Andy Montoya
Cheddar cheese is a beloved staple in many kitchens, but it can be frustratingly crumbly. This phenomenon is caused by a combination of factors, including moisture content, the aging process, and the unique cheddaring technique used in its production. The cheddaring process involves repeatedly cutting and stacking curds to remove moisture, giving cheddar its distinctive texture. The longer cheddar is aged, the more moisture is lost, and the crumbly it becomes. Additionally, the type of bacteria used during fermentation influences whether the final product will be smooth or crumbly. While crumbly cheese may be disappointing to some, it is a sought-after feature for cheese connoisseurs, contributing to the complex world of cheese-making and its endless flavors and textures.
| Characteristics | Values |
|---|---|
| Reason for crumbling | Low moisture content |
| Tight protein structure | |
| Aging process | |
| Cheddaring process | |
| Water content | Hard cheeses like cheddar contain 36% to 43% water |
| Soft cheeses like brie or mozzarella contain more than 50% water | |
| Aging | The longer the aging, the more moisture is removed, and the more crumbly the cheese becomes |
| Cheddaring process | Repeatedly cutting and stacking curds to reduce moisture |
| Using weight or vacuum to remove excess whey | |
| Maintaining constant curd density | |
| Shape | Wheels are preferred over rectangular shapes to prevent weak points where microbes can penetrate |
| Issues with crumbling | Using outdated milk |
| Incorrect ingredients | |
| Incorrect measurements | |
| Incorrect way of draining or pressing the curds | |
| Overly acidic pH level |
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What You'll Learn
The cheddaring process
The vacuum process involves conveying the curds through a pipe to the top of a 10-meter-tall cheddaring tower. The curds are then dropped in, using gravity and their own weight to form a dense, cylindrical mass. The tower is kept under a constant vacuum, drawing out residual whey and air and maintaining constant curd density. This process also helps with precision during packaging, as the steady vacuum results in less weight variation in each cheese block.
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Ageing and moisture content
The ageing process and moisture content are key factors in determining the texture of cheddar cheese. The ageing process affects the moisture content of cheddar cheese, which in turn affects its texture. As cheddar ages, it loses moisture, and the proteins change, causing the cheese to become firmer and crumblier. The longer a cheese is aged, the more moisture is removed, and the more crumbly it becomes. This is why mild cheddar, which is less mature and aged for a shorter time, has less "bite" and produces a milder flavour. In contrast, mature cheddar, which is aged for a longer period, is firmer and significantly more crumbly.
The “cheddaring” process, unique to cheddar cheese, also contributes to its distinct texture. This process involves repeatedly cutting and stacking curds, which reduces moisture content and gives cheddar its dense and crumbly texture. The curds are formed and then cut into slabs, which are stacked on top of each other and repeatedly turned. This process helps expel more whey from the curds, resulting in cheddar's unique firm and crumbly texture. The more whey that is removed, the firmer the cheese becomes. Therefore, the pressing stage is crucial in defining the texture of the final product.
The moisture content of cheddar cheese plays a crucial role in its texture. Hard cheeses like cheddar have a lower water percentage than soft cheeses, typically ranging from 36% to 43% water. In contrast, soft cheeses like brie or mozzarella have a much higher water content, often exceeding 50%. Regular mozzarella, for example, has a water content of around 60%. The lower the water percentage in cheese, the more likely it is to have a crumbly texture.
The type of bacteria used during the fermentation process also influences the texture of cheddar cheese. Certain bacteria will produce a cheese that melts smoothly, while others will result in a cheese that is firm and crumbly. The use of outdated milk with higher acidity levels can also contribute to the crumbly texture of cheddar cheese. Higher acidity causes the curds to shrink more, resulting in reduced moisture availability during the pressing and ageing processes, leading to a drier and crumblier cheese.
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Protein structure
The unique crumbliness of cheddar cheese is a result of its aging process, moisture content, and protein structure. As cheddar ages, it loses moisture, and its proteins change, causing the cheese to become firmer and more prone to crumbling. This process is influenced by the specific bacteria used during fermentation, which impacts the final product's texture.
Cheddar's protein structure plays a crucial role in its crumbliness. During the cheese-making process, the proteins in cheddar, particularly casein, form a relatively compact and tight network. This network efficiently holds onto moisture and fat, resulting in the cheese's firm and structured texture. When the cheese is sliced or crumbled, this protein network breaks apart, leading to its distinctive crumbly texture.
The “cheddaring” process further contributes to the development of cheddar's unique protein structure. Cheddaring involves repeatedly cutting and stacking the curds, which helps expel more whey and creates a firmer texture. This process breaks up long polymer chains of protein and encourages the development of certain proteins and acids, giving cheddar its tangy, nutty taste.
The aging process also influences the protein structure of cheddar cheese. As cheddar ages, it continues to lose moisture, which affects the protein structure, making the cheese drier and more susceptible to crumbling. The longer a cheddar cheese is aged, the more crumbly it becomes, with mature cheddars aged for up to 12 years being significantly more crumbly than mild cheddars aged for only a few months.
In summary, the crumbliness of cheddar cheese is a result of the interplay between its aging process, moisture content, and protein structure. The aging process leads to moisture loss, impacting the protein structure and making the cheese firmer and more crumbly. The cheddaring process further manipulates the protein structure, creating a compact network that breaks apart when sliced or crumbled.
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Type of bacteria
Cheddar cheese is a bacteria-ripened hard cheese that was first created in England. It is known for its unique production method and crumbly texture. The propensity of cheddar cheese to crumble can be attributed to its low moisture content, aging process, and the type of bacteria used during fermentation.
The aging process plays a significant role in the crumbliness of cheddar cheese. As cheddar ages, it loses moisture, and its proteins change, making it firmer and more prone to crumbling. Mature cheddars, aged for longer periods, tend to be drier and crumblier compared to milder cheddars. The "cheddaring" process, unique to cheddar cheese production, also contributes to its crumbly texture. This process involves repeatedly cutting and stacking the curds, removing excess whey, and reducing moisture content.
The type of bacteria used during fermentation is another crucial factor in determining the texture of cheddar cheese. Different bacteria produce varying enzymes that affect the cheese's melting properties and texture. Certain bacteria will result in a cheese that melts smoothly, like mozzarella, while others will lead to a cheese that is firm and crumbly, such as cheddar. The bacteria used in cheddar production feast on the lactose in the milk, converting it into lactic acid, which causes the milk proteins to coagulate and form curds.
The choice of bacteria and their activity during fermentation influence the protein structure and moisture content of the cheese, both of which are key factors in determining its texture. The more whey that is removed during the pressing and cheddaring stages, the firmer and crumblier the cheese becomes. Therefore, the type of bacteria, along with the aging process and moisture content, collectively contribute to the characteristic crumbly texture of cheddar cheese.
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Packaging
The packaging of cheddar cheese plays a crucial role in preserving its quality and texture, including its characteristic crumble. Once the cheddar has gone through the final stages of production and ageing, it is ready for packaging. The choice of packaging method depends on the format in which the cheese is presented to the consumer, such as blocks, slices, or grated portions.
For cheddar cheese blocks, pure vacuum packaging is commonly used. This involves inserting the cheese between two layers of plastic foil, removing all the air, and then sealing the package. This method helps maintain the dryness and firmness of the cheese by preventing moisture absorption. The vacuum also aids in precision during packaging, as it ensures consistent weight across each cheese block.
On the other hand, for sliced or pre-grated cheddar cheese, modified atmosphere packaging (MAP) is often preferred. Vacuum packaging alone can cause individual pieces to stick together. In the MAP process, the ambient air is removed, and then a new gas mixture is introduced. This modified atmosphere can either halt the maturing process, keeping the cheese fresh, or allow it to continue developing in flavour, depending on the gas mixture used.
The shape of the packaging is also an important consideration. While tradition plays a role, practicality is equally important. Round cheese wheels, for instance, were likely influenced by the shape of early storage vessels, as evidenced by ancient traces of cheese found in round pottery bowls.
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Frequently asked questions
Cheddar cheese crumbles due to its low moisture content and tight protein structure, particularly in aged or extra-sharp varieties. The “Cheddaring” process, unique to cheddar, involves repeatedly cutting and stacking curds, which reduces moisture and contributes to its crumbly texture.
The "Cheddaring" process involves cutting slabs of curds, stacking them on top of each other, and repeatedly turning them. This process helps expel more whey from the curds and develops cheddar's unique firm and crumbly texture.
As cheddar ages, it loses moisture, the proteins change, and it becomes firmer and crumblier. The age of the cheddar significantly affects its crumbliness; mature cheddar, aged longer, is more crumbly compared to mild cheddar.
