Exploring the Universe of Cheddar Cheese
Behind the RindSEP 23, 2024
Discover cheddar's unique flavors, from sweet to savory, and textures ranging from creamy to crumbly. We'll also dive into the centuries-spanning history of cheddar cheese.
Cheddar, a staple of the cheese world, has a rich history that spans centuries and a taste so universally beloved that it transcends borders. Whether you prefer it crumbly or creamy, sweet or savory, cheddar's versatility knows no bounds. While some use the word "sharp" to describe cheddar's acidic tang, there are so many more unique characteristics encompassed in this cheese.
Creamy Cheddar
Younger cheddars retain much more moisture than aged varieties, so these are usually the ones that have a supple, creamy consistency with more elasticity and less crumble.
Examples: New York Yellow Cheddar, Murray’s Smoked Cheddar
Sweet Cheddar
When we talk about fruity or sweet cheddars, we generally mean those with notes of caramel, butterscotch, and bright tropical fruits. Some of these flavors may develop naturally, from the milk used or through the aging process, but recently there's been a trend toward adding other cultures (those used in Alpine cheesemaking) to add a craveable sweetness to tangy cheddar.
Savory Cheddar
Cheddars on the other end of the spectrum tend to lean towards flavors of horseradish, grass, broth, or even roast beef, with a richer, mouthwatering flavor and occasional prickly bite. These tend to be made in the English style—clotbound and aged naturally—adding earthiness at the rind. Expect these cheddars to be aged 12 months or beyond.
Crumbly Cheddar
Because they lose moisture as they age, older cheddars have a firmer, crumbly texture and sometimes a delightful crystalline crunch. Because of their age, these are typically bolder in flavor than some young varieties.
Examples: Stockinghall Cheddar, 5 Spoke Creamery Tumbleweed
The History of Cheddar
Roots in Medieval France?
In Central France, durable cheeses like Cantal were developed to be easily exported by sea by Romans in the Middle Ages. They were made using a unique process, which was brought to the Roman town of Chester, England. Some historians believe these French cheeses are cheddar’s ancestors!
Cheddar (the Cheese) in Cheddar (the Village)
The first records of cheese produced in Cheddar in Somerset date to the late 12th century. This region features massive limestone cliffs with cool natural caves, where cheesemakers could age large wheels of cheddar. English monarchs across centuries developed a liking for this cheese.
Crossing the Atlantic
The British brought their cheesemaking techniques with them as they colonized America. By the late 18th century, American cheesemakers were producing enough cheddar to begin exporting it back to England.
The Age of Technology
In the mid-19th century, technological advancements in cheddar-making (many pioneered by Joseph Harding) led to the industrialization of its production in England. During this time, cheddar began to overtake Cheshire as the most popular cheese in the country.
Near Extinction of Traditional Cheddar
During World War II, the British government took over milk production and needed to more efficiently stockpile dairy. Factory-made, industrialized block cheddar boomed, while the traditional industry of handmade clothbound cheddar declined sharply.
And Its Triumphant Return
In recent decades, there has been a resurgence of traditional clothbound cheddar across the U.K. (and in the U.S.). And with it, a resurgence of appreciation for the complexity of flavor that only comes from handmade cheddar.
Fun Fact
Cheddar’s golden yellow color is all natural, coming from the beta-carotene, a natural pigment found in the grass that the cows graze on. The bright orange cheddars we see gracing store dairy sections are enhanced with the addition of annatto seeds, which are a flavorless natural dye made from the seed or extract of the achiote tree, indigenous to parts of Latin and South America.
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