Cheddar cheese
Cheddar cheese is a relatively hard, off-white (or orange if spices are added), natural cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are produced beyond the region and in several countries around the world.
History[edit | edit source]
Cheddar cheese was first produced in the village of Cheddar in the 12th century. The unique aging and curing process was developed in the Cheddar Gorge caves, which maintain a constant temperature of 11 degrees Celsius, ideal for maturing the cheese.
Production[edit | edit source]
Cheddar cheese is made from cow's milk. The milk is heated to 86 degrees Fahrenheit, at which point cheese culture and rennet are added. The mixture is then left to form curds. The curds are cut, heated, and then pressed into cheese molds. The cheese is then aged for a period of time that can range from three months to over a year.
Types of Cheddar[edit | edit source]
There are several types of Cheddar cheese available, including mild, medium, sharp, extra sharp, and vintage. These types are classified based on the length of their aging process. The longer the cheese is aged, the sharper its flavor becomes.
Nutritional Value[edit | edit source]
Cheddar cheese is a good source of protein and calcium, but it is also high in saturated fats and cholesterol.
Uses[edit | edit source]
Cheddar cheese is widely used in cooking, it can be melted, shredded, or sliced and is used in a variety of recipes from soups to desserts.
See Also[edit | edit source]
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