Andy Montoya
Cheddar cheese is a versatile ingredient, packed with flavour. It is the most popular cheese in the United Kingdom and is a close second in the United States. Cheddar is produced all over the world and is made from milk, enzymes, salt and bacterial culture. When buying cheddar cheese, it is important to know that the aging process is what gives each variety its distinctive flavour and texture. The longer a cheese is aged, the more sharp and pronounced its flavour, and the lower its moisture content. Mild cheddar is aged for the shortest amount of time and has a creamy, subtle taste, while extra-sharp cheddar is aged the longest and has a very pronounced, sharp taste. Texture is also an important factor to consider when buying cheddar cheese. The ideal cheddar should slice cleanly without crumbling and melt well.
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What You'll Learn
Aging and sharpness
The aging process is what gives cheddar its distinctive flavour and texture. The longer a cheddar ages, the sharper it gets, and the more pronounced and sharp its flavour. This is what distinguishes mild cheddar from more flavourful, pronounced sharp cheddar. Mild cheddar is aged for the shortest amount of time and has a creamy, subtle taste with a relatively high moisture content, which lends a smooth texture that doesn't crumble easily. It's easy to slice and melts extremely well.
Sharp cheddars are aged for a longer period, resulting in a tangier, nuttier taste. They have a lower moisture content and require more heat to melt. Extra-sharp cheddars are aged the longest and have the most assertive flavour. They are likely to crumble or break when sliced and are best for eating as is, rather than cooking with.
The exact timing varies from brand to brand, but generally, mild cheddars are aged for less than a year, sharp cheddars for about a year, and extra-sharp cheddars for two years 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 can also develop large cheese crystals consisting of calcium lactate when matured for longer than six months.
The colour of cheddar is not an indicator of taste. Cheddar cheese is naturally white to pale yellow in colour, and darker yellow blocks and bags (which look orange) are the result of colouring. Annatto, a colouring agent derived from the seeds of the achiote tree, is often added to cheddar to give it a deep yellow-orange hint. Annatto may also impart a sweet, nutty flavour.
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Texture
When it comes to the texture of cheddar cheese, there are a few key things to look for when buying. Firstly, the aging process directly affects the texture of the cheese. Typically, cheddar is aged for anywhere from two months to a year or more, and the longer it's aged, the sharper and more pronounced its flavour and the firmer its texture. Mild cheddar, which is aged for the shortest amount of time, has a relatively high moisture content, lending it a smooth, creamy texture that doesn't crumble easily and melts extremely well.
As cheddar ages, it loses moisture, taking on a firmer texture with hard, salt-like crystals. These crystals are made of calcium lactate and develop when lactose in the cheese breaks down into lactic acid. The longer the aging process, the more distinct and sharp the flavour of the cheese becomes, and the more likely it is to crumble or break when sliced. Extra-sharp cheddar, for example, has the most assertive flavour and is best for eating as is, rather than cooking with, as it doesn't melt as well as milder cheddars.
When buying cheddar cheese, consider the texture that will work best for your intended use. If you plan to cook with the cheese, a milder, smoother cheddar may be preferable, as it will melt more easily. For snacking on cheddar as is, perhaps look for a sharper, more mature cheddar with a firmer texture and more distinct flavour.
The ideal texture will also depend on your personal preference. Some people may prefer a cheddar that is easy to slice and melts well, while others may enjoy a cheese that is slightly crumbly and has a more pronounced flavour. Ultimately, the best texture for you will depend on how you plan to use and enjoy the cheese.
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Taste
The flavour of cheddar cheese depends on a variety of factors, including its aging process, origin, and additives.
Age
The longer cheddar cheese is aged, the more sharp and pronounced its flavour. Mild cheddar is aged for a couple of months and has a smooth, subtle taste. Medium cheddar is aged slightly longer and has a more distinct flavour. Sharp cheddars are aged for about a year, and extra-sharp cheddars are usually aged for two years. The extra-sharp variety has the most assertive flavour and is likely to crumble or break when sliced. Cheddar can also be labelled as "seriously sharp", or with terms like "mature", "old", or "vintage", indicating an even longer maturation period. The longer ageing causes the cheese to lose moisture and become firmer, with hard, salt-like crystals. These crystals are made of calcium lactate and develop when lactose breaks down into lactic acid. The sharpness of cheddar is also associated with the levels of bitter peptides in the cheese, which contribute to the overall perception of the aged flavour.
Origin
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. The style and quality of cheddar can vary greatly depending on its region of production. For example, a Vermont cheddar might be more pungent, while a Wisconsin cheddar could be milder. However, there are no hard and fast rules for the flavour of a region's cheddar.
Additives
The colour of cheddar cheese does not indicate its taste. Cheddar is naturally white to pale yellow, and darker yellow blocks are the result of colouring additives such as annatto, which is derived from the seeds of the achiote tree. Annatto may also impart a sweet, nutty flavour to the cheese.
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Colour
Cheddar cheese made in the classical way tends to have a sharp, pungent, and slightly earthy flavour. The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese. The texture is firm, with farmhouse traditional cheddar being slightly crumbly. If mature, it should contain large cheese crystals consisting of calcium lactate, which often precipitate when matured for longer than six months.
The longer cheddar cheese is aged, the sharper it gets. The ageing process gives each variety of cheddar its distinctive flavour and texture. The term "sharp" refers to the changes in taste and texture that occur as cheddar cheese ages. During this process, cheddar cheese 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. The more aged the cheese is, the less moisture it contains, and the more heat is required to melt it.
The colour of the cheese you buy is a matter of personal preference, as the artificially coloured versions taste the same as the naturally pale yellow or white versions.
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Artisan vs. industrial
Cheddar cheese is a versatile and popular variety of cheese, with a rich history and a range of styles and flavours. When considering the differences between artisan and industrial cheddar production, several factors come into play, including flavour, colour, quality, and maturation processes.
Artisan cheddar cheeses are known for developing strong and diverse flavours over time. The maturation period for artisan cheddars can vary, and the longer the cheese is aged, the more pronounced and sharp its flavour becomes. This ageing process also affects the texture, with older cheddars having a lower moisture content and a firmer, sometimes crumbly texture. When it comes to colour, artisan cheddars tend to be naturally white to pale yellow, and the addition of certain plant extracts, such as annatto, can give the cheese a yellow-orange hue. Artisan cheddars often have unique flavours that reflect the region and the techniques used in their production.
On the other hand, industrial cheddar cheeses exhibit significant variation in flavour, colour, and quality. Industrial cheddars are typically labelled with strengths such as mild, medium, strong, tasty, sharp, or vintage. These labels can indicate the maturation period or the use of food additives to enhance the flavour. The colour of industrial cheddar can vary, and annatto is commonly added to simulate the colour of high-quality milk from grass-fed cows, which may also impart a sweet, nutty flavour.
The production methods of artisan and industrial cheddar differ as well. Artisan cheddar is often made using traditional methods, with milk sourced from local farms, while industrial cheddar may be produced on a larger scale with milk sourced from various regions. The modernisation and standardisation of cheddar cheese production, pioneered by Joseph Harding in the 19th century, played a significant role in the development of industrial cheddar. Harding's innovations, such as his "`revolving breaker' for curd cutting, improved efficiency and consistency in the cheese-making process.
When choosing between artisan and industrial cheddar, it ultimately comes down to personal preference. Artisan cheddar may appeal to those seeking unique, complex flavours and a connection to the cheese-making tradition, while industrial cheddar offers a wide range of options with consistent quality and accessibility.
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Frequently asked questions
Choose two cheddars of different ages from the same brand, and compare them. This way, you can be sure that both products were made with the same ingredients and processes, and any differences in taste and texture are due to aging.
The main difference is the amount of time the cheese has been aged. Mild cheddar is aged for the shortest amount of time and has a creamy, subtle taste and smooth texture. Medium cheddar is aged slightly longer and has a more distinct flavour. Sharp cheddars are aged for about a year and have a distinct and prominent flavour, with a lower moisture content. Extra-sharp cheddars are usually aged for two years and have the most assertive flavour, with a very pronounced sharp taste and tendency to crumble or break when sliced.
Mild, medium, and sharp cheddars are best for melting, while extra-sharp and aged cheddars are less suitable as they don't melt as well.
Cheddar cheese is naturally white to pale yellow in colour. Orange cheddar is the result of colouring, usually from the additive annatto, which is derived from the seeds of the achiote tree. The colour of the cheese does not indicate taste.
There aren't any hard and fast rules for what a region's cheddar will taste like, but some generalisations can be made. For example, a Vermont cheddar might be more pungent, while a Wisconsin cheddar could be more mild.
