Of all the cheeses, Cheddar stands out not only for its taste, but also for certain health benefits. Why is he so good?According to nutritionists, Cheddar cheese contains a high concentration of essential nutrients,

in particular, high-quality protein and calcium, which are very beneficial for health. It is for this reason that it is so important to consume dairy every day, and Cheddar cheese is the best of all dairy products.

And it does not matter in what form you will use it, whether it be soup or sauce with Cheddar. You will get all the nutrients contained in it.

Although the anti-cancer properties of cheese have not yet been fully explored, its ability to reduce the likelihood of tooth decay has already been proven. Cheddar stimulates the flow of saliva, which neutralizes the acid that causes cavities.

Cheddar is virtually lactose free, making it an ideal source of calcium and many of the other nutrients found in milk for people who have difficulty digesting lactose, or milk sugar.

Nutritionists advise picking up recipes for all kinds of dishes with Cheddar cheese or just sprinkle it on vegetables or pasta. Everything will be useful and tasty.

ON A NOTE: Recognized as useful, but there is a BUT! People suffering from headaches are advised by neurologists to limit their consumption of this cheese. The substance tyramine contained in cheddar, formed during the decomposition of amino acids, has toxic properties and leads to such undesirable phenomena as vasoconstriction, excitation and inhibition of the nervous system, which can provoke a migraine attack.

There is only one conclusion: EVERYTHING IS GOOD IN MODERATION, THEN THERE WILL BE USEFUL!)

COGNITIVE INFORMATION:

Cheddar cheese is a hard English cheese made from cow's milk, which began to be produced back in the distant twelfth century in the village of Cheddar in Somerset. In honor of this place, this cheese was named, and the process of its manufacture is cheddarization.

The cheese mass is distinguished by elasticity and a sharp nutty taste with a pleasant sourness. Its color is predominantly cream, but there are yellow and orange Cheddar (thanks to the natural dye annatto).

Cheese circles are rather big - up to 37 kilograms in weight, and this is not the limit - in 1840 a half-ton cheese circle was made, which was sent as a wedding gift to Queen Victoria.

How is Cheddar cheese made?

Cheddar is suitable for both pasteurized and raw cow's milk, although it was originally made only from sheep's or goat's milk. The process of making this cheese is extremely simple, like all ingenious. Cow's milk is fermented, separated from the whey and wrapped in a cloth so that the liquid drains. Next, the cheese is sent for aging for three to six months, and sometimes Cheddar languishes in the cellar for several years.

Cheddar cheese has many varieties, each of which is characterized by individual taste characteristics. By varying the aging time, Cheddar can be made with a delicate creamy taste or with a sharp sharp taste. Each eater chooses depending on their gastronomic preferences.

The British are very fond of this spicy cheese, it is very popular throughout Europe. Since Cheddar does not have a protected name, any cheese made using this technology can be called this word. So, in most European stores you can find American Cheddar, which has been produced in the USA for more than a century and a half.

Cheddar can be eaten on its own as a snack or added to a variety of dishes to enhance their flavor. So, the British often add Cheddar to sauces, omelettes, casseroles, sprinkle with grated grilled cheese, stewed vegetables, fish, meat, croutons, sandwiches, etc. In English cuisine, you can find many old and modern recipes in which Cheddar appears.
Cheddar is served with port wine, beer or wine, and fruits, especially bananas, go well with it.

Ingredients of Cheddar Cheese

I must say that this cheese is not much different in composition from other types of hard cheeses made from cow's milk. Vitamins, minerals, amino acids, a large amount of calcium, phosphorus, and also fats, so you should not lean on Cheddar and consume more than a couple of slices a day, so as not to harm the figure.

True lovers of Cheddar cheese will be interested to know for what merits it is so loved in many countries of the world, with which of the products it is most compatible and some recipes using it.

An interesting fact is that for the wedding of Queen Victoria, in 1840, a cheese circle was made, no less than half a ton in weight. In fairness, it should be noted that this was a wedding gift, and conventional production implies much less weight.

Birthplace of Cheddar cheese

Cheddar is one of the representatives of hard cheeses made from cow's milk. This is a truly English cheese, the history of which begins in the distant 12th century. The homeland of cheese is the village of Cheddar, Somerset. She also gave the name to the cheese, and the manufacturing process is commonly called cheddarization.

Creating their cheese, the inhabitants of the county did not even suspect that it would become very famous and spread far beyond the borders of strict and majestic England. Meanwhile, statistics indicate that Cheddar cheese ranks first in production, among other species diversity.

Promoting Modern Cheddar Cheese Production

Australia, Canada, the USA, New Zealand and, of course, England, where the amount of Cheddar cheese produced is about 85% of the total share of cheese production, hold the leading level of championship. But this is not the limit, since there has been a tendency to further expand and spread the production of this type.

As for Russia, it is significantly inferior to other countries in the production of this cheese, and, nevertheless, about 5 thousand tons of it are produced annually. The main volume of production fell on 2 large plants, which are equipped with the latest equipment, and automated lines greatly simplify the production process.

Cheddar cheese production process

The technology for the production of Cheddar cheese is somewhat simpler than that of other hard cheeses, and therefore the process is often mechanized, which, in turn, does not affect the originality of the recipe and does not impair the taste of the product.

The basis of modern production is raw or pasteurized cow's milk, and only a few centuries ago it was prepared only from the milk of goats or sheep. Milk is fermented, after which the whey is separated and placed in a clean cloth to remove excess moisture. Formed cheese heads are sent for aging. The process takes from three to six months, but in some cases, Cheddar is allowed to “age” for several years. Needless to say, aged cheese differs significantly in taste, as evidenced by the price, which has increased several times.

Varieties of Cheddar Cheese

Cheddar cheese, originally an English "know-how", is very popular and does not have a protected name. This means that any manufacturer who has taken the Cheddar recipe as a basis can safely call it their “brainchild”. However, many do just that. In European stores, American Cheddar is often found, which cannot claim to be the founder just because it is relatively "young" - its production began only a couple of centuries ago.

This is also due to the varieties of cheese, which are quite a lot. Each type is characterized by a specific taste, due to the variation in aging time. It is difficult to find absolutely similar Cheddar, because it can have a sharp and rather sharp taste or be so tender and creamy that you will forget about everything in the world.

Cheddar cheese

Despite the variety of flavors, the original Cheddar cheese has a slightly sour, slightly spicy, nutty, pronounced cheesy taste. The dough is very elastic and tender. The base color is cream, but don't be surprised if yellow or orange is suggested. The change in color may be due to the presence of annatto (a natural dye) in the composition. On a slice of Cheddar cheese, you will not find eyes, although many people like them.

The fat content of the cheese is at least 50%, the salt content is in the range from 1.5 to 2.5%, and the calorie content per 100 grams of the product is 392 kcal. As for volumes, cheese heads can be safely attributed to large ones, since their weight reaches 37 kg.

Compatibility of Cheddar cheese with other products

Experts see little problem with eating and pairing Cheddar cheese. This is a great appetizer on its own or as an addition to other dishes, because, no doubt, it will only improve their taste.

If we take into account the taste preferences of the British themselves, they prefer to sprinkle grated Cheddar on fish, meat, stewed vegetables, hot croutons, add to omelettes and sauces. Don't forget fruit, especially bananas, which go great with cheese.

As for Cheddar and spirits, look out for port, beer and red wine.

Variations with Cheddar Cheese

Although Cheddar is an “invention” of the British, Americans cannot imagine their lives without this cheese. Grab a fruit salad or a burger and Cheddar will be everywhere. Could not resist the "charm of Cheddar" and neighboring Mexico, who appreciated the taste of this cheese, and now it is used in the preparation of traditional cakes.

Cheddar is also great as a fondue. You can experiment and be sure that the dishes prepared with it will be appreciated, and you, by right, will be known as a great hostess (or host).

Cheese sauce

Melt 2 tablespoons of butter. Add 2 tablespoons of wheat flour and mix thoroughly. Pour in 1.5 cups of milk and bring to a boil, stirring constantly. Remove from heat and stir in 100g finely grated Cheddar cheese into the hot sauce.

baked vegetables

Grate the carrots on a medium grater, cut the zucchini into strips, and the tomatoes into small slices. Lay in layers in a shallow ovenproof dish and place in the oven for baking (at a temperature of 200˚). When ready, remove the vegetables and sprinkle with grated Cheddar cheese, then send them back to the oven, but on the “grill” mode.

Cheese casserole

Chop and fry 1 small onion in butter. Peel 2-3 medium potatoes and cut into strips. Salt and pour a small amount of sour cream. Put everything in a heat-resistant dish, sprinkle with grated Cheddar and bake until tender, at a temperature of 180˚.

Ask anyone, and he will confirm the validity of the well-known phrase: "Cheese is a delight in taste." And if we are talking about a product called "cheddar", then this delight in taste is doubly. Spicy and spicy, with distinctly nutty notes, it won over not only the British, who are considered the inventors of this wonderful delicacy. No, Cheddar cheese is also America's favorite delicacy. There it is in second place in terms of consumption, second only to mozzarella.

Excursion into history

For the first time this dairy product appeared in the county of Somerset, located in the south-west of England. There is a small village called Cheddar. It was she who became the birthplace of the famous cheese, and also gave it its name. Mentions of it date back to the 12th century. Even then, King Henry II proclaimed this product the best cheese in the entire territory of the British Kingdom.

Appearance of cheddar cheese

This variety among its cheese counterparts is distinguished by many unique properties. Cheese "Cheddar" has a cylindrical, sometimes rectangular shape. The height of the head reaches 40 cm, and the standard weight ranges from 27 to 35 kg. But the history of cheese making keeps a single case worthy of the Guinness Book of Records. For the wedding, Queen Victoria was presented with a head of cheese of the mentioned variety weighing 500 kg! Cheese "Cheddar" is made from whole cow's milk, its fat content is 45%. The color is most often rich yellow, and sometimes even orange, but it can also be creamy. The bright color of the product in question is due to the dye, which is extracted from the seeds of the exotic achiote tree. When aged in a dry cellar (up to 2 years), it acquires a strip in the middle, reminiscent of dark marble in color. Such cheese is already called the melodic phrase blue Chedder, that is, “blue Cheddar”.

On top of the head of cheese is covered with an oily crust. For better storage, it can be sealed in black wax. However, fabric is most commonly used for packaging. It allows the product to "breathe" and saves it from contamination.

Features of the production of English cheese

Processed Cheddar cheese is savory in taste and pleasant in appearance. Its production is based on the heat treatment of cottage cheese, which increases the level of lactic acid. The temperature at which cottage cheese is cooked is at least 38 degrees. Therefore, in terms of cooking technology, Cheddar cheese is closer to boiled Gruyère-type cheeses. This delicious delicacy is prepared both at industrial enterprises and by hand, in small farms in England. The ripening period of this variety of cheese is from six months to 2 years. But factory products are distinguished by a whole kaleidoscope of taste nuances. Cheeses are sharp, soft, mature, medium, there is even such a variety as old or vintage. About what kind of cheese is in front of you, the packaging will tell. You can also find information about flavors and flavors there.

Components

It is worth noting another feature of the product in question - the composition. Cheese "Cheddar" contains a huge amount of useful substances. These are almost all B vitamins, as well as PP, E, A. In addition, it contains beta-carotene and niacin. Cheese "Cheddar" can be called a pantry of micro and macro elements: magnesium, phosphorus, calcium, sodium, manganese - all this is in its composition. It is also rich in amino acids: isoleucine, lysine,

Many are interested in how nutritious Cheddar cheese is. Its calorie content is 380 kcal, so this delicacy cannot be called dietary. But it also does not contribute to weight gain.

Properties

Perhaps no other cheese product has such a set of useful properties as this one. We briefly list the main ones:

• This type of cheese is low in lactose, so even those people who are allergic to other dairy products can consume it.
• Cheddar stimulates saliva synthesis, resulting in a clean mouth and a reduced risk of cavities.
• There are practically no carbohydrates in it, therefore, despite the high calorie content, it does not provoke a set of extra pounds. People who constantly adhere to a diet have already appreciated this feature of the product.
• This cheese stimulates the activity of the brain and nervous system.
• On the other hand, it has a calming effect, promotes good sleep and relieves stress.
• And, of course, which is very useful for the health of teeth and bones.

Homemade cheddar cheese

Despite the fact that the process of making cheese is quite long, making it yourself is not difficult.

To get 900 g of a delicious product, you will need:

• 8 liters of fresh milk;
• 2.5 ml which is pre-dissolved in half a glass of purified water;
• 1.25 ml mesophilic culture;
• 30 ml finely ground sea salt

Cooking technology

The whole process includes 4 steps:

1. Making cheese

All ingredients must be added to milk heated to 35 degrees. Then leave the mixture for 1-2 hours to thicken it. Cut the resulting product into pieces and heat to 38-39 degrees. As it heats up, the mass will decrease in volume. The whey must be drained, and the cheese mass must be constantly stirred to avoid the appearance of lumps.

2. Cheddarized cheese

It is this process that gives the product its original taste and aroma. Its peculiarity lies in the fact that semi-finished soft cheese must be kept in a dry saucepan for 2 hours at a temperature of 38 degrees. At the same stage, salt is added to it, and the whole mass is mixed by hand.

3. Spin

A press is placed on the cheese. It is believed that the pressure should be increased gradually. First, its indicator should be 4.5 kg. Under this pressure, the product is kept for 15 minutes. Further, the weight increases to 18 kg, and the spin time - up to 12 hours. Final stage: pressure - 22.5 kg, duration - 24 hours.

4. Ripening

First, the cheese is dried on a regular cutting board. When it is ready, you will notice a protective crust. Then it is covered with paraffin, after cooling the cheese and rubbing it with gauze soaked in vinegar. Usually 2 layers of paraffin are applied. After that, the head is sent to the refrigerator and kept for at least two months. After the specified period, the product is ready for use.

How and where is Cheddar cheese used?

The mentioned product is quite popular and versatile. It is used for the preparation of salty biscuits, hamburgers, canapes, salads, omelettes. From this cheese you can make a versatile sauce that has an amazing taste. It will be a great addition to fish, meat, potatoes or regular toast.

In England, cheddar is usually consumed at the end of dinner, washed down with port or Bordeaux. Sometimes pieces of cheese are served with beer.

British people have their own traditions. They prefer to eat this cheese with mustard or bananas. Well, tastes, as they say, do not argue.

Note! In order for Cheddar cheese to restore its taste and texture, it is taken out of the refrigerator half an hour before dinner and cut into small pieces.

What Can You Substitute for Cheddar Cheese?

In terms of taste and useful properties, the equivalent of the English Cheddar cheese is the German Chester cheese. You will not find any special differences, even the names are a bit similar, right? But here's the catch! It is unlikely that someone will go to Germany in search of an analogue. Therefore, if you need to cook a dish with this type of cheese, but you don’t have it at the moment, feel free to replace it with gouda or maasdam. Another main condition is also suitable - it should have a bright and rich taste.

A popular variety of English cheddar cheese made from raw or pasteurized milk. The curd is separated from the whey with special rennet, and then mixed with salt, cut into cubes and left to ripen further for 15 months. The ideal environment for this is the temperature of the cave, so, like all other species, cheddar is also stored there (Cheddar Gorge and Wookey Hole Cave).

The main regions of production - its history began in the Cheddar region in Somerset, and later it began to be produced in other regions of the country and in several other countries of the world. But only four counties in southwest England are entitled to use the name "West Country Farmhouse Chedda". Cheddar is the second most popular cheese (mozzarella is first).

History: where cheddar cheese came from

Cheese has been known since the 12th century, when for the first time cheddar appears in royal records, which was bought for one farthing (10,240 pounds was purchased). There is a version that the recipe was brought from Cantal (a region of France) by the Romans. But there is still no unequivocal opinion on where cheddar cheese came from.

In the gorge at the edge of Cheddar village there were beautiful caves that helped the cheese to ripen normally - there was a constant temperature and ideal humidity. And already in the 17th century, Charles the First buys a product in this still little-known village.

In the 19th century, the cheese production system was modernized - this was done thanks to the milkman Joseph Harding, who produced cheese on new scientific requirements and used all the latest scientific technical developments of that time. Thus began the history of cheddar cheese.

Main characteristics of cheddar

Cheddar cheese has a pale yellow or ivory color, and may have other shades when added. It is distinguished from others by its sharp, sour or nutty flavor. The consistency is plastic. Cheese heads are made in the form of a cylinder, and are covered with an oily film on top. Some manufacturers still cover the finished product with black wax to protect it from contamination, but most use the usual rag matter, which does just as well.

The most famous species are "Quickes", "Kina" and "Montgomery". The main characteristics of cheddar cheese allow it to be widely used in cooking for the preparation of main courses and desserts.

• Calories - 392.0
• Proteins - 23.0
• Fats - 32.0
• Carbohydrates - 0.0

Benefits of Cheddar Cheese

Cheddar cheese contains many useful vitamins A and B, trace elements (copper, zinc, iron, magnesium, potassium, etc.) and amino acids.

It is advised to eat it to stimulate brain activity - it will be useful for a student before a difficult exam, or for adults during various reports, when a fresh head is needed more than ever. The benefits of cheddar cheese don't stop there.

Please note that half of the product consists of milk fat. So, it is not recommended to use it for people on a diet.

Examples of use in cooking

In Canada, it is used to make cheese soup, which is the hallmark of one of the theme parks at Walt Disney World.

It goes well with dishes that contain bananas or mustard. Use it as an addition to salads, scrambled eggs, hamburgers, biscuits and similar baked goods.

Cheddar makes an excellent base for a cheese sauce for fish, meat and potato side dishes.

Pair it with wine, cider, port or beer.

Cheese can be eaten as a snack, as is customary in our country, and for dessert, as is customary in many countries of the world. Any self-respecting country has given the world one or even several varieties of cheese. Based on the general principles of technology, cheeses can be divided into the following main groups: hard, semi-hard, soft and sour-milk.

In each of these groups, in turn, the following types can be distinguished: hard cheeses include Swiss, Dutch, Cheddar, Russian, pickled cheeses; to semi-hard - cheeses such as Latvian; to soft - cheeses of types Dorogobuzh, Smolensk, Roquefort, Camembert and a number of others; sour-milk cheeses include tea, cream, etc.

CHEESES OF THE SWISS TYPE

In addition to Swiss cheese itself, this group includes Soviet, Altai, Kuban, Carpathian, etc. All these cheeses have a peculiar delicate aroma, sweetish, spicy taste.
The international name for Swiss cheese is Emmental, after the name of the Alpine valley, which is considered the birthplace of this cheese. In the chronicles, Emmental cheese is mentioned for the first time in the 15th century.
Swiss cheese is produced in the form of a low wide cylinder up to 100 kg. Under proper conditions, it can be stored for up to 1.5-2 years. The maturation of Swiss cheese lasts 6-8 months, or even longer. It is distinguished by a delicate flavor bouquet, in which a sweetish-fresh, nutty flavor prevails, a plastic buttery texture of the cheese mass and a well-defined pattern of rather large “eyes” with a “tear”.

CHEESES OF THE DUTCH TYPE

Dutch cheese is available in the form of round or squared. Dutch cheese contains at least 50% milkfat in dry matter, it has less moisture (43%).

CHEDDAR CHEESES

Cheddar is the most common cheese in many countries, especially in the USA, Canada, England. In these countries, 80-85% of the cheese produced is cheddar. This is primarily due to the fact that the production of cheddar lends itself to mechanization. It has the shape of a cylinder weighing 30-33 kg. It has a slightly sour, somewhat spicy taste. Its consistency is soft, tender, oily, it can be smeared and crumbly.
This cheese dries quickly when cut, so it is cut just before use.

RUSSIAN CHEESE

Among many other cheeses, it stands out for its unique taste. A delicate plastic texture is combined with a pleasant, slightly sour taste, but the sourness has a different shade than, say, in Kostroma cheese, it is more pronounced. And finally, it is less salty.
Latvian type cheeses
Semi-hard cheeses include cheeses of the Latvian type, which, in addition to the Latvian itself, also include piquant, Volga, etc.
These cheeses are characterized by ripening with the formation of dried mucus on the rind. They have a rather strong (slightly ammoniacal) odor and pungent taste.

The thin rind of these cheeses is covered with a small layer of special slime. The sharpness of their smell depends on its microflora, which is not a defect, but on the contrary, indicates sufficient maturity, aging and good quality of the product. The ripening period of cheese is 2 months.
It should be noted that sharp cheeses with a strong cheese smell take some getting used to. Taste and habit for a new product are not created immediately, but are brought up gradually. At first, you may not like the product at all. However, after trying it several times, you begin to appreciate the originality of the product, and gradually it becomes one of your favorites. This applies to most soft cheeses.

ROQUEFORT

This is one of the most distinctive types of cheese. Among others, it is distinguished by the content of a large amount of green mold. Fans believe that the more mold, the better the cheese.
A feature of the Roquefort technology is that the culture of the mold Penicillium roqueforti is introduced into the cheese mass, while the head of the cheese is pierced in many places with needles, because the mold develops well only with air access. Mold gives piquancy to cheese not only in itself, but also because it deeply breaks down fats, and decomposition products have a sharp taste. Mold gives the cheese not only a peculiar peppery taste and sharpness, but also a tender texture.

Roquefort ripens in 1.5-2 months, salt in it is not more than 5%.
This cheese cannot be cut very thinly. But due to its soft oily consistency, it is well spread on bread, biscuits, and dry table biscuits.

CHEESES TEA AND CREAM

Tea cheese does not need to mature. In appearance, it is a curd mass of unsharp lactic acid taste without extraneous aftertastes. It contains about 55% moisture, the texture of the cheese mass is tender, spreadable, creamy.
The high nutritional value of these cheeses, especially in combination with juices and fruits, makes it possible to recommend them for children.