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Cheddar Cheese
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Much of this cheese is mass produced and quality varies enormously. The strong flavor develops over time, with a taste diverse enough that food packaging will usually indicate a strength ("mild" to "strong / sharp / mature"), or the maturation period. Cheddar cheese has perhaps always been the most popular cheese in England. A pipe roll of King Henry II records the purchase of 10,420 pounds (avoirdupois pounds and troy pounds did not exist then, probably tower pounds or about 3650 kg) at a farthing per pound (£3 per tonne). Cheddaring refers to an additional step in the production of cheddar-style cheese where, after heating, the curd is cut into cubes to drain the whey, then stacked and turned. Cheddar cheese has become too widely produced to have a ´protected designated origin´. However, the European Union recognises ´West Country Farmhouse Cheddar´ as a protected designation of origin. To meet this standard the cheese must be made in the traditional manner using local ingredients in four designated counties of south west England. Like many cheeses, the colour of cheddar cheese is often modified by the use of food colourings. Annatto, extracted from the tropical achiote tree, is frequently used to give cheddar an orange colour. The origins of this practice are clouded, but the three leading theories appear to be to allow the cheese to have a consistent colour from batch to batch, to assist the purchaser in identifying the type of cheese when it is unlabelled, or to identify the cheese´s region of origin. In the United States, cheddar cheese comes in several varieties, including mild, medium, sharp, New York Style, Colby/Longhorn, white, and Vermont. New York Style Cheddar cheese is a particularly sharp cheddar cheese, sometimes with a hint of smoke. It is usually slightly softer than milder cheddar cheese. Colby/Longhorn Cheddar cheese has a mild to medium flavor. The curds are still distinct, often marbled in color, varying from cream to yellow. Cheddar cheese that has not been coloured is frequently labelled as "white cheddar" or "Vermont cheddar", regardless of whether it was produced in the state of Vermont. Cheddar cheese is one of several products used by the United States Department of Agriculture to track the dairy industry; reports are issued weekly detailing prices and production quantities. The state of Wisconsin produces the most cheddar in the United States; other centers of production include upstate New York, Vermont, and Tillamook, Oregon. Cheddar is also a good source of vitamin B12 and therefore recommendable for vegetarians. A slice of vegetarian cheddar cheese (40g) contains about 0.5 µg of vitamin B12 |
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Latest News On Cheese | |
- Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture
- Improve cheddar cheese quality.
- VERMONT CHEDDAR CHEESE
- Reduced-Fat Cheddar Cheese Manufactured Using a Novel Fat Removal Process*
- CHEESE COMFORT AMERICAN CHEDDARS ARE SAVORY, RICH AND POPULAR, RIVALING THEIR CENTURIES-OLD ENGLISH FOREBEARS.(Life and Arts)
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