If you think there is only one types of
cheddar cheese, you are very wrong! According to the Australian Dairy
Corporation, there are 13 types of cheddar cheese. So that you will not be
cheesed off the next time you are asked what cheddar you would like,
here is a short run-down on the various cheddar cheese types.
Processed Cheddar - has a smooth texture
with a uniform mild flavor, and is good for sandwiches, on vegetables,
in baked goods and salads.
Cheedam - combines the characteristics of
Cheddar and Edam cheeses with a fresh and mild flavor. It is used in
salads, sauces and cheeseboards.
Steppen - is a firm, low-fat cheese similar
Double Gloucester - has a distinctive high
color and a fine, tangy flavor. It is excellent on toast or on cheese
Matured Cheddar - is 6 - 12 months old, and
sometimes called 'tasty'. It has a tangy flavor and is ideal for souffles and sauces.
Flavored Cheddar - is usually matured
cheddar cheese with a flavor added to it, e.g. port wine, cumin, caraway
seed, bacon, garlic, etc.
Cheshire - has a mild, slightly acidic
flavor or a more pronounced flavor depending on age. It is an ideal
Cotto - is a fresh, mild-flavored cheese
made from skim milk. Ideal for the diet conscious, it is good for
grating and slicing.
Flavored Processed Cheddar - has an
added ingredient such as pecan nut, spring onion, curry or garlic.
Red Leicester - is noted for its
faint lemony bite. Its red is from a natural vegetable dye (annoto); it
is an excellent melting cheese.
Vintage Cheddar - has been aged up
to 18 months. Also known as 'extra tasty', it has a full-bodied to
Semi Matured Cheddar - has been aged
for 3-6 months and has a rich full-bodied, but not sharp, flavor. It is
good for the cheeseboard and in soups and quiches.
Mild Cheddar - has been aged for
three months and has a delicate children's sandwiches.