Cheddar cheese: composition, properties and cooking at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Ask anyone, and he will confirm the validity of the well-known phrase: "Cheese is a delight in taste." And if we are talking about a product called "cheddar", then this delight in taste is doubly. Spicy and spicy, with distinctly nutty notes, it won over not only the British, who are considered the inventors of this wonderful delicacy. No, Cheddar cheese is also America's favorite delicacy. There it is in second place in terms of consumption, second only to mozzarella.

A trip to history

This dairy product first appeared in the county of Somerset, located in the southwest of England. There is a small village called Cheddar. It was she who became the birthplace of the famous cheese, and also gave it its name. Mentions of it date back to the 12th century. Even then, King Henry II proclaimed this product the best cheese in the entire territory of the British Kingdom.

Appearance of Cheddar cheese

This variety among its cheese counterparts has many unique properties. Cheese "Cheddar" has a cylindrical, sometimes rectangular shape. Head heightreaches 40 cm, and the standard weight ranges from 27 to 35 kg. But the history of cheese making keeps a single case worthy of the Guinness Book of Records. For the wedding, Queen Victoria was presented with a head of cheese of the mentioned variety weighing 500 kg! Cheese "Cheddar" is made from whole cow's milk, its fat content is 45%. The color is most often rich yellow, and sometimes even orange, but it can also be creamy. The bright color of the product in question is due to the dye, which is extracted from the seeds of the exotic achiote tree. When aged in a dry cellar (up to 2 years), it acquires a strip in the middle, reminiscent of dark marble in color. Such cheese is already called by the melodic phrase blue Chedder, that is, “blue Cheddar”.

The top of the cheese is covered with an oily crust. For better storage, it can be sealed in black wax. However, fabric is most commonly used for packaging. It allows the product to "breathe" and saves it from contamination.

Peculiarities of English cheese production

Processed Cheddar cheese is savory in taste and pleasant in appearance. Its production is based on the heat treatment of cottage cheese, which increases the level of lactic acid. The temperature at which cottage cheese is cooked is at least 38 degrees. Therefore, in terms of cooking technology, Cheddar cheese is closer to boiled Gruyère-type cheeses. This delicious delicacy is prepared both at industrial enterprises and by hand, in small farms in England. The ripening period of this variety of cheese is from six months to 2 years. But the factory products are differenta whole kaleidoscope of flavors. Cheeses are sharp, soft, mature, medium, there is even such a variety as old or vintage. About what kind of cheese is in front of you, the packaging will tell. You can also find information about flavors and flavors there.

Components

It is worth noting another feature of the product in question - the composition. Cheese "Cheddar" contains a huge amount of useful substances. These are almost all B vitamins, as well as PP, E, A. In addition, it contains beta-carotene and niacin. Cheese "Cheddar" can be called a pantry of micro and macro elements: magnesium, phosphorus, calcium, sodium, manganese - all this is in its composition. It is also saturated with amino acids: isoleucine, lysine, glutamic acid.

Many people wonder how nutritious Cheddar cheese is. Its calorie content is 380 kcal, so this delicacy cannot be called dietary. But it also does not contribute to weight gain.

Properties

Perhaps no other cheese product has such a set of useful properties as this one. Let's briefly list the main ones:

• This cheese is low in lactose, so even people who are allergic to other dairy products can consume it.
• Cheddar stimulates saliva synthesis, resulting in a cleaner mouth and reduced risk of cavities.
• There are practically no carbohydrates in it, therefore, despite the high calorie content, it does not provoke a set of extra pounds. People who are constantly on a diethave already appreciated this feature of the product.
• This cheese stimulates the activity of the brain and nervous system.
• On the other hand, it has a calming effect, promotes good sleep and relieves stress.
• And, of course, the product is rich in calcium, which is very good for he althy teeth and bones.

Cheddar cheese, homemade

Despite the fact that the process of making cheese is quite long, it is not difficult to make it yourself.

To get 900g of delicious product you will need:

• 8 liters of fresh milk;
• 2, 5 ml of rennet, which is pre-dissolved in half a glass of purified water;
• 1, 25 ml mesophilic culture;
• 30 ml finely ground sea s alt.

Cooking technology

The whole process includes 4 steps:

1. Making cheese

Add all the ingredients to the milk heated to 35 degrees. Then leave the mixture for 1-2 hours to thicken it. Cut the resulting product into pieces and heat to 38-39 degrees. As it heats up, the mass will decrease in volume. The whey must be drained, and the cheese mass must be constantly stirred to avoid lumps.

2. Cheddarized Cheese

It is this process that gives the product its original taste and aroma. Its peculiarity lies in the fact that semi-finished soft cheese must be kept in a dry saucepan for 2 hours attemperature of 38 degrees. At the same stage, s alt is added to it, and the whole mass is mixed with hands.

3. Spin

A press is placed on the cheese. It is believed that the pressure should be increased gradually. First, its indicator should be 4.5 kg. Under this pressure, the product is kept for 15 minutes. Further, the weight increases to 18 kg, and the spin time - up to 12 hours. Final stage: pressure - 22.5 kg, duration - 24 hours.

4. Maturation

First, the cheese is dried on a regular cutting board. When it is ready, you will notice a protective crust. Then it is covered with paraffin, after cooling the cheese and rubbing it with gauze soaked in vinegar. Usually 2 layers of paraffin are applied. After that, the head is sent to the refrigerator and kept for at least two months. After the specified period, the product is ready for use.

How and where Cheddar cheese is used

The mentioned product is quite popular and versatile. It is used for the preparation of s alty biscuits, hamburgers, canapes, salads, omelettes. From this cheese you can make a versatile sauce that has an amazing taste. It will be a great addition to fish, meat, potatoes or regular toast.

In England, cheddar is usually consumed at the end of dinner, washed down with port or Bordeaux. Sometimes pieces of cheese are served with beer.

Inhabitants of Great Britain have their own traditions. They prefer to eat this cheese with mustard or bananas. Well, tastes, as they say, do not argue.

Pay attention! ForIn order for Cheddar cheese to restore its taste and texture, it is taken out of the refrigerator half an hour before dinner and cut into small pieces.

What can replace Cheddar cheese

In terms of taste and useful properties, the equivalent of the English Cheddar cheese is the German Chester cheese. You will not find any special differences, even the names are a bit similar, right? But here's the catch! It is unlikely that someone will go to Germany in search of an analogue. Therefore, if you need to cook a dish with this type of cheese, but you don’t have it at the moment, feel free to replace it with gouda or maasdam. Other hard cheese is also suitable, the main condition is that it should have a bright and rich taste.