Once cheddar a large hard-pressed barrel of cheese made by a particular process in the village of Cheddar in Somerset. Which is close to deep caves that are perfect for maturing the cheeses menu.
The slightest variation in milk origin, temperatures used, type of rennet. And how much, drainage techniques, salting, size and ageing will all produce different flavours in what seem to be the same cheese. True cheddar’s special difference is based on cheddaring. A process of cutting the curds, stacking these. And then turning them by hand as they drained and firmed under their own weight. That plus the flavour of milk made from the grasses of Cheddar Gorge made a unique. Easily liked eating and cooking cheese. But no one thought to protect the name or the process in the same way. That French or Italian cheeses are, hence type cheese are today made all round the world UFABET
How to cook cheddar?
As well as providing a very satisfying snack or sandwich. By itself or with almost anything savoury including pickles and chutney, cheddar accompanies fruit. Especially apples and pears, fruity jams in sandwiches, fruit pies, fine wines and beer. It can be cubed into salads, grated onto baked potatoes or into savoury pastry. Try not to use mild for cooking. As its flavour simply disappears. If you’re cooking with cheddar-style cheese, choose something with real heft to its flavour. You’ll use less and get better results.