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Cheddar

Meat, fish & cheese· cheese

Cheddar

What it is

Cheddar is a firm cow's-milk cheese originating in the English village of Cheddar, aged from a few months to several years.

What it tastes like

On the nose: potato, butter-fat. Among its measured molecules: acetonitrile, 1-ethoxy-2-propanol, delta-nonalactone, 9-decenoic acid, Tiglic alcohol.

What goes with it

179 more go with it. See them all in the full library →

Salt and acid

Salt

Salt not measured yet.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

Every one of its 23 compounds carries a paper the library can cite.

  • acetic acidaromaacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite
    identified in the Cheddar headspace; NOT flagged as significantly different across maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Acetic acid (60)', retention time 16.45 min)
  • acetoinaromaketonereads as buttery odor (PubChem)Measured in 16 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Acetoin (88)', retention time 10.03 min)
  • butyric acidaromaacidreads as butter-fat taste (PubChem)Measured in 7 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Butyric acid (88)', retention time 21.67 min)
  • caprylic acidaromaacidreads as slight odor (PubChem)Measured in 21 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Octanoic acid (144)', retention time 33.35 min)
  • caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Octanal (128)', retention time 10.56 min)
  • 2,3-butanedionearomaketonereads as strong odor (PubChem)Measured in 15 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages. The classic buttery Cheddar note. — Gan et al. 2016, Food Chemistry (Table 1, row 'Diacetyl (86)', retention time 7.13 min)
  • capric acidaromaacidMeasured in 10 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Decanoic acid (172)', retention time 38.45 min)
  • lauric acidacidreads as characteristic, like oil of bay (PubChem)Measured in 7 of 338 ingredients.cite
    identified in the Cheddar headspace; NOT flagged as significantly different across maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Dodecanoic acid (200)', retention time 43.08 min)
  • acetonitrilearomanitrogen compoundreads as aromatic odor (PubChem)Measured in 1 of 338 ingredients.cite
    identified by SPME-GC-MS in the headspace above grated Cheddar cheese spanning the commercial mild-to-vintage maturity range; significant difference between maturity stages (ANOVA-Tukey, p<0.05) — Gan et al. 2016, Food Chemistry (Table 1, row 'Acetonitrile (41)', retention time 3.40 min)
  • 2-ethylhexanolaromaalcoholreads as sweet, fatty-floral taste with fruital note (PubChem)Measured in 9 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '2-Ethyl-1-hexanol (130)', retention time 16.71 min)
  • ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Ethyl-octanoate (172)', retention time 14.92 min)
  • valeric acidaromaacidreads as fruity taste (PubChem)Measured in 6 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Pentanoic acid (102)', retention time 24.85 min)
  • 2-heptanonearomaketonereads as pear-like flavor (PubChem)Measured in 22 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '2-Heptanone (114)', retention time 7.06 min)
  • heptanoic acidaromaacidMeasured in 3 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Heptanoic acid (130)', retention time 30.66 min)
  • heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Heptanal (114)', retention time 7.12 min)
  • 2-undecanonearomaketonereads as strong odor (PubChem)Measured in 9 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '2-Undecanone (170)', retention time 19.90 min)
  • hexanoic acidaromaacidMeasured in 24 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Hexanoic acid (116)', retention time 27.82 min)
  • 1-ethoxy-2-propanolaromaMeasured in 1 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '1-Ethoxy-2-propanol (104)', retention time 6.59 min)
  • methionalaromasulfur compoundreads as cooked potato (PubChem)Measured in 9 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Methional (104)', retention time 15.44 min)
  • delta-nonalactonearomalactoneMeasured in 1 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'δ-Nonalactone (156)', retention time 29.88 min)
  • 9-decenoic acidaromaacidMeasured in 1 of 338 ingredients.cite
    identified in the Cheddar headspace; NOT flagged as significantly different across maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '9-Decenoic acid (170)', retention time 39.80 min)
  • trans-2-decenalaromaaldehydeMeasured in 8 of 338 ingredients.cite
    identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '2-Decenal (154)', retention time 21.15 min)
  • Tiglic alcoholaromaalcoholMeasured in 1 of 338 ingredients.cite
    identified in the Cheddar headspace; NOT flagged as significantly different across maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '2-Methyl-2-buten-1-ol (86)', retention time 11.31 min)

Sources

  • Gan et al. 2016, Food Chemistry
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