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Cheddar is one of the most popular cheeses in the world, with a bright orange colour, a sharp but complex flavour, and a long shelf life. It is a natural cheese made from cow's milk, and its origins can be traced back to the village of Cheddar in Somerset, England. The difference between the various types of cheddar comes down to one factor: ageing. Mild cheddar, also known as young cheddar, has a soft, smooth, and creamy texture with a subtle, buttery taste. On the other hand, sharp cheddar has a tangy and robust flavour that pairs well with bold flavours. The sharpness of cheddar increases with the length of ageing, with premium extra sharp cheddars aged for one to five years.
| Characteristics | Values |
|---|---|
| Popularity | One of the most popular cheeses in the world |
| Origin | Cheddar, Somerset, England |
| Milk | Cow's milk |
| Colour | Bright orange |
| Texture | Hard |
| Rind | Dry and hard |
| Flavour | Sharp, tangy, nutty, slightly earthy, with a hint of sweetness |
| Age | Mild: 2-3 months; Semi-Sharp: 3-6 months; Sharp: 6-12 months; Vintage: 12-24 months, though can be aged up to 60 months |
| Lactose | 0g per serving |
| Additives | Vegetable dyes, annatto |
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What You'll Learn
- Cheddar is categorised by age, rind, colour, and country
- Mild cheddar is aged for 2-3 months and has a buttery, smooth flavour
- Medium cheddar has a slightly stronger flavour
- Sharp cheddar is aged for 6-12 months and has a tangy, robust taste
- Vintage cheddar is aged for over 12 months and has a complex, sharp flavour
Cheddar is categorised by age, rind, colour, and country
Cheddar cheese is a natural cheese made from cow's milk. It is named after the village of Cheddar in Somerset, South West England, where it was first made, possibly before the 12th century. Cheddar is now produced all over the world, including in the UK, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States.
Age
The age of a cheddar will determine its flavour and texture. Mild or young cheddars have a very mild, creamy flavour, with no notable complexity. Semi-sharp cheddars have started to develop a tanginess, but it is still an undertone. Mature cheddars have a sharp, pungent flavour, often slightly earthy, and a firm, slightly crumbly texture. They should contain large cheese crystals, which are made of calcium lactate and form when the cheese is matured for over six months.
Rind
Waxed cheddars are aged through the anaerobic method while wrapped in a pliable wax coating. This prevents moisture loss, resulting in a smoother, more buttery texture and a milder, less sharp flavour.
Colour
Cheddar is usually off-white or pale yellow in colour. However, it can also be orange due to the addition of certain plant extracts, such as annatto (a condiment made from achiote tree seeds), beet juice, paprika, saffron, marigold, or carrot juice. These colourings can also add a sweet, nutty flavour to the cheese.
Country
The country of origin can be indicative of the style and quality of a cheddar. For example, "West Country Farmhouse Cheddar" is a protected name under EU law for cheddar produced in Somerset, Dorset, Devon, and Cornwall in the UK, using traditional methods and local milk. Similarly, "Orkney Scottish Island Cheddar" is a protected geographical indication for cheddars produced in Orkney, Scotland. In Canada, most cheddar is produced in the provinces of Québec and Ontario, though it was historically produced in large quantities in Ontario, becoming the country's second-largest export after timber in the early 20th century. In the United States, the state of Wisconsin produces the most cheddar, but it is also made in California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma.
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Mild cheddar is aged for 2-3 months and has a buttery, smooth flavour
Cheddar is a traditional English cheese that originated in the village of Cheddar in Somerset, England, as far back as the 12th century. It is now one of the most popular cheeses in the world, with a long shelf life and versatility in cooking. The difference between the many types of Cheddar comes down to one factor: the length of ageing.
Mild Cheddar, also known as Young Cheddar, is aged for 2-3 months and has a buttery, smooth flavour. It is a great choice when you don't want the cheese to overwhelm other mild ingredients, such as shrimp or fish. It has a very mild, creamy flavour, with no notable complexity to the taste. It is perfect for melting and has a soft, smooth, creamy texture. It is also classified as a semi-soft cheese.
Mild Cheddar is often used in recipes, as it is easy to substitute without affecting the overall flavour profile of the dish. For example, it can be replaced with Cantal, a French cheese, or Edam, a semifirm, creamy cheese from the Netherlands.
Mild Cheddar is just one type of this popular cheese. Semi-Sharp Cheddar, for example, is aged between 3 and 6 months and has a slightly more developed tang. Sharp Cheddar, the most popular type, is typically aged between 6 and 12 months and has a classic, robust flavour profile. Vintage Cheddar, or Aged Cheddar, is any Cheddar aged for over 12 months, with a complex and sharp flavour.
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Medium cheddar has a slightly stronger flavour
Cheddar cheese is one of the most popular cheeses in the world. It originated in the village of Cheddar in Somerset, England, and is traditionally made from cow's milk. The difference between the subtypes of cheddar cheese is the length of time it has been aged. Mild cheddar, or young cheddar, is aged for 2-3 months and has a soft, smooth, creamy texture with a mild, buttery flavour. Medium cheddar has a slightly stronger flavour.
Medium cheddar is followed by semi-sharp cheddar, which is aged between 3 and 6 months. By the end of the ageing process, semi-sharp cheddar takes on a semi-hard texture and starts to develop a characteristic tang, although it remains buttery and moist.
Matured cheddar, or sharp cheddar, is typically aged between 6 and 12 months. This variety has a classic, relatively hard and
Vintage cheddar, or aged cheddar, is any cheddar that has been aged for over 12 months. This variety has a complex and robust flavour that is very sharp and savoury. Some cheddars are aged for much longer, with premium speciality cheddars aged for 3-10 years.
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Sharp cheddar is aged for 6-12 months and has a tangy, robust taste
Cheddar cheese is a versatile and flavourful variety that is used in dishes all over the world. The difference between the types of cheddar comes down to one factor: ageing. The longer cheddar is aged, the sharper and more robust its flavour becomes.
Sharp cheddar is aged for 6–12 months and has a tangy, robust taste. It is tangier and nuttier than mild or medium cheddar. It is also known as matured cheddar and is the most popular type of cheddar. It is perfect for adding a punch of flavour to recipes. It has a classic, relatively hard, and crumbly texture. Once the ageing process passes the first six months, the cheese will start to develop calcium lactate crystals on the surface. These crystals look like white specks and dots and are often confused with mould by consumers.
Mild cheddar, on the other hand, is aged for two to four months and has a subtle, creamy, buttery, and mild taste. It is ideal for melting and is widely available in supermarkets. Medium cheddar is typically aged for 4–8 months and has a tangier, nuttier, and slightly stronger flavour. It is perfect for those wanting a step up from the mild variety without venturing into the sharper territory.
Extra sharp cheddar is aged for 18 months or more and has a much more complex, tangy, and distinct crumbly texture. It is perfect for those who crave a strong, savoury flavour. Lastly, vintage cheddar is any cheddar that has been aged for more than 12 months. The longer ageing process gives vintage cheddar a sharp flavour and tang, and a crystalline texture.
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Vintage cheddar is aged for over 12 months and has a complex, sharp flavour
Cheddar cheese is one of the most popular cheeses in the world. It is a traditional English cheese made from cow's milk. The flavour and texture of cheddar cheese vary depending on the length of the ageing process. Mild cheddar, also known as young cheddar, is aged for 2 to 3 months and has a soft, smooth, and creamy texture with a mild, buttery flavour. Semi-sharp cheddar is aged for 3 to 6 months and has a semi-hard texture with a characteristic tang. The most popular type of cheddar is sharp cheddar or matured cheddar, typically aged between 6 and 12 months. This variety has a classic, robust flavour profile with a hard and crumbly texture.
Vintage cheddar, also known as aged cheddar, is a type of cheddar cheese that has been aged for over 12 months. This extended ageing process results in a complex, sharp flavour that intensifies with age. The texture of vintage cheddar becomes drier and crumbly as it ages. While vintage cheddar is typically aged for 12 to 24 months, it is not uncommon to find cheeses aged for over 36 months or even up to 5 or 10 years. The sharpness and complexity of the flavour increase with the duration of ageing.
The process of making vintage cheddar involves the "`cheddaring` method, which includes an additional step of draining remaining whey from the curds. This step contributes to the distinctive flavour and texture of cheddar cheese. Vintage cheddar is often used in recipes that call for a sharper, more intense cheese flavour. It is commonly found on cheese boards or grated over dishes like macaroni and cheese.
The colour of vintage cheddar can vary, with some cheeses taking on a natural white colour, while others develop the characteristic orange hue associated with cheddar. This colour variation is due to the use of annatto, a plant extract from the achiote tree, which is added to give the cheese its orange tint. However, the addition of annatto does not alter the flavour, texture, or aroma of the cheese.
Vintage cheddar is a versatile and popular cheese that has gained a loyal following worldwide. Its sharp, complex flavour and crumbly texture make it a favourite among cheese enthusiasts and a staple in many kitchens.
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Frequently asked questions
Cheddar is a traditional English cheese made from cow's milk. It is one of the most popular cheeses in the world.
Cheddar is made by adding cultures and rennet to milk to acidify and curdle it. Once the curds form, they are cut and pressed together into slabs, which are then stacked and flipped to compress the curds and remove any remaining whey.
Cheddar is differentiated from other cheeses by its aging process. Mild cheddar is aged for 2-3 months, while extra sharp cheddar can be aged for over a year.
The four main types of cheddar are mild, semi-sharp, sharp, and vintage. The longer the aging process, the sharper the cheese.
Cheddar cheese originated in the village of Cheddar in Somerset, England.
