Cheddar Cheese: The Ultimate Guide - cheeseaholics anonymous

Cheddar cheese is a beloved dairy product enjoyed by millions worldwide. Few varieties of cheese can match the popularity and ubiquity of cheddar. From its distinct taste to its versatile applications, cheddar cheese has captured the hearts and palates of cheese lovers worldwide.

Cheddar’s distinctive flavor and versatile nature make it a staple in many cuisines. But have you ever wondered what cheddar cheese really is and where it comes from?

In this article, we will delve into the world of cheddar, exploring its origin, characteristics, production process, and culinary applications.

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What is Cheddar Cheese?

Cheddar cheese is a semi-hard to hard cheese made from cow’s milk. It has a pale to deep yellow color, a crumbly texture, and a rich, tangy flavor.

The flavor profile of Cheddar can vary from mild and creamy to sharp and tangy, depending on factors such as the aging period and the specific production techniques used. The longer cheddar is aged, the sharper and more intense its taste becomes.

The rich, savory flavor of cheddar cheese is often described as nutty, earthy, and slightly sweet. Its versatile nature makes it suitable for various culinary applications.

Cheddar is made from cow’s milk and undergoes a process of aging and cheddaring, which contributes to its unique characteristics. The cheddaring process involves stacking the curds, cutting them into blocks, and repeatedly turning and stacking them to expel whey and encourage moisture loss. This process ultimately contributes to the formation of cheddar’s characteristic crumbly texture.

Yellow/Orange Cheddar vs. White Cheddar

The color of cow’s milk color ranges between white and dark yellow depending on the type of cow and where it was fed. Cheese producers used vegetable dyes to control color in their cheese from about the 17th century to control their production.

Many cheesemakers of New England today prefer the natural white whereas cheesemakers of the Midwest and elsewhere prefer using anato, an extract from the achiote tree to give their cheese the characteristic orange colors associated with the grilled cheese in cheeseburgers.

The Origins and Evolution of Cheddar Cheese

Cheddar cheese’s roots can be traced back to the small village of Cheddar in Somerset, England. For centuries, local farmers and cheesemakers in this region honed their craft, perfecting the techniques that would give birth to this iconic cheese.

Initially, cheddar was produced as a means to preserve surplus milk, but its exceptional taste and texture soon gained popularity beyond the village. The unique natural caves in Cheddar provided an ideal environment for aging the cheese.

Over time, cheddar production expanded, and with the advent of industrialization and transportation, it reached far-flung corners of the globe. Today, cheddar cheese is made in various countries, each with its own unique spin on this classic cheese.

Cheddar is believed to be one of the oldest cheese varieties in the world.

The Inventor of Cheddar Cheese

It is challenging to pinpoint a single individual as the inventor of cheddar cheese. Rather, it was a product of centuries of evolution and innovation by the dairy farmers and cheesemakers of the Cheddar region in England. These dedicated artisans refined the production techniques and perfected the art of aging to create the cheddar cheese we know and love today.

The Art of Cheddar Cheese Making

The production of cheddar cheese involves a meticulous process that combines science and artistry. It begins with high-quality cow’s milk, which is heated and combined with a starter culture to kick-start fermentation. This process converts lactose into lactic acid, aiding in the coagulation of milk.

After the milk coagulates, rennet is added to encourage further curdling. The curds are then cut into small pieces and heated to expel whey. The next crucial step is cheddaring, where the curds are stacked, turned, and pressed to remove additional moisture and develop the cheese’s characteristic texture.

Once the curds are ready, they are milled, salted, and placed into molds, where they are pressed to achieve the desired shape. The cheese is then left to age, a process that can range from a few months to several years. During this time, cheddar develops its distinct flavors and textures, with longer aging periods resulting in sharper, more complex profiles.

Homemade Cheddar Cheese – Cheesemaking Recipe

Here’s a classic recipe for homemade cheddar cheese.

Ingredients:

2 gallons (7.5 liters) of whole cow’s milk
1/4 teaspoon mesophilic starter culture
1/4 teaspoon calcium chloride (if using pasteurized milk)
1/4 teaspoon liquid animal rennet
2 tablespoons cheese salt (non-iodized)
Cheese wax (for aging, optional)

Equipment:

Large stainless steel pot
Thermometer
Cheese curd cutter
Cheese mold
Cheese press
Cheese mat
Cheese wax brush (if using wax)

Instructions:

Sterilize all equipment by boiling or using a food-safe sanitizer.
Heat the milk: Pour the milk into a large stainless steel pot and heat it slowly over medium heat until it reaches a temperature of 86°F (30°C).
Add starter culture and calcium chloride: Sprinkle the mesophilic starter culture over the surface of the milk and let it rehydrate for a minute. Stir gently in an up-and-down motion. If using pasteurized milk, dissolve the calcium chloride in 1/4 cup of non-chlorinated water and add it to the milk. Stir well.
Coagulate the milk: Dilute the liquid animal rennet in 1/4 cup of non-chlorinated water. Add it to the milk, stirring gently with an up-and-down motion for about 1 minute. Cover the pot and let it sit undisturbed for 45 minutes to 1 hour, allowing the milk to coagulate.
Cut the curds: Once the milk has set, it should resemble a custard-like consistency. Cut the curds into small, uniform pieces using a long knife or cheese curd cutter. Make vertical and horizontal cuts about 1/2 inch apart. Allow the curds to rest for 5 minutes.
Cook the curds: Slowly heat the curds over low heat, gradually raising the temperature to 102°F (39°C). Stir gently to prevent matting. Maintain the temperature at 102°F (39°C) for 30-40 minutes, continuing to stir occasionally.
Drain and press the curds: Line a cheese mold with cheesecloth and transfer the curds into it. Fold the cheesecloth over the curds, place a follower on top, and press the cheese at 20 pounds (9 kg) of pressure for 30 minutes. Remove the cheese from the mold, flip it, re-dress it, and press at 40 pounds (18 kg) of pressure for 12 hours.
Salt and age the cheese: Remove the cheese from the press and sprinkle it with cheese salt, coating all sides evenly. Place the cheese on a cheese mat and let it air dry at room temperature for 2-3 days, flipping it daily. Once dry, you can wax the cheese for aging or store it in the refrigerator for immediate consumption.

Note: The aging process can vary depending on your preference. Cheddar is aged for several weeks to several years, with longer aging resulting in a sharper flavor and drier texture.

Cooking with Cheddar Cheese

Cheddar cheese’s versatility in the kitchen is unparalleled. It can be grated and melted into a luscious macaroni and cheese, layered in a classic cheeseburger, or enjoyed on its own alongside fruits and crackers. Its robust flavor makes it a popular choice for cheeseboards and charcuterie platters, where it can be paired with various accompaniments to create a balanced tasting experience.

Cheddar also shines in other culinary creations. It can be incorporated into savory baked goods like scones and biscuits, adding a delightful richness. Additionally, it can be grated over salads, stirred into soups for extra creaminess, or used as a topping for hearty casseroles.

Enjoy your homemade cheddar on cheeseboards, in sandwiches, or however you prefer to savor this delicious dairy delight!

Cheesy Baked Macaroni and Cheese