Cheddar Cheese, Types & Characteristics

The Different Types of Cheddar Cheese.

Cheddar cheese constitutes the United Kingdom’s most distinct and famous cheese. In the West, it has been famous for decades. In Australia, this cheese is a staple at breakfast or any time when the fancy takes Australians. Conventionally, cheddar cheese is formed by whey being pressed out of milk. To make chunks of curd knit together, they are placed on each other tightly. Next, Re-stacking takes place till the blocks are acidic enough. They also have a stringy consistency at the end of this process. They are then milled (pieced into chips), salted and further pushed tightly into hoops. Varied cheddar cheese relates to various periods of ageing. For instance, an old cheddar cheese crumbles in your mouth with a long after flavour. A mildly aged cheese slices smoothly for use in sandwiches.

The Maturation

Broadly, information about the maturity of different types of cheddar has relevance to understanding them. Mild cheddar has a maturity period lasting a month to ninety days. Partly-matured cheese matures for anywhere from ninety days to half a year. Tasty or matured cheese matures from half a year to a year or so. Vintage cheddar cheese matures for a year to two years.

Cheddar Cheese Rinds

It is interesting to know about cheddar cheese rinds, as they classify cheese. Cheese that forms a rind is protected by wrapping it in cloth, so the rind remains intact. Some types of cheddar cheese don’t have rinds. Matured in vacuum-sealed bags so that rinds don’t form, no moisture is lost. Sometimes coated with wax to prevent drying, Cheddar cheese forms a surface of a unique appearance.

Types/Styles of Cheddar

There are three primary types of cheddar cheese:

• Colby Cheese – This cheese starts out as a cheddar, but curd is curbed from pressing tightly together (called cheddaring). It is then washed in water (called as Colby) or its stirred. The texture that forms is open. After this, salt goes in and the mixture placed tightly into hoops. With the removal of moisture, to mature, the mix is put in cloth or sealed in a vacuum container. Then arranged in rooms with temperature control, it achieves its maturity.
• Cheddar Club – By combining more than a single cheese, club cheddar develops with peppercorns, sun-dried tomatoes or herbs. Done this way to enhance its strong flavor, the cheese is distinctive and sharp.
• Processed Cheddar Cheese – Processed cheddar is a mild and smooth version of cheddar cheese. Cheddar, pasteurized at high temperatures, prevents ripening and gives it a longer shelf life.