Cheddar Cheese
Cheddar, the timeless classic
From mild and buttery to sharp and crumbly, cheddar is a cheese with range. It’s a favourite in Australia and across the world, loved for its rich flavour, firm texture and unmatched versatility.
Let’s dive into what makes cheddar so, well, life-changing.
Cheddar is one of England’s most famous cheeses. Even bigger than that, it’s the most well-known in the Western world. Oh and did we mention it’s also Australia’s favourite? It’s traditionally made by pressing whey out of the cheese by stacking blocks of curd on top of each other. This process makes the blocks knit together. These are then re-stacked until the cheese becomes acidified and stringy.
It’s then cut into chips (also known as milled), salted and pressed into hoops.
But the magic of cheddar lies in its ageing process. Take aged cheddar, for example. It crumbles in the mouth and has a long lingering flavour, whereas mild cheddar is perfect for sandwich-making as it slices easily.
So, what are the different maturities?
- Mild cheddar cheese matures for one to three months.
- Semi-matured cheese matures for three to six months.
- Matured or tasty cheese matures for six to 12 months.
- Vintage cheese matures for 12 to 24 months.
What’s interesting, even the rind can change the cheese’s flavour and texture.
- Cloth wrapping: The cheese is wrapped in cloth which allows it to breathe and protects the rind, as well as developing different flavour and textural components.
- Rindless cheddar: The cheese matures in a vacuum-sealed bag which prevents moisture loss and rind development.
- Waxed cheddar: A layer of wax prevents surface damage, prevent the cheese from drying out and gives cheese a distinctive appearance.
No matter how you slice it, cheddar is a cheese for every occasion.
Cheddar cheese varieties
From Colby to crumbly, let’s talk cheddar styles.
Colby-style or stirred curd
This cheese begins as cheddar but curds are stopped from knitting together (cheddaring) and then washed with water (colby) or stirred (stirred curd). This creates a delicious open texture. It’s then salted and pressed into hoops to remove as much moisture as possible, wrapped in cloth or vacuum-sealed, then left in temperature-controlled rooms to mature. It’s a labour of love but well worth it.
Club cheese
A blend of cheddars (or other cheeses), club cheese is all about flavour variety. Often mixed with peppercorns, herbs or sun-dried tomatoes, it brings extra personality to your cheese board.
Processed cheddar
Mild, smooth and made to last, processed cheddar is a pasteurised blend of cheddar that’s heated at very high temperatures. This prevents further ageing, extends shelf life and ensures a consistent, creamy texture (hint: it’s perfect for melting).
Regional cheddar styles
Regional cheddar styles vary based on production, milk and local traditions.
Cheshire
Made in a similar way to cheddar, Cheshire cheese skips the "cheddaring" process. Instead, the curd is broken up and heated in a process called "texturing," which gives it its signature flaky texture.
Aged for at least two months, this almost-white cheese is firm yet crumbly, usually produced in round wheels wrapped in cloth or waxed.
Lancashire
This cheese is made through a slow and steady process but well worth the wait. It combines curds from three different days of production, allowing each to ripen at its own pace. The result? A unique mottled texture and a complex layered flavour. Lightly pressed, Lancashire has a soft, crumbly consistency and is traditionally crafted in large, round wheels.
Single Gloucester
Made in Gloucestershire since the 16th century, Single Gloucester was once a staple before being largely replaced by its richer cousin, Double Gloucester. Made with a mix of skimmed and full-cream milk, it has a mild, slightly sweet flavour and a smooth texture.
Double Gloucester
This full-cream version of Gloucester cheese is rich, buttery and slightly nutty. A touch of annatto gives it a warm, golden-orange hue, while its slightly flaky texture makes it both sliceable and melt-in-your-mouth delicious.
Red Leicester
A close relative of Cheshire cheese, red Leicester gets its deep red-orange colour from annatto, a natural plant-based colouring that doesn’t affect flavour. Red Leicester milk is left in the vat with only starter culture for about 30 minutes at the beginning of the cheesemaking process. Subtle and sweet, red Leicester only improves with age. At its best between six and nine months after making, the cheese has a firm body and close flaky texture.