Cheddar cheese is a relatively hard, off-white or orange if spices such as annatto are addedsometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset cheeses Extra mature cheese this style are produced beyond the region and in several countries around the world. The term "Cheddar cheese" is widely used, but has no protected designation of origin within the European Union.
However, in a Protected Designation of Origin, "West Country Farmhouse Cheddar", was created and only Cheddar produced from local milk within SomersetDorsetDevon and Cornwall and manufactured using traditional methods may use the name.
Furthermore, certain cheeses that are more similar in taste and appearance to Red Leicester are sometimes popularly marketed as "Red Cheddar". The cheese originates from the village of Cheddar in Somersetsouth
Extra mature cheese England.
Cheddar Gorge on the edge of the village contains a number of caveswhich provided the ideal humidity and steady temperature for maturing the cheese.
Cheddar has been produced since at least the 12th century. Central to Extra mature cheese modernisation and standardisation of Cheddar cheese was the 19th-century Somerset dairyman Joseph Harding. Harding stated that Cheddar cheese is "not made in the field, nor in the byrenor even in the cow, it is made in the dairy". His sons, Henry and William Harding, were responsible for introducing Cheddar cheese production to Australia  and facilitating the establishment of the cheese industry in New Zealand, respectively.
During the Second Extra mature cheese Warand for nearly a decade after, most milk in Britain was used for the making of one single kind of cheese nicknamed "government Cheddar" as part of war economies and rationing. According to a United States Department of Agriculture researcher, Cheddar cheese is the world's most popular variety of cheese, and the most studied type of cheese in scientific publications. The curds and whey are separated using rennetan enzyme complex normally produced from the stomachs of newborn calves in vegetarian or kosher cheeses, bacterial, yeast or mould-derived chymosin is used.
The cheese is kept at a constant temperature, often requiring special facilities. As with other hard cheese varieties produced worldwide, caves provide an ideal environment for maturing cheese; still, today, some Cheddar cheese is matured in the caves at Wookey Hole and Cheddar Gorge. Additionally, some versions of Cheddar cheese are smoked. The ideal quality of the original Somerset Cheddar was described by Joseph Harding in as "close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazelnut".
Cheddar made in the classical way tends to have a sharp, pungent flavour, often slightly earthy. The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese.
This bitterness has been found to be significant to the overall perception of the aged Cheddar flavour.
Cheddar can be a deep Extra mature cheese pale yellow off-white colour, or a yellow-orange colour when certain plant extracts are added. One commonly used spice is annattoextracted from seeds of the tropical achiote tree. Originally added to simulate the colour of high-quality milk from grass-fed Jersey and Guernsey cows,  annatto may also impart a sweet, nutty flavour. The largest producer of Cheddar cheese in the United States, Kraftuses a combination of annatto and oleoresin paprika, an extract of the lipophilic oily portion of paprika.
Cheddar cheese was sometimes and still can be found packaged in black wax, but was more commonly packaged in larded cloth, which was impermeable to contaminants, but still allowed the cheese to "breathe". The Slow Food Movement has created a Cheddar Presidium,  claiming that only three cheeses should be called "original Cheddar". Their specifications, which go further than the "West Country Farmhouse Cheddar" PDOrequire that Cheddar cheese be made in Somerset and with traditional methods, such as using raw milk, traditional animal rennetand a cloth wrapping.
Cheddars can be industrial or artisan cheeses. The flavour, colour, and quality of industrial cheese varies significantly, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage; this may indicate the maturation period, or food additives used to enhance the flavour.
Artisan varieties develop strong and diverse flavours over time. Following wheat midge outbreak Canada in Extra mature cheese midth century, farmers in Ontario began to convert to dairy farming in large numbers, and Cheddar cheese became their main exportable product, even being exported to England.
By the turn of the 20th century, 1, Cheddar factories were in Ontario, and Cheddar had become Canada's second-largest export after timber. Kraft grew up on a dairy farm in Ontario, before moving to Chicago. The annual production istons. Much of the Cheddar cheese in New Zealand is factory produced. While most of it is sold young within the Extra mature cheese, the Anchor dairy company ships New Zealand Cheddars to the UK, where the blocks mature for another year or so.
Mature cheddar is the best-selling variety in the UK. The state of Wisconsin produces the most cheddar cheese in the United States; other centres of production include: It "Extra mature cheese" sold in several varieties mild, medium, sharp, extra-sharp, New York-style, white, and Vermont.
Cheddar that does not contain annatto is frequently labelled "white Cheddar" or "Vermont Cheddar" regardless of whether it was actually produced there. Vermont's three creameries produce what are regarded as first-class Cheddar cheeses: Some "Extra mature cheese" cheeses or "cheese foods" are called "Cheddar flavored".
Examples include Easy Cheese: Cheddar is one of several products used by the United States Department of Agriculture to track the status of America's overall dairy industry ; reports are issued weekly detailing prices and production quantities. The White House is said to have smelled of cheese for Extra mature cheese. It was planned to be exhibited at the Canadian display, but the mammoth cheese fell through the floor and was placed on a reinforced concrete floor in the Agricultural Building.
It received the most journalistic attention at the and was awarded the bronze medal. A cheese this size would use the equivalent of the daily milk production of 16, cows. Oregon members of the Federation of American Cheese-makers created the largest Cheddar cheese in From Wikipedia, the free encyclopedia. Manufacture of cheddar cheese.
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