Bushra Griffith
Cheddar cheese is a hard, sharp-tasting cheese that originated in the village of Cheddar in Somerset, England, and has been produced there since at least the 12th century. However, some people argue that cheddar is not real cheese. This claim is based on the fact that American cheese, which is a blend of Colby and Cheddar, is processed rather than aged naturally and therefore does not qualify as real cheese. The term real cheese is also used to refer to cheese that is 100% cheese, whereas American cheese is a mixture of milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers and salt.
| Characteristics | Values |
|---|---|
| Taste | Real cheddar has a natural cheese flavor and is often sharp and crumbly, but can also be mild. |
| Texture | Real cheddar is harder and does not have a plastic texture. |
| Processing | Cheddar is not a processed cheese, though some "cheese foods" are called "cheddar-flavored." |
| Color | Cheddar is traditionally white but can be orange due to the addition of annatto, a natural coloring agent. |
| Nutrition | Cheddar is a good source of protein, calcium, phosphorus, and vitamin B12 but is also high in calories and saturated fat. |
| Variety | Cheddar can be industrial or artisan, with the artisan varieties developing strong and diverse flavors over time. |
| Packaging | Cheddar is usually sold in blocks but can also be sold shredded or sliced. |
| Availability | Cheddar is produced all over the world, including the United States, the United Kingdom, Australia, and many other countries. |
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What You'll Learn
- Cheddar is a natural cheese, but its name is not protected
- Cheddar cheese is often processed, which affects its taste
- The colour of cheddar is not indicative of its taste
- Cheddar cheese is produced all over the world, with varying quality
- Cheddar is a good source of protein and calcium, but high in calories
Cheddar is a natural cheese, but its name is not protected
Cheddar cheese, or simply cheddar, is a natural cheese that is relatively hard and off-white or orange in colour. It originated in the village of Cheddar in Somerset, South West England. The cheese gets its orange colour from the addition of annatto, a natural dye or colouring agent. While traditional cheddar cheese is white, many consumers associate the orange colour with this variety of cheese.
Cheddar is produced all over the world, including in the United States, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, and Uruguay. The name "cheddar" is not protected under European Union or UK law, although the name "West Country Farmhouse Cheddar" has an EU and UK protected designation of origin (PDO) registration. This means that it can only be produced in Somerset, Devon, Dorset, and Cornwall, using milk sourced from those counties.
The lack of protection for the name "cheddar" has led to a wide variation in the style and quality of cheeses labelled as cheddar. Some processed cheese products are labelled as "cheddar-flavoured" or "cheddar-style", but these are not the same as natural cheddar cheese. These processed cheese products may contain additional ingredients, such as flavourings or additives, that affect the taste, texture, and nutritional content of the final product.
While the name "cheddar" may not be protected, there are still standards and regulations in place to ensure the quality and safety of the cheese. For example, the Food and Drug Administration (FDA) in the United States provides guidelines for the labelling of cheese products, including the percentage of cheese in "cheese products." Additionally, the PDO status of "West Country Farmhouse Cheddar" ensures that this specific variety of cheddar is produced using traditional methods and meets certain standards of quality.
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Cheddar cheese is often processed, which affects its taste
Cheddar cheese is a natural cheese that is relatively hard and off-white, sometimes orange due to the addition of annatto, a natural dye. Cheddar is produced all over the world, and its name does not have a protected designation of origin. The style and quality of cheeses labelled as cheddar vary greatly, with some processed cheeses packaged as "cheddar".
Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler, seeking a cheese with a longer shelf life, added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again. Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese in 1950. These forms of processed cheese have become ubiquitous in U.S. households ever since, most notably used for cheeseburgers and grilled cheese sandwiches because of its ability to cook evenly, distribute/stretch smoothly, and resist congealing, unlike traditional cheddar cheeses.
The high proportion of additives in processed cheese and similar products (e.g. unfermented dairy products, emulsifiers, oils, salts, and colours) means that some products made in this way cannot legally be labelled as cheese in many countries, even though similar products containing a higher percentage of cheese can be. In the United States, the term "processed cheese" refers to products with the highest cheese content, made from cheese, up to 5% milk fat, and other allowed additives. Terms such as "cheese food" or "cheese spread" refer to products with lower amounts of cheese.
The taste of cheddar cheese can be affected by processing due to the addition of various ingredients such as emulsifiers, preservatives, artificial ingredients, and extra salt. These ingredients can alter the texture, flavour, and sharpness of the cheese. Additionally, the processing of cheddar cheese can also affect its nutritional profile, with flavoured or processed varieties containing additional carbohydrates and varying amounts of milk, fat, and ageing processes used.
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The colour of cheddar is not indicative of its taste
Cheddar cheese is a natural cheese that is relatively hard and off-white in colour. However, it is often coloured orange with the addition of annatto, a natural dye or colouring agent derived from the seeds of the achiote tree. Annatto is commonly added to cheddar cheese to enhance its visual appeal and make it more attractive to consumers, particularly for cheese platters or dishes where presentation is critical. While the colour of cheddar cheese can vary due to the presence of additives, it is important to note that the colour does not affect the taste of the cheese.
Cheddar cheese, originating from the village of Cheddar in Somerset, England, has no Protected Designation of Origin (PDO). As a result, it is produced and sold internationally under the name "cheddar cheese", with variations in style and quality. The flavour, colour, and quality of industrial cheddar cheese can differ significantly, and food packaging often indicates strength or maturation level. However, the colour of cheddar is not indicative of its taste.
The term "cheddar cheese" encompasses a broad range of commercially made cheeses, including processed cheese products that may be labelled as "cheddar flavoured". These processed cheeses, such as "cheese foods" or "cheese slices", are distinct from real cheddar cheese in terms of taste and texture. Real cheddar cheese is typically sold in blocks, shredded, or sliced, and has a natural cheese flavour that can be sharp, earthy, or mild. It is known for its dry texture and melting quality in dishes like grilled cheese sandwiches.
While the colour of cheddar cheese can vary due to additives or processing, it is essential to understand that the colour does not determine the taste. The taste of cheddar cheese depends on various factors, including the milk used, fat content, aging process, and production methods. Therefore, when assessing the flavour of cheddar cheese, it is more informative to consider factors other than its colour.
In summary, the colour of cheddar cheese is not indicative of its taste. The addition of annatto or other colouring agents influences the visual appeal of the cheese but does not affect its flavour. The taste of cheddar cheese is influenced by a multitude of factors beyond its colour, including production techniques, ingredients, and maturation processes. Therefore, when evaluating the taste of cheddar cheese, it is more appropriate to consider these factors rather than relying on the colour as a determinant.
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Cheddar cheese is produced all over the world, with varying quality
Cheddar cheese is produced all over the world, from its origin place, the village of Cheddar in Somerset, England, to other parts of the world, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, and the United States. The state of Wisconsin in the US is the largest producer of cheddar cheese, with other notable production centres being California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma.
The quality of cheddar cheese can vary significantly depending on factors such as the region of production, production techniques, and the type of milk used. For example, the traditional English countryside cheddar has tangy notes, while the French variety is known for its creamy and pungent soft texture. Even within the same country, factors such as climate, altitude, and soil can influence the taste and texture of the cheese.
The flavour, colour, and quality of cheddar cheese can also differ based on the additives and maturation period used. Industrial cheddar cheese, for instance, tends to have more varied flavours, colours, and qualities, with food packaging indicating strength through terms like mild, medium, sharp, extra sharp, mature, old, or vintage. On the other hand, artisan varieties of cheddar cheese develop strong and diverse flavours over time.
The colour of cheddar cheese can vary due to the presence of additives like annatto, a natural dye that gives the cheese a rich yellow or orange hue. While traditional cheddar cheese is white, many consumers associate the orange colour with this popular cheese variety. Some producers also use other colourings, such as paprika or carrot juice, to create orange cheddar, while others prefer to keep it white.
The versatility of cheddar cheese is another factor that contributes to its global popularity. It can be used in a wide range of recipes, from grilled cheese sandwiches to creamy mac and cheese, and it pairs well with various ingredients, including meats, vegetables, and sauces. Cheddar cheese is also a good source of protein, calcium, phosphorus, and vitamin B12, making it a nutritious as well as a delicious choice.
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Cheddar is a good source of protein and calcium, but high in calories
Cheddar cheese is a popular variety of cheese that originated in the village of Cheddar in Somerset, England. It is known for its distinct flavour and colour, which can vary from a traditional white to a vibrant orange due to the addition of annatto, a natural colouring agent. While cheddar is a good source of protein, calcium, phosphorus, and vitamin B12, it is important to note that it is also high in calories and saturated fat. As such, it should be consumed in moderation as part of a balanced diet.
The term "cheddar cheese" is used internationally, and the cheese is produced all over the world. However, the name "West Country Farmhouse Cheddar" has a protected designation of origin and can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties. This protection ensures the traditional methods and uniqueness of this specific variety of cheddar.
The style and quality of cheeses labelled as cheddar can vary greatly, and some processed cheese products are packaged as "cheddar" or "cheddar-flavoured." These processed cheese products are often very different from traditional cheddar cheese in terms of taste and texture. Real cheddar cheese is usually sold in blocks, although it can also be purchased shredded or sliced, and has a sharp, slightly earthy flavour that melts in the mouth.
When considering the nutritional content of cheddar cheese, it is important to distinguish between the different types of cheddar and their varying levels of processing. The exact nutritional profile of cheddar cheese can vary based on factors such as the milk used, fat content, and aging process. Checking the nutritional information on the packaging can provide a more accurate measure of the calorie and nutrient content of specific cheddar cheese products.
In conclusion, while cheddar cheese is a good source of protein and calcium, its high-calorie content should be considered. As with any food, moderation is key, and consuming cheddar cheese in appropriate portions can be part of a healthy and balanced diet.
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Frequently asked questions
Cheddar is a natural cheese that originated in the village of Cheddar in Somerset, England. It is often sharp and crumbly, but it can also be mild and sold in slices.
Real cheddar cheese is harder with a more natural cheese flavor, while processed cheddar, or "cheddar-flavored process cheese", is saltier, more processed, and melts more easily.
Processed cheddar is not considered real cheese because it is a "cheese product" made from cheese. These products are often labeled as "processed cheese", "prepared cheese", or "cheese food".
Some examples of processed cheddar include Easy Cheese, a cheese food packaged in a pressurized spray can, and individually wrapped "process cheese" slices.
Real cheddar is usually sold in blocks, although it can also be purchased shredded or sliced from a deli. It has a sharp and slightly earthy flavor and melts in your mouth.
