How the Texture of Cheddar Cheese Changes as it Ages

Cheddar cheeses are among some of the most complex in the cheese making world. The process of forming, cutting, stacking and pressing the curds is a lengthy one and that all must be done before the cheese can be aged. It takes specific techniques and specific aging conditions to produce a truly spectacular Cheddar cheese. One of the factors that can affect the taste and texture of Cheddars is how long those cheeses have been aged. A new Cheddar cheese will have a very different texture and flavor than one that has been aging for months or even years. But why does the texture vary so much between a new, unripe block of cheese and one that has been sitting for months or years? The answer is an interesting one.

All cheese uses certain ingredients to cause the milk to curdle. This forms curds and whey. The whey is a thin, watery substance that is separated out and the curds are retained. Some are sold fresh when they are squeaky and rubbery. Cheese Curd lovers look for this unique texture and sound when they eat their curds. Many of the curds are then packed together, cut, restacked and pressed to form the bricks of Cheddar that will then be aged. The ingredients that were used to curdle the milk then continue to act on the Cheddar cheese and continue to change its texture over time.

Over time, the enzymes and microbes that were introduced with the curdling agent continue to be active in the brick of cheese. These microbes and enzymes have two targets within any block of cheese” milk fat molecules and a substance called casein. Casein is a protein that is found in milk. As the casein and milk fat are broken down, they are reformed into fatty acids, amines and amino acids. The proportions of those elements can alter the texture of the cheese as it ages.

Younger cheddars have a texture that is very pliable. The surface will be very smooth and the taste will be very mild and may still retain a flavor that is somewhat buttery. Many people prefer younger Cheddars because they can slice them easily and this makes them easier to use in sandwiches and other dishes. A Cheddar cheese that has been labeled as “young” is usually one that has been ripening for between three and six months.

Sharp Cheddar cheeses have often been aging for between one and two years. They have a stronger flavor and a texture that is much crumblier than a younger cheese would be. This is because of the breakdown of casein and milk proteins. Cheddars that are sharp or extra sharp are also much crumblier than younger cheeses would be.

It is highly enjoyable to find which cheese is your favorite Cheddar cheese by exploring the different textures and tastes that come with aging this amazing cheese.

-Written by Lisa Longworth