Kamil Perry
Cheddar cheese is one of the most popular and beloved types of cheese in the world. It originated in the village of Cheddar in Somerset, southwest England, where the local caves provided the ideal temperature and humidity for maturing the cheese. Cheddar is a hard, sharp-tasting natural cow's milk cheese that has been around for over 800 years and has evolved into many different varieties and flavours. The sharpness of cheddar depends on the length of ageing, with mild cheddars aged for two to three months and extra sharp cheddars aged for one to five years. The cheese is versatile and can be shredded, sliced, and melted, making it a staple in many dishes, from cheeseburgers and grilled cheese sandwiches to macaroni and cheese.
Characteristics and Values of Cheddar Cheese
| Characteristics | Values |
|---|---|
| Texture | Semi-hard, firm, slightly springy |
| Taste | Nutty, mild to sharp |
| Moisture content | Low |
| Lactose content | 0g per serving |
| Ingredients | Cow's milk, culture, annatto, rennet, calcium chloride |
| Temperature during preparation | 85-90°F |
| Preparation time | Up to 7 hours |
| Aging time | 2 months to 15 years |
| Freezer life | 8 months (best quality) |
Explore related products
What You'll Learn
The cheddaring process
Preparing the Curds
Firstly, the curds are cut into strips, usually about 1-inch thick. These strips are then placed back into a cheesecloth-lined colander, supported over warm whey. The curds are stacked so that the weight of the top curds presses down on those beneath. The whey should be kept warm, at around 100 degrees Fahrenheit (38 degrees Celsius), for the next 2 hours.
Flipping the Curds
During the 2 hours, the curds need to be flipped every 15 minutes to ensure they are evenly pressed by their own weight. This regular flipping is an essential part of the cheddaring process. In smaller batches, some cheesemakers add extra weight by placing a bag of warm water on top of the curds to aid this process.
Draining and Stirring
After 2 hours, the curds will be shiny and very firm. They are then removed from the pot and cut into smaller cubes, usually about 1/2-inch thick. These cubes are then placed back into the pot, covered, and kept warm. After 10 minutes, the curds are gently stirred with fingers or a wooden spoon. This step helps to break up any clumps and ensure the curds are in their most compact form. The cloth is then folded over, tightened around the curds, and the whey is drained.
Finalising the Cheddar
At this stage, the cheese has entered the cheddaring phase but has not yet developed its final acid. It needs to be kept warm, between 85-90 degrees Fahrenheit, and turned at regular intervals for the next 2-3 hours. During this time, the whey will continue to drain and its taste will change from slightly sweet to more neutral or slightly acidic. The cheese must not be allowed to develop too much acid. Once this step is complete, the cheese can be dried, waxed, or cloth-bound, and then aged for several months to over a year, depending on the desired maturity.
Cheddar Cheese: Condensed, Yet Flavorful and Versatile
You may want to see also
Pressing the curds
Preparing the Curds:
Before pressing, the curds are cut into uniform strips, typically about 1-inch in size. This ensures even pressing and helps remove excess whey. The curds are then placed in a cheesecloth-lined colander and stacked on top of each other, with the weight of the top curds pressing down on the curds below.
Applying Pressure:
The key to successful curd pressing is applying the right amount of pressure evenly across the curds. One common method is to use a weight, such as a small plate or a plastic follower, with about 1 gallon of water (approximately 8 lbs) on top of the curds. This weight is then left on the curds for 1-3 hours. It's important to ensure there is no gap between the weight and the curds, as the curds may squeeze out through any openings. The cheesecloth or cloth is used to contain the curds and catch any curds that may escape during pressing.
Draining and Stirring:
During the pressing process, the whey will continue to drain from the curds. To minimize mechanical holes in the final product, it's important to stir the curds thoroughly, breaking up any clumps that may form. This stirring step should take about 10-15 minutes, after which the cloth is folded over, tightened around the curd, and the remaining whey is drained.
Aging and Storing:
Once the curds are pressed and drained, they can be aged to develop their flavour. Traditional clothbound cheddar involves allowing the cheese to develop a natural rind, resulting in a dry and crumbly texture. This process can take over a year for a sharp-tasting cheese. Alternatively, waxed cheddar involves coating the cheese in wax before aging, which seals the cheese from the outside environment and requires less attention during aging.
Troubleshooting:
If the curds are not fully consolidated after pressing, this may be due to the curds being too dry. In this case, less stirring or larger curd sizes can be implemented in the next batch to retain more moisture. Additionally, uneven pressing can cause lumps in the final product, so it's important to flip and press the curds evenly during the process.
American Cheese: Is Yellow Cheddar?
You may want to see also
Waxing or cloth binding
Once you've made your cheddar cheese curds, you'll need to decide how to present your final product. You can either wax it or cloth bind it.
Waxing
Waxing your cheddar is a good way to maintain moisture in the cheese. It requires little attention during the aging process. However, it is messy to apply and clean up. Waxing also requires constant attention to temperature, as wax can easily reach its flashpoint if left unattended.
Cloth Binding
If you choose to cloth bind your cheese, you'll need to ensure that the curds are fully covered with the whey. This allows for a thorough stirring to make sure any clumps are broken up and the curds are allowed to float under the whey into their most compact form. This step will minimize any mechanical holes in the bed of curds. This step should take about 10-15 minutes, then the cloth should be folded over and tightened around the curd, and all of the whey can be drained.
Aging
No matter which presentation method you choose, aging is a crucial step in developing the unique flavor profile of cheddar cheese. The longer the cheese is aged, the sharper and more complex its taste becomes. Cheddar cheese can be aged anywhere from a few months to several years, with some artisanal varieties being aged for even longer periods.
Ideal Cheddar Cheese Portion Sizes for a Balanced Diet
You may want to see also
Explore related products
Aging the cheese
Once you have pressed, salted, and dried your cheddar cheese, it's time to age it. The aging process for cheddar cheese can vary depending on the desired flavour and texture. For a mild, high-moisture cheddar, aging can be as short as a few months, while a sharper, more mature cheddar can be aged for over a year.
The two most common methods for aging cheddar cheese are waxing and cloth binding. Waxing the cheese seals it off from the outside environment, preventing it from "breathing" during the aging process. This method is commonly used in industrial settings as it allows for more consistent aging. However, it requires constant attention to temperature to prevent the wax from reaching its flashpoint.
Cloth binding, on the other hand, is a more traditional method that allows the cheese to breathe and develop a natural rind. This method results in a more complex aroma and flavour. The cloth is applied with the help of lard as a binder, and the cheese is then pressed for 24 hours to embed the cloth. While cloth binding produces a more flavourful cheese, it takes longer and requires more attention during the aging process.
Another factor to consider during aging is the temperature and humidity of the aging environment. The ideal temperature for aging cheddar cheese is between 85-90°F, and the humidity should be maintained at a level that prevents the cheese from drying out too quickly. Regular turning of the cheese at 15-30 minute intervals is also necessary to ensure even aging.
Aging cheddar cheese is a delicate process that requires time and attention. The final product will depend on the method chosen, the aging environment, and the duration of aging. With the right combination of these factors, you can create a delicious, mature cheddar cheese with a unique flavour and texture.
Cheddar Cheese: Trans Fat Free or Not?
You may want to see also
Ingredients and tools
Making cheddar cheese requires a few ingredients and some simple tools. The ingredients include:
- Full-fat milk, preferably raw milk straight from the farm.
- Cheese culture, which can be purchased from specialty stores or online.
- Rennet, which helps to form the curds. High-quality single-strength animal rennet is preferred for aged cheese.
- Salt, specifically cheese salt or a more coarse salt like an unprocessed sea salt.
- Butter or lard for coating the cheese during the aging process.
- Annatto, a colouring agent, is optional and used to achieve the bright orange colour typically associated with cheddar cheese.
In terms of tools, you will need:
- A large pot or stock pot for heating the milk.
- Spoons for stirring, including a wooden spoon.
- A slotted spoon.
- A food thermometer to monitor the temperature of the milk.
- A colander, strainer, and draining pan for draining the curds and whey.
- Cheesecloth or cloth binding for wrapping the cheese.
- A cheese press for pressing the cheese curds.
- A drying rack, cookie sheet, or similar surface for air-drying the cheese.
- Wax or vacuum sealer for preserving the cheese, if desired.
- An open container of water to control humidity during aging.
It is important to sanitise all equipment before beginning the cheese-making process.
The Sharp, Bold Taste of Strong Cheddar Cheese
You may want to see also
Frequently asked questions
Making cheddar cheese takes up a good portion of the day. The active stirring time takes about an hour, but the entire process takes around 7 hours.
The cheddaring phase is when the cheese is kept warm (85-90F) and turned at 15-30 minute intervals for 2-3 hours. During this time, whey will be draining, and the taste will change from slightly sweet to slightly acidic.
The final step is to place the cheese in an aging space at 52-56F and 80-85% moisture.
