Cheddar cheese)
Cheddar [ ˈtʃɛˌdə ] ( ) is a type of cheese made from cow's milk that contains 48 to 50% fat in dry matter, originally from Great Britain and is now produced worldwide.
Description and origin
Cheddar matures for an average of two to three months before it goes on sale as a “Scottish Mild” variant in block form. Traditional manufacturers allow the cheese to mature for up to two years. Cheddar is a hard cheese , the classic variant of which is given a characteristic golden-yellow to orange color by adding the plant pigment annatto , which is tasteless . The Gourmet Handbook explains how to color this and other British cheeses:
“[…] If the Cheddar comes from Scotland , it is usually bright yellow because it is colored with Annatto. This practice was common 200 years ago, when saffron colored to mimic the rich yellow of a whole milk cheddar. Because back then only those who could afford it left the cream on the milk and in the cheese; those who did not had to make butter from it , and the cheese turned out paler. [...] "
The cheese is originally from South West England and bears the name of the village "Cheddar" in the county of Somerset . The first written evidence that a type of cheese called "Cheddar" was mentioned dates back to 1655.
In the UK, cheddar is considered the most popular cheese because it makes up 55% of the cheese sold to households there (as of 2017).
variants
In addition to the standard production, there are other variants such as:
- Cheddar with flavors : In addition to the traditional Sage Derby , cheddars are flavored with beer , whiskey , port wine , chilli or marmite .
- Farmhouse Cheddar : Cheese produced in small quantities and matured for at least 14 months. This variant is known as the King of Cheddar .
- Five Counties : "Cheddar" is one of the five types of cheese used.
- Sage Derby : During the cheddaring process, ground sage is added tothe curd. This gives it a green grain and a strong, spicy taste.
See also
Web links
Individual evidence
- ↑ a b c d Udo Pini : The Gourmet Handbook . Page 157. Tandem-Verlag, Cologne (4th edition), 2004. ISBN 3-8331-1097-X .
- ^ Mateo Kehler: The Oxford Companion to Cheese . Oxford Companions, 2016. ISBN 9780199330881 .
- ↑ Patrick F. Fox and Timothy P. Guinee: Fundamentals of Cheese Science . Pages 37-40. Springer Science + Business Media , 2017 (2nd edition). ISBN 9781489976796 .
- ^ Homepage of the British Cheese Board on "Top Cheese Facts", accessed January 30, 2018.
- ^ Anne Iburg: DuMonts little cheese lexicon. Production, origin, varieties, taste. DuMont Monte, Cologne 2003, ISBN 3-8320-8824-5 , pp. 87-88.