You might have heard whispers, or perhaps even seen the iconic orange blocks, of "government cheese." It’s a term that conjures up images of a specific era, often tied to food assistance programs. But what exactly is U.S. government cheese, and how does it measure up? It turns out, the U.S. government has quite specific standards for cheddar, ensuring a certain quality, even when it's distributed to those in need.
When we talk about cheddar cheese in the context of U.S. standards, we're looking at a product made through a specific process – the "cheddaring process" – or one that achieves the same physical and chemical properties. It's made from cow's milk, can have coloring added, and contains salt. Crucially, it's not supposed to have more than 39 percent moisture, and in its dry matter, at least 50 percent must be milkfat. These are the foundational rules, laid out by the Food and Drug Administration.
But it gets more detailed. The U.S. Department of Agriculture (USDA) has grading systems, with U.S. Grade AA and U.S. Grade A being the top tiers. These aren't just arbitrary labels; they speak to specific sensory qualities.
What Makes a "Grade AA" Cheddar?
Imagine a cheddar that's just delightful to eat. That's the goal for Grade AA. Its flavor is described as "fine and highly pleasing," completely free from any off-putting tastes or smells. You might detect a very, very faint hint of what the cows ate, but that's about it. The texture is firm, smooth, and compact, with a translucent appearance. Think of a cheese that slices cleanly, perhaps with a few tiny, almost imperceptible openings, but no large gas holes. And the color? If it's colored, it's a pleasant medium yellow-orange, possibly with tiny white specks that signal a bit of age. Even the rind or wrapper has to be in good shape – sound, firm, and smooth, protecting the cheese well, with no signs of mold penetrating the cheese itself.
And What About "Grade A"?
Grade A cheddar is still very good, just a notch below AA. Its flavor is "pleasing" and free from undesirable notes, though as it ages, you might notice slight feed, acid, or bitter flavors within acceptable limits. The body and texture are "reasonably solid" and compact, still translucent, but might have a few more mechanical openings than Grade AA. It can have a couple of small, sweet holes, but again, no other gas holes. The color is similar – medium yellow-orange if colored, with those tiny white specks and perhaps a bit more noticeable seaminess or waviness than Grade AA. The finish and appearance are also held to high standards, though there's a bit more tolerance for minor imperfections in the rind or wrapper, as long as the cheese itself remains protected and mold-free.
So, the next time you encounter a block of cheddar that might have originated from a government program, remember that behind that simple label lies a framework of standards designed to ensure a certain level of quality and taste. It’s a fascinating glimpse into how even everyday staples are subject to official scrutiny, aiming for consistency and satisfaction.
