What is Vermont Cheddar?
Vermont Cheddar is a type of cheese renowned for its sharp, tangy flavor and firm texture, primarily made from cow’s milk and reflecting the terroir of Vermont through unique aging processes and often, traditional cheesemaking methods.
Introduction: A Cheese Steeped in History and Flavor
Vermont Cheddar is more than just a cheese; it’s a cultural icon, a testament to the Green Mountain State’s rich agricultural heritage, and a culinary delight. For generations, Vermont cheesemakers have honed their craft, producing cheddars that are celebrated for their distinct flavor profiles, firm textures, and unwavering quality. The dedication to time-honored traditions, combined with modern innovations, has solidified Vermont Cheddar’s reputation as one of the world’s finest cheeses.
The Origins and History of Vermont Cheddar
Cheddar cheese, as a category, originated in Cheddar, England, but its journey to Vermont transformed it into something uniquely its own. Vermont’s early settlers brought their cheesemaking skills with them, and the region’s abundant pastures and cool climate proved ideal for dairy farming and cheesemaking. Over time, Vermont cheesemakers adapted their techniques, developing distinctive styles of cheddar that reflect the state’s unique terroir – the environmental factors affecting a crop’s qualities.
What Makes Vermont Cheddar Unique?
Several factors contribute to the exceptional quality and distinctive characteristics of Vermont Cheddar:
High-Quality Milk: Vermont’s dairy farms are renowned for their commitment to producing high-quality milk, often from grass-fed cows. This milk, rich in butterfat and protein, is the foundation of exceptional cheddar.
Traditional Cheesemaking Techniques: Many Vermont cheesemakers still employ traditional cheesemaking techniques, such as cloth-binding and aging in caves, which contribute to the cheese’s complex flavors and textures.
Terroir: The climate, soil, and vegetation of Vermont all influence the flavor of the milk and, ultimately, the cheese. This concept of terroir is particularly important in Vermont, where cheesemakers often emphasize the regional character of their products.
The Cheesemaking Process: From Milk to Masterpiece
The production of Vermont Cheddar is a carefully orchestrated process that requires skill, patience, and attention to detail.
Pasteurization (optional): The milk may be pasteurized to eliminate harmful bacteria, though some cheesemakers prefer to use raw milk for a more complex flavor profile.
Adding Starter Culture: A starter culture of beneficial bacteria is added to the milk. This culture converts lactose (milk sugar) into lactic acid, contributing to the cheese’s acidity and flavor.
Adding Rennet: Rennet, an enzyme that causes the milk to coagulate, is added to form a solid curd.
Cutting the Curd: The curd is cut into small pieces to release whey (the liquid portion of the milk).
Cooking the Curd: The curd is heated to a specific temperature to further expel whey and firm the curd.
Draining the Whey: The whey is drained from the vat, leaving behind the solid curd.
Cheddaring: This is a defining step in cheddar production, where the curd is cut into slabs, stacked, and turned to further expel whey and develop its texture.
Milling the Curd: The cheddared curd is milled into small pieces.
Salting: Salt is added to the curd to control moisture, inhibit unwanted bacteria, and enhance flavor.
Pressing: The salted curd is placed in molds and pressed to remove any remaining whey and form the cheese into its final shape.
Aging: The cheese is aged for a period of time, ranging from a few months to several years. During aging, the cheese develops its characteristic flavor and texture. Some cheddars are cloth-bound before aging, which allows them to breathe and develop a more complex flavor.
Different Styles of Vermont Cheddar
Vermont Cheddar comes in a variety of styles, each with its own unique flavor profile and texture. These variations are primarily the result of different aging periods and cheesemaking techniques.
| Style | Aging Period | Flavor Profile | Texture |
|---|---|---|---|
| Mild | 2-4 months | Creamy, slightly tangy | Smooth, supple |
| Medium | 4-8 months | Tangy, slightly sharp | Firm, slightly crumbly |
| Sharp | 8-12 months | Sharp, pronounced tang, complex flavors | Firm, crumbly |
| Extra Sharp | 12+ months | Very sharp, intense flavors, pronounced acidity | Dry, crumbly |
| Clothbound | Varies | Earthy, nutty, complex flavors | Firm, dry |
Common Mistakes to Avoid When Buying and Storing Vermont Cheddar
To fully appreciate the quality of Vermont Cheddar, it’s important to avoid common pitfalls when purchasing and storing it:
Buying Pre-Shredded Cheese: Pre-shredded cheese often contains cellulose and other additives that can affect its flavor and melting properties. Opt for a block of cheese and shred it yourself.
Storing Cheese in Plastic Wrap: Plastic wrap can trap moisture and prevent the cheese from breathing, leading to mold growth and off flavors. Wrap the cheese in wax paper or cheese paper and store it in the refrigerator.
Freezing Cheddar: Freezing can significantly alter the texture of cheddar, making it crumbly and less flavorful. It is generally not recommended to freeze Vermont Cheddar. If you must freeze it, use it for cooking rather than eating it fresh.
Serving Cheese Straight from the Refrigerator: Let the cheese come to room temperature for at least 30 minutes before serving to allow its flavors to fully develop.
Serving Suggestions and Pairing Ideas
Vermont Cheddar is incredibly versatile and can be enjoyed in a variety of ways.
Cheese Board: Serve it on a cheese board with crackers, fruit, nuts, and other accompaniments.
Grilled Cheese: Use it in a grilled cheese sandwich for a classic comfort food.
Mac and Cheese: Add it to mac and cheese for a richer, more flavorful dish.
Apple Pie: Enjoy a slice of Vermont Cheddar with apple pie for a traditional Vermont pairing.
Wine Pairing: Pair Vermont Cheddar with crisp white wines like Sauvignon Blanc or Pinot Grigio, or with medium-bodied red wines like Pinot Noir or Merlot.
Frequently Asked Questions
Is all cheddar from Vermont considered “Vermont Cheddar”?
No. To be considered authentic Vermont Cheddar, the cheese must be made in Vermont, typically with milk sourced from Vermont farms. While other states and countries produce cheddar, Vermont Cheddar has its own distinctive characteristics due to the unique terroir and cheesemaking traditions.
What is “cheddaring,” and why is it important?
Cheddaring is a crucial step in the cheddar-making process where the curd is cut into slabs, stacked, and turned. This process helps to expel whey from the curd, creating a firmer texture and developing the characteristic tang of cheddar.
What is the difference between clothbound and waxed cheddar?
Clothbound cheddar is wrapped in cheesecloth before aging, allowing it to breathe and develop a more complex and earthy flavor. Waxed cheddar, on the other hand, is coated in wax, which prevents moisture loss and creates a smoother, more uniform flavor.
Can I eat the rind of clothbound cheddar?
Yes, the rind of clothbound cheddar is generally safe to eat. However, it may be quite firm and have a slightly earthy or musty flavor that some people may not enjoy.
How long can I store Vermont Cheddar?
When properly stored, Vermont Cheddar can last for several weeks. Keep it wrapped in wax paper or cheese paper in the refrigerator’s cheese drawer to maintain its quality.
What does “sharpness” refer to in cheddar?
Sharpness refers to the intensity of the flavor of the cheddar. This intensity is primarily determined by the length of the aging process. Longer aging results in a sharper, more pronounced flavor.
Is Vermont Cheddar always made with raw milk?
No. While some Vermont Cheddar is made with raw milk, many cheesemakers also use pasteurized milk. Both types can produce excellent cheddar, but raw milk cheddar often has a more complex and nuanced flavor.
What are some good Vermont Cheddar brands to look for?
Some well-regarded Vermont Cheddar brands include Cabot Creamery, Jasper Hill Farm, Shelburne Farms, and * Grafton Village Cheese*. Each offers a range of cheddar styles and flavor profiles.
Is Vermont Cheddar naturally gluten-free?
Yes, Vermont Cheddar is naturally gluten-free as it is made from milk, rennet, starter cultures, and salt. However, always check the label to ensure there are no added ingredients containing gluten.
Why is Vermont known for its cheddar?
Vermont’s cool climate, rich pastures, and dedication to traditional cheesemaking have created an ideal environment for producing exceptional cheddar. The state’s cheesemakers have also cultivated a strong reputation for quality and innovation.
Does the color of Vermont Cheddar indicate quality?
Not necessarily. The color of cheddar can vary depending on factors such as the breed of cow and their diet. Some cheesemakers may also add annatto, a natural colorant, to enhance the cheese’s color. Color is not a definitive indicator of flavor or quality.
How can I tell if my Vermont Cheddar has gone bad?
Signs that your Vermont Cheddar may have gone bad include a sour or ammonia-like smell, excessive mold growth (other than surface mold on clothbound varieties), and a significantly altered texture that is either overly slimy or excessively dry and hard. When in doubt, it’s best to discard the cheese.