Andy Montoya
Cheddar cheese is a natural, relatively hard 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. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, which increases the more it is aged. The texture of sharp cheddar is firm and crumbly, and it has a tangy, nutty taste.
| Characteristics | Values |
|---|---|
| Main Ingredient | Cow's milk |
| Origin | Cheddar, Somerset, South West England |
| Colour | Off-white, deep to pale yellow, or orange |
| Texture | Firm, slightly crumbly |
| Sharpness | Associated with the levels of bitter peptides in the cheese |
| Age | A young cheddar is matured for 2-3 months, while an older one is matured for 18-24 months |
| Flavour | Stronger, tangier, more savoury |
| Use | Can be sprinkled onto scrambled eggs, melted into grilled cheese sandwiches, or stirred into bechamel sauce for homemade macaroni |
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What You'll Learn
Sharp cheddar is made from cow's milk
Cheddar cheese is a natural, relatively hard cheese that can be off-white, deep to pale yellow, or orange in colour. It originates from the village of Cheddar in Somerset, South West England, and is now produced all over the world. The name "cheddar cheese" is used internationally, and the cheese accounts for over 55% of the Australian cheese market. In the US, cheddar is one of the most popular and inexpensive cheeses.
Sharp cheddar is a type of cheddar cheese that is matured for longer than milder cheddars, typically for a minimum of 6 months, though some sources state 9 months, to a maximum of 18-24 months. The longer maturation period allows the cheese to undergo more biochemical reactions, resulting in a more intense flavour and tanginess. The sharpness of cheddar is also associated with the levels of bitter peptides in the cheese. The texture of sharp cheddar is drier and crumbly than milder cheddars due to the breakdown of casein proteins (proteolysis) that occurs during maturation.
Cheddar is made from cow's milk. The milk is cultured by adding starter bacteria to acidify it. The sharpness of cheddar is influenced by the diet of the cows, as the milk from cows in different regions may have different characteristics. For example, American cows do not follow the same diet as those in other regions, so their milk does not have the same orange tint. To maintain the tradition of orange cheddar, American cheesemakers add a colouring agent called annatto, derived from the seeds of the achiote tree.
The term "sharp" is used to describe stronger, more intense flavours of cheddar, and it is often used interchangeably with the term "aged". The sharpness of cheddar can be determined by tasting different ages of cheddar side by side and choosing the one with the preferred flavour and texture. The more aged the cheddar, the more heat is required to melt it, so mild or sharp cheddars are best for melting, while older cheddars are better for grating, like Parmesan.
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The sharpness of cheddar is associated with the levels of bitter peptides
The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese. This bitterness is significant to the overall perception of the aged cheddar flavour. The sharpness of cheddar cheese is influenced by the concentration of bitter peptides, which develop during the ageing process. The longer a cheddar cheese is aged, the more biochemical reactions it undergoes, resulting in a stronger and more intense flavour. This intensity of flavour is what defines a sharp cheddar cheese.
Cheddar cheese is a natural, relatively hard cheese that originated in the village of Cheddar in Somerset, South West England. It is now produced worldwide and is one of the most popular and inexpensive cheeses, particularly in the United States. Cheddar cheese is made from cow's milk and can vary in colour from white to yellow or orange, depending on the diet of the cows and the addition of colouring agents such as annatto.
The sharpness of cheddar cheese is often used to describe the strength of its flavour, with mild cheddar having a softer taste and sharp cheddar offering a more intense, tangy, and nutty flavour. The ageing process also affects the texture of the cheese, with older cheddars becoming drier and crumbly due to the breakdown of casein proteins, known as proteolysis.
When selecting a sharp cheddar cheese, it is recommended to choose one that feels firm and almost as hard as a brick. The ageing process also impacts the melting properties of the cheese, with mild or sharp cheddars melting better than highly aged cheddars, which behave more like Parmesan cheese. Therefore, when cooking with cheddar, it is important to consider the age and sharpness of the cheese to achieve the desired result.
The sharpness of cheddar cheese is a matter of personal preference, and it is commonly used in dishes such as grilled cheese sandwiches, queso, mac and cheese, and soups to add a strong cheese flavour. The ageing process and the resulting sharpness of cheddar cheese are key factors that contribute to its unique characteristics and versatility in various culinary applications.
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Cheddar is one of the most popular and inexpensive cheeses in the US
Cheddar cheese, or simply cheddar, is a natural cheese that is relatively hard and off-white (or orange if colourings such as annatto are added). It is one of the most popular and inexpensive cheeses in the US. The name "cheddar" is used internationally, and the cheese is produced all over the world. Cheddar cheese originates from the village of Cheddar in Somerset, South West England.
Cheddar is commonly found in the US, and the name is so ubiquitous that the cheese is often sold by strength alone, such as "mild", "tasty" or "sharp", rather than by its name. In fact, the term "sharp" is almost exclusively used to describe cheddar cheese. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, and older cheddars tend to be sharper in flavour. A young cheddar will be mild in taste and slightly creamy in texture, having matured for only around 2-3 months. An older cheddar, on the other hand, will have matured for 18-24 months and will have a much stronger, more complex flavour with tangy notes and a crumbly texture. The more aged the cheese is, the less moisture it contains, and the more heat is required to melt it.
Cheddar is also one of the least expensive cheeses in the US. Following a wheat midge outbreak in Canada in the mid-19th century, farmers in Ontario began to convert to dairy farming in large numbers, and cheddar cheese became their main exportable product. By the turn of the 20th century, there were 1,242 cheddar factories in Ontario, and cheddar had become Canada's second-largest export after timber. This large-scale production and export of cheddar cheese from Canada may have contributed to the cheese's popularity and low cost in the US today.
The sharpness of cheddar cheese is also influenced by the addition of annatto, a colouring agent derived from the seeds of the achiote tree. While annatto does not have a significant impact on the flavour of the cheese, it was likely added to please children who might prefer orange cheddar to white. Today, the largest producer of cheddar cheese in the US, Kraft, uses a combination of annatto and oleoresin paprika to achieve the orange colour.
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The longer a cheddar is aged, the more biochemical reactions it undergoes
The sharpness of cheddar cheese is directly related to the length of time it is aged. The aging process is what gives cheddar its distinctive flavour – the longer it ages, the sharper and more flavourful it becomes. This is due to the natural process of enzymes and bacteria in the cheese interacting over time.
The process of making cheddar begins like most other cheeses: milk is cultured, meaning starter bacteria is added to acidify the milk. During aging, cheddar undergoes a series of chemical and biological changes, transforming its flavour, texture, and aroma. The length of the aging process determines the sharpness and complexity of the cheese's flavour, as well as the firmness and crumbly nature of its texture.
As cheddar ages, bacteria convert the lactose in the milk to acid. After a few months, the bacteria die out, and enzymes take over, enhancing the sharpness of the cheese. The longer the aging process, the sharper and more intense the flavour becomes. This is because, as the cheese ages, enzymes break down proteins, fats, and residual lactose, resulting in the development of complex flavours and aromas.
Younger cheddars tend to have milder, simpler flavours, while aged cheddars offer more nuanced, intense flavours. 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 aged cheddar is also firmer and sometimes crumbly due to the breakdown of protein structures within the cheese. Some aged cheddars even develop protein crystals, creating a pleasant crunch.
The aging process can be influenced by various factors, including temperature, sealing, lighting conditions, humidity, and air circulation control. Proper storage conditions after aging are crucial to maintaining the quality of the cheese.
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Cheddar is either industrial or artisan cheese
Cheddar cheese is a natural cheese that is relatively hard and off-white (or orange if colourings such as annatto are added). It originates from the village of Cheddar in Somerset, South West England. Cheddar is produced all over the world and has no Protected Designation of Origin (PDO). The name "West Country Farmhouse Cheddar" is protected, however, and refers to cheddar produced from local milk within Somerset, Dorset, Devon, and Cornwall using traditional methods.
Cheddar can be either an industrial or an artisan cheese. Industrial cheddar is produced on a large scale using modern technology and starter cultures to control the acidity and flavour of the cheese. The flavour, colour, and quality of industrial cheddar can vary significantly, and packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage. These labels may indicate the maturation period or the use of food additives to enhance flavour.
Artisan cheddar, on the other hand, is handcrafted and may receive special treatment during the aging process or include unique ingredients. Artisan varieties develop strong and diverse flavours over time. Traditional cloth-bound Cheddar is typically aged from 9 to 24 months. 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 more aged the cheese, the less moisture it contains, and the more heat is required to melt it.
Cheddar is one of the most popular and inexpensive cheeses in the US, and it is the most popular cheese in the UK, accounting for over 50% of the country's annual cheese market. It is produced in many countries, including the United States, the United Kingdom, Australia, Canada, and New Zealand. The style and quality of cheeses labelled as cheddar can vary greatly, with some processed cheeses packaged as "cheddar" or "cheddar-flavoured."
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Frequently asked questions
Sharp cheddar cheese is made of cow's milk. The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese. The more aged the cheese, the sharper the flavour.
The longer a cheddar is aged, the more biochemical reactions it undergoes, resulting in a stronger flavour. Cheddar is considered sharp when it reaches a minimum of 9 months of age.
Mild cheddar has a smooth texture and buttery flavour, making it ideal for snacking. Sharp cheddar, on the other hand, has a more intense, nutty, tangy flavour and a crumbly texture due to its lower moisture content.
The best way to compare cheddars is by tasting them side by side. It is recommended to choose the same brand to have a fair comparison.
