Cheddar, with crackers
English Cheddar is named after one of the most dramatic landscapes in the West Country, and is possibly one of the best known cheeses around the world. It is the most widely purchased and consumed cheese across the globe.
The name denotes a certain process in the making of cheddar. The process of Cheddaring is now so popular that many countries have taken to making their own, although the original comes from Somerset. Cheddaring is an additional step in the production, where after heating, the curd is kneaded with salt and then cut into cubes to drain the whey. It is then stacked and turned.
Cheddar can be traced back to the 12 century, and is one of England’s most renowned cheeses. It is recorded that Henry 2nd purchased over 10,000Ibs in 1170, at a farthing per pound. It has been suggested that the recipe was brought to England by the Romans from the Cantal Region of France, and was adapted; this, however, has never been proved.
Cheddar is made from cows milk and it ranges in colour from white to pale yellow, depending on the maturity, however, some are added to which lends them a yellow-orange colour. If it is properly cured the cheese has a slightly crumbly texture, but if too young the cheese remains smooth. The longer cheddar is left to mature the sharper the taste gets. Generally it is left for around 9 to 12 months, and if fully cured it is a hard, natural cheese. When you are purchasing cheddar, the first and most important thing to consider is the age. Strong, extra matured cheddar, is sometimes called vintage, and needs to be matured up to 15 months. Cheddar is produced in the shape of a drum, 15 centimetres in diameter, and has a natural rind bound in cloth.
Unlike many well known cheese’s, Cheddar’s name is not protected. This means that the name can be used across the globe, and it has. There are many stories about how cheddar came to be, some more believable than others. The land surrounding the village of Cheddar, Somerset has been at the heart of the dairy industry since at least the 15th Century, and cheese is still being made there to day.
The name denotes a certain process in the making of cheddar. The process of Cheddaring is now so popular that many countries have taken to making their own, although the original comes from Somerset. Cheddaring is an additional step in the production, where after heating, the curd is kneaded with salt and then cut into cubes to drain the whey. It is then stacked and turned.
Cheddar can be traced back to the 12 century, and is one of England’s most renowned cheeses. It is recorded that Henry 2nd purchased over 10,000Ibs in 1170, at a farthing per pound. It has been suggested that the recipe was brought to England by the Romans from the Cantal Region of France, and was adapted; this, however, has never been proved.
Cheddar is made from cows milk and it ranges in colour from white to pale yellow, depending on the maturity, however, some are added to which lends them a yellow-orange colour. If it is properly cured the cheese has a slightly crumbly texture, but if too young the cheese remains smooth. The longer cheddar is left to mature the sharper the taste gets. Generally it is left for around 9 to 12 months, and if fully cured it is a hard, natural cheese. When you are purchasing cheddar, the first and most important thing to consider is the age. Strong, extra matured cheddar, is sometimes called vintage, and needs to be matured up to 15 months. Cheddar is produced in the shape of a drum, 15 centimetres in diameter, and has a natural rind bound in cloth.
Unlike many well known cheese’s, Cheddar’s name is not protected. This means that the name can be used across the globe, and it has. There are many stories about how cheddar came to be, some more believable than others. The land surrounding the village of Cheddar, Somerset has been at the heart of the dairy industry since at least the 15th Century, and cheese is still being made there to day.
No comments:
Post a Comment