A New Study On Cheddar Revealed The Microscopic Microbial Interactions That Make It One Of Americans’ Favorite Cheeses
It’s no secret that Americans love cheese, and we all have our own go-to’s, from fresh mozzarella to creamy brie or even smoked gouda.
But, for many, it’s all about sticking to the classics, and in the world of cheese, this often means cheddar.
This trusty basic is the powerhouse behind countless dishes, from pasta to soups, nachos, and even charcuterie spreads.
Originating in the village of Cheddar in Somerset, England, its history dates back to at least the 12th century, making it one of the oldest known cheeses.
The name “cheddar” itself comes from the Old English word “ceodor,” referring to a deep, dark cavity or pouch– in this case, the Cheddar Gorge caves where the cheese was originally aged.
The unique process of “cheddaring” involves repeatedly stacking and turning the curd, which helps to create its distinct texture and flavor.
This method, developed in the 19th century, contributed significantly to cheddar’s popularity and was one of the innovations that allowed for its mass production and distribution.
Cheddar’s versatility and long shelf-life further contributed to its spread across the British Empire, making it a staple in the diets of people from all walks of life.
As British settlers moved around the world, they brought cheddar-making techniques with them, leading to cheddar production in countries such as the United States, Canada, Australia, and New Zealand.
malkovkosta – stock.adobe.com – illustrative purposes only, not the actual person
Still, if you’ve ever wondered why this particular cheese became one of the most favored supermarket finds and even has a slightly different flavor that varies from one source to another, a new study published in Nature Communications may have found the scientific answer.
The research, conducted by microbial ecologists at Utrecht University in the Netherlands, analyzed cheddar’s distinctive bacterial composition.
After all, the creation of all cheese involves adding bacteria to milk, where they consume the sugars and produce lactic acid.
So, the team examined traditional cheddar starter cultures and experimented with creating their own by employing different microorganisms, aiming to pinpoint what contributes to cheddar’s unique taste.
Then, after the cheese aged for one year, one bacterium emerged as the standout. Known as Streptococcus thermophilus, this bacteria resulted in the highest production of lactic acid.
Additionally, Lactococcus cremoris was noted for its ability to lower the levels of diacetyl and acetoin, chemicals that can impart an undesirable flavor when overly abundant.
Meanwhile, the inclusion of other bacterial strains appeared to have a negligible impact on the cheese’s taste.
“When we did the experiment, it was obvious that part of the community clearly benefited from the presence of another member– Streptococcus thermophilus – and also the metabolic profile was significantly different from when we removed specific members of the community, but not others,” explained Chrats Melkonian, the study’s lead author.
Now, the team believes that, by understanding the interactions among various bacteria, cheesemakers could potentially refine and perfect their flavors more precisely.
To read the study’s complete findings, visit the link here.
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