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Post by NJtoTX on Aug 9, 2018 18:27:13 GMT
Cheddar cheese is one of those unique cheeses that has a descriptor before it, the term 'sharp'. It's a loose label that isn't regulated, so designations can be inconsistent across brands.
Sharp is the term that indicates how cheddar changes in flavor and texture as it ages. Mild cheddars are aged 2 to 3 months, sharp 6 to 9 months, and extra-sharp 1 1/2 to 2 years old. As cheddar ages, it goes from mild to tangier with more complex and deeper flavors. Its texture also goes from smooth and creamy to developing hard, salt-like crystals called calcium lactate.
The best way to understand the age and sharpness of cheddar is to taste two different ages of cheddar side-by-side. Go with the same brand if possible to have a fair comparison and start tasting! Only then will you know if you like mild and creamy or nutty and tangy.
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Post by divtal on Aug 9, 2018 19:55:12 GMT
If I have Cheddar on crackers, shredded on tacos, melted into nachos - or just a piece for a snack - I want it so sharp that it "bites me back," when I swallow it. I need to go a little milder in an omelet, or on a potato. I like the idea of testing the options, within one brand. If the trip to the UK/Republic of Ireland, that we've been planning, ever happens, I want to taste some of their great Cheddars. There's one brand, from Vermont, that sells at Costco, which is the sharpest I've ever tasted. I've only had the sharpest in their line, because my brother gets it. It has little bits of crystallized "something, in it. He says that it's calcium that's solidified during the aging process (makes sense, but I "dunno"). I would buy it for myself, but the smallest "brick," is enormous. Once you open that, you'd better start eating cheese!  |
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Post by NJtoTX on Aug 9, 2018 20:00:46 GMT
If I have Cheddar on crackers, shredded on tacos, melted into nachos - or just a piece for a snack - I want it so sharp that it "bites me back," when I swallow it. I need to go a little milder in an omelet, or on a potato. I like the idea of testing the options, within one brand. If the trip to the UK/Republic of Ireland, that we've been planning, ever happens, I want to taste some of their great Cheddars. There's one brand, from Vermont, that sells at Costco, which is the sharpest I've ever tasted. I've only had the sharpest in their line, because my brother gets it. It has little bits of crystallized "something, in it. He says that it's calcium that's solidified during the aging process (makes sense, but I "dunno"). I would buy it for myself, but the smallest "brick," is enormous. Once you open that, you'd better start eating cheese! I just got this 2 pound brick at Costco. I take my time, but likely by the end I'll be trimming mold off. Safe to do with hard cheeses.  |
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Post by divtal on Aug 9, 2018 20:39:55 GMT
I've seen that brand in local markets. I'll try it. The one that my brother loves, is wrapped in black wax. It's possible that they've changed their packaging.
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Post by NJtoTX on Aug 9, 2018 20:41:39 GMT
I've seen that brand in local markets. I'll try it. The one that my brother loves, is wrapped in black wax. It's possible that they've changed their packaging. Black one is better. This has no crystals in it. |
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Post by Deleted on Aug 10, 2018 18:35:37 GMT
I like my cheese mild. I'm not adventurous at all. And pepperjack? Forget it.
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Post by sweetpea on Aug 10, 2018 19:57:34 GMT
I'll eat all cheddar. I'm not picky. Now I'm hungry.....
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