What Is Cheddar cheese, very old, sharp and How Can I Use It?

If cheddar cheese, very old, sharp has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 334 recipes to try it in.

Key Points

Extra-sharp cheddar is aged a year or two, turning tangy, firm, and savory.
The crunchy calcium lactate crystals are a sign of real age, not a defect.
Use less than a mild recipe asks for; the concentrated flavor still reads clearly.
It melts greasier than a young block, so grate fine and use a roux or cornstarch.
Keeps three to four weeks wrapped in paper then foil; never seal in bare plastic.

What is cheddar cheese, very old, sharp?

Very old sharp cheddar is cheddar aged long enough to turn assertive. Where a mild block is buttery and a year-old wheel is nutty, extra-sharp has been held a year or two until the flavor goes tangy, almost peppery, with a long savory finish.

Aging is the whole story. As the cheese sits, enzymes break milk protein into smaller, tangier compounds while moisture slowly leaves. The texture firms up and often grows tiny crunchy specks of calcium lactate, a sign of real age rather than a flaw.

Reach for it when you want the cheese to be the point, not just the melt.

When to choose extra-sharp

Use it where a little goes a long way. Because the flavor is concentrated, you can use less than a recipe of mild calls for and still taste it clearly.

That is the point of stirring it into a Puree of Onion Soup or scattering it over Sharp Cheddar & Onion Pizzas.

It earns its keep in dishes built around the cheese: a sharp mac and cheese, a cheese straw, a baked casserole like Turkey Cheddar Tetrazzini where you want the cheddar to read through the cream.

One thing to know going in. Aged cheddar has lost moisture, so it melts a touch greasier and grainier than a young block. For a smooth sauce, grate it fine, melt it low and slow, and lean on a roux or a pinch of cornstarch to hold it together.

Many cooks blend it with a younger melting cheese to get sharp flavor and clean stretch at once.

Pairing it

Strong cheese wants strong company or a sweet foil. It stands up to caramelized onion, grainy mustard, and dark beer, and it plays beautifully against apple or a drizzle of honey on a board.

The common mistake is treating it like mild cheddar and over-salting around it. Aged cheddar is saltier and more intense, so taste before you add more salt to a dish carrying it.

It also overpowers delicate things. In a quiche meant to taste of eggs and herbs, a heavy hand of extra-sharp will bury them, so use it where you want the cheese to win.

Substitutes

If you only have mild or medium cheddar, use more of it and add a small splash of lemon juice or a little grated parmesan to push the tang up. It will not fully match, but it gets close.

Aged gouda or a good dry Lancashire bring a similar firm, savory depth for a board. For sharp bite in a melt, a sharp white cheddar or an aged provolone fills in.

Skip the pre-shredded bag here. The anti-caking coating dulls the very flavor and melt you bought aged cheddar for, so grate it from the block.

Buying and storing

Look for labels that say sharp or extra-sharp, often with an age in months. The crunchy calcium lactate crystals and a firm, slightly dry body are good signs, not defects.

Because it is low in moisture, aged cheddar keeps well: three to four weeks wrapped in cheese paper or parchment and then loosely in foil, in the warmest part of the fridge. Avoid sealing it in bare plastic wrap, which traps moisture and invites surface mold.

It freezes for a few months if you plan to cook with it, though it turns crumbly once thawed. If a spot of mold appears on the surface, cut an inch around and below it; the firm cheese underneath is fine to eat.

Nutrition

Nutrition Facts

Serving Size 1 cup, diced (132g)

Amount per Serving

Calories 531Calories from Fat 393

% Daily Value *

Total Fat 43.7g 67%

Saturated Fat 27.8g 139%

Trans Fat ~

Cholesterol 138mg 46%

Sodium 819mg 34%

Total Carbohydrate 1.7g 1%

Dietary Fiber 0g 0%

Sugars 0.7

Protein 32.9g

Vitamin A 26% Vitamin C 0%

Calcium 95% • Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

recipeland.com/nutrition

Quick facts

Where to find cheddar cheese, very old, sharp: Cheddar cheese, very old, sharp is usually found in the cheeses section or aisle of the grocery store or supermarket.

Food group: Cheddar cheese, very old, sharp is a member of the Dairy and Egg Products US Department of Agriculture nutritional food group.

In Chinese: 切达奶酪，很老了，锋利
British (UK) term: Cheddar cheese, very old, sharp
en français: très vieux fromage cheddar
en español: queso cheddar muy antigua

How much does cheddar cheese, very old, sharp weigh?

Amount	Weight
1 cup, diced	132 grams
1 cup, melted	244 grams
1 cup, shredded	113 grams
1 ounce	28 grams
1 cubic inch	17 grams
1 slice (1 oz)	28 grams

Dairy and Egg Products

Butter 14585 Ghee (clarified butter) 240 Blue cheese 95 Havarti cheese 6 Cheddar cheese 1679 Cheese 557 Cheddar cheese, very old, sharp 334 Cheddar cheese, medium 23 Cheddar cheese, mild 32 Colby cheese 26

Recipes using cheddar cheese, very old, sharp

There are 334 recipes that contain this ingredient.

Kale & Two Cheese Scones

Craving a breakfast treat that's hearty, cheesy, and not overly sweet. These kale and cheese scones are your new best friend. Inspired by the cozy vibes of an American bakery, we've packed them with tender kale, sharp cheddar, nutty Parmessan, and a hint of plump raisins for a subtle sweetness that balances the savory kick. A generous grind of black pepper adds a spicy edge, making these perfect for brunch, snacks, or even alongside soup.

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