Andy Montoya
Tasty cheese is a popular variety of cheddar cheese in Australia. It is made from milk, salt, cultures (milk), enzyme (non-animal rennet), and contains anticaking agents and preservatives. The cheese is aged in real or artificial caves, where the temperature and humidity are controlled to develop its flavour.
| Characteristics | Values |
|---|---|
| Type | Cheddar |
| Origin | Australia |
| Ingredients | Milk, salt, cultures (milk), enzyme (non-animal rennet), anticaking agent (460), preservative (200) |
| Flavour | Tangy, full-flavoured, strong, intense |
| Texture | Smooth, creamy |
| Serving Size | 25g |
| Serving Suggestions | With a side of pickles, in savoury pies, on cheese plates |
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What You'll Learn
- Tasty cheese is made from milk, salt, cultures (milk), enzymes (non-animal rennet)
- It is a type of cheddar cheese, specifically Australia's favourite
- It is aged in real or artificial caves where temperature and humidity are controlled
- It is full-flavoured with a smooth texture
- In the UK, it is called Extra Matured Cheddar, and in the US, it is called Sharp Cheddar
Tasty cheese is made from milk, salt, cultures (milk), enzymes (non-animal rennet)
Tasty cheese, a popular variety of cheese in Australia, is made from milk, salt, cultures (milk), and enzymes (non-animal rennet). It is a type of cheddar cheese, known for its rich flavour and creamy texture.
The process of making tasty cheese involves the careful combination and transformation of these core ingredients. Milk, the primary ingredient, undergoes a series of treatments to develop its flavour and texture. Salt is added to enhance the taste and act as a preservative, inhibiting the growth of unwanted microorganisms.
Cultures, also known as lactic acid bacteria, play a crucial role in the cheesemaking process. They are responsible for the fermentation of milk, converting lactose into lactic acid. This process not only adds flavour but also causes the milk to curdle, separating it into solid curds and liquid whey. The specific combination and proportions of cultures influence the unique characteristics of tasty cheese, contributing to its distinct flavour profile and texture.
Enzymes, particularly non-animal rennet, are essential in the transformation of milk into cheese. Rennet is a complex mixture of enzymes that, when added to milk, cause it to coagulate, forming a solid mass of curds and whey. This coagulation step is critical in separating the milk solids from the liquid, creating the foundation for the cheese structure. The use of non-animal rennet makes tasty cheese suitable for vegetarians, as it avoids the use of animal-derived rennet commonly found in traditional cheesemaking.
The combination of these ingredients and their careful manipulation during the cheesemaking process gives tasty cheese its characteristic flavour, texture, and appearance. The aging process further develops its complexity, with the cheese being rubbed and turned until it reaches the desired maturity. This process can vary in duration, with some cheeses aged for just a week, while others, like a true "real cheese," are aged for at least 3 to 6 months to allow the flavours to fully develop.
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It is a type of cheddar cheese, specifically Australia's favourite
Cheddar cheese is a hard cheese variety that is among the most popular in the world. It originated in the village of Cheddar in Somerset, southwest England, where the local caves provided the ideal humidity and temperature for maturing the cheese. Cheddar cheese is produced by separating the curds and whey using rennet, an enzyme derived from the stomachs of newborn calves. In vegetarian or kosher cheeses, bacterial, yeast, or mould-derived chymosin is used instead. An additional step in the production of cheddar, known as "cheddaring", involves kneading the curd with salt and cutting it into cubes to drain the whey.
The flavour of cheddar can range from mild and buttery when aged for a few months to sharp and biting when aged for years. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. Strong, extra-mature cheddar, sometimes called vintage, is matured for 15 months or more, requiring a constant temperature that is often maintained in special facilities or caves.
In Australia, "tasty cheese" refers to a type of cheddar cheese that is slightly above average in flavour. It is not considered a special kind of cheese but rather a medium-to-above-average cheddar. Mild cheeses are generally unpopular in Australia, and cheddar labelled as "mild" is specifically marketed as such. Vintage, crumbly, and sharp cheeses are also commonly found in Australia, with "Cracker Barrell" referring to bitey or extra bitey cheddar.
The term "tasty cheese" is likely an Australian designation for this variety of cheddar, as some sources suggest that it is an Australian term not commonly used in other countries like the US and Canada. The ageing process plays a crucial role in developing the flavour of tasty cheese, and mass-produced cheese may only be aged for a week before packaging. For a more authentic cheese experience, experts recommend choosing cheeses made with raw milk (non-pasteurised) and animal rennet, aged for at least 3 to 6 months.
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It is aged in real or artificial caves where temperature and humidity are controlled
The aging process of tasty cheese, during which the flavour develops, occurs in real or artificial caves. These caves are built in a way that allows for the temperature and humidity to be controlled and kept stable. The cheese is frequently rubbed and turned until it is ready for sale. The aging period can vary depending on the type of cheese and the desired flavour profile. For instance, mass-produced cheese might age for just a week before packaging, while a cheese made with raw milk and animal rennet is typically aged for at least three to six months.
In Australia, tasty cheese is a ubiquitous sight in the dairy sections of supermarkets and grocery stores. It is a type of cheddar cheese, known for its rich flavour and creamy texture. The term "tasty cheese" is used to describe the flavour of the cheese, which is slightly above average in terms of intensity when compared to other types of cheddar.
While tasty cheese is a popular term in Australia, similar cheeses go by different names in other parts of the world. In the United Kingdom, a robust, aged version of cheddar is often labelled as "Extra Matured Cheddar". This variety is loved for its strong flavour and often takes centre stage on cheeseboards and in savoury pies. Meanwhile, in the United States, aged cheddar is commonly known as "Sharp Cheddar". This variety is characterised by its intense flavour and is often used to add a zesty kick to dishes like chilli, nachos, and casseroles.
The process of aging cheese in controlled environments, such as real or artificial caves, is a crucial step in the development of the unique flavour and texture of tasty cheese. By maintaining stable temperature and humidity conditions, cheesemakers can ensure the consistent quality and characteristics of their product. This step also highlights the importance of time and craftsmanship in the art of cheesemaking, transforming a simple ingredient like milk into a diverse array of cheeses enjoyed worldwide.
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It is full-flavoured with a smooth texture
When it comes to cheese, "tasty" is not just an adjective used to describe its flavour—it is a specific type of cheese that is widely popular in Australia. Tasty cheese is a full-flavoured cheese with a smooth texture, made from milk, salt, cultures (derived from milk), enzymes (non-animal rennet), an anticaking agent, and a preservative. It is a type of cheddar cheese, slightly above average in flavour, and is often compared to "Extra Matured Cheddar" in the United Kingdom and "Sharp Cheddar" in the United States.
The term "tasty cheese" is commonly used in Australia to describe a cheese with a rich, tangy, and complex flavour profile. It is a beloved guest at Aussie gatherings and can be found in the refrigerated dairy section of any grocery store in the country. The ageing process, which occurs in controlled environments like real or artificial caves, plays a crucial role in developing the full flavour of tasty cheese. During this process, the cheeses are frequently rubbed and turned until they are ready for sale.
While the term "tasty cheese" specifically refers to a type of cheddar, the word "tasty" can be used more generally to describe any food or drink with a pleasant flavour. In the context of cheese, "tasty" usually implies a strong, well-developed flavour that is often the result of ageing or maturation. This is in contrast to milder cheeses, which have a more subtle flavour and are often preferred by those who find the intensity of tasty cheese overwhelming.
The smooth texture of tasty cheese is a result of its high cream content and the manufacturing process. The cheese is typically aged for at least three to six months, during which time it is carefully monitored and handled to ensure the development of its characteristic smoothness. This longer ageing process also contributes to the cheese's full flavour, as it allows time for the complex flavours to emerge and intensify.
In summary, when someone refers to "tasty cheese," they are usually talking about a full-flavoured, smooth-textured cheddar cheese that has undergone a careful ageing process to develop its unique characteristics. This type of cheese is a favourite in Australia, where it is widely available and often enjoyed at gatherings and picnics.
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In the UK, it is called Extra Matured Cheddar, and in the US, it is called Sharp Cheddar
In the UK, cheese labelled as Extra Matured Cheddar is typically full-bodied and tangy, with a strong flavour and creamy texture. It is often crafted with locally sourced ingredients and aged for a significant period, resulting in a rich heritage and tradition associated with its production. One well-known variety of Extra Matured Cheddar is the English Tickler Cheddar, which is produced in the Devon countryside and ripened for 18 months. It boasts a distinctive golden hue and intricate marbling, making it a visually appealing addition to any cheese board or culinary creation.
In the US, Sharp Cheddar is the equivalent of the UK's Extra Matured Cheddar. Sharp Cheddar is characterised by its intense flavour and smooth, buttery texture. The sharpness of the cheese develops with age, and it is considered sharp when it reaches a minimum of 9 months of maturation. The longer it ages, the sharper and richer the flavour becomes. Some cheddars in the US are aged for an exceptionally long time, such as the rare 17-year-old Super-Sharp Cheddar from Wisconsin, which is described as having an incredibly rich and smooth flavour.
While the names and specific varieties may differ between the two countries, the underlying principle remains the same: a longer maturation process results in a stronger, sharper flavour that is valued by cheese enthusiasts. This ageing process occurs in controlled environments, such as real or artificial caves, where temperature and humidity are maintained to ensure consistent conditions for the development of flavour and texture.
It is worth noting that the term "Tasty Cheese" is used in Australia to describe a slightly above-average flavoured cheddar, which may be equivalent to the Extra Matured Cheddar or Sharp Cheddar categories in the UK and US, respectively. In Australia, mild cheeses are often labelled as "Mild", and vintage or crumbly cheeses are also commonly found.
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Frequently asked questions
Tasty cheese is made of milk, salt, cultures (milk), enzyme (non-animal rennet), an anticaking agent (460), and a preservative (200).
Tasty cheese is a type of cheddar cheese that is popular in Australia. It is known for its rich flavour and creamy texture.
The aging process of tasty cheese occurs in real or artificial caves, where temperature and humidity are controlled and stable. The cheeses are frequently rubbed and turned until they are ready for sale.
