Bushra Griffith
Cheddar cheese is one of the world's most popular and widely consumed cheeses, with a distinct, sharp and tangy flavour. Originating in the village of Cheddar in Somerset, England, it is now made in various countries around the world, with different styles and textures. The unique flavour profile of cheddar cheese is developed through the aging process, which allows enzymes to break down proteins and fats, leading to the formation of new compounds. The longer the cheese is aged, the sharper and more complex its taste becomes. The distinct flavour of cheddar is also influenced by the types of bacteria added during the fermentation process, as well as the methods used and the type of milk.
| Characteristics | Values |
|---|---|
| Distinct Flavor | Sharp, Tangy, Rich, Creamy, Buttery, Fruity, Meaty, Milky, Nutty |
| Texture | Semi-firm, crumbly, melts beautifully |
| Color | White, Pale Yellow, Orange |
| Aging | Mild cheddars are aged for less than a year, sharp cheddars for about a year, extra sharp cheddars for two years, and anything beyond that is often labeled as some kind of reserve |
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What You'll Learn
The longer the aging process, the sharper cheddar's taste
Cheddar cheese is a beloved staple in kitchens around the world, with its versatile and rich flavour. The process of making cheddar starts with milk—usually from a cow—which is added to cultures and rennet to curdle. The curds are then cut into slabs, stacked, and flipped repeatedly to remove excess moisture until they reach a semi-firm texture. This process is called "cheddaring", and it sets cheddar apart from other cheeses.
However, it is the ageing process that gives cheddar its sharpness and complexity of flavours. The longer the cheese is aged, the sharper and more robust the flavour becomes. Freshly made cheddar cheese is wrapped in cloth and left to rest for a few days. During this time, the cheese begins to release whey, and mould starts to grow on the surface. The cheese is then moved to a temperature-controlled room, where it will age for anywhere from a few months to several years. As the cheese ages, enzymes break down the milk proteins, creating complex flavours and a crumbly texture.
Young cheddar, aged for a few months, has a mild and creamy taste. As it ages, cheddar becomes sharper and nuttier in flavour. Properly sharp, mature cheddar is usually aged for at least a year. The sharpness of cheddar cheese is solely dependent on the length of ageing. Therefore, the longer a vintage cheddar is aged, the sharper it will be.
The ageing duration depends on the desired sharpness of the cheddar. A mild, fresh cheddar is aged for one to four months, while a medium-aged cheddar is cured for four to eight months. Extra sharp cheddar, on the other hand, is aged for 18 months or more. This extended ageing process gives extra sharp cheddar a much more complex and tangy flavour than mild or medium cheddar. For those who crave a truly strong flavour, there are even cheddar cheeses aged for up to 15 years!
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L. cremoris gives cheddar its buttery, fruity and meaty flavours
The distinct flavour of cheddar cheese is the result of a community of microorganisms working in harmony. Researchers have discovered that the buttery flavour of cheddar is the result of a year-long microbial process.
Cheddar cheese is made from milk, which gets added to cultures and rennet to curdle. The curds are then cut, stacked, and flipped repeatedly in a process called cheddaring, which removes excess moisture until the cheese reaches a semi-firm texture. The cheese is then left to age, and it is during this ageing process that the flavour of the cheese is produced due to amino acid catabolism by various microbes.
Scientists have discovered that the buttery flavour of cheddar is due to the presence of Lactococcus cremoris (L. cremoris), a strain of Lactococcus bacteria. L. cremoris limits the formation of diacetyl and acetoin, which have a buttery flavour but lead to an unpleasant taste when in excess. When L. cremoris is removed, flavour compounds such as 2,3-pentanedione (which gives the flavour of nuts, cream, and butter) and heptanal and hexanal (which taste fruity and fatty) are detected.
When L. cremoris is present, a different set of flavour compounds is detected, including 2-methyl-3-thiolanone, which adds a meaty flavour, and the esters ethyl acetate and ethyl hexanoate, which add a fruity flavour. Thus, L. cremoris is responsible for giving cheddar its buttery, fruity, and meaty flavours.
The findings of these studies could help cheese-makers tailor their recipes to produce specific tastes by selecting and combining different microbes to achieve desired flavours.
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The type of milk and bacteria used affects the taste
The type of milk and bacteria used in the production of cheddar cheese plays a significant role in determining its taste.
Cheddar cheese is traditionally made from cow's milk, but variations using goat's or sheep's milk also exist. The milk is combined with cultures, rennet, and bacteria to begin the cheese-making process. The specific types of bacteria added to the milk influence the flavour of the final product. For example, the presence of L. cremoris bacteria in cheddar limits the development of chemicals like diacetyl and acetoin, which can create unpleasant "off-flavours" in high quantities. However, when kept in moderation, these chemicals contribute to the buttery taste often associated with cheddar cheese. Additionally, L. cremoris aids in the production of compounds that impart fruity and meaty flavours to the cheese.
The ageing process is another critical aspect that influences the taste of cheddar cheese. During ageing, enzymes break down proteins and fats, leading to the formation of new compounds that give cheddar its distinct, sharp, and tangy flavour. The longer cheddar cheese is aged, the sharper and more complex its taste becomes. Mild cheddars are typically aged for less than a year, while sharp cheddars are aged for about a year, and extra-sharp varieties are usually aged for two years or more.
The milk type and bacteria used in the cheese-making process are not the only factors that influence the taste of cheddar cheese. The production method, including the specific techniques employed, also plays a role in the final flavour. Additionally, the colour of cheddar cheese can vary from white to pale yellow or orange, depending on the addition of food colouring, which can also subtly influence taste preferences.
In summary, the type of milk and bacteria used, along with the ageing process and production methods, collectively shape the unique taste of cheddar cheese. The interplay between these factors results in the wide range of flavour profiles found in cheddar cheese, from mild and nutty to sharp and tangy.
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Cheddar's distinct flavour is also due to its enzymes
Cheddar cheese is a popular variety of cheese that originated in the village of Cheddar in Somerset, England. It is now made in several countries and is one of the world's most widely consumed and recognised cheeses. Cheddar is typically made from cow's milk, although variations using goat's or sheep's milk also exist. The cheese gets its distinct flavour from several factors, one of which is the enzymes that develop during the aging process.
The process of making cheddar cheese involves adding bacteria to milk, which feed on the sugars present in the milk and transform them into lactic acid. This gives cheese its tangy taste. The specific types of microorganisms, or bacteria, added by cheese-makers, as well as their methods and the type of milk used, determine the kind of cheese produced.
During the aging process, cheddar develops its characteristic sharpness and tang. The longer cheddar is aged, the sharper and more complex its flavour becomes. This process allows enzymes to break down proteins and fats in the cheese, leading to the formation of new compounds that give cheddar its distinct taste. These compounds contribute to the cheese's unique flavour profile, which can range from mild to sharp, extra sharp, or even "seriously sharp."
While the aging process and enzymes play a crucial role in developing cheddar's flavour, other factors are also at play. The type of milk used, the specific bacteria cultures added, and the cheddaring process, which involves cutting, stacking, and flipping the curds to remove excess moisture, all contribute to the final product's taste and texture. Additionally, the presence of specific bacteria, such as L. cremoris, helps limit the development of chemicals like diacetyl and acetoin, which can create unpleasant "off-flavors" when present in high quantities.
In summary, the distinct flavour of cheddar cheese is influenced by a combination of factors, including the enzymes that develop during aging, the type of milk used, the specific bacteria cultures, and the cheesemaking process. These factors work together to create the beloved, versatile, and sharp flavour profile that has made cheddar a popular cheese variety worldwide.
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The cheese's texture ranges from semi-firm to crumbly
Cheddar cheese is a popular variety of cheese that originated in the village of Cheddar in Somerset, England. It is now made in several countries around the world, but the original and most well-known version comes from England. The cheese-making process for cheddar involves adding bacteria to milk, which feed on the sugars present in the milk and transform them into lactic acid, contributing to the tangy taste of the cheese. The specific microorganisms, methods, and type of milk used by cheese-makers determine the unique characteristics of the final product.
The texture of cheddar cheese can vary, ranging from semi-firm to crumbly. The aging process plays a crucial role in developing the texture and flavour of cheddar cheese. Mild cheddars are typically aged for less than a year, resulting in a semi-firm texture. During this time, the cheese undergoes a process called "cheddaring," where the curds are cut, stacked, and flipped repeatedly to remove excess moisture. This process gives the cheese its semi-firm texture.
As cheddar cheese continues to age, the texture can become slightly crumbly while retaining a semi-firm consistency. This texture is characteristic of sharp cheddars, which are typically aged for about a year. The aging process allows enzymes to break down proteins and fats, leading to the formation of new compounds that contribute to the distinct flavour and texture of the cheese. The longer the cheese is aged, the sharper and more complex its taste becomes.
Some cheddars, such as extra-sharp varieties, are aged for even longer periods, typically for two years or more. The extended aging process further develops the texture and flavour of the cheese. The cheese becomes more crumbly while still maintaining a semi-firm structure. The aging process also affects the meltability of the cheese, with older cheddars often exhibiting superior melting qualities.
The texture of cheddar cheese is an important aspect of its overall character and appeal. The range of textures, from semi-firm to crumbly, allows cheddar cheese to be versatile in its applications, making it suitable for snacking, cooking, or melting in grilled cheese sandwiches, macaroni, and cheeseburgers.
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Frequently asked questions
Cheddar cheese is known for its sharp and tangy flavor, which becomes more pronounced and complex as the cheese is aged. The distinct taste is created by the breakdown of proteins and fats during the aging process, forming new compounds. The presence of L. cremoris, a type of bacteria, also contributes to the distinct flavor by limiting the development of certain chemicals.
The aging process plays a crucial role in developing the unique flavor profile of cheddar cheese. Mild cheddars are typically aged for less than a year, resulting in a milder taste. Sharp cheddars are aged for about a year, while extra sharp cheddars are usually aged for two years or more, resulting in a sharper and more intense flavor.
The taste of cheddar cheese is influenced by the types of microorganisms added, the production methods used, and the type of milk. Cheddar cheese is typically made from cow's milk, but variations using goat's or sheep's milk are also available. The aging process and the addition of food coloring can also impact the flavor and texture of the cheese.
