Search
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Soft-Ripened Cheese vs Cheddar Cheese
Soft-Ripened Cheese
Cheddar Cheese
In this article, we’ll explore the answers to the most common questions about Soft-Ripened Cheese and Cheddar Cheese, including:
- "What is the difference between Soft-Ripened Cheese and Cheddar Cheese?"
- "Is Soft-Ripened Cheese and Cheddar Cheese the same?"
- "How does Soft-Ripened Cheese compare to Cheddar Cheese cheese?"
- "How does the taste of Soft-Ripened Cheese compare to Cheddar Cheese?"
- "Is Soft-Ripened Cheese or Cheddar Cheese better?"
Comparing the Two Cheeses
Ranking
Soft-Ripened is ranked #138 out of 377 types.
Cheddar is ranked #1 out of 377 types.
Country of Origin
Soft-Ripened Cheese comes from . Cheddar Cheese originated from United Kingdom.
Milk Type and Treatment
Information on the milk type and treatment for Soft-Ripened Cheese is not available. Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized.
Composition and Texture
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 approximately 50-55%, contributing to the soft, spreadable texture.. Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".
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 has a color of natural or dyed orange , comes in tiny truckles to 650-pound blocks and has an aging period of 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
| Soft-Ripened Cheese | Cheddar Cheese | |
|---|---|---|
| Country of Origin | United Kingdom | |
| Specific Origin | Varied, with many coming from France. | Southwest (Somerset, Gloucester) |
| Milk Type | Cow's, sometimes goat's, sheep's, or buffalo's | |
| Milk Treatment | Raw, Thermized, Pasteurized | |
| Fat Content | Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. | At least 50% fat in dry matter |
| Moisture Content | Approximately 50-55%, contributing to the soft, spreadable texture. | Up to 39% |
| 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 |
