All Comparisons

Soft-Ripened Cheese vs Cheddar Cheese

Comparing the Two Cheeses

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) .

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
Random Icon
RANDOM