Cheddar cheese is the most popular cheese in the UK and probably in New England too at least for cheese and crackers. Mozzarella cheese the most consumed cheese per capita, as pizza dominates as a popular meal.
Cheddar cheese, commonly known as cheddar, is a relatively hard, off-white (or orange if colourings such as annatto are added), sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset,cheeses of this style are now produced all over the world.
In Vermont, the cheddar is off-white not orange like you might find in the Mid-West. There are several types of Cheddar cheese made in America: mild, medium, sharp and extra-sharp (depending on age), White Cheddar, and the regional styles made in New York and Vermont.
Vermont cheese manufacturers such as Cabot offer a dizzying range of cheddar varieties. What makes something like a Seriously Sharp vs New York Cheddar different? Basically the aging process and then a grading process where the cheese is tasted and then determined to be a particular style.
As much as there is science behind cheese making, there is also a lot of randomness that occurs due to the milk used and the aging process. There are a lot of factors that can alter the cheese, including even a cow’s diet and the time of year it is milked. Cheese graders ultimately decide when the cheese is done and how it is labeled. The basic grades are mild, sharp and extra sharp and seriously sharp.
Mild – Cheddar tends to have a very clean, buttery taste and is smooth and soft-bodied in texture.
Sharp – Cheddar retains a creamy texture with a hint more bite and intense flavor.
Extra Sharp – Cheddar with a strong bite as texture become a bit more crumbly.
Seriously Sharp – Cheddar that is favored by the adventurous amongst us who is looking for sweetness, nuttiness or a more intense degree of flavor that comes with age; this one can be more than two years old.