So is Cheddar
Cheddar is a food that falls under the dairy products.
It is a typical Anglo-Saxon cheese, with a relatively compact consistency, with an intense flavor, sometimes acidic, and an off-white or orange color (if coloring additives such as "annatto or E160b).
Cheddar originates from the English village of Cheddar, in Somerset; however, many similar cheeses are also produced elsewhere and can be found almost all over the world (USA, New Zealand, Australia etc.).
Cheddar is the UK's most popular cheese; here, it represents 51% of the national market, for a total value of £ 1.9 billion per year. After mozzarella, cheddar is also the second most popular cheese in the United States, with an average annual consumption of 4.5kg per capita.
In 2010, the United States produced 1,466,640 tons of cheddar; in 2008, the UK delivered 258,000 tonnes.
The term “Cheddar Cheese” is used for various products which appear very similar, even if, within the European Union, the name “Cheddar Cheese” does not yet enjoy the “Protected Designation of Origin” (PDO). In fact, only the "West Country Farmhouse Cheddar", or the cheddar obtained from the milk from the four counties of the English South West, enjoys this precious recognition.
Nutritional Characteristics
Cheddar cheese is a rather caloric food, with a prevalence of energy attributable to lipids, followed by proteins and very small amounts of carbohydrates.
The fatty acids prevalent in cheddar should be of the saturated type (details absent in the table). The peptides are of high biological value and the carbohydrates of the simple type (lactose).
Fibers are absent, while the cholesterol content - absent in the table - is certainly more than significant.
Nutritional values (per 100 g of edible portion)
From a saline point of view, cheddar provides high amounts of sodium, phosphorus and calcium; as regards vitamins, on the other hand, the equivalent concentrations of retinol (vit A) and riboflavin (vit B2) stand out.
Cheddar is a food that does not lend itself to the diet of the overweight subject, as it is very fat and with an energy density such as to require almost insignificant portions.
Also to be avoided in case of hypercholesterolemia, since it should contain mainly saturated fatty acids and a more than significant fraction of cholesterol.
Cheddar is also not relevant in cases of high blood pressure, as the high sodium content (caused by the added salt in production) could increase the risk of aggravation.
This cheese does not appear to contain a very high amount of lactose, but the most sensitive intolerant subjects could still experience adverse gastrointestinal reactions.
Perfectly tolerated in case of celiac disease, cheddar produced with alternative ingredients to rennet respects the dietary criteria of vegetarian ovo-milk; however, he is excluded from the diet of vegans, raw foodists and Jews.
Introduction to production
Cheddar, or rather the "West Country Farmhouse Cheddar", is a semi-cooked and pressed hard cheese made from whole cow's milk, raw or more frequently pasteurized.
For the production of cheddar, it is first of all necessary to separate the curd from the whey. This is done using rennet, an enzymatic complex produced by the stomach of newborn calves. To obtain a cheddar suitable for vegetarian and kosher diets, bacteria, yeasts and / or chymosin (or rennin, a hydrolase enzyme of synthetic origin).
Then takes place the so-called "cheddaring" phase, that is the peculiar aspect of the production of cheddar. In this process, after heating the curd, it is mixed with salt and cut into cubes; the latter are then stacked and systematically turned to better drain the whey.
The very dry curd of the cheddar is then ground and placed in molds of varying sizes (from 5 to 60kg). The finished cheddar comes wrapped in burlap or coated with wax, covered with a thin crust.
The "Strong" and "the" Extra-Mature ", sometimes called" Vintage ", need to be matured for a maximum period of 15 months; in this way, it obtains more intense aromas, such as hazelnut, toasting and spicy. The cheese is stored and matured at a constant temperature and often requires special equipment. In fact, as with many other varieties of hard cheese produced all over the world, cheddar also improves its characteristics in caves; these offer a ideal environment for curing and are ideal for the "West Country Farmhouse Cheddar." Even today, a small amount of cheddar is matured inside the caves of "Wookey Hole" and "Cheddar Gorge". Additionally, some versions of cheddar cheese are smoked.
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