Of all cheeses, Cheddar stands out not only in taste, but also in certain health benefits. Why is he so good?According to nutritionists, Cheddar cheese contains a high concentration of essential nutrients,

in particular, high-quality protein and calcium, which are very beneficial for health. It is for this reason that it is so important to consume dairy products daily, and Cheddar cheese is the best of all dairy products.

And it doesn’t matter in what form you use it, be it soup or Cheddar sauce. You will get all the nutrients contained in it.

Although the anti-cancer properties of cheese have not yet been fully studied, its ability to reduce the incidence of tooth decay has already been proven. Cheddar stimulates the flow of saliva, which neutralizes the acid that causes tooth decay.

Cheddar is virtually lactose free, making it an ideal source of calcium and many other nutrients found in milk for people who have difficulty digesting lactose, or milk sugar.

Nutritionists advise choosing recipes for all kinds of dishes with Cheddar cheese or simply sprinkling it on vegetables or pasta. Everything will be healthy and tasty.

ON A NOTE: Found useful, but there is a BUT! Neurologists advise people suffering from headaches to limit their consumption of this cheese. The substance tyramine contained in cheddar, formed during the decomposition of amino acids, has toxic properties and leads to such undesirable effects as vasoconstriction, stimulation and inhibition of the nervous system, which can provoke a migraine attack.

There is only one conclusion: EVERYTHING IS GOOD IN MODERATION, THEN THERE WILL BE BENEFITS!)

COGNITIVE INFORMATION:

Cheddar cheese is a hard English cheese made from cow's milk, which began to be produced back in the twelfth century in the village of Cheddar, Somerset County. This cheese was named after this place, and the process of its production is cheddarization.

The cheese mass is distinguished by elasticity and a sharp, nutty taste with a pleasant sourness. Its color is predominantly cream, but yellow and orange Cheddar are also available (thanks to the natural dye annatto).

Cheese wheels are quite large - up to 37 kilograms in weight, and this is not the limit - in 1840 a half-ton cheese wheel was made, which was sent as a wedding gift to Queen Victoria.

How is Cheddar cheese made?

Both pasteurized and raw cow's milk are suitable for Cheddar, although it was originally made only from sheep or goat milk. The process of making this cheese is extremely simple, like everything ingenious. Cow's milk is fermented, separated from the whey and wrapped in cloth to drain the liquid. Next, the cheese is sent to mature for three to six months, and sometimes Cheddar languishes in the cellar for several years.

Cheddar cheese has many varieties, each of which is characterized by individual taste characteristics. By varying the aging time, you can make Cheddar with a soft creamy taste or with a sharp, sharp taste. Each eater chooses depending on his gastronomic preferences.

The British are very fond of this spicy cheese, it is very popular throughout Europe. Since Cheddar does not have a protected name, this word can be used to refer to any cheese made using this technology. Thus, in most European stores you can find American Cheddar, which has been produced in the USA for more than a century and a half.

Cheddar can be consumed as a snack on its own, or can be added to various dishes to improve their taste. Thus, the British often add Cheddar to sauces, omelettes, casseroles, sprinkle with grated grilled cheese, stewed vegetables, fish, meat, croutons, sandwiches, etc. In English cuisine you can find many ancient and modern recipes in which Cheddar appears.
Cheddar is served with port, beer or wine; fruits, especially bananas, go well with it.

Composition of Cheddar cheese

It must be said that this cheese is not much different in composition from other types of hard cheeses made from cow's milk. Vitamins, minerals, amino acids, a large amount of calcium, phosphorus, and fats, so you shouldn’t go heavy on Cheddar and consume more than a couple of slices a day, so as not to harm your figure.

A popular variety of English cheddar cheese, which is made from raw or pasteurized milk. The curd is separated from the whey using special rennet enzymes, and then mixed with salt, cut into cubes and left to mature for another 15 months. The ideal environment for this is the temperature of the cave, so, like all other species, cheddar is also stored there (Cheddar Gorge and Wookey Hole Cave).

Main regions of production - its history began in the Cheddar region of Somerset, and subsequently it began to be produced in the rest of the country and in several other countries around the world. But only four counties in south-west England are allowed to use the name "West Country Farmhouse Chedda". Cheddar is the second most popular cheese (mozzarella is first)

History: Where did cheddar cheese come from?

The cheese has been known since the 12th century, when cheddar appeared for the first time in royal records, which was bought for one farthing (10 thousand 240 pounds were purchased). There is a version that the recipe was brought from Cantal (a region of France) by the Romans. But there is still no clear opinion about where cheddar cheese came from.

In the gorge on the edge of the village of Cheddar there were beautiful caves that helped the cheese ripen normally - there was a constant temperature and ideal humidity. And already in the 17th century, Charles the First bought the product in this still little-known village.

In the 19th century, the cheese production system was modernized - this was done thanks to the dairyman Joseph Harding, who produced cheese according to new scientific requirements and used all the latest scientific and technical developments of that time. This is how the history of cheddar cheese began.

Main characteristics of cheddar

Cheddar cheese has a pale yellow or ivory color, and can have other shades when added. It is distinguished from others by its spicy, sour or nutty flavor. Consistency – plastic. The cheese wheels are made in the shape of a cylinder and are covered with an oily film on top. Some manufacturers still coat the finished product with black wax to protect it from contamination, but most use the usual rag material, which does just as well.

The most famous species are "Quickes", "Kina" and "Montgomery". The main characteristics of cheddar cheese allow it to be widely used in cooking for the preparation of main dishes and desserts.

• Calories – 392.0
• Proteins – 23.0
• Fats – 32.0
• Carbohydrates – 0.0

Health benefits of cheddar cheese

Cheddar cheese contains many useful vitamins A and B, microelements (copper, zinc, iron, magnesium, potassium, etc.) and amino acids.

It is recommended to eat it to stimulate brain activity - it will be useful for a student before a difficult exam, or for adults during the period of various reports, when a fresh mind is needed more than ever. The beneficial properties of cheddar cheese do not end there.

Please note that half of the product consists of milk fat. This means that it is not recommended for people on a diet.

Examples of use in cooking

In Canada, it is used to make cheese soup, which is a hallmark of one of the theme parks at Walt Disney World.

It goes well with dishes that contain bananas or mustard. Use it as an addition to salads, omelettes, hamburgers, biscuits and similar baked goods.

Cheddar will be an excellent base for cheese sauce for fish, meat and side dishes with potatoes.

Pair it with wine, cider, port or beer.

Cheddar is one of the most popular types of cheese in England. The color of the finished product varies from a creamy, light yellow hue to a rich orange color. The consistency of the cheese is plastic, and its aroma has a nutty, slightly sour taste.

The nutritional value of one hundred grams of English cheese is three hundred and fifty calories. Cheddar is 70% fat, the remaining share is shared by proteins, and there are no carbohydrates in this product at all.

In England, Cheddar cheese is usually eaten with bananas or hot mustard, and red wine or port is served with the cheese. Salads, omelettes, sandwiches, biscuits and Cheddar-based cheese sauces are widely used in cooking. A good addition to meat, fish, and vegetable dishes would be an appetizer or sliced ​​cheese made from this cheese.

If Cheddar is prepared at home, it is stored in the refrigerator separately from other products in a plastic container with a lid. This will allow the cheese not to absorb foreign odors. When creating a sauce or filling for a Cheddar casserole, the cheese is grated as finely as possible to ensure it melts quickly.

Before eating, Chered is first removed from the refrigerator. Forty minutes is enough for the consistency and its natural aroma to be restored.

How and from what is Cheddar made?

In the UK, Cheddar cheese is produced by both industrial enterprises and farms. The manufacturer indicates the sharpness and density of Cheddar on the packaging. And handmade cheese is never added to spices or other food additives, so it always tastes natural.

To obtain this cheese, pasteurized or whole raw cow's milk is used. At the first stage, the dairy product is heated, special enzymes are added to it, thanks to which the milk turns into a starter culture. The future cheese is poured into a wide vat, where a single thick mass is gradually formed. To remove excess whey, the mixture is stirred several times. This makes the cheese thick and acquires a dense consistency.

Then salt is added to the mass and the cheese product is sent into cylindrical molds. The cheese is placed in a loose fabric, which allows Cheddar access to oxygen, while at the same time preventing dirt and dust from entering it.

At the final stage, the Cheddar is left in the mold at a certain temperature until it ripens. The cheese is periodically turned over and the degree of readiness is checked. This process takes from two to six months. The result is a cheese product in the form of cylindrical heads, the mass of which reaches twenty-seven kilograms.

Useful properties and harm of Cheddar

The beneficial properties of Cheddar are due to its composition. The high content of vitamins A, B, E, PP, beta-carotene, niacin, trace elements, amino acids has a beneficial effect on the body as a whole and normalizes metabolism. Due to the fact that cheese contains calcium, potassium and phosphorus, it is recommended to be consumed by children to develop the growth of bones and teeth.

Cheddar also has a positive effect on the functioning of the nervous system, improves memory and promotes concentration. Moderate consumption of this product improves brain function and increases performance. It is recommended to use Cheddar for children aged three years and older.

Due to the fact that Cheddar consists of 50% milk fat, it is considered a fairly high-calorie and nutritious product. A person on a diet needs to limit himself to two slices of Cheddar per day. Excess weight will be a serious reason to classify this type of cheese as contraindicated products. The category of those who should not consume Cheddar also includes people suffering from hypertension or other cardiovascular diseases, stomach diseases, and urolithiasis.

Recipes with Cheddar Cheese

Cheese and potato soufflé

Products:

• Potatoes – 5 pcs.
• Chicken eggs – 2 pcs.
• Cheddar cheese – 80 g.
• Butter – 50 g.
• Salt, pepper - to taste.

Cooking process:

Peel the potatoes, wash the vegetable with water and boil until tender in lightly salted water. Mash the potatoes until pureed and leave at room temperature until cool. Whipped yolks are added to the mixture. Grate the cheddar on a fine grater, add half the cheese to the puree, and stir all the ingredients until smooth.

Add salt and pepper to the potato mixture to taste. Whisk the whites separated from the yolks into a fluffy foam, and then gradually add them to the puree. Grease a baking dish with a piece of butter and place the potato mixture in it. Sprinkle the remaining cheese and a few pieces of butter on top. Bake at 180° for fifty minutes.

Cheddar croutons

Products:

• Beer – 200 ml.
• Cheddar cheese – 400 g.
• Butter – 20 g.
• Starch – 1 tsp.
• Bread – 100 g.

Cooking:

Melt cheese grated on a fine grater in a saucepan or saucepan, add a piece of butter to the mixture, and pour in beer. Then add starch, previously diluted in a tablespoon of beer. The mixture is simmered over moderate heat, stirring continuously, until thickened.

Place slices of white or rye bread on a baking sheet lined with parchment paper, spread them with the prepared sauce and place in the oven for seven minutes. Ready-made croutons are sprinkled with fresh herbs and served hot with alcoholic drinks.

Cheese sauce

To prepare a fragrant Cheddar cheese sauce, melt fifty grams of butter in a saucepan and add two tablespoons of sifted flour to it. Stir the mixture over low heat until the flour dissolves.

Add a glass of milk and bring the mixture to a boil, simmer the sauce on the stove until it turns into a thick mass. Remove the sauce from the heat and add fifty grams of grated Cheddar. The sauce is served warm with potatoes, meat or fish dishes, and chips.

Cheddar is a hard cheese made from cow's milk and one of the most famous and oldest products in England. The history of this cheese dates back to the times of the Roman Empire. It was the Romans who taught the British how to make hard cheese.

Cheddar got its name in the Middle Ages from the town of the same name in Somerset, where it was brewed from milk from cows that grazed on the pastures of the Mendip hills.

Today, real classic Cheddar cheese is made only in England in the counties of Slmerset, Devon, Cornwall and Dorset.

In the homeland of Cheddar, cheese is produced in large heads, reaching a weight of 54 kg. The cheese matures for 2 years. Cheddar cheese from the milk of cows grazing on the lush green pastures of Foggy Albion acquires a rich taste and a magnificent nutty aroma. The fat content of this cheese reaches 48%.

Cheddar cheese production steps:

• Leaven. Enzymes are added to heated fresh milk, thanks to which it sours and curdles. The milk is converted into curds and whey. The resulting mass is dumped into a specialized vat.

• Cheddarization. During the production of Cheddar cheese, a special additional procedure is carried out, the so-called cheddarization, the essence of which is to separate the curd from the whey, which leads to the formation of a dry plastic curd mass. The resulting mass is cut into blocks, which are turned over until the remaining whey is completely removed.

• Cutting and pouring into molds. After cheddarization, the cheese mass is crushed and salted, and then placed in special molds in the form of cylinders designed for 27-54 kg.

• Pressing and wrapping. The cheese wheels are placed under a press. After a few days, they are doused with hot water and wrapped in cloth. This is how the cheese “breathes” without losing its shape.

• Aging. Cheddar is kept in temperature-controlled rooms for subsequent aging. Here it is constantly turned over and periodically tasted to ensure the desired taste is achieved. Cheddar is usually aged for 2, but sometimes as long as 3 years!

Taste qualities of cheese

The taste of Cheddar has been compared to chocolate! It has a fresh, nutty aroma and a firm, elastic consistency. Cheddar traditionally has a rich sweetish taste with a slight sourness. The color of Cheddar depends on the aging period and can be white, yellow or orange.

Young Cheddar, which has been aged for no more than six months, has a soft consistency and delicate taste. After a year of aging, the consistency hardens and the taste becomes intense. 1.5-year-old Cheddar is drier with a piquant taste, and calcium crystals can be seen in the structure.

Cheddar varieties

• Cheddar Denay. Produced in Dorset from the milk of local cows only. Fully matured on Dorset farms and known as one of England's most awarded cheeses since 1959.

• Cheddar Green. Produced in Somerset at the Green family cheese factory, which has been making this cheese for four generations, performing many stages of production by hand without mechanization.

• Cheddar Keene - also a cheese from the county of Somerset, produced at the Keene family cheese factory, according to a special recipe, exclusively by hand. During ripening, Cheddar Keene cheese, wrapped in cloth, is filled with rendered lard.

• Cheddar Montgomery from Somerset County is produced using a recipe developed over 70 years ago. When making Cheddar Montgomery, a natural enzyme from the stomach of calves is added to the cheese mass, which is a source of enzyme that ensures good milk coagulation.

• Cheddar Quicks. Produced in Devon. This is a flavorful cheese with a buttery consistency. Westcombe Cheddar from Somersey is a traditional, long-aged cheese with a bold, tangy flavour.

How to eat Cheddar

Cheddar is an integral part of English cuisine. Cheddar is used to prepare traditional English breakfasts and lunches - omelettes, sandwiches. Cheddar makes an excellent sauce for seasoning hot dishes. One of the most popular Cheddar snacks in England is called Welsh rabbit - it's cheese toast.

Cheddar is served with a red wine that has a fruity bouquet, such as Merlot. Long-aged cheddar pairs well with vintage port.

British hard cheddar cheese is a dairy product that is popular all over the world. It is made from cow's milk, and the taste of this cheese directly depends on its age. Young cheddar (up to 9 months after production) is very tender and soft, mature cheddar (from 9 to 24 months) is saltier and more aromatic, and “adult” cheese (from 2 to 4 years) has a sharp spicy taste with a hint of hazelnut. The oldest cheddar (4 to 6 years old) is considered a rare delicacy and is used exclusively on special occasions.

Benefits of cheddar cheese

The beneficial properties of English cheddar cheese are undeniable, because it contains a large amount of substances valuable for the body, such as vitamins A and D, calcium, potassium, magnesium, iron and a lot of proteins. Thanks to these properties, as well as folic acid, amino acids and minerals, cheddar cheese is useful as a preventative against diseases such as diabetes, osteoporosis, heart problems and blood pressure. This dairy product helps the kidneys function better, strengthens the immune system, removes toxins, normalizes blood circulation, promotes visual acuity and strengthens bones. In addition, cheddar cheese performs an important function for our body: when consumed, it converts food into energy, having a beneficial effect on muscle mass.

Harm of cheddar cheese

This dairy product has virtually no contraindications, with the exception of excess weight. People suffering from extra pounds are recommended to consume this cheese in doses, not exceeding the permitted limit. Since cheddar is a fatty and high-calorie product (it is 70% fat, and its calorie content is 392 kcal per 100 g), it is better not to include it in diets. Another exception: individual intolerance to milk protein and lactose, otherwise there is a risk of allergic reactions.

Cheddar cheese in cooking

Cheddar is a universal cheese and goes well with many foods, which is why it is in great demand in cooking. This ingredient is ideal for toast, sauces, omelets, salads, pizza, sandwiches and even soups. Cheddar cheese is also an excellent snack for wine, beer, cider and other light alcohol. Chefs all over the world add cheddar to meat and fish dishes, casseroles and biscuits, and use it for fondue and canapés. The main thing is to store it correctly (in the refrigerator in vacuum packaging) and grate the cheese very finely so that it imparts its exquisite taste and aroma to the dish.

Chemical Composition: Cheddar Cheese

Essential amino acids

Arginine	0.94 g
Valin	1.66 g
Histidine	0.87 g
Isoleucine	1.55 g
Leucine	2.38 g
Lysine	2.07 g
Methionine	0.65 g
Methionine+Cysteine	0.85 g
Threonine	0.89 g
Tryptophan	0.32 g
Phenylalanine	1.31 g
Phenylalanine+Tyrosine	2.51 g

Nonessential amino acids

Vitamins

Vitamin A	265.00 mcg
Vitamin D	0.60 mcg
Vitamin E	0.29 mg
Vitamin A	2.80 mcg
Vitamin B1	0.03 mg
Vitamin B2	0.38 mg
Vitamin B4	16.50 mg
Vitamin B5	0.41 mg
Vitamin B6	0.07 mg
Vitamin B9	18.0 mcg
Vitamin B12	0.83 mcg
Vitamin PP, NE	5.41 mg