What's happened to cheddar cheese?

Charlton_King

I'm scratching my head.

Is it just me imagining things or has the recipe/process for making shop-bought cheddar quietly changed over the last few years, maybe, without anyone bothering to tell the customers?

I don't seem to be able to get 'cheese on toast' to do what it used to, namely bubble and brown under the grill. It seems instead to want to separate and the fat runs off leaving the rubbery curd behind.

It doesn't appear to matter which brand I use... and my cooker hasn't changed. What's going on? I've been deprived of one of my favourite meals!

PasturesNew

You're not imagining it, it is different.

I guess, before, it was made on a smaller scale, possibly by large dairy farm owners/cheesemakers.... but now it's more plastic-like and probably has been over-automated.

Notmyfault

Go to the local market!!
Or a local cheese farm. Google is your friend.

unforeseen

Charlton_King wrote: »

I'm scratching my head.

Is it just me imagining things or has the recipe/process for making shop-bought cheddar quietly changed over the last few years, maybe, without anyone bothering to tell the customers?

I don't seem to be able to get 'cheese on toast' to do what it used to, namely bubble and brown under the grill. It seems instead to want to separate and the fat runs off leaving the rubbery curd behind.

It doesn't appear to matter which brand I use... and my cooker hasn't changed. What's going on? I've been deprived of one of my favourite meals!

Still works fine when making Welsh rarebit. Bubbles and browns nicely

Carrot007

Charlton_King wrote: »

I'm scratching my head.

Is it just me imagining things or has the recipe/process for making shop-bought cheddar quietly changed over the last few years, maybe, without anyone bothering to tell the customers?

I don't seem to be able to get 'cheese on toast' to do what it used to, namely bubble and brown under the grill. It seems instead to want to separate and the fat runs off leaving the rubbery curd behind.

It doesn't appear to matter which brand I use... and my cooker hasn't changed. What's going on? I've been deprived of one of my favourite meals!

Which Cheddar Cheese? They all vary slightly and some are heavily processed. If if come's pre-packed it is at least somewhat processed.

You only say the last few years, I have not noticed any changes in the ones I buy over that period but I'm sure some companies are trying to get costs down.

And for cheese to bubble under the frill you need the right type! So again what are you buying!

burtbot1

There was an article about this recently in the guardian.

If you buy cheese which doesn’t state it’s been aged, then it often just has a flavour added to it to make it taste cheddar-y. Apparently as this is a processing aid it doesn’t need to be declared on the packet.

Charlton_King

Well I think of the thing as bog standard Cheddar, frankly. Once - and not long ago - this basic item bought off your average supermarket shelf used to perform as desired.

No longer.

Why should I have to go to fancy farmers' markets and pay the prices they want there (have you SEEN them..?) to get what I think of as a standard product?

This is like people saying 'oh, if you actually want your car to have wheels, you have to go to the Rolls dealers'...

elsien

Have you ever tried toasting the appalling low fat stuff? It just evaporates leaving a crust and very little else.

Frogletina

Charlton_King wrote: »

I don't seem to be able to get 'cheese on toast' to do what it used to, namely bubble and brown under the grill. It seems instead to want to separate and the fat runs off leaving the rubbery curd behind.

I've been having this problem too - I keep thinking it needs to stay under the grill longer, but it goes all tough and rubbery instead of melting and browning

frogletina

Sayschezza

Yes I have the same problem. It has certainly changed but I can’t put my finger on how long ago.

moneyistooshorttomention

Would organic cheese have the same problem?