Hard
Cheddar
Cheddar is a hard cheese defined by cheddaring: the drained curd is allowed to knit, then cut, stacked and turned before being milled and salted. It is pressed and aged from months to years.
At a glance
- Origin
- England
- Milk
- Cow's milk
- Texture
- Firm and dense; crumblier with age
- Flavor
- Mild and buttery young; sharp and complex when aged
- Family
- Hard
- Coagulation
- Rennet-set, commonly with chymosin coagulants
How it's made
- 01Set the milk with coagulant.
- 02Cut, stir and cook the curd.
- 03Drain, then cheddar the curd — knit, cut, stack and turn.
- 04Mill and salt the curd.
- 05Press firmly, then age.
Common challenges
- pH control through cheddaring is the make-or-break variable.
- Salt distribution after milling affects ripening.
- Bitterness can develop from several causes, including excess coagulant.
Where to Buy
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Buying for a cheese business? Talk to Bixa about commercial orders instead of ordering single bottles.