Cheddar cheese. The very name conjures images of golden blocks, sharp flavors, and that satisfyingly firm texture. But “cheddar cheese” is a vast category, encompassing a world of tastes and textures, from mild and creamy to sharp and crumbly. So, what is the best cheddar cheese? The answer, unsurprisingly, is complex and depends entirely on your personal preferences and what you intend to do with it. This article will guide you through the intricacies of cheddar, exploring its history, production methods, flavor profiles, and regional variations, ultimately helping you discover your own ideal cheddar.
The History and Origin of Cheddar
Cheddar’s story begins in the picturesque village of Cheddar, Somerset, England. Nestled in the Mendip Hills, the village’s caves provided the perfect humid and cool environment for maturing cheese. While cheese making in the region predates written records, the specific type of cheese we now know as cheddar likely emerged sometime in the 12th century. Legend has it that a milkmaid accidentally left a pail of milk in the Cheddar Gorge caves, returning later to find it transformed into the delicious cheese. While likely apocryphal, the story highlights the importance of the caves in the cheese’s early development.
The quality of the milk was paramount. The lush pastures of Somerset, rich in wildflowers and grasses, produced milk that was naturally high in butterfat and protein. This, combined with the unique microflora present in the caves, contributed to the distinctive flavor of traditional cheddar. Over time, cheese making techniques were refined and passed down through generations of farmers, solidifying cheddar’s reputation as one of England’s finest cheeses.
Understanding Cheddar Production
The process of making cheddar cheese involves several key steps. These steps influence the final flavor, texture, and aging potential of the cheese. From milk selection to cheddaring, each stage plays a critical role.
Milk Selection and Preparation
The foundation of any great cheddar is high-quality milk. Traditionally, cheddar was made with raw milk, which contains a diverse range of microorganisms that contribute to the cheese’s complex flavor. Today, both raw and pasteurized milk are used. Raw milk cheddar is often prized for its more intense and nuanced flavors. Pasteurized milk cheddar offers a more consistent and predictable product. The milk is first warmed and cultures are added. These cultures, typically strains of Lactococcus lactis and Lactococcus cremoris, convert lactose (milk sugar) into lactic acid, which is essential for curd formation and flavor development.
Coagulation and Curd Formation
Rennet, an enzyme that causes milk to coagulate, is added to the milk. This process forms a solid mass known as the curd. The type of rennet used (animal, vegetable, or microbial) can also subtly influence the flavor of the cheese. Once the curd has reached the desired consistency, it is cut into small cubes to release the whey, the liquid portion of the milk.
Cheddaring: The Defining Process
The “cheddaring” process is what truly distinguishes cheddar cheese from other types of cheese. This involves repeatedly stacking slabs of curd on top of each other, allowing the weight to press out more whey and further acidify the curd. The slabs are then cut into blocks and turned regularly. This process develops the characteristic texture of cheddar and contributes to its unique flavor profile.
Salting and Pressing
After cheddaring, the curd is milled into small pieces and salted. Salting not only adds flavor but also helps to control the growth of unwanted bacteria and further draw out moisture. The salted curd is then placed into molds and pressed for several hours, or even days, to consolidate the cheese and give it its final shape.
Aging and Maturation
The pressed cheese is then aged in a controlled environment. The length of aging significantly impacts the flavor and texture of the cheddar. Younger cheddar, aged for a few months, is typically mild and creamy. Older cheddar, aged for several years, develops a sharper, more complex flavor and a drier, more crumbly texture. During aging, the cheese is often turned regularly to ensure even maturation.
Exploring Cheddar Flavor Profiles
Cheddar’s flavor profile is anything but monolithic. It ranges from mild and milky to intensely sharp and tangy, with a variety of nuances in between. Several factors influence the flavor, including the type of milk used, the cultures added, the cheddaring process, and the length of aging.
Mild Cheddar
Mild cheddar is typically aged for 2-3 months. It has a smooth, creamy texture and a delicate, slightly tangy flavor. It’s an excellent choice for sandwiches, grilled cheese, and everyday snacking.
Medium Cheddar
Medium cheddar is aged for 3-6 months. It has a slightly firmer texture and a more pronounced flavor than mild cheddar, with a balance of tanginess and creaminess. It’s a versatile cheese that can be used in a variety of dishes.
Sharp Cheddar
Sharp cheddar is aged for 6-12 months. It boasts a noticeably sharper flavor with a distinct tanginess and a slightly crumbly texture. It’s a great cheese for adding flavor to gratins, sauces, and cheese boards.
Extra Sharp Cheddar
Extra sharp cheddar is aged for 1-2 years or more. It delivers an intense, complex flavor with a pronounced sharpness and a crumbly, sometimes crystalline, texture. It’s best enjoyed on its own or as a bold addition to recipes.
Vintage Cheddar
Vintage cheddar is aged for several years, often 2 years or more. It has an incredibly complex flavor with notes of caramel, butterscotch, and even a hint of earthiness. The texture is very crumbly and often studded with calcium lactate crystals, which provide a pleasant, crunchy sensation.
Regional Variations in Cheddar Cheese
While cheddar originated in England, it is now produced around the world. Different regions have developed their own unique styles of cheddar, reflecting local traditions and terroir.
English Cheddar
English cheddar, particularly West Country Farmhouse Cheddar, is considered the gold standard. It is traditionally made with raw milk and aged for at least 12 months. It has a complex, nutty flavor and a firm, crumbly texture. Only cheddar made in the traditional way, using unpasteurized milk, and within Devon, Cornwall, Somerset, and Dorset can carry the Protected Designation of Origin (PDO) status.
American Cheddar
American cheddar is produced in a variety of styles, ranging from mild to extra sharp. Wisconsin and Vermont are particularly well-known for their cheddar cheese. American cheddar is often made with pasteurized milk and may contain annatto, a natural coloring agent that gives it a more orange hue.
Canadian Cheddar
Canadian cheddar has a long history, dating back to the 19th century. Ontario and Quebec are the main producing regions. Canadian cheddar tends to be milder than English cheddar, but it can still develop a sharp flavor with aging.
Irish Cheddar
Irish cheddar is often made with milk from grass-fed cows, which gives it a rich, buttery flavor. It can range from mild to sharp, and some varieties are flavored with ingredients like porter or herbs.
Factors to Consider When Choosing Cheddar
Choosing the “best” cheddar ultimately depends on your personal preferences and intended use. Here are some factors to consider:
- Flavor Profile: Do you prefer a mild and creamy cheddar, or a sharp and tangy one? Consider the aging period and tasting notes.
- Texture: Do you want a smooth, firm cheddar for slicing, or a crumbly cheddar for grating?
- Milk Type: Raw milk cheddar typically has a more complex flavor than pasteurized milk cheddar.
- Origin: Explore cheddar from different regions to discover unique flavor nuances.
- Intended Use: The best cheddar for a grilled cheese sandwich might be different from the best cheddar for a cheese board.
Pairing Cheddar with Food and Drink
Cheddar’s versatility extends to food and drink pairings. Its diverse flavor profiles make it a wonderful complement to a wide range of ingredients and beverages.
- Fruits: Apples, pears, and grapes pair beautifully with cheddar, offering a sweet and tangy contrast.
- Nuts: Walnuts, almonds, and pecans complement cheddar’s nutty notes.
- Crackers and Bread: Simple crackers or crusty bread allow the flavor of the cheddar to shine through.
- Beer: Pale ales and IPAs pair well with sharp cheddar, while stouts and porters complement aged cheddar.
- Wine: Cabernet Sauvignon and Merlot are good choices for pairing with cheddar, as their tannins can stand up to the cheese’s richness.
- Chutneys and Preserves: A sweet and tangy chutney or fruit preserve can add a delightful complexity to a cheddar pairing.
Serving and Storing Cheddar Cheese
Proper serving and storage can significantly impact the flavor and texture of your cheddar.
- Serving: Allow cheddar to come to room temperature for at least 30 minutes before serving to fully appreciate its flavor.
- Storage: Wrap cheddar tightly in wax paper or cheese paper and store it in the refrigerator’s cheese drawer. Avoid storing cheddar in plastic wrap, as it can trap moisture and affect the flavor.
- Mold: If mold appears on cheddar, it is generally safe to cut it off, as long as the mold is only on the surface and the cheese doesn’t smell off. Cut at least one inch around the mold spot.
- Freezing: Freezing cheddar is not recommended, as it can alter the texture and make it crumbly.
In conclusion, the “best” cheddar cheese is a subjective concept. However, by understanding the factors that influence its flavor, texture, and production, you can confidently explore the world of cheddar and discover your own personal favorites. Experiment with different varieties, pairings, and serving suggestions to fully appreciate the versatility and deliciousness of this iconic cheese. Enjoy the journey of cheddar discovery!
What are the key flavor characteristics that differentiate cheddar cheeses?
Cheddar cheese boasts a wide spectrum of flavors, primarily influenced by aging. Young cheddar, aged for just a few months, presents a mild, milky, and slightly tangy taste. As it matures, typically for a year or more, the flavor intensifies, developing nutty, sharp, and sometimes even earthy notes. The complexity further increases with longer aging, leading to the development of pronounced sharpness, crystalline textures (calcium lactate crystals), and sometimes, a slightly bitter finish.
Other factors like milk source (cow, goat, or sheep), cheesemaking techniques (cheddaring process), and the addition of cultures also contribute to the final flavor profile. For instance, grass-fed cows can impart a more robust and grassy flavor to the cheese. Similarly, the type and activity of bacteria during fermentation play a crucial role in determining the overall taste and aroma. Variations in these factors create a delightful array of cheddars, each with its unique sensory experience.
What is the “cheddaring” process, and why is it important?
The “cheddaring” process is a crucial step in cheddar cheesemaking that distinguishes it from other cheeses. It involves cutting the curd into blocks, stacking them on top of each other, and flipping them periodically to expel whey. This process is essential for acidifying the curd, improving its texture, and contributing to the characteristic flavor of cheddar. The repeated stacking and flipping helps to interlock the curd and press out excess moisture.
Without the cheddaring process, the cheese would be significantly different in both texture and flavor. The resulting cheese would likely be softer, more acidic, and lack the firm, dense texture and complex flavor profile that defines traditional cheddar. The process also impacts the shelf life of the cheese by removing excess moisture, reducing the likelihood of spoilage.
How does the age of cheddar cheese affect its flavor and texture?
The age of cheddar cheese is a primary determinant of both its flavor and texture. Young cheddar, aged for a short period (typically 2-3 months), has a mild, creamy flavor with a soft and somewhat rubbery texture. The flavor profile is often described as milky or buttery, with a subtle tanginess. The cheese is relatively moist and easy to slice.
As cheddar ages (typically 1 year or more), its flavor becomes significantly more pronounced and complex. The texture also undergoes changes, becoming drier, more crumbly, and sometimes developing small crystals (calcium lactate) that add a pleasant crunch. Aged cheddar can have intense sharp, nutty, and earthy notes, with a lingering aftertaste. Very aged cheddars (several years) can be extremely sharp and have a nearly granular texture.
What are the differences between sharp, extra sharp, and mild cheddar?
The terms “mild,” “sharp,” and “extra sharp” cheddar refer to the cheese’s age and corresponding flavor intensity. Mild cheddar is the youngest, aged for the shortest period, and possesses the most subtle flavor. It’s characterized by a creamy, buttery taste with a slightly tangy finish. The texture is typically smooth and pliable.
Sharp cheddar indicates a cheese that has been aged longer, resulting in a more pronounced and tangy flavor. The flavor profile often includes notes of nuttiness and earthiness, alongside the characteristic cheddar tang. Extra sharp cheddar represents the most aged category, offering the most intense and complex flavor. It often exhibits crystalline structures and a drier, crumbly texture, with a powerful sharpness that lingers on the palate.
What role does milk quality play in the final taste of cheddar cheese?
The quality of the milk used in cheesemaking significantly impacts the flavor, texture, and overall quality of the final cheddar. Milk from cows that graze on lush pastures tends to produce cheese with a richer, more complex flavor profile, often described as having grassy or herbaceous notes. The breed of cow also matters, as different breeds produce milk with varying fat and protein contents, influencing the cheese’s texture and creaminess.
Conversely, milk from cows fed a primarily grain-based diet may result in a cheddar with a less nuanced and potentially blander flavor. Furthermore, milk freshness and hygiene are critical; high-quality milk with low bacteria counts is essential for producing cheddar that ages well and develops desirable flavors without unwanted off-flavors or defects. The pasteurization process, while ensuring safety, can also subtly affect the flavor by denaturing certain proteins.
Are there regional variations in cheddar cheese production?
Yes, there are distinct regional variations in cheddar cheese production, each contributing unique characteristics to the final product. English cheddar, traditionally made in the Somerset region of England, is known for its robust, earthy flavors and firm, crumbly texture, often matured in cloth-bound wheels. The traditional methods and local milk sources contribute to its distinctive character.
American cheddar, while often milder than its English counterpart, also exhibits regional variations. Vermont cheddar, for instance, is known for its tangy sharpness and creamy texture, while Wisconsin cheddar can range from mild to extra sharp, often produced in large blocks using modern cheesemaking techniques. The differences in milk sources, cultures, and aging practices across these regions result in a diverse range of cheddar cheeses.
How should cheddar cheese be stored to maintain its quality?
Proper storage is crucial for maintaining the quality and flavor of cheddar cheese. Ideally, cheddar should be stored in the refrigerator, wrapped tightly in wax paper or cheese paper, followed by a layer of plastic wrap or a resealable plastic bag. This helps to prevent the cheese from drying out and absorbing odors from other foods in the refrigerator.
It’s also recommended to store cheddar in the vegetable crisper drawer, as the temperature tends to be more stable in this location. Avoid storing cheddar in the door of the refrigerator, where temperature fluctuations are more frequent. For optimal flavor, remove the cheddar from the refrigerator about 30 minutes before serving to allow it to come to room temperature.