Cheddar Cheese Making Process
History of Cheddar Cheese
Cheddar cheese is a hard, cow's milk based cheese that originated in England around the 12th century. Icons of England writes, "cheese was a bespoke affair, being made to order by dairy farmers, rather than being a matter of routine production." Henry II was a big fan of the cheese, and the hearty, sturdy food product was a favorite in the days before refrigeration.
Today, Cheddar cheeses taste a lot different than the old varieties. Present-day pasteurization and precise manufacturing have rendered a smoother, more finished product. However, unpasteurized Cheddars still exist in small quantity. There are also those who produce their own cheeses at home.
The Cheddar Manufacturing Process
The cheese-making process is very simple and requires only a few ingredients. In modern Cheddar making, fresh pasteurized cow's milk is heated to 86 degrees Fahrenheit and mixed with lactic starter culture and rennet, a naturally-derived curdling agent. Annatto coloring may also be added to get the familiar yellow hue; traditional Cheddar is an ecru, white color. The resulting mass is sliced with blades into kernels the size of a pea. These small bits are then heated once more, this time to 100.4 degrees Fahrenheit. From that point, the curds are removed from the whey (the watery byproduct) and pressed into slabs. From that point, the cheese rests and ages for up to 24 months. After that, it's ready to slice and eat.
Cheddar Manufacture Around the World
Great Britain has recognized West Country Farmhouse Cheddar as a PDO, or protected designation of origin product. "These cheeses must be made from local milk in one of four counties--Somerset, Dorset, Devon or Cornwall--and be hand-cheddared. No artificial additives, such as orange coloring, are permitted. The cheeses must be matured where they are made, for a minimum of nine months," notes Icons of England. That particular category of Cheddar is protected by law; no one else can call their Cheddar by that name.
Regional cheddars from around the world vary in taste and texture. Culinary expert Hrayr Berberoglu writes, "Canadian cheddars are smoother, have a creamier texture, and well known for their balance of flavor and sharpness that develops during aging." He notes that many modern, industrialized countries produce the cheese, but don't really create a distinguished product; instead, manufacturers in these countries aim for shelf longevity and mechanization.
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