Kamil Perry
Cheddar cheese is a unique cheese that carries the descriptor sharp to indicate how its flavour and texture change as it ages. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. The longer cheddar cheese is aged, the sharper and more pronounced its flavour becomes. Mild cheddar is generally aged for 2 to 3 months, while extra sharp cheddar is aged for up to a year or more. The flavour of sharp cheddar can be described as tangy, robust, nutty, bold, and complex. The texture of aged cheddar also changes from smooth and creamy to hard and crystalline.
| Characteristics | Values |
|---|---|
| Origin | Cheddar, Somerset, South West England |
| Main Ingredient | Cow's milk |
| Texture | Smooth and creamy to hard, salt-like crystals |
| Taste | Tangy, robust, nutty, pungent, earthy, sour, bitter |
| Age | Mild: 2-3 months, Sharp: 6-9 months, Extra Sharp: 1-2 years, Vintage: 15 months or more |
| Melting Behaviour | Mild cheddar melts easily and consistently. Aged cheddar behaves similarly to Parmesan cheese. |
| Wine Pairing | Mild: Merlot, Chardonnay, Sharp: Pinot Noir, Cabernet, Extra Sharp: English Pale Ale |
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What You'll Learn
Sharp cheddar has a tangy and robust taste
Cheddar cheese is a unique cheese with a distinct descriptor: "sharp". This label is used loosely and inconsistently across brands, indicating how the cheese changes in flavour and texture as it ages. Sharp cheddar has a tangy and robust taste. The longer cheddar is aged, the sharper and more pronounced its flavour becomes.
The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. Mild cheddars are aged for 2 to 3 months, while sharper cheddars are aged for 6 to 9 months. Extra-sharp cheddars are aged for 1 to 2 years, and the sharpest cheddars can be aged for over a decade. The texture of cheddar also changes as it ages, going from smooth and creamy to hard and crystalline.
The best way to understand the age and sharpness of cheddar is to taste two different ages of cheddar side-by-side. This will help you determine whether you prefer a mild and creamy cheddar or a nuttier, tangier, and bolder cheddar. When cooking with cheddar, it is important to note that the more aged the cheese is, the less moisture it contains and the greater the heat needed to melt it. Mild or sharp cheddars melt the best, while aged cheddars behave more like Parmesan cheese.
Cheddar cheese is a versatile ingredient that can be used in a variety of dishes, such as macaroni and cheese, grilled cheese sandwiches, and bechamel sauce. It is also a popular cheese for grating, adding a flavorful crunch to casseroles, salads, and baked potatoes. Cheddar pairs well with bold flavours and a bold Pinot Noir or Cabernet.
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Cheddar is labelled mild, sharp, or extra sharp
Cheddar cheese is labelled as mild, sharp, or extra sharp, indicating how its flavour and texture change as it ages. Mild cheddar is young and smooth, with a subtle, buttery taste. It is also known to melt easily and consistently. Medium cheddar has a slightly stronger flavour, while sharp cheddar has a tangy and robust taste that pairs well with bold flavours. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, and its bitterness is significant to the overall perception of the aged cheddar flavour. Aged cheddar can range from one year to over a decade in age, with a crumbly texture and sharp flavour that intensifies with age. The more aged the cheese is, the less moisture it contains, and the greater the heat needed to melt it.
The term "sharp" is used loosely and is not regulated, so designations can be inconsistent across brands. It is a term commonly applied to factory cheddars, indicating an acidity that may drown out the symphony of flavours associated with genuine farmhouse cheeses. However, the complexity of flavours and appearances can be confusing, as some cheddars are white, yellow, or orange, and some are mild, sharp, or extra sharp.
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Cheddar ages from 2 months to over a decade
Cheddar cheese is a unique cheese that carries the descriptor "sharp" to indicate how its flavour and texture change as it ages. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. The longer cheddar is aged, the sharper and more pronounced its flavour becomes.
Mild cheddars are aged for 2 to 3 months and have a subtle, buttery taste. They melt easily and consistently and are ideal for cooking as they melt at lower temperatures. Sharp cheddars, aged for 6 to 9 months, have a tangy and robust taste that pairs well with bold flavours. Extra-sharp cheddars are aged for 1 to 2 years and have a more intense flavour. The strongest cheddars are aged for over a year and can even be left for over a decade. The texture of cheddar also changes as it ages, going from smooth and creamy to hard and crystalline.
The best way to understand the age and sharpness of cheddar is to taste two different ages of cheddar side-by-side. It is recommended to use the same brand to ensure a fair comparison.
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Cheddar is one of the only cheeses with a sharp label
Cheddar cheese is one of the few cheeses with a "sharp" label, and this label is used to indicate how the cheese changes in flavour and texture as it ages. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. The longer cheddar is aged, the sharper and more pronounced its flavour becomes.
Cheddar is a natural cheese that is relatively hard and off-white, although some cheddars are yellow or orange due to the addition of colourings such as annatto. It is a cow's milk cheese that originated in the village of Cheddar in Somerset, South West England. The cheese-making process involves culturing the milk by adding starter bacteria to acidify it. When enough acid is produced, rennet is added, and milk curds are formed. The curds are then heated to release more whey and start to melt together, and the excess watery whey is drained out, leaving behind mostly concentrated curds.
The sharpness of cheddar can range from mild to extra sharp, with the ageing process lasting from two to three months for mild cheddar to one to two years for extra-sharp cheddar. As cheddar ages, its flavour becomes tangier, more complex, and deeper, and its texture goes from smooth and creamy to hard and crystalline. The texture changes are due to the formation of salt-like crystals called calcium lactate.
The sharpness of cheddar can be influenced by various factors, including the type of milk used, the bacteria cultures, and the ageing process. The sharpness of cheddar is also related to its moisture content, with more aged cheddars having lower moisture content and requiring more heat to melt. When cooking with cheddar, milder or sharper cheddars are usually preferred as they melt better, while aged cheddars behave more like Parmesan cheese and require higher heat to melt.
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Sharp cheddar has a bold flavour that pairs well with wine
Cheddar cheese is unique in that it is one of the only cheeses with the descriptor "sharp" before it. This label indicates how the cheese changes in flavour and texture as it ages. Mild cheddars are aged for a shorter period of 2 to 3 months, while sharp cheddars are aged for 6 to 9 months, and extra-sharp cheddars are aged for 1 to 2 years. As cheddar ages, its flavour profile evolves from mild to tangier, with more complex, deeper, and bolder flavours. Its texture also transforms from smooth and creamy to harder, with the development of salt-like crystals called calcium lactate.
When it comes to wine pairings, the ideal match for sharp cheddar depends on its maturity and specific flavour notes. For instance, an aged Vermont Sharp Cheddar pairs well with a Pinot Noir, a dry and light to medium-bodied red wine with ripe red fruit flavours. The wine's earthy notes complement the sharpness of the cheese. On the other hand, a full-bodied, dry red Cabernet Sauvignon enhances the bold flavours of extra sharp cheddar, making for another exquisite pairing.
If you're looking for a white wine to pair with cheddar, a New Zealand Sauvignon Blanc is a great option for milder cheddars. This wine has citrus and grassy notes that complement the cheese's creaminess. Chardonnay, a dry and medium-bodied white wine with apple and pear notes, is another choice that enhances the characteristics of milder cheddars.
When creating wine and cheese pairings, it's important to consider the nuances of both the wine and the cheese. While a wine or cheese may be excellent on its own, pairing them may not always yield a desirable result. The art of matching cheese and wine involves bringing out the flavours in each and creating a harmonious combination.
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Frequently asked questions
Cheddar cheese is unique in that it has a descriptor, "sharp", which indicates how its flavor and texture change as it ages. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. The longer it's aged, the sharper and more pronounced the flavor becomes.
Mild cheddars are aged 2 to 3 months, sharp cheddars are aged 6 to 9 months, and extra-sharp cheddars are aged between 1 to 2 years.
As cheddar ages, it goes from mild to tangier with more complex, deeper, and bolder flavors. Its texture also changes from smooth and creamy to hard and salty, developing salt-like crystals called calcium lactate.
The best way to understand the age and sharpness of cheddar is to taste different ages of cheddar side-by-side. This way, you can determine if you prefer a milder and creamier or nuttier and tangier cheddar.
