What is cheddaring?

Here's a breakdown of the process:

1. Curdling: Milk is warmed and rennet is added, causing the milk to curdle and separate into curds and whey.

2. Cutting and Stirring: The curds are cut into small pieces and stirred to release the whey.

3. Cheddaring: This is the key step where the curds are piled into a "cheddar" - a large, rectangular mass. The weight of the pile expels moisture and develops the characteristic texture of Cheddar. This process can last for several hours, depending on the desired cheese type.

4. Milling and Salting: The curds are then milled (broken down) and mixed with salt.

5. Pressing: The salted curds are pressed to further remove moisture and form the final cheese shape.

6. Aging: The cheese is aged for a period of time, during which the flavor and texture develop.

Key Characteristics of Cheddaring:

* Moisture Removal: Cheddaring effectively removes moisture from the curds, resulting in a firm and dense cheese.

* Flavor Development: The process encourages the development of complex flavors, from mild to sharp, depending on the aging time.

* Texture Formation: The unique texture of Cheddar, with its characteristic "bite," is a direct result of the cheddaring process.

Essentially, cheddaring is a specialized method that plays a vital role in creating the distinct flavor and texture we associate with Cheddar cheese.