What’s the deal with cheddar? While you might think this category is relegated to your basic plastic-wrapped, grocery-store variety, the truth is the world of cheddar is a wide and incredibly varied one, with a whole spectrum of flavor profiles and textures. The word “sharp” is often used to describe this famous style of cheese, and while it’s not a technical term we use at Murray’s, you can bet that ones described as as such are those with higher acidity, ones that can be literally mouth-watering and sometimes prickly. We’re breaking down some of our most noteworthy cheddars by another standard: crumbly vs. creamy, and sweet vs. savory. Take a look at which of your favorites fall into each category:
When we talk about sweet cheddars, we generally mean those with notes of caramel, butterscotch, and bright tropical fruits, or a mild essence without a lot of bite. Examples: Milton Creamery Flory’s Truckle, Murray’s High Plains Cheddar
Cheddars on the other end of the spectrum tend to lean towards flavors of pepper, grass, broth, or even roast beef, with a richer, mouthwatering essence and occasional prickly bite. Examples: Quicke’s Goat Cheddar, Neal’s Yard Dairy Montgomery Cheddar
Younger cheddars retain much more moisture than aged varieties, so these are usually the ones that have a supple, creamy consistency with more elasticity and less crumble. Examples: New York Yellow Cheddar, Murray’s Smoked Cheddar
Because they lose moisture as they age, older cheddars have a firmer, crumbly and sometimes crunchy paste that’s usually bolder in flavor than some young varieties. Examples: Lincolnshire Poacher, 5 Spoke Creamery Tumbleweed
Want more cheddar? Check out our extensive collection right here.