In the UK, this product is very popular among residents. It is unlikely that you can find a person who does not like cheese. The product is indispensable for a classic breakfast. It is convenient for preparing a light and tasty sandwich for tea, when there is sorely enough time to mess around in the kitchen.

What is cheddar

Cheddar is a popular English cheese whose plastic dough has a yellowish tint or ivory color. Sometimes in production it is tinted with the natural dye of annatto or achiote. Cheddar is distinguished by its characteristic features: nutty, slightly sharp and sour taste. The product belongs to hard cheeses. Today, industrial production is established in all European countries of the world: this species is distinguished by a red marking. In the USA, cheese is known as Daisy Longhorn, in Canada - Store of Bulk.

In the 19th century, the first manufacturing standards appeared thanks to a milkman from Sommerset County Joseph Harding, who is called the "father of Cheddar." On the basis of scientific technical developments, he modernized the cheese production system. The new scheme allowed to significantly increase the percentage of income from the sale of cheddar in the structure of profit from the sale of all cheeses in the country.

Where did cheddar cheese come from?

The history of cheese goes back to the 12th century. According to one legend, records of royal clerks were discovered that for 1 farthing (English silver coin) 10,240 pounds of this cheese were bought. According to another legend - the cheddar recipe was brought to England by the Romans from France, the Cantal region. In the 17th century, King Charles I of England made a purchase of cheese in the little-known village of Cheddar. There, in the caves of the gorge, there were ideal conditions for ripening cheese (cool air temperature and a good level of humidity). Although the homeland of cheddar cheese is not known reliably, the name of this village was assigned to the product variety.

Cheddar Cheese - Composition

The product is classified as high-calorie, but it contains many vitamins, useful macro- and microelements and amino acids. Composition of Cheddar Cheese:

• vitamins: A, PP, B1, B2, B5, B6, B9, B12, E, beta-carotene and niacin;
• macronutrients: calcium, sodium, magnesium, potassium, phosphorus;
• trace elements: iron, zinc, manganese, copper;
• amino acids: glutamic acid, lysine, isoleucine, leucine and others.

Useful properties of cheese

1. B vitamins contribute to the normalization of the functions of the nervous system.
2. Regular use of cheese improves metabolism.
3. Calcium strengthens the condition of bones and teeth, and magnesium contributes to the normal functioning of the cardiovascular system.
4. Useful constituents of cheese help to effectively endure long-term physical and mental stress.

Cheddar Species

Classic cheddar is a cheese that belongs to traditional rennet pressed varieties. Different countries produce their product variations industrially and manually: from low-fat to very sharp with a high fat content. The best quality cheeses are English-made. The types of cheddar cheese differ in maturity:

• young - ripening period is 3 months;
• middle maturity - 5-6 months;
• mature - 9 months;
• extra - 15 months;
• vintage - from 18 months and more.

How to replace cheddar

If you can’t buy cheddar in your city, but you need it, you can replace it with an analogue - Dutch (Masdamer or Gouda). In soups or sauces you can use Parmesan or Pecorino Romano, as well as Gruyere, on toasts - Surfilli or soft goat. A close analogue of cheddar cheese in terms of taste is Montmartre. It should be remembered that cheddar is firm, with a pronounced taste, so only cheeses of this group can replace it.

Cheddar Cheese Price

Price breakdown in online stores in Moscow, where you can buy cheddar:

Cheddar Cheese at Home

Cheddar cheese technology at home is simple, but the process is lengthy. The step-by-step method of cooking according to the classic recipe is designed for one serving. Only cow's milk is used. For reliability, you can pasteurize the mass yourself at a temperature of 65 to 75 degrees. Special bacteria (yeast) will be required for the proper fermentation of milk, conditions for ripening, consistency and long-term storage of hard cheeses. Enzymes are taken for coagulation of milk.

Ingredients:

• cow's milk - 6 l;
• sourdough - 2 pack;
• enzyme - 2 pack;
• salt to taste.

Cooking method:

1. Pour milk into a large saucepan. Warm in a steam bath or on a stove to a temperature of 32 ° C. Remove the pan.
2. Add the starter and the enzyme, leave it under the lid for an hour, so that the leaven works until the curd is formed.
3. Cut the cottage cheese into small cubes, without removing from the pan, slowly warm the mass over low heat to 40 ° C until it begins to harden. It will take about half an hour.
4. Again, remove the pan from the stove, wrap it up with something, leave for half an hour so that the hardened curd mass settles.
5. Gently shift the curd into a separate bowl with a slotted spoon. Drain the whey.
6. Send the cottage cheese back to the pan, put in a water bath in a container of water heated to 42-45 ° C. Leave for a while until the cheese mass is formed into a sponge-like head.
7. Use gauze to drain excess whey, but first add a little salt to the cheese to taste and wait until it is absorbed (about half an hour).
8. Wrapping the head with gauze, you can send cheese under the press, weighing up to 8 kg. To do this, it is desirable to use a form. It should stand for an hour in it, after which it must be turned over and pressed again for 12-15 hours, increasing the weight. The pressing process is carried out at room temperature.
9. It remains to dry the cheese. To do this, put it on the drainage mat for a couple of days and periodically turn the head over to dry evenly, after which it should be covered with a fabric bandage, greased with butter and sent to ripen at a temperature of + 10 ° C, humidity - 85%.
10. Classic young cow's milk cheese can be consumed in 3 months, but the ripening time of the cheddar can last up to two years if you need to get a product with a piquant taste and a brittle texture.

Cheddar Cheese Recipes

Cheddar dishes are always delicious. Cheese has a slightly spicy taste and is easy to melt, so it is ideal for sauces for meat, fish, vegetables. With it you can cook casseroles, soups, salads, omelets, snacks. A cheese crust on a hot sandwich will give an appetizing look and excellent taste. Cheddar dishes can be prepared in pots, slow cookers, and an oven. One has only to show imagination, and he will wonderfully go for salads and any dishes with bananas, mustard, any pastries, and even beer. Appetizer can be combined with burgundy, cider, port.

Cheddar Sauce - Recipe

• Cooking time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 1921 kcal.
• Purpose: for lunch.
• Cuisine: British.

A step-by-step recipe for cooking is extremely simple, so even the most novice housewife will cope with it. Cheddar cheese sauce is served with vegetables, but you can use the supplement as a sauce for meat and side dishes. The amount of pepper and mustard varies depending on taste preferences. Food is poured only with hot sauce: in the cold, it is too thick.

Ingredients:

• cheese - 1.5 tbsp. grated;
• butter - 2 tbsp;
• flour - 2 tbsp;
• mustard powder - 0.5 tsp;
• milk - 0.5 l;
• pepper, salt.

Cooking method:

1. Melt butter in a saucepan, add mustard and sifted flour.
2. Set medium heat, stirring constantly, pour in milk.
3. Reduce heat and simmer sauce until thickened.
4. Add grated cheddar, stir until completely dissolved.
5. Add salt and pepper.

Cheddar Cheese Soup

• Cooking time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 1268 kcal.
• Purpose: for lunch.
• Cuisine: British.
• The complexity of the preparation: medium.

Vegetable soup with cheddar cheese will turn out tastier and more tender if it is cooked in milk, and not on a simple broth. A low-calorie dish is especially appreciated by those who count calories or diet. To facilitate cooking and the result, as in the photo, the recipe describes how to grind the ingredients with a hand blender, but you can do this as usual, you just have to remove the products from the pan and then transfer the whipped mashed potatoes back.

Ingredients:

• potatoes - 3 pcs.;
• any kind of cheddar - 200 g;
• cauliflower - 2 pcs.;
• carrots - 1 pc.;
• turnip onions - 1 pc.;
• milk - 0.3 l;
• odorous celery - 4 petioles;
• butter - 25 g;
• water - 1 l;
• chopped dill;
• pepper, salt.

Cooking method:

1. Peel potatoes, cut into cubes.
2. Melt butter in a saucepan. Make a fry of carrots and onions.
3. Pour in water, wait for the boil, pour potatoes and cabbage inflorescences, reduce the burner flame, cook for 20 minutes.
4. Wash the celery, cut into pieces, add to the pan. 5 minutes to darken.
5. Beat the ingredients with a hand blender until smooth.
6. Add milk, add salt. After boiling, remove from the stove.
7. Grate cheese, add to soup, stir until completely dissolved.
8. Sprinkle with dill half an hour before serving.

Cheddar Cheese Salad

• Cooking time: 15 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 1415 kcal.
• Purpose: for lunch, dinner, holiday table.
• Cuisine: British.
• Difficulty of preparation: easy.

Salads with cheddar cheese are always hearty and fresh. A dish is prepared in 15 minutes, which is a huge plus when you want to feed your family something fast and tasty. Salad can be safely served even on the holiday table, without fear that someone will not like it. Each housewife should arm herself with this recipe, writing it in her culinary notebook.

Ingredients:

• cheddar (or equivalent) - 200 g;
• eggs - 6 pcs.;
• iceberg salad - 1 head of cabbage;
• tomatoes - 3 pcs.;
• chicken fillet (boiled) - 200 g;
• medium-sized cucumber - 1 pc.;
• cheese sauce - 3 tbsp .;
• black pepper (ground), salt.

Cooking method:

1. Salad to tear hands.
2. Chicken fillet cut into large pieces.
3. Grind the cucumbers into cubes.
4. Boil eggs, cut in half.
5. Grate the cheese.
6. Mix all the ingredients in one bowl, add salt and pepper.
7. Dress with sauce.

Video: Cheddar Cheese Production

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 the sickle, which the cheese was pressed into. 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. The taste is 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, and delaminates into thin, sheet-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 is cow's milk cheese, one of England’s most famous and oldest products. The history of the appearance of this cheese dates back to the time of the Roman Empire. It was the Romans who taught the British how to make hard cheese.

In the Middle Ages, Cheddar got its name from a place of the same name in the county of Somerset, where it was cooked from milk from cows grazed on the pastures of the Mendip hills.

Today, real classic Cheddar cheese is made only in England in the counties of Slmerset, Devon, Cornwall and Dorset.

In the homeland of Cheddar, cheese is produced in large heads, reaching a mass of 54 kg. The cheese ripens within 2 years. Cheddar cheese from the milk of cows grazing in the lush green pastures of Misty Albion, acquires a rich taste and excellent nutty flavor. The fat content of this cheese reaches 48%.

Stages of Cheddar Cheese Production:

• Leaven.   Enzymes are added to the heated fresh milk, thanks to which it sour and curd. Milk is converted to cottage cheese and whey. The resulting mass is dumped in a specialized tub.

• Cheddarization.   In the process of production of Cheddar cheese, a special additional procedure is carried out, the so-called cheddarization, the essence of which is the separation of cottage cheese from whey, which leads to the formation of a dry plastic curd mass. The resulting mass is cut into blocks, which are turned over until the complete removal of the serum residue.

• Slicing and filling in forms.   After cheddarization, the cheese mass is crushed and salted, and then placed in special forms in the form of cylinders, designed for 27-54 kg.

• Pressing and wrapping.   Cheese heads are placed under the press. After a few days, they are swept in with hot water and wrapped in cloth. So cheese “breathes” without losing its shape.

• Aging.   Cheddar is kept in temperature-controlled rooms for subsequent aging. Here it is constantly turned over, and also periodically tasted to achieve the desired taste. Cheddar is usually aged 2, but sometimes as long as 3 years!

The taste of cheese

Cheddar's taste is compared to chocolate! It has a fresh nutty aroma and a firm elastic texture. Cheddar traditionally has a rich sweet taste with a slight acidity. Cheddar color depends on the aging time and can be white, yellow or orange.

Young Cheddar, which was aged no more than six months, has a soft texture and delicate taste. After a year of aging, the consistency hardens, the taste acquires intensity. The 1.5-year-old Cheddar is drier with a piquant taste, and calcium crystals can be seen in the structure.

Varieties of cheddar

• Cheddar Deny.   It is produced in Dorset from the milk of local cows only. It fully ripens on Dorset farms and is known as one of the most titled cheeses of England since 1959.

• Cheddar Green.   It is produced in the county of Somerset at the Green family cheese factory, which has been manufacturing this cheese for four generations, performing many stages of manual production without mechanizing the process.

• Cheddar kin   - also cheese from the county of Somerset, produced at the Kin family cheese factory, according to a special recipe exclusively by hand. During ripening, Cheddar Keen cheese wrapped in cloth is poured with melted lard.

• Cheddar montgomery   Somerset County is produced according to a recipe developed over 70 years ago. In the manufacture of Cheddar Montgomery, a natural enzyme from the stomach of calves is added to the cheese mass, which is a source of enzyme that provides good milk coagulability.

• Cheddar Quicks.   Produced in Devon. It is an aromatic cheese with an oily texture. Cheddar Westcombe from Somerset County is a traditional cheese with a long aging and bright spicy taste.

How to eat cheddar

Cheddar is an integral part of English cuisine. Cheddar is used for cooking traditional English breakfasts and lunches - omelettes, sandwiches. From Cheddar prepare a great sauce for dressing hot dishes. One of the most popular snacks from Cheddar in England is called the Welsh rabbit - these are cheese croutons.

Cheddar served with red wine with a fruity bouquet, such as Merlot. Long-term cheddar blends perfectly with vintage port.

Today in the world there are more than 2000 types of cheese. Each of them is unique and reflects the culture, traditions, tastes of their country. France, for example, is famous for creamy fragrant, Switzerland - nutty flavor with nutty flavor, Italy - sweetish, and Britain - delicious cheddar.

general characteristics

Cheddar is a hard cheese of British origin with yellow or off-white flesh, which for several centuries remains the most popular variety in the United Kingdom. It is said that almost 51% of all the country's income from the sale of cheese products is revenue for cheddar. Like most elite cheeses, it got its name from the village, where, according to one version, it was invented.

In the old days, to protect the cheddar from drying out, the finished cheese heads were treated with black paraffin. Hence the other product name - black cheese. By the way, cheddar in black “packaging” can sometimes be seen today. Nowadays, the farmer's version of the delicacy, like several centuries ago, is wrapped in a fabric that protects the product from dirt, but at the same time does not prevent it from “breathing”. The industrial version is treated with a thin layer of wax.

The product, cooked according to the classic recipe, has a rich taste with a nutty finish. This hard crumbly cheese slowly melts in your mouth. Crystals are clearly visible in the pulp of a product aged more than 6 months. Additive-free cheddar usually has a pale yellow color. But some manufacturers, wanting to make their goods brighter, add natural dye obtained from annatto (fondant tree) or paprika oil to the cheese mass. This produces a variety known as red cheddar.

Cheddar History and Geography

Culinary history scholars are not sure when the first cheddar appeared. But the fact that this kind of cheese existed already in 1170 is an indisputable fact. Moreover, that year, according to historical records, the British sold almost 5 tons of this cheese.

But there is another version. According to her, cheddar has French roots. Some suggest that the recipe for the product came to the British from the province of Cantal. And maybe the French would claim their rights to this cheese, if not for one fact that influenced the subsequent popularity of cheddar. The fact is that in the XIX century a certain Joseph Harding, who lived in the county of Somerset, improved the production technology of this cheese, determined the optimal temperature regime for its production and developed special equipment for cheese making. It was then that a cheddar appeared, so to speak, of a modern type, and Joseph Harding has since been called the father of this variety of cheese.

And one more interesting fact. During the Second World War in Britain at the state level, it was decided to give all supplies to the manufacture of cheddar, which was included in the menu of the army. However, this practice led to an almost complete decline in the production of other types of cheese.

Despite the fact that foodies around the world associate this product with England, cheddar production is successfully engaged in Ireland, the USA, Canada, Iceland, Belgium, Switzerland, New Zealand, Australia and even in South Africa. Although it is worth saying that the cheddar made in different regions has some gastronomic differences. Today in the world there are many varieties of this product: fat-free and very fatty, with a delay of several years and young, spicy and with a delicate taste. But only a product manufactured in 4 British counties (Somerset, Dorset, Devon, Cornwall) is entitled to be called West Country Farmhouse Cheddar. It is his gourmets who consider authentic, although even this product does not have a certificate of protection for the geographical production of PDO.

The most famous varieties of cheddar from Somerset:

• Quickes (in 2009 received the Cheese of the Year award);
• Keen’s (known for a very rich aroma);
• Montgomery’s (recognizable by apple aftertaste);
• Gorge Cheese (made only from unpasteurized milk).

Production technology

Thanks to cheddar cheese, a new term has appeared in the cheese industry - cheddar. This word refers to the stage of salting of the heated curd mass, which is then crushed into cubes. Thanks to this process, the product acquires its special consistency, high density and the desired acidity.

In industrial production, the finished cheddar circles are kept in special storages where the optimum temperature for the cheese is artificially kept. Farm cheddar, like the world famous blue cheese, often ripens in the wild - in caves with a suitable microclimate.

Cheddar can be of several types, but the favorite of gourmets is a vintage, or extra-matured cheese that ripens for more than 18 months. In addition to the vintage version, cheddar can be of the following types:

• mild (soft);
• medium
• strong (saturated);
• tasty
• sharp
• extra sharp
• mature
• old (aged).

Cheddar needs 3 months to mature. The longer the product is aged, the sharper its taste and the denser the consistency. As a rule, for ripening the head of the cheddar is sent in a special bandage fabric.

British cheese can be prepared at home. True, this process is very troublesome and lengthy. Homemade cheddar recipe consists of whole cow or goat milk, mesophilic yeast, rennet, calcium chloride and sea salt. From 8 liters of milk you get a little less than 2 kg of cheese.

The benefits and harms of cheddar

People who regularly consume small portions of cheddar almost never suffer from insomnia, depression, or chronic fatigue. And all because the special chemical composition of British cheese has a beneficial effect on the functioning of the central and peripheral nervous system. The vitamins and minerals contained in the product stimulate the functioning of brain cells and also contribute to the production of a hormone in the body that is responsible for good mood. And I must say, this is where the beneficial properties of the product are just beginning.

How to serve and consume

A classic recipe for cheddar has a pleasant smell and pungent taste. This is one of those cheeses that can be frozen without compromising on gastronomic characteristics or consistency. The only advice: 24 hours before use, the cheese should be transferred to the refrigerator.

This is a universal product. Slices of cheese are perfect for making sandwiches, cheddar cubes will enliven the taste of many salads. The grated product melts excellently, therefore it is an excellent choice for sauces, soups, casseroles or pastries, and also goes well with Italian.

Fragrant British delicacy is excellent in company with good. Dry white wines, such as Sauvignon Blanc, Chardonnay, Shen Blanc, are accepted for the young cheddar, as well as for the medium-aged product, and for the mature one - Merlot, Cabernet Sauvignon, Amarone, Shiraz. And in Britain, guests will be offered to taste the taste of cheddar in combination with or and drink it all with cider or weak wine.

Even a regular cheddar head can hardly be called small, as it weighs between 25-35 kilos. But history knows of cases where cheese makers created gigantic portions of delicacy. For example, in Ontario in the 19th century, with the difference of almost 30 years, two giant cheddar cooked at once. The first head of cheese weighed 3175 kg, and the second - all 10 tons. But today's largest cheddar head is cheese, introduced in 1964 at the World Fair in New York. He weighed almost 16 tons. For the manufacture of this giant milk was collected from 16 thousand cows.

Cheesemaking is both art and science. It’s not enough to know which ingredients should be mixed to make a delicious cheese. And this was proved in the 19th century by Joseph Harding, with whose light hand a new life began in the cheddar. Today it is one of the most popular products on all continents. Gourmets all over the world admire its amazing taste, and nutritionists do not tire of recalling the incredible benefits of hard cheeses.

Cheddar - is one of the most popular types of cheeses in England. The color of the finished product varies from a creamy, light yellow hue to a saturated orange color. The consistency of the cheese is plastic, and its aroma contains a nutty, slightly sour taste.

The nutritional value in one hundred grams of English cheese is three hundred and fifty calories. 70% Cheddar is composed of fats, the remaining fraction is shared by proteins, and there is no carbohydrate in this product at all.

In England, Cheddar cheese is usually eaten with bananas or spicy mustard, red wine or port wine is served with cheese. Salads, omelets, sandwiches, biscuits and cheese sauces based on Cheddar are widely used in cooking. A good addition to meat or fish, vegetable dishes will be an appetizer or sliced \u200b\u200bfrom this cheese.

If Cheddar is cooked at home, then it is stored in the refrigerator separately from other products in a plastic container with a lid. This will prevent the cheese from absorbing odors. In the process of creating a sauce or sauce for cheddar casserole, cheese is rubbed on the smallest grater so that it quickly melts.

Before eating, the turn is first removed from the refrigerator. Forty minutes is enough to restore the consistency and its natural aroma.

How and from which Cheddar is made

In the United Kingdom, Caddar cheese is produced by both industrial enterprises and farmers. The factory manufacturer indicates the sharpness and density of the Cheddar on the packaging. And in the cheese created by hand, never add spices or other food additives, so it always turns out natural to taste.

Pasteurized or whole raw cow's milk is used to make this cheese. At the first stage, the dairy product is heated, special enzymes are added to it, due to which milk turns into sourdough. The future cheese is poured into a wide vat, where a single dense mass gradually forms. To remove excess serum, the mixture is mixed several times. From this the cheese becomes thick and gains a dense consistency.

Then salt is added to the mass, the cheese product is sent in cylindrical forms. The cheese is placed in a loose cloth, which gives Cheddar access to oxygen, and at the same time prevents dirt and dust from getting on it.

At the final stage, the cheddar at a certain temperature is left in shape until ripe. The cheese is periodically turned over and its degree of readiness is checked. This process takes two to six months. The result is a cheese product in the form of cylindrical heads, the mass of which reaches twenty-seven kilograms.

Useful properties and harm of Cheddar

The beneficial properties of Cheddar are due to its composition. A high content of vitamins of groups A, B, E, PP, beta-carotene, niacin, trace elements, amino acids favorably affects the body as a whole, normalizes metabolism. Due to the fact that the cheese contains calcium, potassium and phosphorus, it is recommended to use it for children to form the growth of bones and teeth.

Cheddar also positively affects the functioning of the nervous system, improves memory and promotes concentration. Moderate consumption of this product improves brain function, increases efficiency. Cheddar is recommended for children over three years of age.

Due to the fact that Cheddar is 50% milk fat, it is considered a fairly high-calorie and nutritious product. A person who adheres to a diet is enough to limit himself to two slices of Cheddar per day. Overweight will be a serious reason to attribute this type of cheese to contraindicated products. The category of those who should not eat Cheddar also includes people suffering from hypertension or other cardiovascular ailments, stomach, urolithiasis.

Cheddar Cheese Recipes

Cheese and Potato Souffle

Products:

• Potato - 5 pcs.
• Chicken eggs - 2 pcs.
• Cheddar Cheese - 80 g
• Butter - 50 g.
• Salt, pepper - to taste.

Cooking process:

Peel the potatoes, rinse the vegetable with water and boil until tender in slightly salted water. Knead the potatoes to a puree state, leave at room temperature until cool. Whipped yolks are added to the mass. Rub the cheddar on a fine grater, add half the cheese in the puree, stir all the ingredients until smooth.

To taste complement the potato mixture with salt and pepper. Squirrels separated from the yolks are whipped with a whisk in a lush foam, and then gradually introduced into mashed potatoes. The baking dish is greased with a piece of butter and spread the potato mass into it. Sprinkle it with the remaining cheese and a few pieces of butter. Bake at 180 ° for fifty minutes.

Croutons with Cheddar

Products:

• Beer - 200 ml.
• Cheddar Cheese - 400 g
• Butter - 20 g.
• Starch - 1 tsp.
• Bread - 100 g.

Cooking:

In a stewpan or pan, melt the grated cheese, add a piece of butter to the mass, and pour beer. Then pour the starch, previously diluted in a tablespoon of beer. The mass is simmered over moderate heat, stirring constantly, adjusted to thicken.

Slices of white or rye bread are spread on a baking sheet covered with parchment paper, spread with cooked sauce and put into the oven for seven minutes. Ready croutons are sprinkled with fresh herbs, and served hot to alcoholic drinks.

Cheese sauce

To prepare a fragrant sauce from Cheddar cheese, fifty grams of butter is melted in a saucepan, two tablespoons of sifted flour are added to it. Stir the mixture over low heat until the flour dissolves.

Add a glass of milk and bring the mixture to a boil, simmer the sauce on the stove until it turns into a thick mass. Remove the sauce from the fire, add fifty grams of grated Cheddar to it. In a warm form served sauce to potatoes, meat or fish dishes, chips.