Abertam Cheese vs Cheddar Cheese
Abertam Cheese is a hard, artisan sheep-milk cheese from Czech Republic, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.
What Is Abertam Cheese?
Abertam is a Czech farmhouse cheese made from sheep milk in the Karlovy Vary area. It is hard pressed, ripened for two months, and known for a robust flavour that comes from the mountain pastures of Bohemia.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What's the Difference Between Abertam Cheese and Cheddar Cheese?
- Origin: Abertam Cheese (Czech Republic), Cheddar Cheese (England)
- Milk type: Abertam Cheese (sheep's milk), Cheddar Cheese (cow's milk)
- Texture: Abertam Cheese (hard, artisan), Cheddar Cheese (Varies (rubbery to friable and crystalline))
- Rind: Abertam Cheese (natural), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
- Aging: Abertam Cheese (2 months), Cheddar Cheese (A few months to several years)
- Taste: Abertam Cheese (acidic, strong, tangy), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)
Side-by-Side Comparison
| Abertam Cheese | Cheddar Cheese | |
|---|---|---|
| Country of Origin | Czech Republic | England |
| Specific Origin | Karlovy Vary | Southwest (Somerset, Gloucester) |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | — | Raw, Thermized, Pasteurized |
| Texture | Hard, artisan | Varies (rubbery to friable and crystalline) |
| Rind | Natural | Varies (natural, cloth, wax, plastic) |
| Aging | 2 months | A few months to several years |
| Taste | Acidic, strong, tangy | Mild to sharp, buttery to brothy and savory |
Taste Comparison: Does Abertam Cheese Taste Like Cheddar Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. Aging plays into this as well. Abertam Cheese at 2 months develops a different profile than Cheddar Cheese at a few months to several years.
Can You Substitute Abertam Cheese for Cheddar Cheese?
Abertam Cheese can stand in for Cheddar Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for varies (rubbery to friable and crystalline). Flavor-wise, Abertam Cheese reads as acidic, strong, tangy while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.
Which Is Better, Abertam Cheese or Cheddar Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Abertam Cheese. For a varies (rubbery to friable and crystalline) profile, Cheddar Cheese is the better fit. Flavor-wise, Abertam Cheese suits recipes that want acidic, strong, tangy notes, while Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.
Which is your favorite?
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Frequently Asked Questions
Is Abertam Cheese the same as Cheddar Cheese?
No, they're distinct cheeses. Abertam Cheese originates in Czech Republic, while Cheddar Cheese comes from England. Abertam Cheese is made from sheep milk; Cheddar Cheese uses cow. Aging also differs: Abertam Cheese is typically aged 2 months, Cheddar Cheese a few months to several years.
Is Abertam Cheese similar to Cheddar Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Abertam Cheese for Cheddar Cheese?
You can, but expect a shift in richness and milk character.
Does Abertam Cheese taste like Cheddar Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.
What is Abertam Cheese made of?
Abertam Cheese is made from sheep milk. It's typically aged 2 months. It originates in Czech Republic.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
Which should I choose, Abertam Cheese or Cheddar Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abertam Cheese is hard, artisan, while Cheddar Cheese is varies (rubbery to friable and crystalline).