Kamil Perry
Cheddar cheese is one of the most popular cheeses in the world. It is a traditional English cheese that originated in the village of Cheddar in Somerset, England, before the 12th century. Cheddar is traditionally made from cow's milk, but there are also several goat cheddars on the market. The bright orange colour, sharp but complex flavour, and versatility in cooking have earned it many fans. When buying cheddar cheese, it is important to know that the colour is not an indicator of taste. The longer a cheese is aged, the more sharp and pronounced its flavour. 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 the most assertive flavour.
| Characteristics | Values |
|---|---|
| Color | Cheddar cheese is naturally white to pale yellow in color. The bright orange color comes from the coloring agent Annatto. |
| Aging | The longer a cheese is aged, the more sharp and pronounced its flavor. Cheddar is commonly aged between 2 and 24 months. Mild cheddar is aged for the shortest time, while extra-sharp is aged the longest. |
| Texture | The aging process affects the texture of the cheese. The longer the aging, the lower the moisture content and the harder and more crumbly the cheese. |
| Taste | The aging process affects the taste of the cheese. Mild cheddar has a creamy, subtle taste, while extra-sharp cheddar has a very pronounced, sharp taste. |
| Melting | The aging process also affects how the cheese melts. Mild, medium, and sharp cheddars melt well, while extra-sharp and aged cheddars don't melt as easily and require more heat. |
| Type of Milk | Cheddar is traditionally made from cow's milk, but there are also ""goat cheddars" available. |
| Additives | Pre-shredded cheddar contains additives to prevent clumping, which affects its melting properties. |
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What You'll Learn
Sharp cheddar
Cheddar cheese is one of the most popular and inexpensive cheeses in the US. It is a cow's milk cheese that originated in the village of Cheddar in Somerset, England. The term "sharp" refers to the changes in taste and texture that occur as cheddar cheese ages. The longer a cheddar cheese ages, the sharper and tangier it gets.
When buying sharp cheddar, it is recommended to choose a block of grated cheese over pre-shredded cheese, as the shredded version contains additives that affect its taste, texture, and meltability. Additionally, the color of cheddar cheese does not indicate its taste; the dark yellow or orange color is simply the result of coloring agents like annatto, added to distinguish where the cheese was made or to please children who might prefer orange cheddar.
To understand the age and sharpness of cheddar better, it is suggested to taste two different ages of cheddar from the same brand side-by-side. This will help determine whether a milder, creamy flavor or a nuttier, tangier flavor is preferred.
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Mild cheddar
When buying mild cheddar, you may come across both white and orange varieties. However, colour is not an indicator of taste. Cheddar cheese is naturally white to pale yellow in colour, and the orange hue is the result of the additive annatto, a condiment made from achiote tree seeds. The longer a cheese is aged, the more pronounced and sharp its flavour becomes, so mild cheddar has a less distinct taste than its older counterparts.
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Colour
Cheddar cheese is traditionally white to pale yellow in colour. However, the bright orange colour often seen in cheddar cheese is the result of an additive called annatto. This colouring agent is added to naturally white cheddar to give it a deep yellow-orange hint.
The colour of cheddar cheese is not an indicator of taste. Both the naturally coloured and the coloured cheddar cheese have the same taste. The ageing process affects the flavour of cheddar. The longer a cheese is aged, the more sharp and pronounced its flavour. Mild cheddar, which is aged for the shortest amount of time, has a creamy and subtle taste. Sharp cheddar, which is aged for longer, has a more distinct and sharp flavour.
Vermont-style cheddar refers to white, naturally coloured cheddar produced in Vermont and elsewhere. It has nothing to do with the sharpness of the cheese or where it was produced.
Cheddar cheese is one of the most popular cheeses in the world. Its bright orange colour, sharp but complex flavour, and versatility in cooking have earned it many fans.
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Texture
Younger cheddars, aged for three to six months, tend to have a softer, creamier texture and a milder flavor due to their higher moisture content. They melt easily and are ideal for grilled cheese sandwiches, quesadillas, nachos, and pasta dishes.
On the other hand, older cheddars, aged for six months to two years or more, are sharper, more complex, and nuttier in flavor. They are also harder and drier, with a crumbly texture that adds a delightful complexity to the eating experience, making them a favorite among cheese connoisseurs. These older cheddars may also develop crystals of calcium lactate, which lend a crunchy texture and a hint of sweetness to the cheese.
The aging process is crucial in developing the unique texture and flavor profile of cheddar cheese. During aging, enzymes break down proteins and fats in the cheese, resulting in a drier and crumblier texture in older cheddars. The moisture content of cheddar cheese decreases with age, impacting its texture and meltability. Younger cheddars with higher moisture content melt more easily, while older cheddars require more heat to melt due to their lower moisture content.
When choosing cheddar cheese based on texture, it is important to consider your culinary needs and personal preferences. Younger cheddars with a softer, creamier texture are versatile and melt well, making them suitable for dishes like macaroni and cheese, grilled cheese sandwiches, and cheeseburgers. Older cheddars with a harder, drier texture are ideal for eating as-is, grating over dishes, or using on a cheese board.
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Taste
When it comes to taste, the most important factor to consider is the ageing process. The longer a cheddar cheese is aged, the more pronounced and sharp its flavour. Mild cheddar, which is aged for a couple of months, has a smooth, not too distinct taste. Medium cheddar, aged slightly longer, has a more flavourful taste, though it lacks the distinct bite of sharp cheddar. Sharp cheddar, aged for 6-12 months, has a robust flavour profile and a crumbly texture. Extra-sharp cheddar, aged for over 12 months, has the most assertive flavour and is likely to crumble or break when sliced.
The colour of cheddar cheese does not indicate its taste. Cheddar cheese is naturally white to pale yellow, and darker yellow blocks and bags are the result of colouring. Annatto is the additive most often used to give cheddar a deep yellow-orange hint.
When choosing a cheddar cheese, it is important to consider how it will be used. For cooking, mild, medium, and sharp cheddars are best for melting, while extra-sharp and aged cheddars do not melt as well. White cheddar, sharp orange cheddar, havarti, gouda, and gruyere are great for Mac and Cheese, potatoes, grilled cheese, or in slices on sandwiches.
Ultimately, the best way to choose a cheddar cheese is to experiment and try different types to find what you like. You can pick up a cheese selection board from a supermarket to try a variety of types.
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Frequently asked questions
Cheddar cheese should be stored under refrigeration, ideally within a temperature range of 40-50° F.
Check the ingredients list and avoid pre-shredded cheese, as this may be imitation cheese with additives and fillers. Look for the full name and for the EU PDO label or the Swiss AOP designation to ensure you're getting the most authentic, highest-quality product.
Traditionally, cheddar cheese was a pale to mid-yellow color due to the b-carotene in the grass that dairy cows grazed on. However, with the move away from pasture-based dairy production, "natural" cheddar cheese is now white to very pale yellow, and producers add flower extracts, carrot juice, or saffron to achieve the typical yellow color.
If there is mold on hard cheese, the USDA recommends cutting off at least one inch around and below the mold spot, ensuring the knife does not come into contact with the mold itself. Then, re-cover the cheese in fresh wrap.
