Nurturing cheese this good takes time. The rewards are great, as you will taste when you pick up the elusive ‘umami’ flavour element – a delectable mouth-feel, rounded and nutty. During aging the milk proteins and fats break down, giving the cheese the wonderful ‘umami’ taste. The texture also changes from firm and smooth to crumbly, as the proteins break down during the aging process.
* Count yourself lucky if you pick up small crystals in the matured cheddar as it points to maturation. This crunchy cristallization is a natural
process as lactic acid is converted into little crystals by the
cheese cultures during the maturation process.