Cookbook:Cheddar Cheese
| Cheddar Cheese | |
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| Category | Cheeses |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Cheese
Cheddar cheese is a firm yellow cheese made from cow's milk.[1]
Production
[edit | edit source]Unlike with other cheeses, cheddar cheese curds undergo an eponymous process called "cheddaring". In this process, the curds are repeatedly stacked and cut, which forces more whey out of the curds and gives cheddar its drier texture.[1][2][3][4] The curds are then salted, shaped, and pressed before being allowed to mature for a long period.[5]
Characteristics
[edit | edit source]Because of the process used to make it, cheddar has a dry and crumbly texture. The rind may be natural or waxed,[3] and the color is typically orange to white, depending on the diet of the cow and the addition of any annatto.[3] The flavor of cheddar can range from mild to very sharp, depending on how long the cheese was left to age—longer aging produces a sharper flavor and more crumbly texture.[3][6] It is also a good melting cheese.[3]
Selection and storage
[edit | edit source]Cheddar cheese should always be stored in the fridge in paper or plastic to keep it fresh and prevent it from drying out.[3] Because it is such a hard, dense cheese, mold can simply be cut off a block of cheddar as long as you leave a 1-inch (2.5 cm) border, leaving the rest of the cheese to be eaten.[3]
Use
[edit | edit source]Cheddar has become a popular cheese in cooking, especially in the US and UK, where it can be used in gratins, cheese sauces, pasta, sandwiches, baked goods, and more. It can also be a part of cheese plates, where it is eaten on its own or with fruits—apple and cheddar is one popular combination.
Substitution
[edit | edit source]Depending on the age, cheddar can be replaced in a few ways. Mild, well-melting cheeses can substitute for mild cheddar, while other well-aged cheeses (e.g. gouda) can replace sharp aged gouda.[3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ a b c d e f g h "Cheddar: Grilled Cheese Stalwart, Cheese Plate Standout". The Spruce Eats. Retrieved 2024-02-25.
- ↑ Hill, Louella (2015-04-14). Kitchen Creamery: Making Yogurt, Butter & Cheese at Home. Chronicle Books. ISBN 978-1-4521-3048-4.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.