The strong cheddar cheese elevates the creamy corn soup
Corn soup recipes start with a soft base: potatoes, corn, onions, milk mixed with cream or heavy cream. Ina Garten adds a key ingredient at the end: half a kilo of grated white cheddar cheese.
The rich, salty flavor of cheddar cheese contrasts beautifully with the creamy base, adding complexity. Without it, you'd probably need extra salt or wonder what you did wrong. The cheddar thickens the soup and gives it a wonderful flavor. Before removing the soup from the heat, Garten lets the cheese melt for five minutes. After serving, he adds crispy bacon bits.
Sharp cheddar cheese has been aged for longer than its milder counterparts. The longer it ages, the more pronounced its distinctive flavor becomes. Sharp cheddar will mature for almost a year to develop its characteristic intense flavor. This option is excellent for recipes like Garten's: just enough flavor to balance the other ingredients without being overpowering.
There is no difference in flavor between white cheddar and yellow-orange cheddar of equal intensity. The difference is intentional: the orange color is added to indicate origin. Thus, white cheddars are typical of Vermont and New England.
