A mature Cheddar has a wonderful 'crack' to it. it hits the side of your tongue and then dissolves in the mouth. The older the cheese the sharper it gets but, don't mistake bitterness for tartness. A cheddar at 6 months still has a bitter after taste -not from the rennet either. Its from the originated from β-casein.
J. Agric. Food Chem., 2014, 62 (32), pp 8034–8041
DOI: 10.1021/jf5020654
Publication Date (Web): July 30, 2014
Copyright © 2014 American Chemical Society.
The A1 and B (but not A2) isoforms yield the bioactive peptide, ß-casomorphin upon gastrointestinal proteolytic digestion, which can have widely varied effects on human health. There is some effort to select dairy cattle for the A2 isoform to avoid this possibility.
So following the trail ..
The A1 beta-casein type is the most common type found in cow's milk in Europe (excluding France), the USA, Australia and New Zealand. On average, more than 70 percent of Guernsey cows produce milk with predominantly A2 protein.
Therefore to drastically reduce the amount of the bitter Peptides in your cheese use Guernsey cows milk to make a long lasting wonderful Cheddar
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-- Mal