Cheddar Cheese vs Soft-Ripened Cheese
Cheddar Cheese
Soft-Ripened Cheese
In this article, we’ll explore the answers to the most common questions about Cheddar Cheese and Soft-Ripened Cheese, including:
- "What is the difference between Cheddar Cheese and Soft-Ripened Cheese?"
- "Is Cheddar Cheese and Soft-Ripened Cheese the same?"
- "How does Cheddar Cheese compare to Soft-Ripened Cheese cheese?"
- "How does the taste of Cheddar Cheese compare to Soft-Ripened Cheese?"
- "Is Cheddar Cheese or Soft-Ripened Cheese better?"
Comparing the Two Cheeses
Ranking
Cheddar is ranked #1 out of 375 types.
Soft-Ripened is ranked #112 out of 375 types.
Country of Origin
Cheddar Cheese comes from United Kingdom. Soft-Ripened Cheese originated from .
Milk Type and Treatment
Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized. Information on the milk type and treatment for Soft-Ripened Cheese is not available.
Composition and Texture
Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)". Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of up to 39%.
Flavor and Aroma
Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies".
Appearance and Aging
Cheddar Cheese's appearance is colored natural or dyed orange , is available in tiny truckles to 650-pound blocks and is aged a few months to several years .
Rind and Rennet Type
Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .
Side-by-Side Comparison Table
Cheddar Cheese | Soft-Ripened Cheese | |
---|---|---|
Country of Origin | United Kingdom | |
Specific Origin | Southwest (Somerset, Gloucester) | Varied, with many coming from France. |
Milk Type | Cow's, sometimes goat's, sheep's, or buffalo's | |
Milk Treatment | Raw, Thermized, Pasteurized | |
Fat Content | At least 50% fat in dry matter | Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. |
Moisture Content | Up to 39% | Approximately 50-55%, contributing to the soft, spreadable texture. |
Rind | Varies (natural, cloth, wax, plastic) | |
Texture | Varies (rubbery to friable and crystalline) | |
Flavor | Mild to sharp, buttery to brothy and savory | |
Aroma | Varies | |
Colors | Natural or dyed orange | |
Forms | Tiny truckles to 650-pound blocks | |
Age | A few months to several years |