Exploring European Perceptions of Cheddar: Beyond Terrible American Cheeses
Recently, I've noticed a recurring concern among European cheese enthusiasts: Could the poor quality of some American cheddars be misleading Europeans about the true quality of British cheddar?
The Misleading Myth
The notion that an inferior version of cheddar from the other side of the pond might tarnish the reputation of a genuinely fine British cheese is, in my opinion, a misnomer. Why would a cheese from thousands of miles away negatively impact the perception of a cheese just 30 miles away? The idea is as absurd as it is unfounded.
Understanding Cheese Quality in the US
For those considering trying American cheddar simply because it sounds like a novelty, I strongly suggest you broaden your horizons. American cheese-making doesn't typically involve long aging processes, and most of the cheese produced here is region-specific. If you wish to taste high-quality cheddar, look for aged varieties, which are more widely available. While the US does produce some good cheese, much of it is locally distributed and does not gain national recognition.
Surprises from Seattle: Flagship Cheddar
One surprising exception to the general rule is Beechers Flagship cheddar, made in the Seattle area. This cheese, while still quite local, has garnered praise from many who have tasted it. Unfortunately, due to limited production, it remains a hard-to-find treasure. Another encouraging trend is the increasing number of small-scale cheesemakers in the US who are producing excellent cheeses of various types, including cheddar, though these are often regionally constrained.
Availability and Perception
When it comes to American cheese exports, the reality is stark: most of it is non-existent in Europe. This is because American cheese is not widely distributed and is often confined to domestic markets. As such, Europeans rarely have the opportunity to taste it, let alone form a judgment on its quality in comparison to traditional British cheddar.
The Influence of British Cheddar
What has truly shaped European perceptions of cheddar is not American cheddar, but rather the rich diversity of other European cheeses. By comparing fine cheddar to renowned Swiss, Dutch, Spanish, and Italian cheeses, Europeans gain a more nuanced understanding of the spectrum of cheddar varieties available. In my experience, cheddar, while not exceptional, is generally considered an "ok average" cheese, which any European who has partaken in the diverse world of cheeses would agree upon.
Conclusion
While the quality of some American cheddar might be questionable, it is not reflective of the true essence of cheddar cheese. Much of it has absolutely nothing to do with the traditional British cheddar, which is ripened in the natural caves of the Cheddar Gorge. If American cheddar were to make its way to Europe, it would likely be deemed not fit for human consumption due to its lack of aging and authenticity.
In summary, the poor quality of some American cheddars does not tarnish the reputation of British cheddar. Instead, a broad and varied selection of European and American cheeses, when tasted alongside one another, offers a richer and more accurate perspective on what cheddar can truly be.