Cheddar  - This is perhaps the most famous of the English cheeses. This is a classic hard cheese made from pasteurized cow's milk with a dense, crumbling texture, having a pale yellow color of dough. Some farmers tint Cheddar with the natural dye of annatto, so it turns red Cheddar (deep orange). The taste of cheddar is creamy, spicy with a slight acidity and a pleasant nutty aftertaste. Like other hard cheeses, Cheddar can be consumed both on its own and as a component and raisin in various dishes (pizza, soups, sandwiches, julienne, etc.). Interestingly, the people of the United Kingdom are very fond of the combination of Cheddar with mustard or bananas, washed down with cider or weak wines. Cheddar cheese melts perfectly. These qualities have made Cheddar a kind of "universal soldier" in the kitchens of many housewives, as well as the best-selling cheese in the world. This cheese variety does not have protection by region of origin, so now cheeses labeled with the name "Cheddar" can be produced not only in the county of Somerset, in England, but also around the world. It should be noted that Cheddar is currently produced in large quantities in the United States, and is even shipped from there to the UK, the homeland of this cheese.

Cheddar Cheese Story dates back more than 800 years and begins in the 12th century. He got his name, like many other types of cheese, from the name of the settlement in which it was first made, namely, the village of Cheddar in the county of Somerset. The cheese, which subsequently received world fame, ripened in the caves of the Cheddar Gorge, not far from the village of the same name. The temperature and humidity conditions in these caves were ideally suited for the cheese ripening process. The first records of the purchase of Cheddar cheese can be found in the records of the King of England account book, dated 1170 A.D. (during the reign of Henry II). This kind of cheese has always enjoyed the special love and location of the English monarchs, who ordered to buy tons of it for royal celebrations. Under the reign of King Charles I (1625-1649), this cheese was bought by the royal court at the production stage, it was simply impossible to meet, buy or try outside the walls of the palace. The works of Joseph Harding (19th century), which described and standardized in detail the technology for the production of Cheddar cheese, brought its quality to a new level and provided this cheese with worldwide fame and recognition, and the author himself received the honorary title "Father of Cheddar".

Cheddar cheese production technology involves a special stage, called cheddarization. This procedure is typical for the production of most English cheese varieties and consists in slicing cheese dough into layers and transferring them to each other for a long time. Cheddarization allows you to achieve the desired acidity level for cheese dough (pH 5.6), and also provides it with a special density and consistency (Cheddar seams get the texture of boiled chicken breast after cheddarization). Cheddar is made with large heads weighing 25-35 kg.

Traditionally, Cheddar ripens, wrapped in cloth (the so-called bandage). Ripening period can vary from 3 to 18 months:

• 3 months - young Cheddar
• 5-6 months - medium maturity
• 9 months - mature cheddar
• 15 months - extra
• from 18 months - vintage Cheddar

The taste of Cheddar can also vary significantly and depends on the place and features of the production technology, as well as on the maturity and conditions. The most interesting and complex taste is possessed by cheeses aged from 9 months.

Cheese can be consumed as a snack, as is customary with us, 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-solid, soft and sour-milk.

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

CHEESE TYPE SWISS

In addition to the Swiss cheese itself, this group includes Soviet, Altai, Kuban, Carpathian, etc. All these cheeses have a peculiar delicate aroma, sweet, spicy taste.
The international name for Swiss cheese is Emmental, named after the alpine valley, which is considered the birthplace of this cheese. In 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 appropriate conditions, it can be stored for up to 1.5-2 years. The ripening of Swiss cheese lasts 6-8 months, or even longer. It is distinguished by a delicate flavoring bouquet, which is dominated by a sweet-fresh, nutty flavor, a plastic buttery consistency of cheese mass and a well-defined pattern of rather large “eyes” with a “tear”.

CHEESE TYPE DUTCH

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

CHEESE TYPE CHEDDER

Cheddar - 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 cheddar production 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 cut cheese dries quickly, so it is cut immediately before use.

CHEESE RUSSIAN

Among many other cheeses, it stands out with a peculiar taste inherent only to it. The delicate plastic consistency is combined with a pleasant, slightly sour taste, but the sourness has a different shade than, say, in Kostroma cheese, is more pronounced. And finally, it is less salty.
Latvian type cheeses
Cheeses of the Latvian type are referred to semi-hard, to which, apart from the Latvian one, there are also piquant, Volga and others.
These cheeses are characterized by ripening with the formation of dried mucus on the crust. They have a fairly strong (slightly ammonia) smell and pungent taste.

The thin crust of these cheeses is covered with a small layer of special mucus. The severity of their smell depends on its microflora, which is not a vice, but rather indicates sufficient maturity, aging and good quality product. The ripening period of cheese is 2 months.
It should be noted that you need to get used to sharp cheeses with a strong cheese smell. Taste and habit for a new product are not created immediately, but are brought up gradually. At first, maybe the product will not like at all. However, having tried it several times, you begin to evaluate the originality of the product, and gradually it is among the favorites. This applies to most soft cheeses.

ROQUEFORT

This is one of the most peculiar types of cheese. Among others, it stands out by the content of a large amount of green mold. Fans believe that the more mold, the better the cheese.
The peculiarity of Roquefort technology is that a rocforti penicillium mold culture is introduced into the cheese mass, while the cheese head is pierced with needles in many places, because the mold develops well only with the access of air. Mold gives piquancy to cheese, not only by itself, but also because it deeply breaks down fats, and decomposition products have a sharp taste. Mold gives the cheese not only a peculiar pepper taste and pungency, but also a tenderness of consistency.

Roquefort ripens in 1.5-2 months, salt in it no more than 5%.
This cheese cannot be sliced \u200b\u200bvery thinly. But thanks to its soft buttery consistency, it is well spread on bread, biscuits, and dry table cookies.

CHEESE TEA AND CREAMY

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

In our country, they make up the majority of the cheese produced. By size and weight they are divided into large and small. According to the production technology and characteristic taste and smell - for the following types: cheeses such as Swiss, Dutch type, Cheddar type, Russian type, Latvian type.

CHEESE TYPE SWISS. To produce these cheeses, high quality milk is used in terms of organoleptic properties, bacterial contamination and acidity.

SWISS CHEESE matures 6 months or more. In appearance it is a large low cylinder weighing 50-100 kg. On a strong and wrinkle-free crust, the imprints of the fabric are serpian, which was pressed into cheese. Durable dry coating of grayish-white color is allowed, the taste is sweetish, pleasant, with a well-defined taste and aroma. Eyes round or oval, fat content 50%.

SOVIET CHEESE obtained from pasteurized milk. It has the shape of a rectangular bar with slightly cut vertical edges and convex side surfaces. Weight - up to 16 kg. The ripening period is 4 months, but the best palatability when ripening is 6-8 months. To taste close to Swiss. Fat content of 50%.

MOSCOW CHEESE - a variety of Soviet, differs in shape - a high cylinder weighing 6-8 kg. The taste is sweet-sour, fat content - 50%.

CARPATHIAN CHEESE has the shape of a low cylinder. Weight up to 15 kg. Matures within 2 months. The taste is sweet sour.

KUBAN CHEESE represents unified cylindrical cheeses. It is close to Soviet in taste, aroma and consistency. Weight - up to 10 kg.

CHEESE TYPE DUTCH. Cheeses of this type represent a wide range of pressed cheeses with a low temperature of the second heating.

DUTCH CHEESE. When using the low temperature of the second heating, more whey remains in the cheese mass. This contributes to a more rapid development of lactic streptococci and faster maturation of cheese (up to 3 months). As a result, small eyes are formed of a round, slightly flattened shape. The consistency of the cheese is elastic, softer than that of Swiss cheese. In shape, the cheese is produced round, weighing 2-2.5 kg, midget 0.4-0.5 kg; large squared 5-6 kg and small squared 1.5-2.0 kg. Mature cheese is considered to be ripening, 2-2.5 months, midget - 35 days. When ripening up to 6-8 months, its taste becomes more acute and pronounced. A sign of good quality is the appearance of a tear in the cheese. Dutch cheese is distinguished by fat content: squared - 45%, round - 50%. The taste and aroma are clean, with the presence of pungency and sourness, without extraneous smacks and smells.

Kostroma cheese has the shape of a low cylinder with a convex lateral surface and rounded faces, weighing 9-12 kg (large) and 5-6 kg - small. According to technology and organoleptic indicators, it is close to Dutch, it matures in 2.5 months.

YAROSLAVSKY CHEESE is produced in the form of a high cylinder weighing 2-3 kg, a unified large cylinder weighing 8-10 kg and a unified small cylinder weighing 4-6 kg. According to physicochemical and organoleptic indicators, it approaches the Dutch squared. Fat content is 45-50%.

STEPPE cheese is produced in the form of a bar with a square base, weighing 5-6 kg. The taste is sharp, the dough is slightly brittle. Fat content -45%. The surface of the bar is waxed.

UGLICH CHEESE has the shape of a rectangular bar weighing 2-3 kg. The cheese dough is tender, elastic, slightly brittle with round oval or irregularly shaped eyes. The taste is slightly sour. Cheese ripens within 2 months. The fat content is 45%.

POSHEKHONSKY CHEESE has the form of a low cylinder weighing 5-6 kg. The eyes are round or slightly flattened. The fat content is 45%. The maturation is 1.5 months.

ESTONIAN CHEESE. It features accelerated ripening. It can be produced with a maturity of 30 days. It has the shape of a tall cylinder, weighing 2-3 kg. The taste is slightly sour, spicy aftertaste is allowed. The dough is tender, plastic. The eyes are round, slightly oval, evenly spaced. The fat content is 45%.

Dniester cheese - quickly ripening. It has the shape of a bar. The dough is tender, slightly smeared. Fat content 50%. ,

LITHUANIAN CHEESE. The shape of a rectangular bar, weight 5-6 kg. The taste is tender sour. The fat content is 30%.

CHEESE TYPE CHEDDER

A characteristic feature of the production of cheeses in this group is that before molding the cheese mass is subjected to cheddarization (fermentation). As a result, the development of lactic acid fermentation is intensified and lactic acid is accumulated, which, acting on the protein, makes the mass soft, viscous, delaminates into thin, leaf-like layers. In this case, gas formation occurs, as a result of which irregularly shaped eyes are formed. At the end of ripening, the formation of gas fades before molding and the eyes flatten.

Cheddar has the shape of a tall cylinder with a steep side surface and flat bases. Its weight is 30-33 kg. The maturity of cheese is reached at the age of three months. The cheese has a soft shell tightly pressed to the dough. The surface of the cheese is waxed. The taste and smell are slightly sour. The dough is plastic, tender, slightly smeared. No eyes, fat content of at least 50%. A variation of Cheddar cheese is Altai Mountain cheese.

CHEESES TYPE RUSSIAN

It is made without chedcerization, but the cheese grain is kept at a temperature of 41-42 ° C for 4-50 minutes after a second heating, while the acidity increases. Russian cheese is usually salted in grain, followed by salting of the head in brine. Sometimes they use full salting in grain, without applying salting in brine. Cheese has the form of a low cylinder weighing 11-13 kg (large) and 7-9 kg (small). The taste and smell are slightly sour, pronounced; the dough is tender, plastic; irregular slit-like eyes. The cheese has an even thin crust, the surface is coated with paraffin. Ripening period is 70 days. The fat content is 50%.

CHEESE TYPE LATVIAN  - These are semi-hard self-pressed cheeses with a low temperature of the second heating. In the ripening of cheese involved lactic acid and mucus-forming bacteria that develop on the surface. Ripening of cheeses goes from the surface to the center. Cheeses are characterized by sharp specific slightly ammonia taste and smell and high moisture content. Latvian cheese has the shape of a bar with a square base and convex side surfaces, weighing 2.2-2.5 kg. The crust is thin, covered with slightly sticky thin mucus of red-brown color with light spots. The dough is plastic. Eyes oval irregular shape. The fat content is 45%.

SPICY CHEESE has the shape of a rectangular bar weighing 2-4 kg. The consistency is more tender, since it has a fat content of at least 55%. Ripens 35-45 days.

Cheddar  - This is perhaps the most famous of the English cheeses. This is a classic hard cheese made from pasteurized cow's milk with a dense, crumbling texture, having a pale yellow color of dough. Some farmers tint Cheddar with the natural dye of annatto, so it turns red Cheddar (deep orange). The taste of cheddar is creamy, spicy with a slight acidity and a pleasant nutty aftertaste. Like other hard cheeses, Cheddar can be consumed both on its own and as a component and raisin in various dishes (pizza, soups, sandwiches, julienne, etc.). Interestingly, the people of the United Kingdom are very fond of the combination of Cheddar with mustard or bananas, washed down with cider or weak wines. Cheddar cheese melts perfectly. These qualities have made Cheddar a kind of "universal soldier" in the kitchens of many housewives, as well as the best-selling cheese in the world. This cheese variety does not have protection by region of origin, so now cheeses labeled with the name "Cheddar" can be produced not only in the county of Somerset, in England, but also around the world. It should be noted that Cheddar is currently produced in large quantities in the United States, and is even shipped from there to the UK, the homeland of this cheese.

Cheddar Cheese Story dates back more than 800 years and begins in the 12th century. He got his name, like many other types of cheese, from the name of the settlement in which it was first made, namely, the village of Cheddar in the county of Somerset. The cheese, which subsequently received world fame, ripened in the caves of the Cheddar Gorge, not far from the village of the same name. The temperature and humidity conditions in these caves were ideally suited for the cheese ripening process. The first records of the purchase of Cheddar cheese can be found in the records of the King of England account book, dated 1170 A.D. (during the reign of Henry II). This kind of cheese has always enjoyed the special love and location of the English monarchs, who ordered to buy tons of it for royal celebrations. Under the reign of King Charles I (1625-1649), this cheese was bought by the royal court at the production stage, it was simply impossible to meet, buy or try outside the walls of the palace. The works of Joseph Harding (19th century), which described and standardized in detail the technology for the production of Cheddar cheese, brought its quality to a new level and provided this cheese with worldwide fame and recognition, and the author himself received the honorary title "Father of Cheddar".

Cheddar cheese production technology involves a special stage, called cheddarization. This procedure is typical for the production of most English cheese varieties and consists in slicing cheese dough into layers and transferring them to each other for a long time. Cheddarization allows you to achieve the desired acidity level for cheese dough (pH 5.6), and also provides it with a special density and consistency (Cheddar seams get the texture of boiled chicken breast after cheddarization). Cheddar is made with large heads weighing 25-35 kg.

Traditionally, Cheddar ripens, wrapped in cloth (the so-called bandage). Ripening period can vary from 3 to 18 months:

• 3 months - young Cheddar
• 5-6 months - medium maturity
• 9 months - mature cheddar
• 15 months - extra
• from 18 months - vintage Cheddar

The taste of Cheddar can also vary significantly and depends on the place and features of the production technology, as well as on the maturity and conditions. The most interesting and complex taste is possessed by cheeses aged from 9 months.

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

History tour

This dairy product first appeared in the county of Somerset, located in the southwest of England. There is a small village of Cheddar. It was she who became the birthplace of the famous cheese, and also gave it a name. Mention of him is found in 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 has many unique properties. Cheddar cheese 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 an isolated case worthy of the Guinness Book of Records. At the wedding, Queen Victoria was presented with a head of cheese of the mentioned variety weighing 500 kg! Cheddar cheese is produced from whole cow's milk, its fat content is 45%. The color is most often saturated 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 in the middle a strip that is reminiscent of dark marble in color. Such cheese is already called the melodic phrase blue Chedder, that is, "blue Cheddar."

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

Features of the production of English cheese

Melted Cheddar cheese is piquant in taste and pleasant in appearance. Its production is based on the heat treatment of cottage cheese, which increases the level of milk nitrous. The temperature at which the cottage cheese is cooked is at least 38 degrees. Therefore, according to the cooking technology, Cheddar cheese is closer to cooked Gruyere type cheeses. This delicious treat is prepared both at industrial enterprises and manually, in small farms in England. The maturity of this cheese is from six months to 2 years. But the factory products are distinguished by a whole kaleidoscope of taste nuances. Cheeses are sharp, soft, ripe, medium, there is even such a variety as the old, or vintage. About which cheese is in front of you, the packaging will tell. There you can also find information about flavors and fragrances.

Components

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

Many people wonder how nutritious Cheddar cheese is. Its calorie content is 380 kcal, so this delicacy can not be called dietary. But he does not contribute to overweight.

The properties

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

• This cheese has little lactose, so even people who are allergic to other dairy products can consume it.
• Cheddar stimulates the synthesis of saliva, as a result of which the oral cavity is cleaned and the risk of tooth decay is reduced.
• It contains virtually no carbohydrates, therefore, despite the high calorie content, it does not provoke a set of extra pounds. People who constantly follow 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 saves you from stress.
• Well, of course, which is very useful for the health of teeth and bones.

Cheddar cheese, home-cooked

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

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

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

Cooking technology

The whole process includes 4 stages:

1. Cooking cheese

In milk heated to 35 degrees, you need to add all the ingredients. Then leave the mixture for 1-2 hours, so that it thickens. Cut the resulting product into pieces and heat to 38-39 degrees. As you heat, the mass will decrease in volume. The whey needs to be drained, and the cheese mass is constantly stirred to avoid the appearance of lumps.

2. Cheese cheddarization

This process gives the product an original taste and aroma. Its peculiarity lies in the fact that half-prepared soft cheese must be kept in a dry pan 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 cheese is placed on the cheese. It is believed that the pressure should be increased gradually. First, his figure should be 4.5 kg. Under this pressure, the product can withstand 15 minutes. Further, the weight increases to 18 kg, and the duration of the spin cycle is up to 12 hours. The final stage: pressure - 22.5 kg, duration - 24 hours.

4. Ripening

First, the cheese is dried on a conventional cutting board. When it is ready, you will notice a protective crust. Then it is covered with paraffin, pre-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 universal. It is used for the preparation of salted biscuits, hamburgers, canapes, salads, omelets. From this cheese you can make a universal sauce with an amazing taste. It will be a great addition to fish, meat, potatoes or regular toasts.

In England, cheddar is customary to use at the end of dinner, washed down with port or burgundy. Sometimes pieces of cheese are served with beer.

UK residents have their own traditions. They prefer to eat this cheese with mustard or bananas. Well, they don't argue about tastes, as they say.

Note! In order for Cheddar cheese to regain its palatability and texture, it is removed from the refrigerator half an hour before dinner and cut into small pieces.

How can I replace Cheddar cheese

In terms of its 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, is not it? But here's the catch! It is unlikely that anyone will go to Germany in search of an analogue. Therefore, if you needed to cook a dish with this kind of cheese, but you didn’t have it available at the moment, feel free to replace it with gauda or maasdam. Another main condition is also suitable - it should have a bright and rich taste.