Cheddar blocks, snack (30 g)
Ingredients: standardized cow milk, salt, starter culters of mesophilic lactic-acid bacteria, milk-clotting enzyme of animal origin.
Nutritional value (per 100 g): fat 30,5 g, protein 23,5 g.
Energy value – 370 kcal/1540 kJ.
Fat in dry matter —50 %.
Shelf life – 30 days at a temperature of 0–6 °С and relative humidity 80–85 %.
Cheddar is one of the most popular varieties of cheese in the world and traditional cheese in Anglo-Saxon countries. Cheddar is named after the town in southwest England where it was created over 800 years ago. It is a hard cheese from cow milk that has a slightly crumbly texture if properly cured and the texture is smooth if it is young. Cheddar has slightly sharp and sour nutty taste. Its colour generally ranges from white to pale yellow.
The primary process to make it is called “cheddaring”. During this process the curds are cut up and then pressed together into slabs. The slabs of curds are stacked on top of each other. The weight of stacking the slabs of curds on top of one another presses out even more moisture. Then the slabs of curds are cut up again, pressed into slabs again and stacked again. The process continues until so much whey is expelled that after ripening, the cheese will have a crumbly, layered, dense texture. During the cheddaring process, the curds also become further acidified by the continuing action of the starter culture on residual lactose in the curd. Cheddar ripens minimum 90 days. During this period, flavour develops largely.
There are several wonderful ways to savor the flavor of Cheddar cheese. It goes well with beer, red wine like Merlot or Pinot Noir and white wine like Chardonnay.
Cheddar is an essential part of English cuisine. British people cook different types of dishes with Cheddar including sandwiches, pies and the popular dish Welsh rabbit.
Our Cheddar can be a good choice for a recherché cheese platter and a delicious ingredient for appetizers and hot dishes.