Kamil Perry
Cheddar cheese is one of the most popular and widely consumed types of cheese in the world. It is known for its distinct flavour, versatility, and vibrant orange colour. Cheddar cheese originates from the village of Cheddar in Somerset, England, and its production dates back to the 12th century. The process of making cheddar cheese involves several steps, including heating milk, adding rennet to thicken it, cutting the curds into small pieces, and ageing the cheese to develop its characteristic sharpness and flavour. Originally, cheddar cheese was formed into various shapes, including wheels, blocks, or other desired shapes. Today, cheddar cheese can be found in different varieties, such as mild, medium, strong, sharp, extra sharp, mature, old, or vintage, and is produced in various countries, including the United States, Australia, and England.
| Characteristics | Values |
|---|---|
| Place of origin | Village of Cheddar in Somerset, England |
| Year of origin | 12th century |
| Original colour | White |
| Current colours | Deep to pale yellow (off-white), yellow-orange, vibrant orange, golden |
| Flavour | Sharp, pungent, earthy, nutty, tangy |
| Texture | Firm, slightly crumbly, sharp, crumbly |
| Shape | Wheel, block, or some other shape |
| Type of milk used | Cow's milk, goat's milk, sheep's milk |
| Additives | Annatto, oleoresin paprika, beet juice |
| Producers | Kraft, Cabot Creamery |
Explore related products
What You'll Learn
- Cheddar cheese originates from the village of Cheddar in Somerset, England
- The cheese gets its name from the village, which is also where production began in the 12th century
- Cheddar cheese is typically made from cow's milk, but goat's and sheep's milk are also used
- The cheese is known for its distinct flavour, versatility, and orange colour
- The sharpness of cheddar is associated with the levels of bitter peptides in the cheese
Cheddar cheese originates from the village of Cheddar in Somerset, England
Cheddar cheese is a popular variety of cheese that originated in the village of Cheddar in Somerset, southwest England. The cheese was first made in the caves of the village, which provided the ideal humidity and steady temperature for maturing the cheese. Cheddar cheese can be traced back to the 12th century in this region, and traditional Cheddar cheese was made from the milk of local Somerset cows, known for their rich and creamy milk.
The name "cheddar" is not protected under European Union or UK law, and cheddar is now produced in many countries worldwide, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States. However, the name "West Country Farmhouse Cheddar" has an EU and UK protected designation of origin (PDO) registration and may only be produced in Somerset, Devon, Dorset, and Cornwall, using milk sourced from those counties.
The Slow Food Movement has argued that only three cheeses should be called "original cheddar," requiring that it be made in Somerset with traditional methods such as using raw milk, traditional animal rennet, and a cloth wrapping. The production of cheddar cheese involves several steps, including heating the milk, adding rennet to thicken it, cutting the curds into small pieces, cooking them further to expel whey, salting and pressing them into moulds, and finally ageing them for varying periods.
The ageing process is crucial to developing the unique flavour profile of cheddar cheese, with the longer the cheese is aged contributing to a sharper and more complex taste. Cheddar cheese can be aged anywhere from a few months to several years, with some artisanal varieties being aged for even longer periods. The ideal quality of the original Somerset cheddar was described by Joseph Harding in 1864 as having a "firm texture, yet mellow character; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching that of a hazelnut".
Cabot Private Stock Cheddar: Rich, Buttery, and Tangy
You may want to see also
The cheese gets its name from the village, which is also where production began in the 12th century
Cheddar cheese gets its name from the village of Cheddar in Somerset, England, where its production began in the 12th century. It is one of the most widely consumed and recognised cheeses in the world, with a distinct flavour, versatility, and vibrant orange colour.
The village of Cheddar is located in the south-west of England, and the local caves provided the ideal humidity and steady temperature for maturing the cheese. Cheddar cheese was traditionally made from the milk of local Somerset cows, known for their rich and creamy milk. The process of making cheddar cheese involves several steps, including heating the milk, adding rennet to thicken it, cutting the curds into small pieces, and cooking them to expel whey. The curds are then salted and pressed into moulds, and finally, the cheese is aged, contributing to its flavour and texture. The longer the cheese is aged, the sharper and more complex its taste becomes.
Over time, the popularity of cheddar cheese spread throughout England and eventually to other parts of the world. It became a favourite among the English nobility, and King Henry II declared it the best cheese in Britain in 1107. Today, cheddar cheese is produced in various countries, including the United States, Australia, Argentina, and many European nations.
While the original cheddar was made in Somerset, the term "cheddar cheese" does not have a protected designation of origin. However, the name "West Country Farmhouse Cheddar" is protected and refers specifically to cheddar made in Somerset using traditional methods, such as raw milk, traditional animal rennet, and cloth wrapping.
Cheddar Cheese and Glucose: What's the Connection?
You may want to see also
Cheddar cheese is typically made from cow's milk, but goat's and sheep's milk are also used
Cheddar cheese is a popular variety of cheese that originated in the village of Cheddar in Somerset, England, in the 12th century. The cheese is known for its distinct flavour, versatility, and vibrant orange colour. While it is typically made from cow's milk, some versions use goat's or sheep's milk.
Cheddar cheese is made from pasteurised, standardised cow's milk. The process of making cheddar cheese involves several steps. Firstly, the milk is heated, and rennet is added to thicken it. The mixture then forms a milk coagulum, which is cut into small cubes. The curd is trenched on the sides of the vat to facilitate further draining. It is then salted and pressed into moulds to remove any remaining moisture. Finally, the cheese is aged for varying periods, contributing to its flavour and texture. During this ageing process, cheddar develops its characteristic sharpness and tang. The longer it is aged, the sharper and more complex its taste becomes.
Cheddar cheese made in the classical way tends to have a sharp, pungent flavour, often slightly earthy. The "'sharpness'" of cheddar is associated with the levels of bitter peptides in the cheese. The texture is firm, with farmhouse traditional cheddar being slightly crumbly. If mature, it should contain large cheese crystals of calcium lactate, which are precipitated when the cheese is matured for longer than six months.
Cheddar cheese is one of the most popular cheeses globally, particularly in English-speaking countries. It is highly consumed alone or as part of other foods. While it is typically made from cow's milk, some artisanal varieties use goat's or sheep's milk. These variations offer a unique flavour and texture profile, providing a delightful alternative to the traditional cow's milk cheddar.
Daiya Cheddar Cheese: Taste, Texture, and Ingredients
You may want to see also
Explore related products
The cheese is known for its distinct flavour, versatility, and orange colour
Cheddar cheese is a popular variety of cheese that originated in the village of Cheddar in Somerset, England. It is known for its distinct flavour, versatility, and orange colour.
The cheese gets its sharpness and tanginess from the aging process. Younger cheddar tends to be milder and creamier, while aged cheddar has a sharper, more pronounced taste. The longer the cheese is aged, the harder and more acidic it becomes. The texture of young cheddar is smooth and slightly elastic, becoming more crumbly as it ages. This change in texture is due to the breakdown of proteins and fats in the cheese during the aging process.
The distinct flavour of cheddar is also influenced by factors such as the quality of the milk, the production process, and the type of milk used. Cheddar is typically made from cow's milk, but variations using goat's or sheep's milk also exist.
The orange colour of cheddar cheese is due to the presence of additives like annatto, a natural dye derived from the seeds of the achiote tree. Originally, the orange hue came from cows fed on a grass diet high in beta-carotene, which lent an orange pigment to their milk. This colour became associated with high-quality cheese, and producers of lower-quality cheese added pigments from sources like saffron, marigold, and carrot juice to mimic it. Today, annatto is commonly used to enhance the visual appeal of cheddar, and it may also impart a slightly sweet, nutty flavour.
Cheddar cheese is a versatile variety that can be enjoyed in many ways. It is commonly used in cooking, as it melts well and adds a rich, creamy flavour to dishes such as macaroni and cheese, grilled cheese sandwiches, and cheeseburgers. It is also a popular choice for cheese boards, where its sharp flavour pairs well with fruits, nuts, and cured meats. Cheddar can be found in blocks, slices, shredded, or even powdered, making it a convenient and adaptable ingredient for various recipes and culinary applications.
Cheddar Cheese: Safe to Leave Out or Not?
You may want to see also
The sharpness of cheddar is associated with the levels of bitter peptides in the cheese
Cheddar cheese is a popular variety of cheese that originated in the village of Cheddar in Somerset, England. It is known for its distinct flavour, versatility, and vibrant orange colour. The cheese is typically made from cow's milk, although variations using goat's or sheep's milk also exist. The process of making cheddar cheese involves several steps, with the milk being heated and rennet added to thicken it. The curds are then cut into small pieces, salted, and pressed into moulds to remove moisture. Finally, the cheese is aged, with the length of time determining the sharpness of its flavour.
The sharpness of cheddar cheese is associated with the levels of bitter peptides in the cheese. Bitterness is a common flavour attribute of aged cheese, and while it contributes to the overall perception of the aged cheddar flavour, excessive levels can be undesirable. This bitterness has been associated with peptides that arise from the breakdown of casein, with β-casein identified as the primary source of bitter peptides. The physical properties of these peptides, such as molecular weight and hydrophobicity, influence the bitterness threshold.
Research has been conducted to identify and understand the bitter peptides present in cheddar cheese. One study employed a unique approach using crossflow filtration-based fractionation, mass spectrometry-based peptidomics, statistics, and sensory analysis to identify bitter peptides in cheese samples. This approach allows for screening the whole peptide profile, providing valuable data for understanding bitter taste development. Another study investigated the influence of lactic acid bacteria on bitterness in bacterial ripened cheeses, while a third study explored peptide accumulation and bitterness in cheddar cheese made with single-strain Lactococcus lactis starters.
The sharpness of cheddar cheese, an indicator of its maturity, is an important characteristic that contributes to its distinct flavour. The ageing process, during which enzymes break down proteins and fats, plays a crucial role in developing the unique flavour profile of cheddar cheese. The longer the cheese is aged, the sharper and more complex its taste becomes. This sharpness is closely linked to the levels of bitter peptides present in the cheese, which can vary depending on the production methods and maturation period.
Shredded Cheddar Cheese: Plastic or Not?
You may want to see also
Frequently asked questions
Cheddar cheese originates from the village of Cheddar in Somerset, England.
The original shape of cheddar cheese is not known, but it was traditionally formed into wheels or blocks.
The traditional method of making cheddar cheese involves stacking and turning blocks of curds to allow excess whey to drain. This process is known as "cheddaring". The curds are then chopped, mixed with salt, and formed into their desired shape.
The ideal quality of the original Somerset cheddar was described by Joseph Harding in 1864 as "close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching that of a hazelnut".
