Randy Chandler
Cabot Creamery is a co-op owned by hundreds of farms throughout New England and New York, and it produces a wide variety of cheeses, including cheddars, flavoured cheeses, and non-cheddars like Swiss and mozzarella. The brand makes at least 10 different types of cheddar cheese, including Seriously Sharp, Extra Sharp, New York Extra Sharp, and Vermont Sharp. The term sharp refers to the changes in taste and texture that occur as cheddar cheese ages. Generally, the longer a cheddar ages, the sharper it gets. In the past, Cabot's Seriously Sharp cheddar was considered the sharpest of its line of cheddars, but some customers have noticed a change in its taste and texture.
| Characteristics | Values |
|---|---|
| Sharpness | Seriously Sharp, Extra Sharp, Vermont Sharp, New York Extra Sharp |
| Aging Time | Minimum of 14 months for Seriously Sharp, 9 months for Sharp, 12 months for New York Extra Sharp, 9 months for Vermont Sharp |
| Texture | Crumbly, gritty, creamy, firm, smooth |
| Taste | Tangy, nutty, salty, sweet |
| Ingredients | Pasteurized milk, cheese cultures, salt, enzymes, annatto (coloring agent) |
| Brand | Cabot |
| Location | Vermont |
Explore related products
What You'll Learn
Vermont Sharp, Seriously Sharp, and Extra Sharp
The term "sharp" in cheddar cheese refers to the changes in taste and texture that occur as the cheese ages. Cheddar cheese typically ages for anywhere from two months to a year or more, depending on the desired sharpness. During the aging process, cheddar loses some of its moisture, transforming from smooth and creamy to firm with hard, salt-like crystals. These crystals develop when lactose in the cheese breaks down into lactic acid, which then binds with calcium ions to form calcium lactate crystals. Generally, the longer a cheddar cheese ages, the sharper it becomes.
Cabot's Vermont Sharp cheddar cheese is aged for nine months and has a complex flavour that works well with salads or buttery crackers. It has a smooth texture and a mild, creamy taste, with a slight sharpness. Some people have noted that the flavour of Vermont Sharp has changed in recent years, becoming more like store-brand Muenster and lacking the sharpness it once had.
Seriously Sharp, formerly known as Hunter's Sharp, is aged for a minimum of 14 months and is the sharpest cheddar in this line of Cabot cheeses. It used to have a unique, distinct sharpness and an ultra-crumbly texture, but some people have noticed that the flavour has changed and is now rubbery and less sharp.
Extra Sharp cheddar is a rich and robust cheese with a citrusy tang and a slight crumble due to its lower moisture content. It is perfect for grilled cheese sandwiches, queso, or mac and cheese. The New York Extra Sharp variety is aged for 12 months and made with milk from New York dairies, while the Vermont Extra Sharp may have a slightly different taste.
The Ancient Origins of Cheddar Cheese
You may want to see also
Mild, Medium, and Sharp
Cabot offers four levels of sharpness to cater to a wide range of palates. The sharpness of cheddar cheese increases with the duration of aging. The aging process causes the cheese to lose moisture, transforming it from smooth and creamy to firm with hard, salt-like crystals. These crystals are a result of lactose breakdown into lactic acid, which binds with calcium ions to form calcium lactate crystals.
Mild
Cabot's Mild Cheddar has a smooth and buttery flavor, making it perfect for snacking. It has a shorter aging period, resulting in a creamy texture.
Medium
Medium Cheddar is aged for approximately three months. It is slightly sharper than Mild Cheddar but still retains a creamy texture. It may lack the distinct sharpness that some cheese enthusiasts crave.
Sharp
Aged for about nine months, Sharp Cheddar is the mildest of Cabot's sharp cheddars. It has a rich and creamy texture with a subtle sharpness. This variety is often described as an "everyman's cheese," appealing to a broad range of tastes.
Cabot's Vermont Sharp Cheddar, aged for nine months, boasts a complex flavor. It pairs well with salads or can be enjoyed with buttery crackers.
Seriously Sharp
Previously known as Hunter's Sharp, Seriously Sharp Cheddar is Cabot's sharpest variety in this line of cheddars. It is aged for a minimum of 14 months, resulting in a distinct sharpness and an ultra-crumbly texture. However, some loyal customers have noticed a change in its texture and flavor, describing it as rubbery and overly salty.
Cheese Lovers: Is Housier Farm Cheddar Cheese Powder Fattening?
You may want to see also
Vermont Extra Sharp's texture and taste
Cabot's Vermont Extra Sharp cheddar cheese has a rich and robust flavour with a slight citrus tang. It is aged for at least 12 months, and during this time it loses some of its moisture, resulting in a lower moisture content than milder cheddars. This gives it a slight crumble, which is perfect for grilled cheese sandwiches, queso, or mac and cheese.
The longer ageing process means that Vermont Extra Sharp has a sharper taste than milder cheddars. The term "sharp" in cheddar refers to the changes in taste and texture that occur as the cheese ages. During ageing, cheddar loses moisture and becomes firmer, with hard, salt-like crystals forming as the lactose in the cheese breaks down into lactic acid. These crystals give the cheese a distinctive texture and flavour.
The Cabot Creamery, located in Vermont, is a co-op owned by hundreds of farms throughout New England and New York. Their Vermont Extra Sharp cheddar is made with milk from these farms, giving it a unique and delicious flavour. While the taste is sharp, some have noted that it is not as sharp as other cheddars, such as the Seriously Sharp variety, which is aged for a minimum of 14 months.
In terms of texture, Vermont Extra Sharp has a slight crumble due to its lower moisture content. However, some have noted that the texture has changed in recent years, becoming more rubbery and less crumbly than it used to be. This change in texture has been a source of disappointment for some long-time buyers of the cheese. Nevertheless, Vermont Extra Sharp remains a popular choice for those who enjoy a sharp, tangy cheddar.
Cheddar and Gruyere: Two Cheeses, One Great Match
You may want to see also
Explore related products
Seriously Sharp's taste and texture change
The sharpest Cabot cheddar cheese is the Seriously Sharp Cheddar, which is aged for a minimum of 14 months. It has a nutty flavor and a firm, crumbly texture that pairs well with spicy foods and smoked meats.
Seriously Sharps taste and texture change:
The aging process is what gives cheddar its distinctive flavor and texture. The term "sharp" refers to the changes in taste and texture that occur as cheddar ages. The longer a cheddar ages, the sharper it gets. During the aging process, cheddar loses some of its moisture, transforming from smooth and creamy to firm with hard, salt-like crystals. These crystals are formed when lactose breaks down into lactic acid, which binds with calcium ions to form calcium lactate crystals.
Some consumers have noticed a change in the taste and texture of Cabot's Seriously Sharp Cheddar. They claim that it used to have a distinct sharpness and an ultra-crumbly texture, but now it has a rubbery texture and a milder taste. One possible explanation for this change is that Cabot may have started processing their cheese differently. Another factor could be the influence of external factors, such as diet or environmental changes, on the milk used for cheese production. Additionally, individual factors like taste perception, oral hygiene, and smoking habits can also impact how one experiences the taste and texture of cheese.
It's important to note that personal preferences and intended usage also play a role in cheese selection. For instance, a sharp cheddar may be preferred for a strong flavor in a soup, while a mild cheddar might be better suited for a dip.
Cheddar and American Cheese: What's the Difference?
You may want to see also
How aging affects cheese's flavour and texture
Aging has a profound impact on the flavor and texture of cheese, and this is particularly true for cheddar varieties, such as those crafted by Cabot. The sharpest Cabot cheddar cheese is their Extra Sharp Cheddar, a product of a lengthy aging process that imparts a robust, distinct flavor and a crumbly, yet creamy texture. This cheese has been aged for a minimum of 16 months, and it is during this aging process that the magic happens, transforming the cheese from mild to sharp.
When cheddar cheese is first made, it starts out relatively mild, with a smooth, creamy texture. As the aging process begins, a number of complex chemical and biological changes take place, influenced by factors such as temperature, humidity, and the unique microbial culture used in the cheese-making process. One of the key changes is the breakdown of proteins and fats within the cheese by enzymes, which results in the release of various flavor compounds. The longer the cheese ages, the more time these compounds have to develop and intensify, contributing to the sharper, more pungent flavors associated with mature cheddar.
The texture of the cheese also undergoes significant changes during aging. In the early stages, the cheese is moist and flexible, but as moisture continues to evaporate, the cheese becomes drier and more brittle. This is why older cheddars tend to have a crumbly texture, often flaking or shattering when cut. However, despite this dryness, well-aged cheddars also develop a creamy, fudgy mouthfeel, a result of the breakdown of casein, a milk protein, into amino acids, which creates a smoother, more gelatinous texture.
Additionally, the aging process also affects the color and appearance of the cheese. Younger cheddars tend to be lighter in color, while longer-aged varieties develop a deeper, more intense orange or yellow hue. This is due to the concentration of carotenoid pigments, naturally present in milk, which become more pronounced as the cheese dries and matures. The development of crystalline structures within the cheese is another notable visual change. These tiny, crunchy crystals are a result of calcium lactate or tyrosine formation, and they contribute to the unique mouthfeel and texture of aged cheddars, adding a pleasant crunch to each bite.
Old Cheddar Cheese and Lactose: What's the Deal?
You may want to see also
Frequently asked questions
The sharpest Cabot cheddar cheese is the Seriously Sharp Cheddar Cheese, which is aged for a minimum of 14 months.
From least sharp to most sharp, Cabot ranks their cheddar cheeses as follows: Mild, Medium, Sharp, New York Extra Sharp, and Seriously Sharp.
Sharp cheddar cheese refers to cheddar cheese that has been aged for a longer period, resulting in a tangier and nuttier taste. The aging process causes the cheese to lose moisture, making it firmer with hard, salt-like crystals.
