Tag: Canadian Sharp Cheddar
Earthy Cheese: The Connoisseur’s Guide to Rich Flavors
Exploring the Deep, Complex World of Rich, Earthy Cheese: A Connoisseur’s Guide
There is something profoundly magical about the first bite of a truly exceptional, rich, earthy cheese. While mild, milky fresh cheeses certainly have their place on the summer table, it is the robust, deeply savory, and terroir-driven wheels that capture the hearts of true culinary adventurers.
Characterized by complex notes of damp forest floors, wild mushrooms, toasted nuts, roasted root vegetables, and deep umami, earthy cheeses offer a completely edible landscape. They tell the story of the soil, the grass, the cave, and the traditional craftsmanship of the cheesemaker.
Whether you want to elevate your next gourmet cheese board, curate the ultimate wine and cheese pairing, or simply satisfy your craving for bold, rustic flavors, this comprehensive guide dives deep into the universe of rich, earthy cheese.
What Makes a Cheese “Earthy”?
To truly understand earthy cheese, we have to look closely at the science of terroir and affinage (aging). Just like fine wine, cheese actively reflects its environment through three primary pillars:
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The Milk: Animals grazing on wild pastures, alpine herbs, and diverse grasses produce milk with complex flavor precursors. Sheep and goats often contribute gamey, robust undertones, while rich cow’s milk delivers buttery density that carries deep savory notes.
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The Microflora and Rinds: Many earthy cheeses feature natural rinds cultivated by specific molds, yeasts, and bacteria. Washed-rind cheeses and natural-rind blues develop earthy, fungal profiles—reminiscent of fresh chanterelles, moss, and autumn leaves.
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The Aging Process: As moisture evaporates over months or years, proteins break down. This process concentrates flavors, yielding deep umami, savory broths, and crunchy tyrosine crystals that contribute to a multi-layered sensory experience.
Iconic Varieties of Earthy, Rich Cheeses
The world of specialty dairy is vast, but certain styles reign supreme when it comes to rich, umami-rich profiles. Here are the varieties every cheese lover should explore:
1. Alpine-Style Cheeses (Comté, Gruyère, Appenzeller)
Hailing from the high-altitude mountain ranges of France, Switzerland, and Austria, Alpine cheeses are legendary. Made from raw cow’s milk when cattle graze on lush summer pastures, these cheeses are aged patiently in mountain caves.
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Flavor Profile: Nutty (think toasted hazelnuts and brown butter), sweet, and intensely earthy with distinct hints of wild mushroom, roasted onion, and broth.
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Texture: Dense, smooth, and occasionally crystallized.
2. English Stilton and Artisan Blues
While many blue cheeses can be sharply pungent, styles like traditional British Colston Bassett Stilton lean heavily into a rich, savory, and damp-earth profile rather than pure sharp acidity.
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Flavor Profile: Deeply savory, robust, peppery, and mushroomy, balanced by a creamy, buttery mouthfeel.
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Texture: Rich, crumbly, and velvety.
3. Aged Gouda (Boerenkaas)
Young Gouda is notoriously mild and creamy, but true aged Goudas (matured for 18 to 36 months) undergo a miraculous transformation.
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Flavor Profile: Brimming with butterscotch, toasted pecans, deep caramel, and an underlying earthy mushroom funk.
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Texture: Extremely firm, granular, and packed with satisfying crunch crystals.
4. Washed-Rind Stinkers (Taleggio, Époisses, Limburger)
Do not let the aroma intimidate you; the washed-rind family delivers some of the most decadent, rich eating experiences in the world. Rinds are regularly washed with brine, beer, or wine, fostering friendly bacteria that create a savory, meaty depth.
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Flavor Profile: Brothy, meaty, intensely mushroomy, and rustic.
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Texture: Luscious, gooey, and spoonable at room temperature.
How to Build the Ultimate Earthy Cheese Board
Designing a charcuterie and cheese board centered around rich, earthy cheese requires careful balancing. Because these selections pack a powerful punch, you want accompaniments that complement rather than compete with their complexity.
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The Foundation: Opt for dense, rustic sourdoughs, walnut-raisin bread, or seeded rye crackers. Their hearty grains echo the earthy notes in the cheese without overwhelming them.
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Sweet Accompaniments: Dried figs, dates, and tart cherries cut through the rich, fat-heavy profile of aged cheeses.
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Honey and Preserves: A drizzle of dark buckwheat honey or a dollop of fig jam adds a sweet contrast to funky blues and nutty Alpines.
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Savory Elements: Toasted Marcona almonds, hazelnuts, or pickled cornichons add necessary crunch and acidity to cleanse the palate between rich bites.
Perfect Wine and Beverage Pairings
Pairing wine and beer with rich, earthy cheese is an art form. The primary goal is to match the intensity of the cheese with a beverage that can cut through its fat and highlight hidden flavor notes.
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Bold Red Wines: Full-bodied reds like Barolo, Nebbiolo, Cabernet Sauvignon, or a rustic Chianti Classico stand up brilliantly to the intense umami of aged Goudas and Alpine cheeses.
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Sweet and Fortified Wines: Port, Sherry, and Sauternes are classic companions for rich blue cheeses and washed-rind varieties. The residual sweetness tames the salt and funk, creating a luxurious harmony.
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Craft Beers: Robust dark beers like oatmeal stouts, porters, and Belgian Trappist ales are phenomenal with earthy cheeses. The roasted malt characteristics mirror the mushroomy profiles of the cheese seamlessly.
Culinary Uses: Cooking with Earthy Cheese
While these cheeses shine brightly on a grazing board, they can also transform simple home-cooked meals into gourmet masterpieces.
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Grated Over Pasta: Swap standard parmesan for an aged Pecorino Romano or a long-aged Alpine cheese over wild mushroom risotto or handmade truffle pasta to amplify the umami factor.
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Elevated Grilled Cheese: Combine sharp aged cheddar or a melting slice of Gruyère with caramelized onions and wild mushrooms for the ultimate gourmet comfort food.
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Savory Baking: Fold chunks of nutty, aged Gouda into artisanal bread dough or savory scones alongside fresh thyme.
Final Thoughts
Embracing rich, earthy cheese is an invitation to slow down and savor the craftsmanship of food history. From damp, misty European cellars to local artisanal creameries crafting small-batch wheels, these cheeses offer an unmatched sensory journey.
Next time you visit your local cheese monger, step away from the familiar mild blocks and ask to sample something aged, bold, and unapologetically earthy. Your palate will thank you.
A Taste Of Heaven: Sharp Cheddar Mac N’ Cheese with Bacon
Cooked bacon adds smoky flavor to the cheese and bread crumb topping in this flavorful and creamy macaroni and cheese casserole. Feel free to make it without the addition of green onions. I thought they went well with the bacon flavor, but if you’re not a fan of onions, you can leave them out. Serve this macaroni and cheese with sliced tomatoes or a tossed salad for a satisfying family meal.
INGREDIENTS
- 8 ounces elbow macaroni, about 2 cups dry
- 3 tablespoons butter
- 4 green onions, thinly sliced
- dash garlic powder
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- kosher salt and freshly ground black pepper, to taste
- 6 slices bacon, cooked, drained, crumbled
- 2 cups (8 ounces) sharp Cheddar cheese, divided
- Topping
- 1 cup soft bread crumbs
- 1 1/2 to 2 tablespoons butter, melted
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 to 6 Servings
PREPARATION
Cook macaroni in boiling salted water following package directions. Drain the macaroni in a colander, rinse with hot water, and set aside.
Heat oven to 350° F (180° C/Gas 4). Lightly grease a 2 1/2-quart baking dish.
In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Add the green onions and garlic powder. Cook, stirring, for about 1 minute. Add the flour and stir until well blended and smooth.
Continue cooking, stirring, for 2 minutes. Gradually add the milk and cook, stirring, until thickened. Stir in salt and freshly ground black pepper, to taste.
Set 1/2 cup of the shredded cheese aside and stir the remaining 1 1/2 cups of cheese into the sauce. Continue cooking and stirring until the cheese has melted.
Combine the cheese sauce with the drained macaroni and then spoon the mixture into the prepared baking dish. Sprinkle bacon evenly over the casserole and then top with the reserved 1/2 cup of cheese.
Toss the bread crumbs with 1 1/2 to 2 tablespoons of melted butter and sprinkle over the casserole. Bake for 25 to 30 minutes, until lightly browned and bubbly.
Stop by Shisler’s Cheese House and let us help you make this tasty lunch or dinner creation with our supply of smoked bacon and sharp cheddar!
Smile and Say Cheese! Cheese Promotes Dental Health!
Dairy products are important for good overall health, especially its contributions to our bone health. Eating cheese and other dairy products are also known to promote dental health as they help protect teeth against cavities, according to a study published in the an issue of General Dentistry
In the study conducted for that publication, researchers randomly assigned 68 participants aged 12 to 15 to one of four groups: cheese, milk, sugar-free yogurt or control (paraffin). The subjects chewed or swished their product for three minutes and then swished their mouths with water. Researchers measured the dental plaque pH level at four sites in each participant’s mouth at a period before consumption and then at periodic intervals at 10, 20 and 30 minutes after consumption of these products.
The subjects in the milk, sugar-free yogurt and paraffin groups had no real significant changes in the overall pH levels in their mouths. The pH levels for those who ate cheese, however, increased rapidly and dramatically at each interval following consumption. This would suggest that cheese has anticavity properties and that eating cheese could help fight the dental battle against cavities and plaque build up.
A pH level lower than 5.5 puts a person at risk of tooth erosion, which is a process that wears away tooth enamel and opens the door for plaque build up and tooth decay. “The higher the pH level is above 5.5, the lower the chance of developing cavities,” explains Vipul Yadav, lead author of the study.
The study results illustrated that the rising pH levels in the cheese group might have occurred because of increased saliva production, which could have been caused by chewing through the cheese itself. Also, various compounds found in cheese itself may adhere to tooth enamel and help protect teeth from acid that would otherwise eat away at the enamel on teeth, leading to tooth decay.
“It looks like dairy does the mouth good,” says Academy of General Dentistry spokesperson Dr. Seung-Hee Rhee, “Not only are dairy products a healthy alternative to carb or sugar-filled snacks, they also may be considered as a preventive measure against cavities.”
From an early age, we are encouraged to drink our milk. To the inevitable question “why” comes the response”, milk is good for you because it aids in the building of strong bones and teeth.” The same holds true for the other members of the milk family like yogurt and cheese. Dairy products are also good sources of protein as most nutrition programs suggest several portions of dairy products per day, more for young, growing children or pregnant or breast-feeding mothers.
But it turns out that eating cheese may be good for your teeth in more ways than one. Eating cheese may help reduce the incidence of cavities. When food is eaten, the pH often drops as the mouth becomes more acidic from the foods that are chewed. Teeth are very sensitive to acid and it appears that eating cheese helps maintain a pH level in the mouth that is safe for maintaining dental health and strong teeth. Under experimental conditions, it was shown that the pH drop following consumption of a 10% sugar solution was 4.26, but when the sugar solution was eaten after cheese, the pH dropped to only 6.48.
Aged cheddar, Swiss, blue, Monterey Jack, brie, Gouda, and processed American cheese all have been shown to reduce dental caries.
Let Shisler’s Cheese House be your dental health supporter as we have a wide selection of cheeses that can bring out that beautiful smile of yours!
Sharp Cheddar: An Explosion of Flavor
Imagine life without the presence of Cheddar Cheese or some form of it… Yep, it’s hard to imagine life without cheddar cheese — there’s a block of it in the fridge of nearly every household, ready to be sprinkled onto scrambled eggs, melted within grilled cheese sandwiches or stirred into cheese sauce for homemade macaroni and cheese.
Cheddar cheeses can becoming confusing with its complexities of flavors and appearances: some are white, some are yellow or orange, and some cheddars are mild, sharp or extra sharp. Cheddars seem to be the only cheese with that distinction, so what does it all mean? 
How is Cheddar Cheese Made?
Before we get to talking about sharp cheddar cheese, to begin, let’s delve into what cheddar is in the first place. It’s a cow’s milk cheese that originated in the village of Cheddar, England and has since grown immensely, taking the nation by storm, becoming one of the most popular and inexpensive cheeses in the US.
The cheddar-making process starts out like most other cheeses: the milk is cultured, a process in which starter bacteria is added to acidify the milk. When a sufficient amount of acid is produced, rennet is added and milk curds are formed. Upon the formation of these curds, the excess watery whey is drained out to leave behind mostly concentrated curds. These concentrated curds are then heated to about 100° F to release even more excess, watery whey and sequentially, begin the process of melting these curds together.
It’s at this point that cheddar continues on a different path,as compared to other cheeses, in cheese-making called the cheddaring process. The curds are formed into big slabs that are the piled together and flipped over several times, getting denser with each flip while releasing more of this watery whey. It is at this stage that the pressed curds are sent through a mill that produce smaller curds again before being pressed into molds to drain further and begin the aging process.
The Many Colors of Cheddar…
Why is some cheddar white while other variations of cheddar are yellow and others, orange? Historically, cheddars made in New England were not dyed and left white, while cheddars made elsewhere were dyed with things like annatto to help readily distinguis the cheddar’s origin. Today, it’s just a sense of consumer preference and both dyed and undyed variations of cheddar are still produced for consumption.
What Makes Cheddar Sharp?
Cheddar cheese is one of those unique cheeses in the dairy industry that has a its own descriptor before it, “sharp”. It’s carries this label rather loosely and is not regulated, so designations can be and tend to be inconsistent across various brands.
Sharp is a term that illustrates how cheddar changes in its flavor and texture over a period of time; for simplicity’s sake, sharp is used for cheddar as it ages… the stronger the bite, the longer it has been aged. Milder variations of cheddars are generally aged 2 to 3 months, sharper variations are aged 6 to 9 months, and extra-sharp are generally aged 1 to 2 years, before the final product. As cheddar ages, it goes from mild to tangier with more complex, deeper and bolder flavors. Its texture also goes from smooth and creamy to developing hard, salt-like crystals called calcium lactate. So, next time when you’re biting into an aged, Sharp Cheddar, and feel a crunch, it is these crystals that are producing this distinct crunch.
The best way to understand the age and sharpness of cheddar is to taste two different ages of cheddar side-by-side. Go with the same brand if possible to have a fair comparison and begin the aged cheddar tasting experience! Only then will you know if you like mild and creamy or nutty, tangy and bold.
Cooking with Cheddar
Whether just nibbling on cheddar or planning a dish involving Sharp Cheddar, the best practice is to go with the age (sharpness) of cheddar you think tastes the best. On the contrary, cooking with cheddar is an entirely different tale. The more aged the cheddar is, the less moisture it contains and the greater the heat needed to melt it. Mild or sharp cheddars melt the best, while aged cheddars tend to share melting behaviors similar to Parmesan cheese.
There you have it…. everything you need to know about cheddar and how to pick the right one at your local grocery store or specialty store. Shisler’s Cheese House carries a great selection of mild and aged cheddar cheeses!
Veterans Day Care Package
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PBS Interview with Rita Shisler
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