Cheddar cheese)

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Cheddar block in a natural, pale yellow color with a piece dyed with annatto on top (both matured for 12 months)

Cheddar [ ˈtʃɛˌdə ] ( listen ? / I ) 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. Audio file / audio sample

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 Gourmet Handbook , entry for the keyword "Cheddar"

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

Commons : Cheddar  - collection of images, videos and audio files

Individual evidence

  1. ↑ a b c d Udo Pini : The Gourmet Handbook . Page 157. Tandem-Verlag, Cologne (4th edition), 2004. ISBN 3-8331-1097-X .
  2. ^ Mateo Kehler: The Oxford Companion to Cheese . Oxford Companions, 2016. ISBN 9780199330881 .
  3. ↑ Patrick F. Fox and Timothy P. Guinee: Fundamentals of Cheese Science . Pages 37-40. Springer Science + Business Media , 2017 (2nd edition). ISBN 9781489976796 .
  4. ^ Homepage of the British Cheese Board on "Top Cheese Facts", accessed January 30, 2018.
  5. ^ Anne Iburg: DuMonts little cheese lexicon. Production, origin, varieties, taste. DuMont Monte, Cologne 2003, ISBN 3-8320-8824-5 , pp. 87-88.