Andy Montoya
Cheddar cheese is the second most popular cheese in the United States and the most popular in the United Kingdom. It is sold in several varieties, including mild, medium, sharp, extra sharp, New York style, white, and Vermont. White cheddar is simply cheddar that has not had colour added to it. The colour of cheddar can vary from white to yellow, depending on the season and the cows' diet.
| Characteristics | Values |
|---|---|
| Colour | Naturally a light, creamy yellow |
| Taste | The colour does not affect the taste |
| Crystals | Contains large cheese crystals of calcium lactate |
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What You'll Learn
White cheddar is the natural colour of cheddar cheese
Cheddar cheese is a popular variety of cheese that originated from the village of Cheddar in Somerset, England. It is the most popular cheese in the UK and the second-most popular in the US, after mozzarella. While cheddar cheese is commonly associated with a yellow or orange colour, its natural hue is actually a light, creamy yellow or white colour.
The colour of cheddar cheese can vary depending on several factors, including the season, the cows' diet, and the addition of colourants or dyes. In the past, milk colour varied with the seasons, resulting in cheese with a more golden appearance during the summer due to the fresh forage cows consumed. Additionally, pasture-fed cows can produce milk with a hint of orange beta-carotene.
To minimise the visible signs of seasonal variation, cheesemakers historically used annatto, a natural food colouring derived from the seeds of the tropical achiote tree, to colour the milk used for cheesemaking. Annatto gives cheddar cheese its distinctive rich orange hue. However, some varieties of cheddar cheese, known as "white cheddar" or "Vermont cheddar", do not contain annatto and retain their natural white or light yellow colour.
The term "white cheddar" is often used regardless of the cheese's origin, as long as it does not contain annatto. While the colour of cheddar cheese may vary, it is important to note that it does not significantly impact the flavour. Instead, the taste of cheddar cheese is largely influenced by factors such as age, with young cheddar being mild and creamy, and aged cheddar taking on a dry, crumbly, nutty, and sharp character.
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The colour of cheddar depends on the season and the cow's diet
Cheddar cheese is the second most popular cheese in the United States and the most popular in the United Kingdom. The colour of cheddar varies from white to yellow to orange. The difference in colour is due to the season and the cow's diet, as well as the addition of plant extracts such as beet juice or annatto, a natural food colouring derived from the seeds of the tropical achiote tree.
Cheddar is naturally a light, creamy yellow colour. The orange hue of some cheddars is due to the beta-carotene in the milk produced by pasture-fed cows. In the summer, milk can also take on a more golden hue due to the fresh forage cows eat during the season. To reduce the visible markers of seasonal variation, cheesemakers may use annatto to colour the milk used for cheesemaking.
White cheddars may still have a yellow hue depending on the season and the cow's diet. Modern dairy practices have reduced the seasonal variation in milk colour. Age also plays a role in the colour of cheddar, as young cheddar tends to be mild and creamy, while aged cheddar is dry, crumbly, nutty, and sharp.
The addition of annatto and other plant extracts to cheddar cheese was originally done to simulate the colour of high-quality milk from grass-fed Jersey and Guernsey cows. Annatto may also impart a sweet, nutty flavour to the cheese. However, the small amounts of annatto needed to create the orange colour have little effect on the cheese's taste or nutritional value.
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White crystals on the outside of cheddar are calcium lactate
Cheddar cheese is often white due to the presence of calcium lactate crystals, which form on the outside of the cheese as it ages. These crystals are a natural part of the aging process and are considered a desirable feature by cheese lovers, indicating that the cheese has a more developed flavor profile.
Calcium lactate crystals are commonly found on the surface of younger cheeses, particularly cheddars, and are a type of organic crystal named after the amino-acid chain that broke up to create it. They originate from an earlier stage of proteolysis, when lactose is still present in the liquid milk that will be fermented into cheese. As the bacterial culture in the cheese consumes the lactose, or milk sugar, it produces lactic acid. Calcium lactate is a byproduct of the interaction between this lactic acid and calcium carbonate in the cheese over time.
While calcium lactate crystals are most often found on the exterior of cheddar cheese, they can also form on the inside. They are typically softer and less crunchy than other types of cheese crystals, such as tyrosine and leucine crystals, and may appear as a thin layer of white mold on the cheese's surface.
It is important to distinguish between calcium lactate crystals and mold. While the former is safe to eat and a desirable characteristic of aged cheese, mold may indicate spoilage. Crystals can be identified by their harder, crunchier texture compared to the softer consistency of mold. Additionally, crystals are usually found on the inside of the cheese, whereas mold typically grows on the outside first.
In summary, the white crystals on the outside of cheddar cheese are calcium lactate formations that indicate the cheese has aged and developed a more complex flavor profile. These crystals are a natural and desirable part of the aging process, adding a slight crunchiness that is enjoyed by cheese connoisseurs.
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The age of cheddar is a big factor in what it tastes like
The age of cheddar is a significant factor in determining its taste and texture. Cheddar cheese is typically aged anywhere from several months to a few years. The longer the cheese is aged, the sharper and nuttier the flavour becomes. Young cheddar, aged for only a few months, has a mild, creamy, and buttery taste with a subtle nuttiness, making it ideal for melting. As the cheese matures, tangier flavours develop, and the cheese becomes more crumbly and crunchy.
Mild cheddar is aged for a couple of months, while medium cheddar is aged for a few months longer. Medium cheddar has a slightly tangier taste with a stronger flavour, making it perfect for snacking or adding to recipes. Sharp cheddar, aged for over a year, has a tangy and robust taste, perfect for adding a punch of flavour to recipes. The sharpness of the cheese is directly proportional to the ageing period.
Extra-sharp cheddar, aged for two or more years, has a distinct crumbly texture and is best enjoyed on its own or with a glass of wine. The longer ageing process allows the cheese to concentrate its beneficial nutrients, such as protein and calcium. The complex chemical reactions that occur during ageing add depth and character to the cheese, making it a culinary delight.
The age of the cheddar also affects the texture of the cheese. As cheddar ages, it becomes firmer and crumbles more beautifully. The cheese also develops crunchy crystals, known as calcium lactate, which form on the outside of rindless cheddars as they age. These crystals are a sign of a well-aged cheese with a more developed flavour profile.
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Cheddar can be aged for a few months to 20 years
Cheddar cheese is a beloved staple in many kitchens around the world. It is a cow's milk cheese that originated from the village of Cheddar in Somerset, England. Cheddar cheese gets its distinctive flavour and texture from a process called ageing. The length of the ageing process determines the type of cheddar: mild, medium, or extra sharp. Mild cheddar is aged for a few months, medium cheddar for a few months longer, and extra sharp cheddar is aged for 18 months or more. The longer the cheese ages, the sharper and more robust the flavour becomes.
The ageing process for cheddar cheese typically begins with freshly made cheese wrapped in cloth and left to rest for a few days. During this time, the cheese starts to release whey and mould grows on the surface. The cheese is then moved to a temperature-controlled room, where it will age for anywhere from a few months to several years. Maintaining a consistent temperature is crucial to achieving the desired texture.
As the cheese ages, enzymes break down the milk proteins, resulting in complex flavours and a crumbly texture. This breakdown of proteins also leads to the formation of crystals, which contribute to the texture and are considered a sign of well-aged cheese. These crystals can be found in various types of cheese, including aged cheddar, and are often sought after by cheese enthusiasts.
The length of the ageing process for cheddar cheese can vary significantly, ranging from a few months to up to 15 or even 20 years. Vintage or mature cheddar refers to any cheddar aged for more than 12 months. The extended ageing process gives vintage cheddar a sharp flavour and tang, making it a standout on a charcuterie board. The older the cheese gets, the more complex and tangy its flavour becomes.
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Frequently asked questions
Organic cheddar cheese is white because it is produced without adding any colourants or dyes to the milk during the cheese-making process.
The difference between white and orange cheddar is the addition of colourants or dyes during the cheese-making process. White cheddar is free from added colourants, while orange cheddar has colour added.
Annatto, a natural food colouring derived from the seeds of the tropical achiote tree, is added to make cheddar orange.
The colour of cheddar cheese does not have a significant impact on its flavour. Modern technologies involved in cheesemaking, such as pasteurisation, make it difficult for untrained cheese tasters to detect any difference in taste between white and orange cheddar.
