Cheddaring actually refers to a process of cheese making where the curds are cut and stacked in a specific manner at the bottom of the vat every 10-15 minutes for an hour and a half allowing the whey to drain producing a cheese that is firm with a distinctive texture. Beyond this initial step, the techniques used vary depending on the region and cheesemaker. One of the natural elements that contributed to the production of cheddar as we know it, are the caves found in Cheddar, England which provided an environment for the aging of the cheese. It is this specific environment which cheesemakers seek to replicate when aging cheddar.
So how do we know a "good" cheddar from a "great" cheddar? First, the ingredients. Any cheese which has "milk solids" as an ingredient falls in the category of factory cheddar. A great cheddar is 100% milk with the addition of rennet and cultures. Second, orange or white? Natural cheddar is creamy to pale white in colour. Orange cheddar results with the addition of annatto which is a natural plant extract. When aging cheddar, ANY additional ingredient will affect the way that the cheese ages which is why most aged cheddars are white. Thirdly, the age of the cheese - a young cheddar is mild in flavour and with age develops a complexity and a sharpness of flavour. One other point is that as cheese ages, the lactose breaks down with the microbial fermentation of the cheese.
Here at "C'est Cheese Please!" we carry 5 and 7 year old cheddar from St. Albert. Recently, the 5 year old cheddar won a silver medal at the 2011 Canadian Cheese Grand Prix. Both are examples of great cheddars - complex and sharp but maintaining a creamy, clean finish but really in the end, you need to come into "C'est Cheese Please!" and taste for yourself a truly wonderful cheddar!
Bon Appétit!
