Andy Montoya
Cheddar cheese is one of the most popular cheeses in the world, especially in Anglo-Saxon countries. It is a hard cheese that originated from the village of Cheddar in Somerset, Southwest England, and is now produced all over the world. Cheddar is made from pasteurized, standardized cow's milk, although there are also \goat cheddars\ on the market. The name cheddar does not have any legal restrictions attached to it in terms of where or how it is made.
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard Cheese |
| Place of Origin | Cheddar, Somerset, Southwest England |
| Main Ingredient | Pasteurized, standardized cow's milk |
| Other Ingredients | Rennet, an enzyme complex normally produced from the stomachs of newborn calves |
| Colour | Off-white or orange if colourings such as annatto are added |
| Taste | Sharp |
| Texture | Dense and layered |
| Ageing Time | 9-36 months |
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What You'll Learn
- Cheddar cheese is made from cow's milk
- Rennet, used to separate curds and whey, is made from the stomachs of newborn calves
- Human breast milk can also be used to make a cheddar-like cheese
- Goat cheddars exist, but traditional cheddars are made from cow's milk
- The name cheddar is not protected under EU or UK law
Cheddar cheese is made from cow's milk
Cheddar cheese is one of the most widely purchased and consumed cheeses globally, especially in Anglo-Saxon countries. It is named after the processing technique called "cheddaring," which is a step used during cheesemaking to give the cheese a dense, layered texture. This step is common in most medium and hard cheeses but is taken a step further for cheddar cheese.
The curds are cut into smaller pieces to expel whey, and the more they are cut, the more liquid is drained, resulting in a harder cheese. The curds are then salted, kneaded, and stacked before being pressed together into slabs, which are then stacked on top of each other. The weight of the slabs pressing down forces out even more moisture.
Cheddar cheese is usually sold in varying levels of maturity, from mild to extra mature or vintage. The longer it matures, the stronger its flavour becomes. The traditional method of making cheddar cheese involves using cow's milk, but there are now also "goat cheddars" available on the market.
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Rennet, used to separate curds and whey, is made from the stomachs of newborn calves
Cheddar cheese is made from cow's milk. During the manufacture of cheddar, the curds and whey are separated using rennet, an enzyme complex normally produced from the stomachs of newborn calves. This process is known as "cheddaring".
Rennet is used to separate the curds and whey, which are the two main components of milk. The curds are the solids, mostly casein proteins, while the whey is a liquid that contains lactose, minerals, and a small amount of protein. In cheese-making, it is important to separate the curds and whey to isolate the milk solids and create a denser, layered texture.
The use of rennet in cheese-making is a traditional practice. Rennet is produced from the inner mucosa of the stomachs of newborn calves, also known as "abomasum". It contains an enzyme called rennin, or chymosin, which has the unique ability to curdle milk. This enzyme is essential for the traditional production of cheese, as it causes the milk to coagulate and form curds, separating it from the whey.
While rennet is commonly sourced from calves, there are alternative methods for producing it. In vegetarian or kosher cheeses, for example, bacterial, yeast, or mould-derived chymosin is used instead of animal rennet. These alternative sources of rennet allow for the production of cheese that caters to specific dietary restrictions or preferences.
The process of "cheddaring" involves cutting the curds into smaller pieces to facilitate the drainage of whey. The curds are then salted, kneaded, and stacked before being pressed together into slabs. This stacking process further removes moisture from the cheese, contributing to its characteristic dense texture.
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Human breast milk can also be used to make a cheddar-like cheese
Cheddar cheese is a relatively hard, off-white or orange natural cheese with a sharp taste. It originates from the village of Cheddar in Somerset, southwest England. During the manufacture of cheddar, the curds and whey are separated using rennet, an enzyme complex normally produced from the stomachs of newborn calves.
Breast milk can also be used in cooking, for example, to make mac and cheese, pancakes, and ice cream. It is important to note, however, that breast milk is much sweeter than animal milk, so it may not be suitable for savory recipes. Additionally, the flavor of breast milk can vary depending on the mother's diet. While the use of human breast milk in food may be intriguing to some, it is not widely accepted or commonly practiced. Regulatory institutions, such as the New York City Department of Health and Mental Hygiene, have flagged the practice due to potential health risks.
For those who are adventurous eaters and open to experimentation, human breast milk cheese may be an interesting culinary experience. However, it is essential to approach this topic with caution and be aware of any potential health implications or regulatory restrictions.
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Goat cheddars exist, but traditional cheddars are made from cow's milk
Cheddar cheese, or simply cheddar, is a hard cheese that originated from the village of Cheddar in Somerset, southwest England. It is one of the most widely purchased and consumed cheeses in the world, especially in Anglo-Saxon countries. Cheddar cheese is traditionally made from cow's milk, which is pasteurized and standardized. The process of making cheddar involves cutting and shaping the curds, adding salt, and then pressing them into a mould to form a homogeneous texture.
While traditional cheddars are made from cow's milk, there are also "goat cheddars" available on the market. Goat cheddars are made from goat's milk, which offers a unique flavour and nutritional profile compared to cow's milk cheddars. Goat's milk cheddars tend to have a stronger, more tangy flavour and a slightly different texture due to the different fat and protein composition of goat's milk.
The term "cheddar" does not have a protected designation of origin (PDO) status, which means there are no legal restrictions on where or how it is made. This lack of PDO status contributes to the variety of cheddars available, including both traditional cow's milk cheddars and the more recent innovation of goat's milk cheddars.
Cheddar cheese can also vary in colour, ranging from a light orange-yellow to a brighter orange. The colour variation is due to the addition of colouring agents, such as annatto seed, and is not an indicator of quality or age. The bright orange colour was originally used by some cheesemakers to differentiate their product from others in the same locale.
In summary, while traditional cheddars are made from cow's milk, the term "cheddar" encompasses a wide range of cheeses, including those made from goat's milk. The lack of PDO status for cheddar allows for innovation and variety in the cheese market, providing consumers with a diverse selection of cheddars to choose from.
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The name cheddar is not protected under EU or UK law
Cheddar cheese is a hard, natural cheese that ranges in colour from off-white to orange and originates from the village of Cheddar in Somerset, southwest England. The village of Cheddar contains a number of caves, which provided the ideal humidity and steady temperature for maturing the cheese.
While the name "Cheddar" is protected under UK law, according to some sources, other sources claim that the name is not protected under European Union or UK law. This discrepancy may be due to the fact that while "Cheddar" as a standalone term is not protected, the term "Cheddar cheese" is protected, meaning that only cheese produced in the Cheddar Valley in Somerset, England, can be legally labelled as such. This protection is crucial to prevent misuse and ensure authenticity, as well as to safeguard traditional production methods and the unique characteristics of Cheddar cheese.
In addition to the protection of the term "Cheddar cheese", there are also protected designations for specific types of Cheddar cheese. For example, in 2007, the name "West Country Farmhouse Cheddar" was registered in the European Union and the United Kingdom, defined as Cheddar produced from local milk within Somerset, Dorset, Devon, and Cornwall and manufactured using traditional methods. This protection extends beyond the UK and the EU, as it is also recognised as a Geographical Indication in several other countries, including China, Georgia, Iceland, and Japan. Another example is "Orkney Scottish Island Cheddar", which was registered as a Protected Geographical Indication in the EU in 2013 and also applies under UK law.
The protection of these specific Cheddar cheese names is important for maintaining the integrity of the cheese and ensuring that consumers receive a consistent and authentic product. These protections also help to preserve the reputation of Cheddar cheese and maintain the trust of consumers worldwide.
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Frequently asked questions
Cheddar cheese is traditionally made from cow's milk. However, there are also several "goat cheddars" on the market.
Cheddar cheese is named after the village of Cheddar in Somerset, England, where it was first created.
In the traditional method of cheddar manufacture, the firm curd is cut into small pieces to drain the whey and then pressed into cylinders. The cheese is then wrapped in thin muslin and coated with wax before being aged for a minimum of three to six months.
"Cheddaring" refers to the process of stacking and drying the curds by forming them into blocks and stacking them on top of each other to allow excess whey to drain.
White is the natural colour of cheddar, but a natural dye called annatto is sometimes added to turn the cheese orange. Cheesemakers first added annatto to distinguish where the cheese was made.
