Cheddar is a semi-hard cheese where cheesemakers cheddar the curds, pour them into molds, pressed, and age them in a temperature-controlled cellar or a cave. What is cheddaring? The cheddaring process begins when cheesemakers cut the curds, then they season the curds with salt and other spices. Lastly, they expel any remaining whey (the liquid part) from the curds before placing them into a box or round molds.
Cheddar is available all over the World, but the UK is where cheddar is genuinely famous. Most clothbound cheddars are PDO (Protection Designation Origin), like Montgomery's Cheddar, Lincolnshire Poacher, Quickes Clothbound Mature Cheddar, and Vintage Barbers 1833. Cheesemakers age the cheddars in a muslin cloth, which limits the loss of moisture and ultimately forms a solid hard rind designed to protect the cheese.
Red/orange cheddars contain annatto seeds derived from the tomato plant, giving them a lovely orange to sometimes red color. When is annatto added? Cheesemakers place them in with the milk before they add the rennet.
Slowly becoming a fan favorite, sweet cheddars are a great snacking cheese. So much so that bakers are adding a slice of sweet cheddar instead of standard cheddar atop American Apple Pies today. What makes these cheddars sweet? The starter culture of lactobacillus helveticas makes the cheddar sweet, whereas most cheddars only have a mixture of mesophilic and thermophilic cultures.
Fancy super sharp cheddars? You'll love the Barbers Vintage 1833; they even have their version of Sweet Red Cheddar. You can try both and discover their differences. Most vintage cheddars are certainly dry, whereas mild cheddars are somewhat pliable. The youngest cheddar available is considered mild, sometimes aged only five months.
As we continue our cheese journey, I will show you how to make a delicious mornay sauce for that yummy macaroni and cheese. You will love it!
