All Comparisons

Cheddar Cheese vs Soft-Ripened Cheese

Comparing the Two Cheeses

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) .

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
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