Frederic Melton
Cheddar cheese is internationally produced and consumed, with the largest producer in the United States being Kraft. However, the term sharp cheddar is rarely used to describe any variety of cheese other than cheddar. The sharpness of cheddar is associated with the intensity of its flavour, which develops over time. Cheddar is considered sharp when it reaches a minimum of 9 months of age, with the sharpness increasing the longer it is aged. The state of Wisconsin in the United States is known for producing the most sharp cheddar cheese.
| Characteristics | Values |
|---|---|
| Definition | "Sharp" is an adjective used to describe stronger cheddar cheese. |
| Sharpness | The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. |
| Age | Sharp cheddar is aged for a longer period. The minimum age for a cheddar to be considered sharp is 6-9 months. The older the cheddar, the sharper the flavour. |
| Flavour | Sharp cheddar has a tangy, nutty taste. |
| Texture | Sharp cheddar has a firm texture and is slightly crumbly. |
| Colour | Cheddar can be deep to pale yellow (off-white) or yellow-orange when certain plant extracts are added. |
| Regions | Cheddar is made in the UK, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States. |
| US States | The state of Wisconsin produces the most sharp cheddar in the US, followed by California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma. |
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What You'll Learn
Sharp cheddar cheese is aged longer
Cheddar cheese is one of the most popular varieties of cheese, with the name being used internationally. It is produced in many countries, including the United Kingdom, the United States, Canada, Australia, and various European nations. While all cheddars are packed with flavour, some are sharper and tangier than others. This sharpness is associated with the levels of bitter peptides in the cheese and the intensity of the flavour.
The term "sharp" is specifically used to describe cheddar cheese and is related to the intensity of its flavour. The longer ageing process allows for more biochemical reactions to occur, resulting in a more concentrated and robust flavour profile. This sharpness is often described as a tangy feeling that causes a tingly sensation in the mouth, sometimes referred to as puckery.
The sharpness of cheddar cheese can vary, and some brands offer different levels of sharpness to cater to varying taste preferences. The ageing process plays a crucial role in developing the distinct characteristics of sharp cheddar, making it a popular choice for those who enjoy a strong and mature cheese experience.
While the term "sharp" is commonly used to describe cheddar cheese, it is important to note that it is not a standardised term and may be subject to individual interpretation. Additionally, the absence of strict USDA rulings regarding the use of the term "sharp" adds to the variability in the sharpness levels of different cheddar cheeses in the market.
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The sharpness of cheddar is associated with the levels of bitter peptides
Cheddar cheese originates from the village of Cheddar in Somerset, South West England. It is a natural, relatively hard cheese that is usually off-white but can also be orange due to the addition of colourings like annatto, a colouring agent derived from the seeds of the achiote tree.
Cheddar is produced all over the world, including in the United States, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, and Uruguay. The state of Wisconsin in the US is a notable centre of production. The term "cheddar cheese" is used internationally and does not have a protected designation of origin.
Cheddar cheese is often sold by strength, with labels such as "mild", "tasty", or "sharp". The sharpness of cheddar cheese is associated with its age and the levels of bitter peptides in the cheese. A young cheddar, matured for around 2-3 months, will have a mild taste and a slightly creamy texture. As cheddar ages, it loses moisture, resulting in a crumblier texture and a stronger, tangier, and more savoury flavour.
The compounds responsible for the bitter taste of aged "sharp" cheddar have been identified through techniques such as liquid chromatography and mass spectrometry. These compounds, known as bitter peptides, include GPVRGPFPIIV, YQEPVLGPVRGPFPI, MPFPKYPVEP, MAPKHKEMPFPKYPVEPF, and APHGKEMPFPKYPVEPF, all originating from β-casein. The concentration of these bitter peptides increases during the maturation process, contributing to the perceived bitterness intensity of sharp cheddar.
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Cheddar is the only cheese variety described as sharp
Cheddar cheese is internationally recognised and is produced in many countries, including the United States, Canada, the United Kingdom, Australia, Argentina, Belgium, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, and Uruguay. However, it is only cheddar cheese that is described as "sharp". The term "sharp" is used to describe a strong, tangy flavour that is more intense and complex than milder cheeses. This sharpness is a result of the ageing process, with older cheddars typically matured for 18-24 months. During ageing, the cheese undergoes more biochemical reactions, resulting in a stronger flavour. The texture of sharp cheddar is also firmer and slightly crumbly due to the loss of moisture.
While other cheeses may be tangy and robust, the term "sharp" is rarely used to describe them. The use of the term "sharp" is somewhat controversial, as it is often overused or misused by consumers and is not a well-defined term. In the United States, the FDA requires cheddar to be matured for a minimum of 60 days to be labelled as "aged", but there is no minimum ageing requirement for the "sharp" label. This has led to inconsistencies in the sharpness of cheddar, with some experts recommending squeezing the package to ensure it is firm enough before purchasing.
The sharpness of cheddar is also influenced by the levels of bitter peptides in the cheese, which contribute to the overall perception of the aged flavour. The colour of cheddar can vary from deep to pale yellow, or yellow-orange when certain plant extracts like annatto are added. Annatto, derived from the seeds of the achiote tree, was originally added to simulate the colour of high-quality milk from grass-fed cows and may also impart a sweet, nutty flavour.
When cooking or snacking, the level of sharpness desired will depend on the dish. For example, a cheesy soup may benefit from the strong flavour of sharp cheddar, while a dip may be better suited to a milder variety. Ultimately, personal preference plays a significant role in choosing the sharpness of cheddar.
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Sharp cheddar is ideal for cooking
Cheddar cheese gets its name from the village of Cheddar in Somerset, South West England. It is now produced all over the world, including in the United States, Canada, Australia, Argentina, Belgium, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, and Uruguay.
If you are making something like a grilled cheese sandwich, mac and cheese, or nachos, a mild cheddar is a better choice as it will melt more easily. However, if you are making a salad or a sandwich, a sharp cheddar will add a lot of flavour. Sharp cheddar is also a good choice for a cheese board, as its complex flavour and crumbly texture make it ideal for snacking.
When cooking with cheddar, it is important to keep in mind that the more aged the cheese, the more heat is required to melt it. So, if you are looking for a cheese that will melt easily, a mild or sharp cheddar is a better option than an aged cheddar.
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The colour of cheddar cheese
Cheddar cheese is one of America's favourite cheeses, and people have strong preferences about which colour is best. In the UK, where cheddar originates, it is not orange but a very creamy colour. In Scotland, however, cheddar is often dyed orange, especially mild cheddar. This practice was also picked up by American dairy farmers, who added annatto, a colouring agent derived from the seeds of the achiote tree, to their version of cheddar cheese. Annatto is commonly used in food colouring to impart a yellow or orange hue. The tradition of colouring cheddar cheese with annatto dates back centuries and originated in England.
The length of time that cheddar cheese is aged also affects its colour. A young cheddar, matured for 2-3 months, will have a mild taste and a slightly creamy texture. Older cheddars, matured for 9-24 months, will have a stronger, more complex flavour and a crumbly texture due to moisture loss. In the United States, unaged cheddar is typically orange, while aged cheddar is white. Regional preferences for orange or white cheddar also exist within the country. For example, in New England, cheesemakers and shoppers favour white cheddar with little to no annatto added, resulting in sharp and punchy flavours. In the Midwest and on the West Coast, cheddars are often made with more annatto, resulting in a dark orange colour and a sweeter, milder taste.
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Frequently asked questions
"Sharp" is an adjective used to describe a stronger flavour of cheddar, which is achieved through a longer ageing process. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese.
Cheddar cheese is made in several countries, including the United Kingdom, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States. The state of Wisconsin in the US produces the most cheddar cheese.
There is no standard answer to this question. Some sources say that cheddar needs to be aged for a minimum of 6 months to be considered sharp, while others say 9 months, and others still say 18 months.
