Aged Cheddar: How Aging Impacts Taste and Texture

A cursory glance at your local supermarket shelves will show that Cheddar cheese comes in several varieties. From the rich orange hue of extra mature cheeses to the buttery glow of a mild Cheddar, this most beloved cheese offers a spectrum of taste and texture.

The darker colours of the more mature cheeses result from the cheese maker's tradition of adding annatto, a plant-based food colouring, but the flavour and texture of a fine Cheddar cheese are dependent on the ageing process.

The Cheddar cheese-making process

Many cheeses are eaten while young and soft, like Mozzarella. In the Cheddar world, the oldest cheeses are the most prized, as time allows the taste to develop and intensify.

The cheddar-making process is a traditional one that was developed to allow the cheese to be stored for as long as possible, ensuring that summer's milk glut wasn't wasted and that valuable food supplies lasted through the winter.

The stable temperature and dry conditions of the caves of the Cheddar Gorge in Somerset facilitated the cheese aging process.

The proximity of the caves for storage allowed local dairy farmers to stack Cheddar cheeses in slabs. The weight of the stacked cheese forced out moisture, resulting in a dry, hard, strong-flavoured cheese that could be stored or sold.

What happens to the taste of Cheddar during the cheese aging process?

The key change that happens within the cheese as it matures is that the bacteria within the cheese convert lactose ( milk sugar) into lactic acid.

This process contributes to the tangy taste of Cheddar cheese, which intensifies with time.

The changing texture of ageing Cheddar cheese

The texture of the cheese also changes during the ageing period.

Mild and young cheeses can be almost crumbly. Aged cheeses have a lower moisture content, making them harder and drier.

A fine, extra-mature Cheddar cheese may contain crunchy crystals. This crystalline texture develops due to chemical reactions when the cheese's lactic acid and calcium combine to form calcium lactate crystals.

A characteristic crunch is a feature of aged cheese and a good indication that you are about to enjoy a mature Cheddar cheese with optimal flavor.

How old are aged cheeses?

Mild Cheddar cheese has only been left to mature for a couple of months. Extra sharp cheese varieties are usually left to develop for at least a year so that more intense flavors develop.

How to serve sharp Cheddar cheese

The rich flavors of sharp Cheddar cheese make it one of the most beloved foods worldwide and a star of the cheese board.

Give your Cheddar's flavor and texture centre stage by serving it with simple whole-grain crackers and fruit.

The intense taste of aged cheeses perfectly complements alcoholic beverages, and a glass of robust red wine, like Cabernet Sauvignon, is the perfect companion to a slice of mature Cheddar cheese.

The tangy taste of aged Cheddar cheese makes it ideal for adding flavour to recipes and toppings.

Enjoying mild Cheddar cheese

The creamy taste of mild Cheddar cheese is ideal for snacking and makes a great introduction to cheese for younger palates.

Mild Cheddar cheese has a softer texture and higher moisture content than mature cheeses, allowing it to melt more quickly. This characteristic makes mild Cheddar useful for soups and sauces and an ideal ingredient for favourite recipes like macaroni cheese.