Six Tips when Cooking with Cheddar Cheese

"Somerset cheddar is close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazelnut" – Joseph Harding

The father of cheddar cheese, Joseph Harding was neither a chef nor a food critic by profession however; he can best describe what good cheddar would, or should taste like. Due to industrialization, a lot of cheddar out there taste far from the traditional variants. Therefore, a lot of us really don’t know what actual cheddar taste like.

Cheddar is a very versatile group of cheese for cooking, in a sense that it has a wide range of flavors. Different variants offer different profiles so choosing one that is best for your dish is the key. As a rule of thumb, always remember that the quality of the cheese directly affects the outcome of the dish. In fact, this applies to all cheeses; most especially to cheddar and Italian cheeses like mozzarella.

Mild Cheddar
If you need a smooth and creamy cheddar, then this is your best bet. Mild Cheddar is often low in fat and melts better however; it lacks that sharp, earthy and pungent flavor which is sought after by most connoisseurs. In good thought, one can take advantage of this when making mellow-flavored dishes since these are hardly overpowering.

Aged Cheddar
Aged cheddar is usually referred to cheddar that is aged for a year or more. This added process contributes the sharp taste of this cheese. Relatively, the longer it is aged; the sharper the flavors so do keep in mind when applying to your cooking. You could blend it together with milder cheeses to create a toned-down version. Aged cheddar tend to be crumbly in texture and sometimes high in fat so it works great for toppings or grated over pasta.

Herbed Cheddar
Some chopped herbs are sometimes mixed together with the cheese before aging, revealing a different but appealing twist to the classic. Do take note that the cheeses actually taste a lot like the herbs so make sure the herbs you used don’t disagree with each other. Experiment with different flavors when adding to pasta dishes to always keep your taste buds active.

Color of Cheddar
Contrary to belief, real Cheddar is cream white in color. However, annatto oil extract is added during the process to add more color to it. Cheese mills found today, use food color since it is very convenient. Look more into the texture of the cheese rather than the color since these determine the quality of the cheese.

Infused and Smoked Cheddar
Smoked cheddar is a traditional cheddar infused with smoke. When properly executed, the taste can be very robust and will compliment any dark meat dishes and sauces. Cheddar infused with other flavorings like garlic and chili peppers is also popular nowadays. These are most likely used for salads and sandwiches so as to highlight the infused ingredient.

Storing Cheddar – When keeping aged cheddar, make sure to keep it away from moist areas. Always keep in an air-tight container and never store in the open.

-Written by Gab Castellano