Cheddar might just be the most well-known cheese name around the world. But do you actually know what it is? In this article, we will cover the history of the cheese, how it is made, what it tastes like and how you can cook with it.
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.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
