To make this taste test extra-scientific, try to get cheeses from the same brand and make sure that they are both the same color—both white cheddar or both yellow cheddar. Yellow cheddar is actually an orange color! In this experiment, you and your family and friends will see if you can detect a difference between 2 very similar foods: mild cheddar cheese and extra-sharp cheddar cheese.
Start by making a prediction: Do you think the 2 cheeses will taste the same or different? Choose 1 person to give out the cheeses the cheesemonger. Everyone else will be tasters.
Give each taster a small plate, a glass of water, and a blindfold. Tasters should put their blindfolds on. Time to taste! Blindfolded tasters should pick up 1 piece of cheese at a time and taste it—taking small bites, chewing slowly, and breathing in and out through their noses. They should also take sips of water in between bites—this gives their tastebuds a break.
In fact, the process allows Cheddar cheese to reach the next stage—the sharp crumbly texture we love! Simply wipe off excess moisture, wrap the cheese in fresh plastic wrap and store in the refrigerator. Aging is the only difference between mild and sharp Cheddars. The longer cheese is aged naturally, the sharper and more pronounced the Cheddar flavor becomes.
Mild Cheddar cheese is generally aged for 2 to 3 months, whereas an extra sharp might be aged for as long as a year. Cabot is certified kosher and offers kosher products. We maintain kosher standards under the supervision of a rabbi and offer a broad range of halal Cheddar cheeses that meet the rules and regulations specified by a supervising Islamic Administrator. Cheddar cheese is packaged air tight to eliminate molding.
Regardless, the surface mold that sometimes forms on cheese is completely harmless; simply trim it off, reseal in fresh plastic wrap and store in the refrigerator. Pairing wine and cheese is a matter of personal taste, although the flavors of both should complement each other.
Michael Tunick, author of "The Science of Cheese," explains the reason for this flavor grading. Here is a transcript of the video. So basically the level of sharpness is up to the cheese company. As cheese ages, the flavor increases. As more and more of the bacteria that we use to make the cheese, and the coagulant that was also used to make it, break down the protein and the fat. And as they do, you get more and more compounds forming and many of those impart flavor to the product.
Sharp cheddar is the kind of cheddar cheese that is classically acquired throughout the world in taste. It is aged for more than 12 months to about 24 months yielding the sharpness in the flavor.
Sharp cheddar, when aged for a time, then enzymes breakdown the proteins and fats present in the cheddar cheese. Proteins are converted to peptides as they are linkage of peptides and thus increasing the bitterness level with time due to an increase in peptide content. Sharp cheddar is dry with low moisture content in it, thus dry and difficult to melt. It cannot melt on the mouth palate. Sharp cheddar has the texture which is dry and crumbly, is also the factor that makes it difficult to melt.
Sharp cheddar has a sharp and bitter taste with tangy flavor, which also gives it a nutty flavor. Sharp cheddar with the aging time converted to calcium lactate, which are the hard and salt-like crystals giving the deeper and acidic taste to it.
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