Bushra Griffith
Cheddar cheese is a versatile and rich staple in kitchens around the world. Its flavour and texture depend on its age. Mild cheddar is aged for two to three months and has a creamy texture. As it ages, it becomes sharper and nuttier in flavour and its texture changes from creamy to crumbly. Extra sharp cheddar, aged for at least 18 months, has a distinct crumbly texture and is best enjoyed on its own or with a glass of wine. Cheddar can be stored in the fridge, wrapped in cheese paper or wax paper, and served at room temperature for the best taste and texture.
| Characteristics | Values |
|---|---|
| Texture | Crumbly Hard, salt-like crystals (calcium lactate) Less creamy after frozen |
| Flavour | Tangy Robust Nutty Savoury Strong Acidic |
| Age | 1.5 to 2 years or more |
| Storage | Refrigerate Wrap in cheese, wax or parchment paper Store in a warmer part of the refrigerator Can be frozen |
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What You'll Learn
Extra sharp cheddar is aged for at least 18 months
The ageing process is what gives cheddar its sharpness and flavour complexity. The longer cheddar is aged, the sharper and more robust its flavour becomes. This is because, as cheddar ages, it loses moisture, intensifying its flavour. It also affects the texture, with older cheddars becoming firmer and harder.
The ageing process for cheddar typically takes place in a temperature-controlled room, with a consistent temperature between 10-15°C (42-55°F). During this time, the cheese is left to rest, and mould may start to grow on its surface. Maintaining a consistent temperature is essential to achieving the desired texture and flavour profile.
Vacuum-sealed bags, cheesecloth, wax, and modern plastic films, vacuum packing, or "gas flushing" techniques are all used to protect the cheese from the elements during the ageing process. Cheddar cheese was commonly placed in caves to age because of the low and stable temperature.
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The cheese develops a crumbly texture
The texture of extra sharp cheddar cheese is a distinctive feature of this variety. The cheese develops a crumbly texture as a result of the aging process. This process involves the breakdown of milk proteins by enzymes, creating complex flavours and the distinct texture. The longer the cheese ages, the sharper and more robust its flavour becomes.
Extra sharp cheddar cheese is aged for a minimum of two years, although some varieties can be aged for much longer. During this time, the cheese transforms from its initial smooth and creamy texture to a firm, crumbly consistency. This change in texture is due to the formation of hard, salt-like crystals called calcium lactate. These crystals are a natural byproduct of the aging process and contribute to the unique texture of extra sharp cheddar.
The crumbly texture of extra sharp cheddar cheese is a defining characteristic that sets it apart from milder varieties. This texture is a result of the extended aging process, which intensifies the flavour and makes the cheese more suitable for certain uses. While mild cheddar is known for its creamy, buttery texture, extra sharp cheddar offers a contrasting experience with its crumbly, almost crystalline structure.
The aging process not only affects the texture of the cheese but also influences its flavour and overall character. Extra sharp cheddar is known for its bold, tangy, and nutty flavour, which pairs well with its crumbly texture. This combination makes it a versatile ingredient in various dishes, enhancing recipes with its robust flavour and unique texture. The crumbly nature of extra sharp cheddar also makes it enjoyable as a standalone snack, often served on its own or with a glass of wine.
To maintain the optimal texture of extra sharp cheddar cheese, proper storage is essential. It is recommended to store the cheese wrapped in cheese paper or wax paper, rather than plastic wrap, to allow it to breathe and prevent excess moisture. Keeping it in the warmer part of the refrigerator, such as the vegetable drawer, is ideal. If the cheese dries out, it can be rehydrated by wrapping it in a damp cloth, followed by foil, and storing it in the fridge for a few days. With proper storage, the distinct crumbly texture of extra sharp cheddar cheese can be preserved.
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It is best enjoyed on its own or with wine
Cheddar cheese is a versatile and rich staple in kitchens around the world. It is one of the few cheeses with a descriptor, indicating how its flavour and texture change with age. Mild cheddars are aged for 2 to 3 months, sharp cheddars for 6 to 18 months, and extra-sharp cheddars for 1 and a half to 2 years. As cheddar ages, it goes from mild and creamy to tangy and nutty, with a harder, crumbly texture.
Extra-sharp cheddar has a bold, distinct, and almost crumbly texture, with a strong, savory flavour. It is best enjoyed on its own or with a glass of wine. When pairing wine and cheese, it is important to find the right balance between the two to enhance the flavours of both. The acidity and tannins in wine can cut through the fat in the cheese, making for a delicious and balanced pairing.
The best wine to pair with cheddar depends on how mature the cheese is. A mild to medium block cheddar will be much easier to match than an aged cloth-bound cheddar that has been aged for 18 months or more. For a cheddar that is mature, with a bit of bite but not too sharp, try a fruity Chilean Cabernet Sauvignon. The full body of this wine will bring out the bold flavour of the extra-sharp cheddar.
For a lighter option, a semi-dry Riesling pairs well with medium-aged and semi-hard cheddar cheese, balancing the intense flavours. If you're looking for something a little stronger, a Merlot is known for its dry fruitiness, which makes it a great match for sharp or tangy cheeses. Chardonnay is another classic pairing, with its crisp and fruity flavour pairing well with mild cheddar.
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The sharpness is a result of the aging process
The sharpness of cheddar cheese is directly related to its aging process. 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 its 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. The longer the cheese ages, the sharper and more robust the flavour becomes. Mild cheddars are aged for a couple of months, while sharp cheddars are aged for at least a year. Extra-sharp cheddars are aged for the longest period, typically two or more years, and have a distinct crumbly texture.
The longer aging process of extra-sharp cheddars gives them a much more complex and tangy flavour than mild or medium cheddars. The sweetness present in younger cheddars fades as earthy, nutty flavours take over. The texture also changes, from smooth and creamy to hard and crystalline. These crystals are called calcium lactate.
The aging process also affects the texture of different fat content cheddars in varying ways. Sensory analysis has shown that low-fat cheddars are more springy and firm than full-fat cheddars, and this difference becomes more pronounced as the cheeses age. Full-fat cheddars break down more during chewing than low-fat cheddars, and this breakdown increases with aging.
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The cheese is versatile and can be used in many dishes
Cheddar cheese is a versatile and rich-flavoured staple in kitchens and dishes around the world. It can be used in many different recipes, from grilled cheese sandwiches to casseroles, macaroni and cheese, and even as a fancy centrepiece on a charcuterie board. The cheese's distinct flavour and texture vary depending on its age, with extra sharp cheddar being the oldest and most robust in flavour.
Extra sharp cheddar cheese is aged for two or more years, resulting in a bold, nutty, and tangy flavour. Its texture is also distinct, characterised by a crumbly, granular, and less creamy mouthfeel. This texture develops as the cheese ages and enzymes break down its milk proteins. The cheese goes from being smooth and firm to forming hard, salt-like crystals called calcium lactate.
When purchasing extra sharp cheddar cheese, it is important to note that it is typically sold wrapped in cheese paper or wax paper to allow the cheese to breathe and prevent excess moisture. It should be stored in the refrigerator, preferably in the vegetable drawer, which tends to be warmer. If the cheese dries out, it can be rehydrated by wrapping it in a damp cloth, followed by foil, and leaving it in the fridge for a couple of days.
Extra sharp cheddar cheese can be enjoyed in a variety of dishes due to its strong flavour and crumbly texture. It can be paired with crackers and cured meats, melted into sauces, or used as a topping on pizzas or casseroles. Its bold flavour will enhance and elevate any dish it is added to. Additionally, extra sharp cheddar can be frozen for up to six months. However, freezing may alter its texture, making it more suitable for cooking than eating straight.
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Frequently asked questions
Extra sharp cheddar cheese is aged for 1.5 to 2 years, during which it loses moisture and develops a firm texture with hard, salt-like crystals called calcium lactate.
Mild cheddars are aged for 2 to 3 months, sharp cheddars for 6 to 9 months, and extra-sharp cheddars for 1.5 to 2 years. As the cheese ages, its texture changes from smooth and creamy to firm with crystals.
Aging causes the cheese to lose moisture, resulting in a firmer texture with hard, salt-like crystals.
Grating the cheese creates a consistent and uniform texture, which is ideal for adding a crunchy texture to dishes like casseroles, salads, and baked potatoes.
Cheddar cheese is relatively hard and can range from smooth and creamy to firm with crystals, depending on its age. Other cheeses, like mozzarella, have a softer, more elastic texture.
