The Nice Cheddar Cheese
Such persons that are not fond of cheese are hard to be found for it is really very delicious and tasteful in any form. And as far as the taste Cheddar cheese is concerned, it is simply something unexceptional and irresistible.
What is Cheddar Cheese?
Cheddar Cheese is comparatively stiffer, off-white, acidic, natural cheese having its origin in the village of Cheddar, England. Annatto which is a natural edible dye is added to make orange colored Cheddar. But Cheddar cheese is prepared beyond its place of origin and in very many countries in the world however there is no doubt that it is largely popular especially in England. Cheddar cheese also stands second in terms of popularity in the United States.
It is interesting to know that though the cheese contains the place of origin in its name, but it is having no "Protected Designation of origin" in the European countries unlike the blue cheese. The only exception being the cheddar made from the milk of the four countries belonging to South West England can bear the name "West Country Farmhouse Cheddar."
History of Cheddar Cheese
Cheddar Cheese is believed to be made since 12th century if not earlier. It is already mentioned at the very outset that the origin of the Cheddar Cheese goes back to an English village named Cheddar. Now the reason for this village to grow quality cheese as this is that at the outskirt of the village, there are some caves having the ideal environment i.e. favorable temperature and humidity for preparing this cheese. And it was also traditionally considered that such cheese is to be prepared within 30 miles of Wells Cathedral.
Modern and scientific Cheddar
But the credit of the modernized and standardized version of Cheddar along with the involvement of proper hygiene and technique in the preparation process goes to Joseph Harding of 19th century. He is also considered to be the "father of Cheddar Cheese." He invented equipments for processing the cheese called "revolving breaker" that resulted in the saving of much effort and time. In fact his method of preparation was the first endeavor in the field of cheese making that can be considered scientific. He along with his wife and son had considerable effort behind spreading the Cheddar cheese in countries such as Australia and New Zealand.
The nature and character of Cheddar Cheese
Traditional Cheddar has a slight and earthly flavor and its texture is firm yet a little crumbly having the virtue to melt in the mouth. The flavor changes based upon the span of aging as well as the place of origin. As the Cheddar goes along the ageing process it gets deprived of moisture and the texture starts getting drier and as a result the cheese becomes crumbly. It gains sharpness more or less at the 12th month for old cheddar and 18 months for extra old cheddar. Cheddar aging 3 years is considered fine by most however 5 year old Cheddar can be kept stored for specials events and occasions.
Now that you have had enough description of Cheddar Cheese you can now try some for yourself. Can't you?
What is Cheddar Cheese?
Cheddar Cheese is comparatively stiffer, off-white, acidic, natural cheese having its origin in the village of Cheddar, England. Annatto which is a natural edible dye is added to make orange colored Cheddar. But Cheddar cheese is prepared beyond its place of origin and in very many countries in the world however there is no doubt that it is largely popular especially in England. Cheddar cheese also stands second in terms of popularity in the United States.
It is interesting to know that though the cheese contains the place of origin in its name, but it is having no "Protected Designation of origin" in the European countries unlike the blue cheese. The only exception being the cheddar made from the milk of the four countries belonging to South West England can bear the name "West Country Farmhouse Cheddar."
History of Cheddar Cheese
Cheddar Cheese is believed to be made since 12th century if not earlier. It is already mentioned at the very outset that the origin of the Cheddar Cheese goes back to an English village named Cheddar. Now the reason for this village to grow quality cheese as this is that at the outskirt of the village, there are some caves having the ideal environment i.e. favorable temperature and humidity for preparing this cheese. And it was also traditionally considered that such cheese is to be prepared within 30 miles of Wells Cathedral.
Modern and scientific Cheddar
But the credit of the modernized and standardized version of Cheddar along with the involvement of proper hygiene and technique in the preparation process goes to Joseph Harding of 19th century. He is also considered to be the "father of Cheddar Cheese." He invented equipments for processing the cheese called "revolving breaker" that resulted in the saving of much effort and time. In fact his method of preparation was the first endeavor in the field of cheese making that can be considered scientific. He along with his wife and son had considerable effort behind spreading the Cheddar cheese in countries such as Australia and New Zealand.
The nature and character of Cheddar Cheese
Traditional Cheddar has a slight and earthly flavor and its texture is firm yet a little crumbly having the virtue to melt in the mouth. The flavor changes based upon the span of aging as well as the place of origin. As the Cheddar goes along the ageing process it gets deprived of moisture and the texture starts getting drier and as a result the cheese becomes crumbly. It gains sharpness more or less at the 12th month for old cheddar and 18 months for extra old cheddar. Cheddar aging 3 years is considered fine by most however 5 year old Cheddar can be kept stored for specials events and occasions.
Now that you have had enough description of Cheddar Cheese you can now try some for yourself. Can't you?
