Bushra Griffith
Cheddar cheese is a hard, sharp-tasting cheese that originated in the English village of Cheddar in Somerset, England. It is the most popular cheese in the UK and the second most popular in the US. Cheddar is made from cow's milk, and its natural colour ranges from pale yellow to off-white. Cheddar is considered a natural cheese, but it can also be processed. Processed cheese is made from natural cheese, emulsifiers, preservatives, artificial ingredients, and double the amount of salt used in natural cheese. It is then poured and reformed into various forms. The process of making cheddar cheese into processed cheese involves melting, emulsifying, and adding preservatives and artificial ingredients. The result is a product that melts more easily and has a longer shelf life.
Characteristics of Cheddar Cheese
| Characteristics | Values |
|---|---|
| Type | Natural or processed |
| Texture | Hard |
| Taste | Sharp |
| Colour | Pale yellow to off-white |
| Origin | English village of Cheddar in Somerset, England |
| Manufacture | Made with cow's milk, heated with curd and kneaded with salt |
| Substitutes | Colby, Cheshire or American cheese |
| Nutritional value | Good source of calcium and iron, high in saturated fat and sodium |
| Price | $4.99 for mild cheddar, $21.99 for extra-sharp 12-year cheddar |
| Processing | Cultured or pasteurized |
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What You'll Learn
- Cheddar is a hard English cheese, while American cheese is a processed, smooth and creamy alternative
- Cheddar cheese is made with cow's milk, while processed cheese is made with natural cheese and other additives
- Processed cheese was first developed in Switzerland in 1911, while Cheddar has been produced in England since the 12th century
- Cheddar is the most popular cheese in the UK and the second most popular in the US, where processed cheese is common
- Cheddar is a natural cheese, while processed cheese is often labelled as cheese food or cheese spread
Cheddar is a hard English cheese, while American cheese is a processed, smooth and creamy alternative
Cheddar and American cheese are two popular varieties of cheese that differ in terms of their production methods, taste, texture, and nutritional profiles.
Cheddar is a hard English cheese that is made from pressed and salted curds from 100% cow's milk (raw or pasteurized) that has been coagulated with rennet. The milk is first split until enough lactic acid has formed to make the cheese. The milk is then heated, and animal or vegetable rennet is added to form a custard-like mass. As the curd becomes harder, it is cut into small pieces, and the bigger pieces are cooked at lower temperatures to form cheeses like Cheddar. Cheddar gets its flavour from aging cheese that originally used a buttermilk culture. The "cheddaring" process also gives it a unique texture. Cheddar is a natural cheese, made from simple and natural ingredients, including fresh high-quality milk, salt, enzymes, and natural colours. It is a cultured cheese, made by adding bacteria cultures to milk.
On the other hand, American cheese is a processed, smooth, and creamy alternative. It is made by melting chunks of cheeses, such as cheddar, Colby, Swiss, Jack, or Colby, with a liquid and an emulsifying agent. The liquid mixture is then molded into bricks or slices. American cheese is softer than cheddar and has a higher fat content. It is also more processed, with a higher sodium content and lower nutritional value. The emulsifiers added to American cheese keep it creamy as it melts, while the lack of emulsifiers in cheddar causes it to separate when melted. American cheese is also known for its mild, creamy taste, making it a popular choice for fast-food and those who prefer a more subtle flavour.
In terms of nutritional differences, cheddar is richer in protein and essential nutrients like calcium and zinc, making it a healthier option. It also has a lower sodium content, with 2.5 times less sodium than American cheese, making it a better choice for those watching their salt intake. On the other hand, American cheese contains higher levels of certain vitamins, including vitamin B12, vitamin E, and iron.
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Cheddar cheese is made with cow's milk, while processed cheese is made with natural cheese and other additives
Cheddar cheese is a type of natural cheese, made from cow's milk. The milk is separated until enough lactic acid has formed to make cheddar cheese. Milk contains bacteria that produce lactic acid, which further helps the milk to convert into curd. The next step involves adding animal or vegetable rennet to the milk, which is a milk-clotting enzyme to coagulate the milk to form a custard-like mass. As the curd becomes harder, it is then cut into small pieces to begin the process of separating whey from the curd. The curds are then cooked at higher temperatures to form cheddar cheese.
Processed cheese, on the other hand, is made from natural cheese, emulsifiers, and other additives. It is typically made from a blend of cheeses, most often Colby and cheddar. The process of making processed cheese involves melting and emulsifying a portion of natural cheese and adding preservatives, artificial ingredients, and salt. This mixture is then poured and reformed into various other forms of cheese products. Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again.
Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients. These additional ingredients can include vegetable oils, unfermented dairy ingredients, salt, food colouring, or sugar. The specific regulations for processed cheese in the United States dictate that it must be made with up to 5% milkfat and other allowed additives. The high proportion of additives in processed cheese means that some products made in this way cannot legally be labelled as cheese in many countries.
Natural cheddar cheese will be labelled as "Cheddar Cheese" and will often include "Cheese Cultures" or "Cultured Milk" in the ingredients. Pasteurized processed cheese, on the other hand, will be labelled as such and will include an emulsifier like sodium citrate or disodium phosphate in the ingredients.
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Processed cheese was first developed in Switzerland in 1911, while Cheddar has been produced in England since the 12th century
Processed cheese and Cheddar cheese are two different types of cheese with distinct histories. Processed cheese is a product made from natural cheese, emulsifiers (such as sodium citrate or disodium phosphate), calcium phosphate, sorbic acid (preservative), enzymes, cheese culture, vitamin D3, milk fat, extra salt, saturated vegetable oils, whey, and artificial food colourings. It was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who were seeking a cheese with a longer shelf life. They added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again. This development led to the mass production of processed cheese, which is now commonly used in households, particularly for cheeseburgers and grilled cheese sandwiches.
On the other hand, Cheddar cheese is a natural cheese that is relatively hard and off-white or orange in colour, with a sometimes sharp taste. Cheddar cheese has a much longer history, dating back to the 12th century in the village of Cheddar in Somerset, England. According to legend, a milkmaid forgot about a pail of milk and returned to find that it had turned into cheddar cheese, although this origin story is not confirmed. Cheddar cheese quickly gained popularity, becoming a staple at royal banquets. In 1107, King Henry II declared it the best cheese in Britain after purchasing more than 10,000 pounds of cheddar.
Over time, Cheddar cheese spread beyond England, and today it is produced worldwide. However, the style and quality of cheeses labelled as cheddar can vary greatly, with some processed cheeses also being packaged as "Cheddar". For example, during World War II and the decade following, most of the milk in Britain was used to make a single kind of cheese nicknamed "government cheddar" due to war economy and rationing. This led to a decline in the variety of cheese produced in the country, with only a fraction of cheese producers remaining after World War II compared to pre-World War I numbers.
In summary, while processed cheese was first developed in Switzerland in the early 20th century, Cheddar cheese has a much longer history, dating back to the 12th century in England. Cheddar cheese has since become a popular variety of cheese produced and enjoyed worldwide, although its quality and characteristics can vary.
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Cheddar is the most popular cheese in the UK and the second most popular in the US, where processed cheese is common
Cheddar cheese is a natural, relatively hard cheese that is off-white or orange if colourings such as annatto are added. It originates from the village of Cheddar in Somerset, South West England. Cheddar is produced all over the world and has no Protected Designation of Origin (PDO).
There are several reasons why cheddar is so popular in the UK and the US. Firstly, it has a long history in both countries. When settlers first arrived in the US, they often made the cheeses they knew from their home countries, and the English made cheddar. As a result, early English Americans also made cheddar. English culture dominated other major settler populations, so English cheeses like cheddar became more popular than those of other cultures, such as Gouda made by the Dutch.
Another reason for cheddar's popularity is that it keeps well in a higher range of conditions than other cheeses. This made it ideal for trading, and associative dairy groups could pool their milk to make cheddar in large factories. Cheddar was the first factory-manufactured cheese, with the first factory founded in Rome, New York, in 1851 by Jesse Williams. This caused a shift in cheese culture, and the industrialization of cheesemaking resulted in the death of local cheesemakers and the elimination of many regional varieties.
Finally, cheddar is also popular because it was the first cheese to be mass-produced. The methods of mechanical milking, along with the pooling of milk, allowed for the mass production of cheddar, making it widely available.
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Cheddar is a natural cheese, while processed cheese is often labelled as cheese food or cheese spread
Processed cheese is made by melting and emulsifying a portion of natural cheese and combining it with preservatives and artificial ingredients. This mixture is then poured and reformed into various processed cheese products. The exact ingredients and processes used can vary depending on the specific type of processed cheese being made.
Natural cheese, such as cheddar, typically has a stronger flavour and a different texture compared to processed cheese. Cheddar, for example, has a sharp flavour and a creamy texture, even when aged for a long time. In contrast, processed cheese is known for its mild flavour and silky texture. It is also designed to melt easily and consistently without becoming oily or separating, making it ideal for dishes like cheeseburgers or grilled cheese sandwiches.
The production of processed cheese is generally faster and cheaper than that of natural cheese. The industrialised manufacturing process allows for uniform and consistent products that are easy to produce on a large scale. Processed cheese also has a longer shelf life due to the addition of preservatives, and it does not require refrigeration in some cases. These factors contribute to its lower cost compared to natural cheese.
While processed cheese has its advantages in terms of convenience, meltability, and cost, it is important to note that it is not as healthy as natural cheese. The artificial ingredients and high salt content in processed cheese can make it less nutritious. Therefore, it is recommended to consume processed cheese in moderation as part of a balanced diet.
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Frequently asked questions
If the label on the front of the product says "Cheddar cheese", it is natural cheese. If it says "Cheddar pasteurized processed cheese", or something similar, it is processed cheese. Processed cheese is typically made from a blend of cheeses, most often Colby and cheddar.
Processed cheese is a product made from natural cheese mixed with an emulsifying agent and other non-cheese ingredients. These include vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, and artificial ingredients.
Processed cheese is not necessarily bad for your health. It can even be organic and provide essential nutrients and minerals. However, it is not 100% cheese, and it is best consumed in moderation as part of a balanced diet.
