Kamil Perry
Vintage cheddar is a sharp and tangy cheese that takes center stage on a charcuterie board and can be used for cooking to add a rich flavor. It is a cow's milk cheese that originated from the village of Cheddar in Somerset, England. The cheese gets its name from its curing process, called cheddaring. After the liquid is strained from the curds, cheesemakers cut and stack the curds, flipping them regularly to release more liquid. The dense curds are then pressed into molds and aged. The longer the cheese is aged, the sharper and tastier it becomes. Some cheddars are aged for up to 15 years, resulting in a rich, complex flavor and a crystalline texture from the breakdown of microbes and enzymes.
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar |
| Source of Milk | Cow's milk |
| Origin | Village of Cheddar in Somerset, England |
| Texture | Firm |
| Flavor | Nutty |
| Curing Process | Cheddaring |
| Age | More than 12 months |
| Packaging | Vacuum-sealed bags or cheesecloth |
| Production Method | Handmade in small batches using century-old recipes and traditional techniques |
| Milk Source | Local milk |
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What You'll Learn
Vintage cheddar is made from cow's milk
Vintage cheddar is a type of cheese made from cow's milk. It is produced all over the world, with the largest producer of cheddar cheese in the United States being Kraft. Cheddar cheese gets its name from the village of Cheddar in Somerset, England, where it originated. The name "cheddar" is not protected under European Union or UK law, so it can be used to refer to cheeses produced from cow's milk in various places, including Scotland, North America, Australia, and New Zealand.
Cheddar cheese is known for its nutty flavor and firm texture. It is made using the same ingredients as other cheeses, but what sets it apart is its curing process, called "cheddaring." During cheddaring, the liquid is strained from the curds, and the curd is cut into large slabs, stacked, and flipped regularly to release more liquid. The dense curd is then pressed into molds and aged, resulting in the firm texture characteristic of cheddar.
The aging process plays a crucial role in the flavor and texture of vintage cheddar. Vintage cheddar is typically aged for more than 12 months, resulting in a sharper and stronger flavor compared to younger cheddars. As the cheese ages, it loses moisture, leading to a crumbly texture. The microbes and enzymes in the cheese start to break down, contributing to its distinctive crystalline texture. Aging the cheddar at a consistent temperature is essential to achieving the desired texture.
Some cheesemakers vacuum-seal their cheddar blocks for aging, while others wrap them in cheesecloth to protect them from the elements while still allowing them to breathe. This aging process can last for up to 15 years or even longer, as evidenced by a batch of unintentionally aged cheddar discovered in Wisconsin that was up to 40 years old.
Overall, vintage cheddar is a cow's milk cheese that has been carefully crafted and aged to perfection, resulting in a rich, complex flavor and sophisticated texture that embodies the finest qualities of maturity and depth.
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The curing process, called cheddaring, is what sets cheddar apart from other cheeses
Cheddar cheese is made with the same ingredients as other cheeses, but what sets it apart is its curing process, called cheddaring. This process involves cutting up the curds into smaller pieces to expel liquid (whey). The curds are then pressed together into slabs, which are stacked on top of each other. This step of cutting the curds is common to almost all types of cheese, but it is taken one step further in the production of cheddar cheese. The slabs of curds are cut, turned, and stacked again, allowing them to cool, drain further, and 'knit' together. The smaller the curds are cut, the more liquid will drain, and the firmer the resulting cheese will be.
The cheddaring process is repeated until a large amount of whey is expelled, resulting in a crumbly, layered, dense texture after ageing. Cheddaring improves the quality of the cheese by increasing the speed and extent of acid production. It also inhibits the growth of undesirable, gas-forming organisms, such as coliforms, which can occur during the manufacturing process.
Cheddar cheese was first made in England, in the village of Cheddar in Somerset, where the local caves provided the ideal humidity and steady temperature for maturing the cheese. Over time, cheddar cheese has become popular worldwide, with variations in flavour depending on the region. The longer cheddar is aged, the more intense its flavour becomes. Vintage cheddar, aged for more than 12 months, is considered the "Cadillac of cheddar cheeses", boasting a sharp flavour and crystalline texture due to the breakdown of microbes and enzymes during ageing.
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Aging cheddar at a consistent temperature is key to achieving the desired texture
Vintage cheddar is the result of a meticulous ageing process that transforms mild cheddar into a sharp, robust, and flavourful cheese. The process involves the breakdown of milk proteins by enzymes, intensifying the flavour and resulting in a crumbly, crystalline texture. This transformation is greatly influenced by factors such as temperature, humidity, and ventilation.
Aging cheddar at a consistent temperature is crucial to achieving the desired texture. The ideal temperature range for ageing cheddar is between 42°F to 55°F (10°C to 15°C). Maintaining temperatures within this range ensures the ageing process proceeds at the desired pace. Lower temperatures slow down the ageing, while higher temperatures can accelerate it.
To achieve and maintain the optimal temperature range, several methods can be employed. Traditionally, caves were used for ageing cheddar due to their low and stable temperatures. Modern alternatives include temperature-controlled environments such as wine fridges, mini-fridges with temperature control devices, or regular fridges set to their warmest setting.
The amount of cheese being aged can also impact the temperature and humidity levels. As ageing cheese naturally adds moisture to the air, regular monitoring and adjustments are essential. Maintaining the desired humidity level, typically between 75-95%, is critical to preventing mould growth and ensuring the cheese does not dry out.
By ageing cheddar at a consistent temperature and carefully managing humidity levels, cheesemakers can produce vintage cheddar with the desired texture and flavour profile, resulting in a rich and complex product that takes centre stage on any charcuterie platter.
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Cheddar is typically aged in vacuum-sealed bags
Cheddar cheese is typically aged in vacuum-sealed bags, a method that helps to preserve its flavour, texture, and quality. The process of vacuum sealing involves using a vacuum sealer to remove air from the bag, causing the cheddar to compress slightly before the bag is tightly sealed. This method of sealing and storing cheese is popular because it is easy to package and store.
To prepare cheddar for vacuum packing, cheesemakers first allow the cheese to age for the recommended time, ensuring it develops the desired flavours and textures. The aged cheddar is then cut and portioned into manageable blocks or wheels, making it easier to vacuum pack and control portion sizes for future use. The work area and cheese must be cleaned and dried to prevent moisture from interfering with the vacuum sealing process.
Once the cheese is ready, it is placed into individual vacuum-seal bags and the vacuum sealing function of the machine is activated. As the air is removed from the bag, the cheddar compresses slightly. Once the bag is tightly sealed, the vacuum sealer automatically stops. The sealing-only function of the machine is then used to create a strong and airtight seal on the remaining side of the bag. This process is repeated for each portion of cheddar until all the cheese is vacuum-packed.
Finally, the vacuum-packed cheddar is stored in a cool, dark, and well-ventilated space. It is important to regularly monitor the cheese to ensure the seals remain intact and there are no signs of spoilage or mould. With proper storage and aging, cheddar will improve over time, developing complex flavours and a delightful texture.
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Vintage cheddar is best enjoyed on its own
Cheddar cheese, named after the village of Cheddar in Somerset, England, is made from cow's milk. While young cheddar has a mild flavour, the cheese gets sharper and tastier as it cures. Vintage cheddar is any cheddar aged for more than 12 months, with some varieties aged for up to 15 years. The ageing process gives the cheese a sharp flavour and tang, making it ideal for a charcuterie board.
Vintage cheddar is typically aged in vacuum-sealed bags, which makes it easy to package and store. Some cheesemakers also wrap their cheddar in cheesecloth to protect it during the ageing process. This type of cheddar is also known as "block cheddar".
While vintage cheddar is delicious on its own, it can also be used in cooking to add a rich flavour. For example, it can be melted on top of burgers or used in a homemade bowl of macaroni and cheese. However, when used in dishes like grilled cheese sandwiches or tacos, the unique flavour of vintage cheddar may be lost among other strong ingredients.
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Frequently asked questions
Vintage cheese is any cheese that has been aged for a long time, often over 12 months.
Cheddar is a type of cheese that is often made into vintage cheese.
After the curds form in the cheese mixture, the liquid is strained out. The curds are then cut into slabs and stacked on top of each other, being flipped regularly to release more liquid. The dense curds are then pressed into moulds and aged.
During the ageing process, the cheese loses moisture and develops a crumbly texture. The microbes and enzymes in the cheese start to break down, giving the cheese a crystalline texture.
Vintage cheese can be purchased from speciality cheese shops, such as Cheese Brothers, or from grocery stores like Whole Foods Market.
