What does Cheddar Kaese Cheddar do
The cheese in block form has a compact and firm consistency without holes. The addition of a tasteless plant substance gives it its typical orange color. Young cheddar has a mildly sour taste, while the aroma of more mature cheddar is stronger and spicier. The maturation period lasts between three to six months. Other variants go through a maturation process of 15 to 24 months. Due to the many different degrees of ripeness, it offers a wonderful variety of flavors. There are also flavored forms with herbs, Irish whiskey or dark beer.
The cow's milk cheese takes its name from the small village of the same name in the English county of Somerset in the south-west of England. Its history goes back to the 12th century, when it was stored and matured in the caves of the Cheddar Gorge. From Great Britain the cheese first made its way to Scotland, then to North America and finally all over the world. Since Cheddar is not a protected name, it can be produced anywhere and can also be called that way. Only the West Country Farmhouse Cheddar has a protected designation of origin.
The hard cheese can be bought in stores in blocks, pre-cut into slices or already grated. Cheddar is very versatile. Thanks to its good melting properties, it is perfect for gratinating toasts or casseroles. Cheddar is classy with bread or crackers as well as being cut into small pieces in a salad. The cheese from England also goes well with wine and nuts or grapes.
A fresh block of cheddar cheese can be kept in the refrigerator for about three to four weeks. In shrink-wrapped form, it can even be stored refrigerated for up to six months. Cheddar is best frozen in slices or grated, otherwise it will crumble.
Cheddar is high in calcium and phosphorus, both of which are important minerals for strong teeth and bones. It is recommended for athletes because of its good protein content. However, it is due to its fat content of 48% i. Tr. Also relatively high in calories.
Cheddar is one of the best-selling cheeses in the world. In England, its popularity far exceeds that of other cheeses. Cheddar is usually made from pasteurized milk, but its aroma is even more intense with raw milk. The production process differs from other cheese making processes. The so-called cheese curd is piled up in blocks. These are re-stacked several times, interrupted by short breaks in which the whey is pressed out by the weight. This special process is called "Cheddaring" or "Chestern". The blocks are then crushed again during “Milling” and mixed with salt while constantly stirring. Then the cheddar is pressed into a mold, which creates the compact cheese without holes.
Cheddar taste: young Cheddar mildly sour, longer matured strong and spicy
How does the spicy taste of cheddar come about
The village is in the county of Sommerset, where 50% Cheddar was originally made. The first production can be documented as early as the 12th century.
Cheddar cheese gets its unique spicy taste from the fact that salt is kneaded into the cheese curd. The cheese curd from Cheddar 50% is created by adding certain enzymes. Before the cheddar is cut into cubes, it is first shaped into a flat loaf, then it is cut into cubes and only then is the desired shape of the cheddar cheese pressed from the cheddar cubes. Now the Cheddar cheese has to mature for about one to two months, Cheddar cheese, which is supposed to have a particularly intense taste, is stored for a few years.
Cheddar in different variations
Connoisseurs and gourmets of Cheddar 50% cheese prefer it when it has matured in a cave. In order to give the cheddar an even more luminous golden yellow to orange color, the cheddar is often colored with the plant pigment annatto. The Cheddar 50% is not only available in different degrees of ripeness, but also in different variations. Cheddar cheese with sage is available in a green color variation. The green color does not come from the sage, but rather from the fact that the English like to color the sage eddar with green food coloring. Cheddar 50% cheese is also very popular with herbs or nuts, which gives it a special taste.
Cheddarn England, America or Australia
Many British-influenced countries produce the cheddar cheese, America also sells the cheddar cheese in tubes, but this has nothing in common with the real cheddar cheese. Award-winning Cheddar varieties are made in Australia, so the Cheddar 50% does not necessarily have to be made in England if it is to taste good. The West Country Farmhouse Cheddar is registered as a protected designation of origin in the European Union. This title refers to Cheddar cheese, which comes from the English counties of Devon, Dorset, Cornwall and Somerset.
More pictures of Cheddar
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