now produced all over the world. The "cheddar cheese" name is used internationally, and its name has no protected designation of origin.
Cheddar is so commonly found that the name is rarely used; instead, it is sold by strength alone, e.g. mild, tasty, or sharp. The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese, which contribute to the overall perception of the aged cheddar flavour. The texture of sharp cheddar is firm, and if mature, it will contain large cheese crystals of calcium lactate, which precipitate when matured for longer than six months. The longer maturation period contributes to the development of a strong flavour.
In Australia, cheddar is the most popular cheese, with average annual consumption around 7.5 kg per person. It is sold under various brand names, such as Bega, Coles, Cracker Barrel, and Mainland, and can be found in most supermarkets. The basic variety is often labelled as "tasty cheese", while fancier brands may be labelled as "cheddar". The term vintage or mature on cheddar cheese indicates that it has been allowed more time to develop complex, lasting flavours, and these varieties often come at a premium price.
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It is relatively hard and off-white, or orange if colouring is added
Cheddar cheese is a natural cheese that is relatively hard and off-white in colour. The "cheddar cheese" name is used internationally, and the cheese is produced all over the world. Cheddar originates from the English village of Cheddar in Somerset, South West England. In 2007, the name "West Country Farmhouse Cheddar" was registered in the European Union and (after Brexit) the United Kingdom, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods.
The colour of cheddar can vary from deep to pale yellow (off-white) or yellow-orange. The yellow-orange colour is achieved by adding certain plant extracts such as beet juice or annatto, a natural vegetable colouring. Annatto is extracted from the seeds of the tropical achiote tree and is commonly used to simulate the colour of high-quality milk from grass-fed Jersey and Guernsey cows. It may also impart a sweet, nutty flavour. The largest producer of cheddar cheese in the United States, Kraft, uses a combination of annatto and oleoresin paprika, an extract of the lipophilic (oily) portion of paprika.
The term "sharp" in sharp cheddar refers to the sharpness or bitterness of the cheese, which is associated with the levels of bitter peptides in the cheese. The texture of sharp cheddar is firm, and if mature, it should contain large cheese crystals consisting of calcium lactate, which often precipitate when matured for longer than six months.
Cheddar is extremely popular in Australia, where it accounts for over 55% of the cheese market, with average annual consumption of around 7.5 kg per person. Australians consume a large amount of cheese, with more than 250,000 tonnes sold within Australia in a year, working out to almost 14 kg per person. Cheddar is Australia's most popular cheese, and it is versatile, used in dishes such as cheese scones, macaroni cheese, melted cheese on toast, or grated for a gratin.
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Frequently asked questions
Cheddar cheese is a natural cheese that is relatively hard and off-white, or orange if colourings such as annatto are added. The "sharpness" of cheddar cheese is associated with the levels of bitter peptides in the cheese, which contribute to the overall perception of the aged cheddar flavour.
Cheddar cheese is available in Australia and is the country's most popular cheese. It is also produced in Australia, with the country accounting for over 55% of the Australian cheese market.
Some Australian cheddar cheese brands include Bega, Coles, Cracker Barrel, and Woolworths.
Other English-style cheeses produced in small quantities in Australia include Cheshire, Lancashire, Double Gloucester, and Red Leicester.
