In our Taste Test series, Bon Appétit editors conduct blind comparisons to discover the best supermarket staples, with cheddar being the most popular cheese in the UK and a favorite in the US.
As Andi Wandt, the creamery manager at Shelburne Farms, explains, during the aging process, cultures and enzymes break down fat. Ultimately, more complex flavors emerge as the cheese ages.
Cheddars are often labeled as mild, sharp, extra sharp, or seriously sharp, generally indicating their aging process—mild being under a year, sharp around a year, and extra sharp two years or more.
The taste and texture of cheddar rely significantly on the aging process, where moisture evaporates, intensifying flavor and the creamy, buttery qualities diminish.
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