Andy Montoya
Cheddar cheese is the most popular cheese in the UK, comprising 51% of the country's annual cheese market. It is also the second-most popular cheese in the United States, with an average annual consumption of 10 lbs (4.5 kg) per capita. The differences between cheddars can be attributed to various factors, including the age, milk source, production method, and region of origin. Cheddar cheese gets its name from the village of Cheddar in Somerset, southwest England, where it was traditionally made within 30 miles of Wells Cathedral. The modernization and standardization of cheddar cheese production are largely attributed to Joseph Harding, who introduced new equipment and techniques, earning him the title of the father of cheddar.
Differences between Cheddar Cheeses
| Characteristics | Values |
|---|---|
| Origin | Cheddar, Somerset, England |
| Production | Milk is heated and coagulated with rennet, then curds and whey are separated and pressed into moulds |
| Texture | Ranges from crumbly to smooth and creamy depending on age |
| Flavour | Sharp and tangy, with more ageing resulting in a stronger flavour |
| Colour | Deep to pale yellow (off-white) or yellow-orange when plant extracts are added |
| Additives | Annatto, a flavourless additive, is often added for colour and can impart a sweet, nutty flavour |
| Ageing | Anywhere from a few months to several years |
| Packaging | Traditionally wax, now plastic films, vacuum packing or "gas flushing" |
| Popularity | Most popular cheese in the UK, second-most popular in the US |
| Variations | Smoked, sage, chile, maple, truffle, garlic herb, shredded, sliced, and sticks |
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What You'll Learn
Sharp vs. mild cheddar
Cheddar cheese is one of the most popular and beloved types of cheese in the world. It has been around for over 800 years and has evolved into many different varieties and flavours. The sharpness of cheddar cheese is determined by the aging process, with mild cheddar being aged for a shorter period and sharp cheddar being aged for a longer period. The aging process affects the flavour, texture, and moisture content of the cheese.
Mild cheddar is typically aged for just a few months and has a creamy, subtle, and smooth texture with a relatively high moisture content. It has a buttery and nutty taste, making it a great option for melting. Mild cheddar is also less expensive than sharp cheddar due to its shorter aging period.
Sharp cheddar, on the other hand, undergoes a lengthier aging process, resulting in a more distinct and prominent flavour. It has a lower moisture content and a tangier, richer, and more robust taste. The longer aging period also makes sharp cheddar more expensive than mild cheddar. Sharp cheddar is perfect for those who crave a strong, savoury flavour.
The melting characteristics of mild and sharp cheddar also differ. Mild cheddar melts smoothly and easily, while sharp cheddar may require more heat and tends to be clumpier when melted.
It is important to note that the exact timing and processes for aging cheddar cheese may vary among different brands and producers. Additionally, factors such as the addition of flavour additives or artificial means of aging can also influence the characteristics of the final product.
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White vs. yellow cheddar
Cheddar cheese is one of the most popular types of cheese in the world, with a history dating back to the 12th century. It is a hard, sharp-tasting cheese made from cow's milk that originated in the village of Cheddar in Somerset, England. Over the years, cheddar has evolved into many different varieties and flavours, with differences in flavour, texture, and appearance found in different regions around the globe.
One of the most noticeable differences between cheddar cheeses is the colour, with some cheddars being white and others having a distinct yellow or orange hue. This difference in colour is purely aesthetic and does not indicate any variation in taste. White cheddar is made using the same process as traditional cheddar cheese, but it is not coloured with annatto, a natural food colouring derived from the seeds of the tropical achiote tree, giving it a pale or white colour.
The addition of annatto to cheddar cheese began as a way to standardise the colour of the cheese, as the colour of milk can vary depending on factors such as the diet and breed of the cows it came from. Annatto was first used in cheesemaking about 150 years ago to give cheese a more desirable, consistent appearance, especially when it needed to be transported and preserved for longer periods. Today, many cheddars are yellow or orange due to the use of annatto or other artificial colouring agents, and this colour has become an expected option for consumers.
The sharpness and flavour of cheddar cheese are determined by the length of ageing, with mild cheddars typically aged for two to three months and extra-sharp cheddars aged for one to five years. The longer the cheese is aged, the sharper and more pronounced the flavour becomes, and the drier and crumblier the texture becomes. So, when choosing between white and yellow cheddar, the decision comes down to personal preference for colour, as the taste and quality are not determined by this difference.
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Cheddar from different regions
Cheddar cheese is one of the most popular and widely consumed types of cheese in the world. Originating from the village of Cheddar in Somerset, England, it has become a global sensation, with many different varieties produced in different regions. The flavour of cheddar cheese varies depending on the duration it has been aged, the type of milk used, and the region in which it is produced. Here is a closer look at Cheddar from different regions:
England
Cheddar cheese was first made in the village of Cheddar, Somerset, England, in the 12th century by local farmers. It became popular due to its long shelf life and portability, and soon spread throughout England and beyond. English Cheddar is typically aged between 2 and 24 months, with older cheddars having a sharper, tangier, and more pronounced taste, while younger cheddars are milder and creamier. Farmhouse Cheddar, produced in the counties of Somerset, Dorset, Devon, and Cornwall, is recognised by the European Union with PDO (Protected Designation of Origin) status.
United States
Cheddar cheese was introduced to North America by Joseph Harding and his wife in the 19th century. The United States is now the largest producer of cheddar cheese in the world, with approximately 3,000,000,000 lbs produced in 2014. American Cheddar is known for its orange hue, which comes from the natural dye annatto, derived from the seeds of the achiote tree. American Cheddar is also available in white, particularly in the New England states, where it is traditionally made without colour additives.
New Zealand and Australia
Cheddar cheese was introduced to Australia by Henry Harding, son of Joseph Harding, and to New Zealand by his brother William. Today, New Zealand is known for producing the sharpest Cheddar cheese, called Jurassic Sharp Cheddar, which is said to be so sharp that it feels like it has been reserved since the time of the dinosaurs.
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Cheddar's production process
The production process for Cheddar cheese can vary slightly depending on the desired final product, but there are some standard steps that are generally followed. First, the milk, usually cow's milk, is pasteurized to kill any harmful bacteria and ensure a safe final product. This step also helps to standardize the milk and ensure a consistent final product. The milk is then transferred to large vats or tanks, where a bacterial culture is added. This culture is crucial in determining the flavor and texture of the final cheese, and different cultures will produce different types of Cheddar.
Once the culture has been added, an acid-producing bacteria is added to the milk, which lowers the pH and starts to turn it into curds and whey. After this, a coagulant is added to set the curd. Traditionally, this would be animal rennet, but vegetarian alternatives are often used today. The curds are then cut, which helps to release moisture and encourages the curds to form a solid mass. The cutting process can vary depending on the desired texture of the final cheese, with smaller curds resulting in a firmer texture.
The curds and whey are then heated and slowly stirred, a process known as "scalding." This further releases moisture and helps to firm up the curds. The curds are then packed into molds or forms and pressed to remove any remaining moisture. The pressure and duration of pressing will depend on the desired final texture of the cheese. For a softer cheese, the pressing time will be shorter, while a harder, more mature cheese will be pressed for longer.
The final step in the production process is maturation or aging. This step is key in developing the flavor and texture that Cheddar is famous for. During maturation, the cheese is stored at a specific temperature and humidity level, which encourages the development of flavor and the breakdown of the curd structure, leading to a smoother texture. Different maturation times will produce different types of Cheddar, from mild and creamy to strong and sharp. So, the production process, along with the maturation period, greatly influences the final characteristics of Cheddar cheese.
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Cheddar's popularity
Cheddar cheese is one of the most popular cheeses in the world. It is the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. Cheddar is also the second-most popular cheese in the United States, with an average annual consumption of 10 lbs per capita. In 2014, the US produced approximately 3,000,000,000 lbs of cheddar, while the UK produced 258,000 long tons in 2008.
Cheddar cheese is made using cow's milk and is known for its distinct sharp and tangy flavour. Its texture varies depending on the cheese's age, ranging from crumbly to smooth and creamy. The production process involves curdling the milk, separating the curds and whey, and then allowing the curds to age and develop their signature taste and texture. The longer the cheese ages, the sharper its flavour becomes. Mild cheddar cheese is generally aged for 2 to 3 months, while an extra sharp cheddar might be aged for up to a year or more. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, which contribute to the overall perception of the aged cheddar flavour.
Cheddar cheese is also versatile and can be used in a variety of culinary dishes, from mac and cheese to grilled cheese sandwiches. It can be sold in different forms, such as shredded, in slices, and in sticks, although buying blocks whole and shredding them yourself can avoid extra preservatives that may mute the flavour and texture. Cheesemakers have also introduced different flavours and notes to create new and exciting varieties, such as smoked cheddar, sage cheddar, chile cheddar, and maple cheddar.
The popularity of cheddar cheese can be traced back to the 19th century, when industrial-scale cheese-making techniques were developed. The modernisation and standardisation of cheddar production are attributed to Joseph Harding, who introduced new equipment and processes to cheese-making. Harding, dubbed "the father of cheddar", promoted dairy hygiene and voluntarily disseminated modern cheese-making techniques. Together with his wife, he introduced cheddar to Scotland and North America, while his sons facilitated the establishment of the cheese industry in Australia and New Zealand.
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Frequently asked questions
American cheese is a processed cheese that is generally made with cheddar, Colby, washed curd cheese, or granular cheese. It has a mild, creamy flavour and a smooth, uniform texture. Cheddar cheese, on the other hand, is made using more natural methods and undergoes ageing. It has a stronger, more complex flavour that ranges from mild to sharp, and a firmer texture.
Gouda is a semi-hard cheese with a nutty, sweet flavour, while cheddar is harder and has a stronger, more buttery flavour. Cheddar is better for grating and slicing, and it does not have a rind, unlike Gouda. Gouda melts more easily than cheddar due to its higher fat content.
American cheese is widely associated with burgers and grilled cheese sandwiches, while cheddar is more versatile and can be served independently or used in casseroles and pizzas. Cheddar cheese is deeply rooted in British and Western culinary traditions, while American cheese is iconic in American cuisine.
