Origins of Cheddar & Colby

Cheddar cheese traces its origins to the village of Cheddar in Somerset, England, where it has been produced since at least the 12th century. The region’s climate and rich grazing pastures made it ideal for dairying, and its limestone caves provided perfect conditions for ageing cheese.

Cheddar’s popularity spread quickly across Britain and Europe, eventually making its way to North America with English settlers. The cheese became so beloved that variations began to emerge, including “West Country Farmhouse Cheddar” which is still protected under the PDO (Protected Designation of Origin) system and can only be made in certain English counties, including Somerset.

On the other hand, Colby was first made in 1885 in Colby, Wisconsin, by a young cheesemaker named Joseph Steinwand. While experimenting with traditional cheesemaking methods, Steinwand tried washing the curds in cold water to reduce the acidity. This method created a milder, sweeter cheese than Cheddar, with a softer, more open texture.

It was named after the town of Colby, and soon, cheesemakers across Wisconsin began producing it as a uniquely American cheese.

Unlike Cheddar, Colby was developed to be enjoyed fresh and unaged, with minimal depth. It became a hit across the United States and is now recognised as a classic American cheese with deep Midwestern roots.

How they are made

The production of Cheddar involves a unique process known as cheddaring. After milk is heated and cultures are added, rennet is introduced to form curds. Once the curds are cut and heated to release whey, they’re stacked and pressed, allowing even more moisture to drain. This “cheddaring” step, repeated several times, creates the characteristic dense and firm texture of Cheddar.

After cheddaring, the curds are salted, milled and pressed into moulds to form wheels or blocks. The cheese is then aged, sometimes for several years, which deepens the flavour.

Ageing Cheddar enhances its complexity, creating tangy, nutty notes and, in mature Cheddar, a slightly crumbly texture. The length of ageing produces a range of flavours, from mild to earthy, offering a versatility that has made Cheddar a staple around the world.

As for Colby, it skips the cheddaring step, giving it a softer and more open texture. After curds are cut and heated, they are washed in cold water. This curd-washing technique removes some lactose and reduces acidity, leading to a milder, slightly sweet flavour. The curds are then gently stirred and kept moist, which preserves Colby’s softer texture and creamy consistency.

Once washed and lightly stirred, the curds are salted, pressed into moulds, and shaped. Unlike Cheddar, Colby is usually not aged beyond a few months, as it’s intended to be enjoyed fresh and mild. This short ageing period keeps Colby’s texture moist and elastic, with a taste that remains gentle and approachable—perfect for melting and snacking.

What Cheddar & Colby look like

Cheddar is firmer, with a smooth, compact texture that can be slightly crumbly in aged varieties. Colby, in contrast, has a softer and more open texture, with tiny holes or “eyes” throughout. It’s also more elastic than Cheddar, making it ideal for melting.

In terms of colour, both cheeses can range from white to deep orange. The orange hue is typically added with annatto, a natural colourant, and doesn’t affect the taste.

Flavour profile

Cheddar’s flavour is complex and can range from mild to earthy, depending on its age. Young Cheddar is creamy and mild, while aged Cheddar develops bold, nutty flavours and a more complex bite.

Colby has a milder, buttery taste with a slight sweetness. It doesn’t develop the tangy complexity of aged Cheddar, which is why it’s often preferred in dishes where a less assertive flavour is desired.

Differences in ageing

Cheddar is often aged for varying lengths of time, from a few months to several years. This ageing process, particularly in aged Cheddar, deepens the flavour and gives the cheese a crumbly texture.

Colby, however, is almost always eaten young, typically aged no more than three months. It’s made to be mild and creamy, with minimal sharpness, which makes it a great choice for those who prefer a gentle flavour.

Cooking with Cheddar & Colby

Cheddar’s versatility makes it a favourite in the kitchen. It’s perfect for grating, adding to sauces, or melting over dishes. Aged Cheddar works well in recipes needing a strong, tangy flavour.

Colby’s softer texture and mild flavour make it ideal for melting but not for complex dishes. It’s popular in sandwiches, burgers and mild casseroles. Since it melts evenly and doesn’t overpower other ingredients, it’s an excellent cheese for blending.

Which one is better for your health?

Fat content

Cheddar has a slightly higher fat content at 34g per 100g serving, while Colby contains 32g. This makes Cheddar a bit richer, giving it a denser and creamier texture, especially in aged varieties. Colby’s slightly lower fat content contributes to its softer, more elastic texture, which is why it often melts more smoothly.

Sodium

Cheddar contains 654mg of sodium per 100g, while Colby has 604mg. Though both are high-sodium cheeses, Cheddar’s higher salt content contributes to its more intense, savoury flavour, especially as it ages. Colby’s lower sodium level makes it slightly milder, ideal if you’re seeking a softer taste.

Protein

Colby has a slight edge in protein, with 24g per 100g compared to Cheddar’s 23g. While the difference is small, Colby’s higher protein content complements its soft, creamy mouthfeel, making it a filling cheese for snacking or cooking. Cheddar’s protein, combined with its firmness, makes it a versatile cheese for grating or slicing.

Calcium

Cheddar is also slightly higher in calcium, with 707mg per 100g compared to Colby’s 685mg. This higher calcium content can be beneficial for bone health. Both cheeses are excellent sources of calcium, though, making either a good choice for a diet that supports bone strength.

Lactose

Both Cheddar and Colby are naturally lactose-free, containing 0g of lactose per 100g serving. During the ageing process, lactose is broken down, making both cheeses suitable options for people who are lactose intolerant. This shared trait makes them accessible to a wider range of cheese lovers.

In short, Cheddar and Colby are similar in many nutritional aspects, but Cheddar’s slightly higher fat, sodium and calcium make it a more intense, savoury choice. Colby’s slightly higher protein content and lower sodium lend it a mild, creamy profile, especially when fresh.

Which should you choose?

It depends on your preference and recipe. If you’re after a cheese with depth and a bit of complexity, Cheddar is the way to go. If you want a mild, creamy cheese that’s great for melting, then Colby might be your best choice.

In summary

Cheddar and Colby each bring something unique to the table. With their distinct textures and flavours, they’re sure to fit any occasion—whether it’s a rich Cheddar sauce or a creamy Colby melt.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cheddar vs Colby: Comparing Origins, Flavour & Texture appeared first on Cheese Scientist.

SEE ALSO: How the humble Cheddar became the world’s most famous cheese →

Here’s everything you need to know about this iconic cheese, from its production to the passionate cheesemakers preserving its heritage.

What makes West Country Farmhouse Cheddar so special?

This cheese is known for its bold, complex flavour, which comes from its unique origins. To qualify as PDO-certified West Country Farmhouse Cheddar, the cheese must meet these strict standards:

1. Made in Specific Counties: Production is limited to Somerset, Dorset, Devon and Cornwall.
2. Traditional Ingredients and Techniques: Cheesemakers have to use milk from cows reared within these counties. Moreover, “Cheddaring”—the process of stacking and turning curds by hand—is also required.
3. Aged to Perfection: West Country Farmhouse Cheddar is aged for a minimum of nine months, allowing it to develop its nutty, rich taste.

Traditional production methods

The production of West Country Farmhouse Cheddar is a careful process involving skill and tradition. Here’s a look at each step:

• Daily Milk Collection: Milk, often from the cheesemaker’s own cows, is collected daily. If needed, bordering counties supply milk to cover seasonal shortages.
• Developing Flavour with Starter Cultures: A starter culture is added to the milk to create the right acidity. Then, rennet (animal or plant-based) is added to solidify the milk.
• Curd Cutting and Heating: The curd is cut and gently heated to separate it from the whey. The curds are then stacked and turned in the traditional “cheddaring” process, which defines the cheese’s texture.
• Salting and Shaping: The curds are milled into smaller pieces and salted to enhance flavour. They’re then placed in moulds and pressed to remove excess moisture.
• Wrapping and Ageing: Cylindrical cheeses are wrapped in cloth, while rectangular blocks are sealed with a special membrane. This step allows the cheese to breathe and mature.

Meet the makers: West Country’s finest cheesemakers

These cheesemakers are upholding the tradition of true farmhouse Cheddar, using local ingredients and methods passed down for generations.

Here are a few of the region’s best-known producers:

1. Quicke’s (Devon)

Quicke’s has been crafting Cheddar for over 500 years. Their Cheddar, aged up to two years, has rich, earthy notes with a creamy texture. Quicke’s also focuses on sustainable, regenerative farming, working to keep the Devon soil healthy.

2. Montgomery’s (Somerset)

Montgomery’s Cheddar is famous for its caramel-like flavour and firm texture. Produced in Somerset since the early 1900s, their cheese is hand-wrapped in muslin and aged for 12 months, resulting in a complex, savoury taste.

3. Barber’s (Somerset)

Barber’s is one of the oldest Cheddar makers in the world, with a history dating back to 1833. Their Cheddar is aged for 12 months, offering a smooth texture and balanced flavour with hints of sweetness. The Barber family also places a strong emphasis on animal welfare and sustainability.

4. Ford Farm (Dorset)

Ford Farm’s Cheddar is aged in the Wookey Hole Caves in Somerset, giving it a distinctive, earthy taste. The natural conditions in the caves add depth and texture, making Ford Farm’s Cheddar creamy and savoury with a subtle sharpness.

5. Westcombe Dairy (Somerset)

Westcombe Dairy is known for producing bold, complex Cheddar. They age their cheese for 12 to 18 months, showcasing fruity and floral notes with a rich, creamy texture. Moreover, Westcombe’s focus on minimal-intervention farming allows the Somerset landscape to shine through in every wheel.

PDO: Protecting the cheese’s legacy

The PDO label for West Country Farmhouse Cheddar ensures that each wheel is crafted according to tradition. Managed by the Department for Environment, Food and Rural Affairs (Defra), this certification sets strict standards. Regular inspections verify that every cheese made under this name originates in the West Country and meets high quality requirements.

Despite the PDO’s benefits, some cheesemakers feel it doesn’t go far enough to protect this heritage. Indeed, they argue that the standards allow too much flexibility, permitting larger-scale production and the use of pasteurised milk.

These cheesemakers believe that stricter guidelines would better protect the authenticity of West Country Farmhouse Cheddar.

Enter the Artisanal Somerset Cheddar Denomination

In response, a group of Somerset cheesemakers has developed an additional label: the Artisanal Somerset Cheddar denomination. This label represents even higher standards than the PDO for those looking for a more traditional product.

Cheesemakers under this denomination commit to using raw milk from Somerset cows, preserving the unique flavours of local milk. They also exclusively hand-cheddar their cheese, a labour-intensive method that creates traditional texture and depth of flavour. Though unofficial, this label sets their cheese apart as the purest expression of Somerset’s Cheddar-making heritage.

There are currently three cheesemakers that have attained this certification: Westcombe Dairy, Montgomery Cheddar and Trethowan’s Dairy. The latter make a Somerset Cheddar called Pitchfork Cheddar using milk from their herd of Holstein Friesian cows.

Storing and enjoying West Country Farmhouse Cheddar

After bringing your cheese home, store it wrapped in wax or cheese paper in the fridge. This will allow it to breathe while keeping its moisture. This way, you’ll enjoy every flavour as intended by the cheesemaker.

To get the best from West Country Farmhouse Cheddar, bring it to room temperature before serving.

Where to find West Country Farmhouse Cheddar

You can find authentic West Country Farmhouse Cheddar at specialty cheese shops, direct from producers, or at some supermarkets.

Look for the PDO label to confirm its authenticity. Many dairies, like Quicke’s and Montgomery’s, offer farm tours where visitors can see the traditional process and sample Cheddar straight from the source.

Conclusion

West Country Farmhouse Cheddar is a British classic crafted with dedication and skill. Each wheel captures the flavour of the West Country, thanks to time-tested methods and a commitment to quality. Producers like Montgomery’s and Westcombe Dairy are preserving this heritage, ensuring every bite reflects the rich terroir and history of Britain.

When you choose West Country Farmhouse Cheddar, you’re choosing more than a cheese. You’re supporting a legacy of artisanal craftsmanship and experiencing the true taste of Britain’s past and present.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post West Country Farmhouse Cheddar: Britain’s Most Iconic Cheese appeared first on Cheese Scientist.

SEE ALSO: My complete list of the world’s most expensive and unique cheeses →

The importance of location and heritage

Real Cheddar cheese is all about tradition and place. Authentic Cheddar isn’t simply any aged cheese; it’s bound by history, heritage and strict guidelines. In the UK, West Country Farmhouse Cheddar holds Protected Designation of Origin (PDO) status, meaning it must be produced in Somerset, Dorset, Devon or Cornwall to be legally considered “West Country Farmhouse Cheddar”.

This PDO label requires cheesemakers to adhere to centuries-old methods and use locally sourced ingredients.

This label also ensures a level of quality and consistency that’s hard to match with mass-produced Cheddar. When you buy PDO Cheddar, you’re getting a slice of British heritage, which contributes to the price.

Traditional cheesemaking techniques

Crafting real Cheddar is labour-intensive. Cheesemakers use techniques that take skill, like “cheddaring”, which involves cutting, stacking, and flipping curds to drain whey. This step, done by hand, shapes Cheddar’s unique texture and flavour.

In traditional Cheddar, the cheese is often aged in cellars or caves. This approach brings a depth of flavour that factory-made cheese can’t achieve. The extra time and effort required to make Cheddar traditionally drive up its price.

Quality ingredients and raw milk

Quality Cheddar depends on quality milk. Westcombe Cheddar, for example, is usually made from raw, grass-fed milk sourced from local cows. This milk has a complex flavour that enriches the cheese.

Raw milk requires careful handling and comes with a higher price tag. Cheesemakers rely on fresh milk and depend on the seasons and cows’ health, which adds to the overall cost.

Ageing and storage costs

Ageing is crucial for Cheddar’s flavour and texture. Factory-made Cheddar might age for just a few weeks, but traditional Cheddar can age for nine months to several years. This slow process brings out a complex range of flavours, from nuttiness to caramel undertones.

However, ageing cheese is costly. Storage facilities must control temperature and humidity, which increases energy costs. The longer the cheese ages, the more resources it uses, raising the price.

The role of artisans and small-scale production

Many traditional cheesemakers operate on a small scale, often as family businesses. They don’t benefit from the cost-saving practices of large factories. Their operations require more human effort. Many artisans also use sustainable or organic practices, choosing quality over quantity.

By buying from these small producers, you’re supporting people who put passion into each wheel of Cheddar. This craftsmanship is reflected in the price.

Market demand for authentic Cheddar

Demand for real Cheddar has increased as consumers seek out authentic, high-quality cheeses. Cheddar from West Country Farmhouse producers like Montgomery’s and Keen’s have become hugely popular among food lovers around the world.

The limited supply from traditional producers, combined with increasing demand, naturally drives up prices. With more people wanting genuine Cheddar, particularly aged varieties, the competition for a limited resource is fierce. Prices reflect not only the cheese’s quality but also the higher demand from a discerning market.

Higher production risks

Furthermore, producing real Cheddar comes with risks that mass producers may not face. The use of raw milk, for example, can introduce variability in the cheese’s flavour and quality. Unforeseen changes in the milk, weather or maturing environment can lead to unexpected results. For small producers, a batch that doesn’t turn out as expected can be a financial setback.

Moreover, ageing cheese for extended periods without knowing the final product quality is a risk. Some cheeses may not mature as desired and may even need to be discarded if they fail to meet quality standards. These risks, along with the craftsmanship involved in mitigating them, contribute to the cheese’s higher price.

Packaging, transportation, and distribution costs

After aging, traditional Cheddar must be carefully packaged. Unlike vacuum-sealed blocks of factory Cheddar, authentic Cheddar is often wrapped in muslin or wax, which protects it while allowing it to age further.

The delicate nature of high-quality Cheddar also means it must be transported under specific conditions to maintain its texture and taste. Small-scale cheesemakers may not have the infrastructure to distribute their cheese widely, relying on specialised distributors or direct sales to reach their customers.

This process is more expensive than distributing cheese through mass retail channels, adding to the overall price of artisanal Cheddar.

A richer, more complex flavour profile

At the end of the day, you’re paying for an exceptional experience. Authentic Cheddar has a flavour and texture that’s worlds apart from factory-made versions. With each bite, you’ll likely notice layers of taste, from rich creaminess to a tanginess and subtle earthy undertones. This complexity is what makes real Cheddar a favourite among cheese enthusiasts and is why it commands a premium price.

When you choose authentic Cheddar, you’re not just buying cheese; you’re enjoying craftsmanship and history. The cheese is the result of dedication, tradition and expertise, which explains its premium price.

Conclusion

While the price of small-batch Cheddar might make some hesitate, understanding the factors behind its cost can help you appreciate why it’s worth it. From the PDO label that protects its authenticity to the skilled artisans who dedicate their lives to preserving traditional methods, each element of an authentic Cheddar production adds to its value.

These artisanal Cheddars aren’t just cheese; they’re a carefully crafted experience, packed with rich flavours and a unique story that spans generations. When you buy a wedge of authentic Cheddar, you’re not only treating yourself to a better-tasting cheese, but you’re also supporting the farmers, cheesemakers and artisans who keep this tradition alive.

And that, many would argue, makes it worth every penny.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why Is Real Cheddar So Expensive? (But Totally Worth The Price) appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

What is Cheddar Cheese?

Cheddar cheese is a firm, cow’s milk cheese that undergoes a unique ageing process, resulting in its distinctive flavour and texture. It originated in the English village of Cheddar and has since gained worldwide recognition.

This cheese is made by coagulating milk proteins, removing the whey, and allowing the remaining curds to age and develop their distinct characteristics.

You can learn more about Cheddar, its origins, production, tasting guide and serving suggestions by clicking here.

Nutrition fact sheet

Nutritional review for Cheddar

Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function. 

With this in mind, let’s have a look at some of the key nutrition facts for Cheddar. 

Lactose Intolerance

For individuals with lactose intolerance, the good news is that Cheddar cheese contains minimal lactose. During the cheesemaking process, most of the lactose in milk is converted into lactic acid, reducing its lactose content significantly.

As a result, Cheddar can be a suitable option for those with lactose intolerance, allowing them to enjoy its flavours without discomfort.

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here. 

Fat Content

Moving on to the fat content of Cheddar cheese, it is worth noting that Cheddar cheese is moderately high in fat, with an average fat content ranging from 30% to 40%.

While Cheddar does contain fat, it also provides valuable nutrients such as protein, calcium and vitamin B12. Incorporating moderate portions of Cheddar as part of a balanced diet, alongside other nutrient-rich foods, can be enjoyed without concerns of excessive weight gain.

You can learn more about the different types of fat in cheese and which cheeses have the lowest fat content here. 

Cholesterol Content

Cheddar contains cholesterol, as it is a dairy product derived from animal milk. However, the impact of dietary cholesterol on blood cholesterol levels varies among individuals.

It is recommended to consume Cheddar cheese in moderation and combine it with a well-rounded diet that includes a variety of nutrient-dense foods.

Protein Content

Shifting our focus to the protein content, we find that Cheddar is a valuable source of protein, providing approximately 23 grams of protein per 100 grams. Protein is essential for various bodily functions, such as tissue repair and muscle development.

Incorporating Cheddar into a balanced diet can contribute to meeting your daily protein needs.

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content. 

*Safety in Pregnancy

Now, let’s address the safety of consuming Cheddar during pregnancy. Cheddar cheese, when made with pasteurised milk, is generally safe for pregnant women to consume. Moreover, health authorities in Australia and New Zealand consider raw milk Cheddar to have a similar safety profile to pasteurised versions.

However, it is crucial to ensure the cheese is properly stored and handled to prevent the risk of contamination with harmful bacteria such as Listeria monocytogenes. Pregnant women should consult their healthcare provider for specific dietary recommendations during pregnancy.

You can read more about which cheeses you can eat when you’re pregnant by clicking here.  

Salt Content

Moving on to the salt content, it is important to note that Cheddar typically contains salt as a natural part of the cheese-making process. However, the exact amount of salt can vary depending on the specific brand or manufacturing process.

High sodium intake has been associated with certain health concerns, so it is advisable to consume Cheddar in moderation and be mindful of overall salt intake. 

You can read more about why salt is important in cheesemaking in our comprehensive post here. 

Calcium Content

Finally, let’s explore the calcium content, a key mineral found in Cheddar cheese. Cheddar is an excellent source of calcium, which plays a crucial role in maintaining healthy bones and teeth.

A 100-gram serving of Cheddar cheese provides approximately 700 milligrams of calcium, contributing significantly to the recommended daily intake for both adults and children.

Conclusion

In summary, Cheddar offers a delectable taste while providing various nutrients. It is low in lactose, making it a suitable option for lactose-intolerant individuals.

However, due to its moderate fat and cholesterol content, it should be consumed in moderation as part of a balanced diet. Furthermore, Cheddar is rich in protein and calcium, making it a valuable addition to meet your nutritional needs.

Pregnant women should exercise caution regarding proper storage and handling. Lastly, it is important to be mindful of the salt content and consider overall sodium intake for optimal health.

By understanding the nutritional facts of Cheddar , you can make informed choices and savour this delicious cheese while maintaining a healthy lifestyle.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cheddar Cheese: Nutrition Facts (Is Cheddar Good For You?) appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

Nutrition Facts Summary for Tillamook Cheddar

Due to its high fat and low carbohydrate contents, Tillamook Cheddar is a great cheese for people following a ketogenic diet. Moreover, like other pressed uncooked cheeses, Tillamook Cheddar has low to no detectable levels of lactose. As a result, even the most sensitive lactose intolerant cheese lovers tend to be able to digest this American cheese comfortably.

All versions of Tillamook Cheddar are made with pasteurised cow’s milk. This fact, combined with its low moisture content and lack of rind, make this Cheddar safe to eat during pregnancy. Indeed, if you’re pregnant, you can eat this cheese fresh or cook a delicious meal with it.

As is the case with most aged cheeses, Tillamook Cheddar is also an exceptional source of calcium. As such, it is recommended for people who are at high risk of osteoporosis.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Tillamook Cheddar: Official Nutrition Facts (Is It Good For You?) appeared first on Cheese Scientist.

SEE ALSO: Our complete guide to lactose and lactose-free cheeses → 

What is lactose intolerance?

Before delving into the specifics of Cheddar, let’s briefly discuss lactose and lactose intolerance.

Lactose is a carbohydrate (sugar) that occurs naturally in milk. Actually, a small percentage of humans don’t produce a substance (enzyme) called lactase. You might have guessed its role from its name. Indeed, lactase breaks down the lactose we consume into a form that our body can digest.

Consequently, people who can’t produce lactase are said to be lactose intolerant. The symptoms of this intolerance can include loose bowel motions, wind and a general feeling of being bloated and uneasy.

Statistically speaking, people who are lactose intolerant start to show symptoms of discomfort when they consume more than 12g of lactose. Therefore, a glass of milk is often within the limits of what their body can handle.

You can read our complete blog post on lactose intolerance here.

Cheddar: The world’s most popular cheese

Cheddar, originating from the village of Cheddar in Somerset, England, is one of the most popular types of cheese worldwide. It is made from cow’s milk and undergoes a specific production process that contributes to its unique characteristics.

The cheese is typically aged for varying periods, resulting in different flavour profiles and textures. Cheddar can range from mild and creamy to robust and crumbly, offering a versatile choice for culinary applications.

You can read all about this famous pressed cheese from Somerset in our dedicated Cheddar post here. 

How much lactose is in Cheddar?

While Cheddar is a dairy product, its lactose content can vary depending on factors such as the manufacturing process and the ageing period. During the cheesemaking process, lactose is converted into lactic acid by bacteria, which contributes to the distinctive flavour and texture of Cheddar.

As a result, Cheddar cheese generally contains minimal amounts of lactose. On average, mature Cheddar cheese, aged for several months, can contain less than 1 mg of lactose per 100 grams.

You can find our entire database of lactose content in cheese here.

Can lactose intolerant people eat Cheddar?

Given its low lactose content, Cheddar is often considered suitable for individuals with lactose intolerance. However, it is essential to note that individual tolerances can vary.

While many lactose intolerant individuals can enjoy Cheddar cheese without experiencing discomfort, some may still be sensitive to even trace amounts of lactose. It is advisable to listen to your body and monitor your own reactions when consuming Cheddar or any other dairy product.

Conclusion: Cheddar is OK for most lactose intolerant people

In conclusion, Cheddar cheese is generally considered to be a lactose-friendly option for individuals with lactose intolerance. Its unique production process and ageing period contribute to reduced lactose content, making it well-tolerated by many.

However, it is important to remember that lactose intolerance can vary from person to person, and individual reactions should always be considered. If you have lactose intolerance, consider starting with small portions of Cheddar and gradually increasing your intake to gauge your personal tolerance levels.

Are you lactose intolerant? We’d love to hear about your experience with Cheddar cheese. Leave us a comment below. 

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Lactose levels in mentioned cheeses

¹ Lactose residual content in PDO cheeses 

² Detection of lactose in products with low lactose content 

³ The analysis of lactose in milk and cheese products by HPLC 

⁴ Food Standards ANZ Food Composition Database 

⁵ USDA Food Data Central 

⁶ Lactose & Galactose content of cheese 

Sabine Lefèvre

Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.

The post Is Cheddar Cheese Lactose Free? (Based on Laboratory Testing) appeared first on Cheese Scientist.

SEE ALSO: What cheeses are safe to eat during pregnancy? →

Listeria monocytogenes: The reason why some foods are unsafe

Listeria monocytogenes is a bacterium that can survive and grow on certain high risk foods. In humans, it can cause an infection called Listeriosis and the range of symptoms can include fever, muscle aches, nausea and diarrhoea. In rare cases, it can cause blood poisoning (septicaemia) and inflammation of the outside of the brain (meningitis). 

The symptoms tend to be mild in most affected people but can be more severe and, sometimes, life-threatening in the elderly, pregnant women (and their unborn babies) and people with a weak immune system.

What foods are high risk during pregnancy?

Some examples of high risk foods include raw seafood and fish, cold meats, pre-packaged fruit and, yes, some cheeses. You can read more about which cheeses to avoid during pregnancy here.

Is Cheddar safe to eat when you’re pregnant

Now, let’s talk specifically about the world’s most popular cheese, Cheddar. There are many different types of Cheddar made around the world, from clothbound raw milk versions to waxed pasteurised ones. And the great news is that they are all considered to be safe during pregnancy.

This is due to the intrinsic characteristics of Cheddar such as the starter culture, salt content and acidity. As a result, L.monocytogenes does not survive on the surface and in the paste of Cheddar.

If you are unsure of what cheeses you can eat during pregnancy, please consult your doctor.

How about the rind?

Even though the risk of infection is low, Listeria contamination can also happen during the handling of cheese. As such, it would be advisable to avoid eating the rind of Cheddar during those nine months. I’m sure you don’t want to eat cloth or wax anyway!

Cooking with Cheddar

Thoroughly cooking any cheese until steaming hot will effectively destroy any bacteria that are present. In the case of Cheddar, you can safely eat it at room temperature. But, of course, you can also cook it in delicious dishes such as a grilled cheese toastie, Mac & Cheese and a quiche.

Conclusion: Cheddar is safe for mum and safe for baby

To conclude, Cheddar is one of the many pressed cheeses that are safe for both mother and baby during pregnancy. If you want to be extra cautious, choose a pasteurised cheese, avoid the rind or cook it into a delicious meal.

References

Safety in Pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.   

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.   

Fat

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.   

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.   

Protein

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.   

Sabine Lefèvre

Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.

The post Can You Eat Cheddar While Pregnant? (FDA/FSANZ Advice) appeared first on Cheese Scientist.

SEE ALSO: Why Cheddar is the world’s most popular cheese →

Setting the curd

When making Cheddar, the cheesemaker first adds rennet to coagulate the fresh milk. Once the curd has set, they cut it into 6 to 16 mm (1⁄4 to 5⁄8 in) cubes using stainless steel wire knives. 

Subsequently, they cook the curd by adding hot water (up to 39°C or 102°F). During this process, they stir the curd constantly to facilitate even cooking.

Overall, this step takes between 20 and 60 minutes. At the end, the pH of the whey (liquid) should be between 6.1 and 6.4 (slightly acidic). 

Chemistry 101 – What is pH?

Quick chemistry 101 detour, pH is a measure of how acidic a solution is. A pH of 7 is smack down the middle and called neutral.

An example of a solution with neutral pH is water. Anything from 0-7 is referred to as acidic, and anything between 7 and 14 is called basic or alkaline.

The next step involves removing whey from the curds by allowing it to drain. Once the whey is gone, the curds are moved to the side of the vat. 

What is Cheddaring?

Next comes the unique process that makes this cheese what it is, cheddaring. Effectively, this step involves stacking loaves of curd on top of one another in order to squeeze additional whey out of the loaves below. 

“Loaves” of curds are cut about 15 cm(6 in) wide along each side of the vat. After ten minutes, the loaves are turned over and stacking begins.

Overall, this step is repeated several times with the cheesemaker turning over the loaves each time to evenly draw out the whey. Consequently, the curd becomes denser and even crumbly.

Milling and moulding

When the turning process is complete, the maker cuts down the loaves into a size that fits in the mill. The mill then cuts the curd into 1.3 cm (1⁄2 in) pieces. 

Finally, salt is added and the curd is transferred into moulds that will press the curd and form the truckles of cheese. They are now ready for ageing. 

The traditional way

Did you enjoy reading about how traditional Cheddar is made? Are there more cheeses that you would like to learn about? Drop us a comment below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cheddaring: How Traditional Cheddar Is Made appeared first on Cheese Scientist.

Cheddar Gorge – the birthplace

Nowadays, Cheddar is made all around the world, from Wisconsin to Tasmania. But, to find its origins, we need to go to the village of Cheddar in Somerset, southwest England. As you have probably guessed, the cheese was named after this picturesque settlement.

Actually, this tiny village is now home to some 5400 people. As far back as the late Middle Ages, local cheesemakers here used the caves in nearby Cheddar Gorge as natural refrigerators to age their cheese.

Protecting West Country Farmhouse Cheddar

The name Cheddar is not protected by a Protected Designation of Origin (PDO) stamp. Therefore, cheesemakers around the world who want to make a cheese inspired by the original recipe can actually use the name.

However, in 2007, the PDO name “West Country Farmhouse Cheddar” was registered in the EU and (after Brexit) the UK. As a result, only cheese traditionally made from local milk in Somerset, Dorset, Devon and Cornwall can bear the name West Country Farmhouse Cheddar.

How it is made – the art of Cheddaring

Firstly, the cheesemaker adds rennet to coagulate the fresh milk. Once the curd has set, they cut it into 6 to 16 mm (1⁄4 to 5⁄8 in) cubes using stainless steel wire knives.

Next comes the unique process that makes this cheese what it is, cheddaring. Effectively, this step involves stacking loaves of curd on top of one another in order to squeeze additional whey out of the loaves below.

Overall, this step is repeated several times with the cheesemaker turning over the loaves each time to evenly draw out the whey. Consequently, the curd becomes denser and even crumbly. You can read more about how traditional Cheddar is made by clicking here.

How Cheddar is matured

The period of ageing varies depending on the type of cheese. In fact, this step can last anything from 3 months (mild) to 24 months (vintage).

Going back to Somerset, The Cheddar Gorge Cheese Company still ages their wheels of cheese in the local caves to this day. Moreover, their cheese is the only Cheddar that is actually made and matured in Cheddar.

“The humidity in the caves allows the moulds on the outside of the cheese to bloom”

As co-founder Katherine Spencer explains, the unique conditions inside the cave produce a cheese with an earthy flavour and elevated complexity.

Wrapping in cloth or wax

Presently, affineurs (people who mature cheese) prepare their wheels for ageing in two different ways. While most commercial versions are sold mild and rindless, the more artisanal cheeses are typically either wrapped in cloth or coated in wax.

Effectively, wrapping in cloth allows the cheese to breathe and form a natural rind. Hence, clothbound Cheddars tend to develop a crumbly texture and earthy aroma. On the other hand, waxed cheeses retain more moisture and tend to be slightly softer and sweeter.

Tasting guide

Young

Unsurprisingly, the flavour and texture of Cheddar varies depending on its age, rind and maturation environment. Young cheeses are very mild, creamy and smooth. Also, their texture is slightly buttery, moist and very meltable.

Mature

In contrast, a wheel that has been cave aged for a minimum of 12 months will have a robust tangy flavour which lingers in the mouth. Furthermore, as the cheese loses moisture, its texture becomes denser and crumblier.

Cooking with Cheddar

Sandwiches

Young mild cheese slices are the perfect addition to a fresh sandwich, or even a grilled cheese sandwich. Because of the higher moisture content, they tend to melt very easily.

Burgers

Sliced cheese is again the go-to here if you want a spectacular melt on top of your burger patty.

Mac & Cheese

For this much loved American dish, you can use any type of Cheddar, depending on the texture and flavour profile you’re aiming for. A young version will produce an incredible melt while a more mature one will give you a bit more bite.

What to pair with Cheddar

A Cheddar cheese with a good depth of flavour will pair perfectly with a variety of red wines (e.g. Pinot Noir, Malbec and Cabernet Sauvignon). Moreover, an IPA (Indian Pale Ale) or English Cider will complement a mature clothbound cheese like Montgomery Cheddar to a tee.

As for pairing with other cheeses, you can round up an all English cheese plate with Tunworth (the British Camembert) and Stilton Blue.

Commercial versions

Kraft

Kraft Singles are one of the most popular cheese slices in America and Australia. While the recipe contains some components of Cheddar, this processed cheese product is very far from the real deal. You can expect a great melt here, but very low quality of flavour.

Colby

Colby cheese is similar to Cheddar but does not undergo the cheddaring process. Overall, Colby is softer, moister, and milder and is seldom used in cooking. It is typically used as a table cheese, for grating and grilling, and in snacks and salads.

Tillamook

Tillamook make some of the USA’s most popular Cheddars ranging from mild young cheese to 24 months matured versions.

Based in Oregon, the Tillamook Cheese Factory produces more than 77,000 kg (170,000 lbs) of cheese each day, and packages approximately 450,000 kg (1 million lbs) of cheese on-site each week

What is your favourite Cheddar?

Now that you know what real Cheddar is, you are equipped with the wisdom to make an educated choice next time you’re cheese shopping.

What’s your favourite version of the world’s most popular cheese? Drop us a comment below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cheddar: The World’s Most Popular Cheese appeared first on Cheese Scientist.