How is Cheddar Made?

Have you ever bitten into that delicious slice of cheddar cheese, or been slicing it up for your sandwich and pondered how it was made? How is cheddar cheese, with its delicious, sharp taste made and how it differs from other cheeses that are processed. Let’s take a closer look at how cheddar cheese is made and where the deliciousness comes from so that we can better appreciate it every time we bite into it.

The History behind Cheddar Cheese

To understand how cheddar cheese is made, it is important to know where it comes from. Cheddar cheese was originally made in Cheddar, which is village that is located in Someset in England. From there, it was spread all over the world with its great taste. The name of course, comes from where it was made, and now, we eat it throughout the world.

The Process of Creating Cheddar Cheese

The process of making cheddar is similar to other cheese making processes in order for it to get to the part where it is actually turned into cheddar cheese. First, the milk needs to be generally whole, raw milk, which means it hasn’t been pasteurized. To get the milk where it needs to be, it must be ripened which means the pH needs to be lowered in it, this makes the rest of the process easier. Once the milk is ready to go rennet is added, what the rennet does is basically created the coagulation that thickens the milk into curd. Once the curds have been formed, stainless steel knives are used to cut the curds into a specific size that is uniformed. When the curd reaches the consistency it needs to be at, it must be cooked up to 102 degrees and stirred as it reaches that temperature, then it is ready to be made into cheddar cheese.

The Process of Cheddaring

Cheddaring is actually what gives this cheese its flavor, without it, cheddar wouldn’t be. The curds set for a few minutes after all that they have been through, and then the loaves of curds are cut in slices, then they are stacked. Every 10 minutes, the loaves must be turned over; this is done until the whey reaches a certain pH. The curd then goes through the mill where it is matted over and over again and salted. Then it is molded into blocks of cheddar where it will be aged and you’ll be able to eat it.