Cheddar Cheese

Cheddar is the most common cheese in many countries, especially in the USA, Canada, UK. In these countries, 80-85% of the cheeses produced are cheddar. This is primarily because cheddar production can be mechanised. 

Cheddar is shaped like a cylinder weighing 30-33kg. It is characterised by a slightly sharp, somewhat sour flavour. Its consistency is soft, tender, and oily, it can be smeary and crumbly.

It should be borne in mind that this cheese dries very quickly on the cut, so it is cut immediately before use.

Cheddar is used for sandwiches and served with breakfast, dinner, beer, fresh biscuits and galettes.

Cheddar is known for its rich flavour, which ranges from mild and creamy in young cheese to sharp and tangy in aged varieties. It is available at different stages of maturity, from 3 months to over 18 months.

The production process of cheddar includes several key stages:

1. Curdling the milk: The process begins by heating the cow's milk and adding rennet, which causes the milk to curdle and form curds.

2. Whey separation: The curds are cut into small pieces to help separate the whey. The curds are then slightly heated to speed up this process.

3. Cheddaring: A unique step in cheddar production is the process of "cheddaring." The curds are stacked in layers and periodically turned to remove as much whey as possible. This process helps achieve cheddar’s characteristic dense texture.

4. Salting: After the cheddaring process, the curds are cut into blocks and salted, either by soaking in brine or adding salt by hand. This gives the cheese flavour and helps with preservation.

5. Pressing: The cheese blocks are pressed to remove excess moisture and to shape the cheese.

6. Ageing: The cheddar is placed in special conditions for ageing, where temperature and humidity are controlled. The ageing time affects the texture and flavour: young cheeses (up to 3 months) are soft and creamy, while aged cheeses (12-18 months or more) are firm and have a sharp flavour.
   
   

Cheddar is famous for its rich flavour that changes with age:

• Young cheddar (up to 3 months) is mild, with a creamy taste and elastic texture.
• Medium cheddar (6-12 months) has a firmer texture and a richer flavour with nutty and fruity notes.
• Aged cheddar (over 12 months) is sharp, with pronounced tangy notes, a crumbly texture, and a drier consistency.

Storage of Cheddar Cheese

1. Storage temperature: Cheddar cheese should be stored in the refrigerator at a temperature between +2°C and +5°C (36-41°F).

2. Packaging: It is recommended to wrap the cheese in parchment or wax paper, which allows it to breathe and prevents condensation. Long-term storage in plastic wrap is not advisable, as it can lead to mould growth.

3. Shelf life:
   
   Young cheddar should be consumed within 1-2 weeks after opening.
   
   Aged cheddar can last several months, thanks to its dense texture and natural protection against spoilage.

4. Freezing: Cheddar can be frozen, but its texture may change after thawing, becoming grainy. Frozen cheddar is best used in cooking, and for melting in dishes.

5. Handling mould: If mould appears on the surface of cheddar, it can be safely cut off, as mould does not penetrate deep into hard or semi-hard cheeses.
   
   

Cheddar is a classic cheese with a rich history and deep, intense flavour that becomes more pronounced with age. By following proper storage conditions, you can enjoy its freshness and flavour for an extended period.