The Mystery Of Cheddar: Four-Star Cheese Explored

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-making process involves heating 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. Cheddar is typically made from cow's milk, but variations using goat's or sheep's milk also exist. The colour of the cheese ranges from white to pale yellow or orange, depending on the addition of food colouring. Some well-known types of cheddar include mild, medium, sharp, and extra sharp, with sharp cheddar being aged for a more extended period, resulting in a more robust and intense flavour.

The origin of cheddar cheese

Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, South West England. The earliest references to cheddar cheese date back to 1170, and the production of the cheese can be traced as far back as the 12th century in this region.

The land around the village of Cheddar has been central to England's dairy industry since at least the 15th century. In the absence of refrigeration or adequate transportation, excess milk was converted into cheese to increase its shelf life. The process of making cheddar cheese was perfected in the Cheddar area, and it quickly gained popularity.

King Henry II purchased 10,240 pounds of cheddar in 1170, declaring it the best cheese in Britain. The cheese also became a staple at royal banquets and was served during Prince John's reign.

Cheddar cheese is typically made from cow's milk, although variations using goat's or sheep's milk also exist. The process involves heating milk and adding rennet (enzymes from the stomachs of mammals) or an acidic substance to form curds. The curds are then separated from the whey, formed into blocks, and stacked to allow excess whey to drain. This unique stacking and drying process is known as "cheddaring."

After the curds reach the desired dryness, they are chopped, salted, and formed into their desired shape. The outside of the cheddar was traditionally heavily salted and coated in butter to preserve moisture. When cotton became readily available, cheesemakers began wrapping cheddar in lard-coated cheesecloth.

Cheddar cheese can be aged for varying periods, from a few months to several years, with some artisanal varieties aged even longer. The aging process is crucial in developing the cheese's sharpness and flavour. The longer the cheese is aged, the sharper and more complex its taste becomes.

The colour of cheddar cheese ranges from white to pale yellow or orange, depending on the addition of food colouring. The vibrant orange colour is often associated with the cheese, and this is achieved by adding annatto, a natural dye derived from the seeds of the achiote tree.

Cheddar cheese has spread worldwide and is now produced in various countries, but the original and most well-known version comes from England, specifically the village of Cheddar in Somerset.

How the taste of cheddar varies

Cheddar cheese is a versatile and delicious cheese that has been enjoyed for centuries. The taste of cheddar varies depending on several factors, including age, production process, milk quality, and the addition of additives or flavourings.

The most significant factor influencing the taste of cheddar is its age. Younger cheddars tend to have a milder, creamier, and smoother flavour and texture, while aged cheddars develop a sharper, tangier, and more complex taste, along with a crumbly texture. The longer the cheese is aged, the sharper and more intense its flavour becomes.

The production process also plays a role in the taste of cheddar. The "cheddaring" process, where curds are stacked and flipped to remove excess moisture, is crucial in developing the cheese's characteristic flavour and texture. The milk quality used in production can also impact the taste, with traditional cheddar made from the milk of local Somerset cows known for their rich and creamy milk.

Additives and flavourings can further vary the taste of cheddar. The orange hue often seen in cheddar is derived from annatto, a natural dye extracted from achiote seeds, which adds a rich yellow hue without affecting the taste. Some cheddars may also have added flavours like chilis, onions, or cracked black pepper, enhancing the overall flavour profile.

Cheddar cheese is known for its versatility, and its taste can range from mild to sharp, creamy to tangy, and smooth to crumbly, depending on the various factors influencing its production and maturation.

The process of making cheddar

Once the milk has thickened, the curds are cut into small pieces using stainless steel wire knives. The size of the curds will determine the moisture content of the final cheese, with smaller curds resulting in a drier cheese. The curds are then cooked further to expel more whey, the liquid component of milk. The curds are stirred constantly during this step to avoid uneven cooking.

After cooking, the curds are salted and pressed into molds to remove any remaining moisture. This is followed by the unique "cheddaring" process, where "loaves" of curd are stacked on top of each other to squeeze out additional whey. This step also reduces whey content, adjusts acidity, adds flavour, and results in a denser and sometimes crumbly texture.

The curds are then milled into small chips and salted again before being filled into cheese moulds and pressed. The amount of salt added varies but is typically between 1% and 3% by weight. Finally, the cheddar cheese is aged for varying periods, contributing to its flavour and texture. Mild cheddar is typically aged for two to three months, while mature or extra mature cheddar is aged for 12 to 18 months. The longest-aged cheddars can be aged for up to ten years.

Different types of cheddar

Cheddar cheese is a versatile and delicious cheese that has been enjoyed for centuries. While it originated in the village of Cheddar in Somerset, England, it is now produced and enjoyed in most parts of the world. The distinct flavour, versatility, and vibrant orange colour of cheddar have made it one of the world's most widely consumed and recognized cheeses.

Cheddar 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, including heating the milk, adding rennet to thicken it, cutting the curds into small pieces, cooking to expel whey, salting, pressing into moulds, and finally, ageing.

The ageing process is crucial in developing the unique flavour profile of cheddar cheese. The longer the cheese is aged, the sharper and more complex its taste becomes. This range of ageing times results in several types of cheddar cheese:

• Mild Cheddar: Aged for 2-3 months, mild cheddar has a buttery and smooth flavour. It is a great choice when you don't want the cheddar flavour to overwhelm other mild ingredients.
• Sharp Cheddar: Aged for 7-9 months, sharp cheddar has a creamy, smooth texture and a rich, buttery tang with nuances of sweetness.
• Seriously Sharp Cheddar: Aged for 12-14 months, this cheddar has a dense and slightly crumbly texture with an intense flavour.
• Extra Sharp Cheddar: Aged for about 12 months, extra sharp cheddar is creamy and rich with a slight crumble and a grown-up, citrusy tang.
• New York Extra Sharp Cheddar: This cheddar provides the ideal balance of tangy sharp cheddar with subtle undertones of grapefruit and bergamot.
• Premium Specialty Cheddars: These cheddars are aged 3-10 years and are excellent for cheese boards or Mac & Cheese. Examples include Cabot's Artisan Reserve, 5-Year, 10-Year, and Cabot Clothbound.

How to serve and eat cheddar

Cheddar cheese is a versatile food that can be served and eaten in many different ways. Here is a comprehensive guide on how to serve and eat cheddar cheese.

Choosing the Right Cheddar Cheese

When shopping for cheddar cheese, it's important to choose a variety that suits your taste preferences. If you prefer milder flavours, opt for a young cheddar cheese that hasn't been aged for long. For a sharper flavour, select an aged cheddar cheese block.

The colour of the cheese can also be an indicator of its age and flavour. Younger cheddars are typically white or pale yellow, while aged cheddars are more yellow or orange due to the addition of food colouring or additives like annatto, a natural dye.

Preparing and Serving Cheddar Cheese

When preparing cheddar cheese for serving, cut it into small, bite-sized pieces to make it easier for your guests to eat and to prevent the cheese from drying out. Cheddar cheese should always be served at room temperature to allow the flavours to come through. If it's too cold, the flavours will be muted, and if it's too warm, the cheese will become greasy.

Cheddar cheese pairs well with various foods, including crackers, bread, fruits, and nuts. Experiment with different flavour combinations to find your favourite pairings. You can also use cheddar cheese in recipes such as soups, sauces, gratins, casseroles, and baked goods.

Storing and Preserving Cheddar Cheese

To maintain freshness, store cheddar cheese in the refrigerator, wrapped tightly in plastic wrap or aluminium foil, for up to two weeks. When grating cheddar cheese, use a coarse grater to prevent it from turning into a paste.

While cheddar cheese is best enjoyed fresh, it can also be frozen for up to six months. Wrap it tightly in plastic wrap or aluminium foil before freezing to prevent dryness.

Serving Etiquette

When serving cheddar cheese, it is best to use a different knife for each type of cheese to avoid mixing flavours. Bread and crackers can be offered sparingly as a palate cleanser, as they can tamper with the unique flavour of the cheese.

Pairing Cheddar Cheese with Other Foods

Cheddar cheese can be paired with a variety of foods to enhance its flavour. Here are some suggestions:

• Fruits: Try dried fruits such as apricots, cherries, and figs with hard cheeses, or fresh fruits like apples, dates, figs, apricots, grapes, and plums with fresh cheeses.
• Nuts: Almost any type of nut pairs well with cheddar cheese, especially almonds, hazelnuts, walnuts, and toasted pecans.
• Wines: Cheddar cheese pairs well with various wines, depending on its age and texture. Semi-hard and medium-aged cheddars go well with medium-bodied wines, while hard, aged cheddars complement full-bodied white wines or tannic red wines.
• Recipes: Cheddar cheese is a key ingredient in dishes like macaroni and cheese, grilled cheese sandwiches, cheeseburgers, soups, sauces, gratins, casseroles, and baked goods. It can also be added to scrambled eggs, French fries, mashed potatoes, tortilla chips, and salads.

Frequently asked questions