But after the curd is heated, it goes through a process called cheddaring where the cheese is cut into slabs that are repeatedly stacked atop one another and turned.
The cheddaring process removes more moisture, acidifies the curd, and gives the cheese its unique, elastic texture and pungent flavor. The curd is then pressed into molds and left to age. Mild cheddar cheese is generally aged 3 to 6 months, while sharp or extra sharp cheddar may be aged 6 months to 18 months or more. While there are many variations in the cheesemaking process, cheddar cheese in the US is made in the same way as cheese from England or any other country where cheddar is produced.
Originally, the diet of cows providing the milk for cheddar cheese was rich in beta-carotene which gave the cheese an orange tint, and the color became associated with quality cheddar cheese. Today, cheddar cheese is naturally white or off-white.
The only difference between white cheddar vs orange cheddar cheese is that cheesemakers use an additive like annatto to give orange cheddar its color. When you want to know how to make cheddar cheese that's among the best stuff on the planet, just ask a Wisconsin cheesemaker. We've been making cheddar cheese for years — since before we were even a state — and today we make as much cheddar as they do in all the United Kingdom, the birthplace of this champion of cheeses.
We're always working to make a better cheddar — our cheesemakers are constantly perfecting old-world recipes and innovating new techniques. From aged cheddar to cheddar-jack and cheddar blue varieties, Wisconsin cheesemakers do more with cheddar than their English counterparts ever dreamed of.
This is why we've won so many more awards for our cheddars and other cheeses than any other state or country. So, next time you're looking for the best cheddar you can lay your hands on, just pick up a chunk with a Proudly Wisconsin Cheese badge on the label.
That way you know your cheddar cheese is made by the best cheesemakers in the world. Craving award-winning aged cheddar, pining for parmesan, or searching for a new cheese to try? Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. If it naturally drops in temperature, that is OK.
Stir to homogenize the milk, and slowly fold in the diluted rennet. Using an up-and-down motion with your spoon will ensure that the rennet works its way through all the milk, so you can get the highest possible yield.
Remove from heat source and allow the cheese to set for 1 hour, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of the pot. Do not stir. As you stir, the curds will shrink.
If the curds get too hot, remove from heat. After 30 minutes, stop stirring and allow the curds to settle to the bottom of the pot. This will take about 20 minutes. Pour the curds into a colander. Place the colander and curds back into the cheese pot and allow to drain for 15 minutes. Remove the colander from the pot and turn the curds out onto a cutting board. Cheddar cheese is packaged air tight to eliminate molding.
Regardless, the surface mold that sometimes forms on cheese is completely harmless; simply trim it off, reseal in fresh plastic wrap and store in the refrigerator. Pairing wine and cheese is a matter of personal taste, although the flavors of both should complement each other. Intense flavored cheeses such as Extra Sharp Cheddar , blue cheeses and goudas match well with a bold Pinot noir or Cabernet.
Mild cheeses or a goat cheese pair great with a round, mellow Merlot. A fresh and fruity Chardonnay is a match for milder cheese varieties, enhancing the creaminess of a Mild Cheddar or Colby Jack cheese, with just the right whisper of sweet. Cheese and beer lovers share a common passion. They both appreciate award-winning taste!
The right beer and cheddar cheese melded together can be a magical taste explosion. For instance, the pleasant bitterness of English Pale Ale—the British idea of perfect balance of malt and hops—is a beautiful complement to Extra Sharp Cheddar roasted potatoes.
Roast wedges of potatoes with olive oil, rosemary and coarse salt; top with shredded Cheddar and serve with grape tomatoes.
Mild cheddars will melt easily and consistently, however, low-fat Cheddar cheese and sharper Cheddars melt better if first shredded or cut into strips and cooked over low heat.
Enjoy delicious recipes like our Simple Cheddar Cheese Sauce! The removal of lactose occurs naturally during the cheese making process.
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