Cheddar cheese gets its distinctive characteristics from the cheesemaking process called “cheddaring,” which is where the name comes from and what sets it apart from other types of cheeses. Cheddaring involves cutting the curds into cubes, stacking them, and then turning and restacking them at regular intervals. This process helps to expel more whey, resulting in a firmer, drier cheese with a concentrated flavor and smooth texture. Additionally, it is often aged for a few months to a few years, which further enhances its flavor and texture.
What are the defining characteristics that make cheddar, cheddar? Let’s dive in.
Cheddar cheese is most notably defined by its unique nutty flavor and tartness, which become more pronounced with age. Different aging periods then determine the various types of cheddar, from mild to extra sharp.
Cheddars, aged for multiple years, continue to develop their character and become more intriguing. Crystals can also form during this time, adding a welcomed textural contrast.
Age is not the only factor determining flavor and texture. Fermentation temperature, pH, salt percentage, and affinage can all contribute to creating a unique end product with a variety of flavors and textures.
The unique tangy flavor of cheddar begins with a technique originating in its namesake village of Cheddar, England.
The Cheddaring process is an extended fermentation of the curd to develop acidity. After cooking and draining the curds, the whey is drained from the pot and the curds are allowed to knit together and lactic acid bacteria continue to ferment and lower the pH. The curds are traditionally stacked and flipped during this time to expel more whey evenly and speed up acidification. The acidity and moisture content are key to the cheese’s texture and flavor development as it ages.
