The Aging Process Explained
All Balderson Cheddars are naturally aged.
The process begins with the very finest dairy ingredients, the skilled eye and the palate of a master craftsman and years of careful aging and nurturing.
All cheddars begin mild. And if it isn't perfect at this stage, no amount of aging will improve its flavour.
As months pass, mild cheddar begins to lose moisture, and its texture becomes drier and more crumbly. Most importantly it begins to take on a secondary flavour, a signature sharpness that results from the increased levels of salt and acids that naturally accompany aging.
A cheddar's 'bite' becomes noticable at 12 months, and at 18 months the sharp taste becomes overtakes the original mild flavour - this is just the beginning.
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