Ask anyone, and he will confirm the validity of the well-known phrase: "Cheese is a pleasure of taste." And if we are talking about a product called "cheddar", then it is a pleasure to taste twice. Spicy and spicy, with distinctly felt nutty notes, he conquered not only the British, who are considered the inventors of this wonderful delicacy. No, Cheddar Cheese is also America's favorite delicacy. There, he is in second place in terms of consumption, second only to mozzarella.
History tour
This dairy product first appeared in the county of Somerset, located in the southwest of England. There is a small village of Cheddar. It was she who became the birthplace of the famous cheese, and also gave it a name. Mention of him is found in the 12th century. Even then, King Henry II proclaimed this product the best cheese in the entire territory of the British Kingdom.
Appearance of Cheddar Cheese
This variety among its cheese counterparts has many unique properties. Cheddar cheese has a cylindrical, sometimes rectangular shape. The height of the head reaches 40 cm, and the standard weight ranges from 27 to 35 kg. But the history of cheese making keeps an isolated case worthy of the Guinness Book of Records. At the wedding, Queen Victoria was presented with a head of cheese of the mentioned variety weighing 500 kg! Cheddar cheese is produced from whole cow's milk, its fat content is 45%. The color is most often saturated yellow, and sometimes even orange, but it can also be creamy. The bright color of the product in question is due to the dye, which is extracted from the seeds of the exotic Achiote tree. When aged in a dry cellar (up to 2 years), it acquires in the middle a strip that is reminiscent of dark marble in color. Such cheese is already called the melodic phrase blue Chedder, that is, "blue Cheddar."
On top of the cheese head is covered with an oily crust. For better storage, it can be sealed in black wax. However, fabric is most often used for packaging. It allows the product to "breathe" and saves it from pollution.
Features of the production of English cheese
Melted Cheddar cheese is piquant in taste and pleasant in appearance. Its production is based on the heat treatment of cottage cheese, which increases the level of milk nitrous. The temperature at which the cottage cheese is cooked is at least 38 degrees. Therefore, according to the cooking technology, Cheddar cheese is closer to cooked Gruyere type cheeses. This delicious treat is prepared both at industrial enterprises and manually, in small farms in England. The maturity of this cheese is from six months to 2 years. But the factory products are distinguished by a whole kaleidoscope of taste nuances. Cheeses are sharp, soft, ripe, medium, there is even such a variety as the old, or vintage. About what kind of cheese is in front of you, the packaging will tell. There you can also find information about flavors and fragrances.
Components
It is worth noting another feature of the product in question - composition. Cheddar cheese contains a huge amount of healthy substances. This is almost all the vitamins of group B, as well as PP, E, A. In addition, it contains beta-carotene and niacin. Cheddar cheese can be called a pantry of micro and macro elements: magnesium, phosphorus, calcium, sodium, manganese - all this is in its composition. It is saturated with amino acids: isoleucine, lysine,
glutamic acid.
Many people wonder how nutritious Cheddar cheese is. Its calorie content is 380 kcal, so this delicacy can not be called dietary. But he does not contribute to overweight.
The properties
Perhaps no other cheese product has such a set of useful properties as this one. Briefly list the main ones:
- This cheese has little lactose, so even people who are allergic to other dairy products can consume it.
- Cheddar stimulates the synthesis of saliva, as a result of which the oral cavity is cleaned and the risk of tooth decay is reduced.
- It contains virtually no carbohydrates, therefore, despite the high calorie content, it does not provoke a set of extra pounds. People who constantly follow a diet have already appreciated this feature of the product.
- This cheese stimulates the activity of the brain and nervous system.
- On the other hand, it has a calming effect, promotes good sleep and saves you from stress.
- And, of course, the product is rich in calcium, which is very useful for the health of teeth and bones.
Cheddar cheese, home-cooked
Despite the fact that the process of making cheese is quite long, it is not difficult to make it yourself.
To get 900 g of a delicious product, you will need:
- 8 liters of fresh milk;
- 2.5 ml rennet, which is previously dissolved in half a glass of purified water;
- 1.25 ml of mesophilic culture;
- 30 ml of sea salt finely ground.
Cooking technology
The whole process includes 4 stages:
1. Cooking cheese
In milk heated to 35 degrees, you need to add all the ingredients. Then leave the mixture for 1-2 hours, so that it thickens. Cut the resulting product into pieces and heat to 38-39 degrees. As you heat, the mass will decrease in volume. The whey needs to be drained, and the cheese mass is constantly stirred to avoid the appearance of lumps.
2. Cheese cheddarization
This process gives the product an original taste and aroma. Its peculiarity lies in the fact that half-prepared soft cheese must be kept in a dry pan for 2 hours at a temperature of 38 degrees. At the same stage, salt is added to it, and the whole mass is mixed by hand.
3. Spin
A cheese is placed on the cheese. It is believed that the pressure should be increased gradually. First, his figure should be 4.5 kg. Under this pressure, the product can withstand 15 minutes. Further, the weight increases to 18 kg, and the duration of the spin cycle is up to 12 hours. The final stage: pressure - 22.5 kg, duration - 24 hours.
4. Ripening
First, the cheese is dried on a conventional cutting board. When it is ready, you will notice a protective crust. Then it is covered with paraffin, pre-cooling the cheese and rubbing it with gauze soaked in vinegar. Usually 2 layers of paraffin are applied. After that, the head is sent to the refrigerator and kept for at least two months. After the specified period, the product is ready for use.
How and where is Cheddar cheese used
The mentioned product is quite popular and universal. It is used for the preparation of salted biscuits, hamburgers, canapes, salads, omelets. From this cheese you can make a universal sauce with an amazing taste. It will be a great addition to fish, meat, potatoes or regular toasts.
In England, cheddar is customary to use at the end of dinner, washed down with port or burgundy. Sometimes pieces of cheese are served with beer.
UK residents have their own traditions. They prefer to eat this cheese with mustard or bananas. Well, they don't argue about tastes, as they say.
Note! In order for Cheddar cheese to regain its palatability and texture, it is removed from the refrigerator half an hour before dinner and cut into small pieces.
How can I replace Cheddar cheese
In terms of its taste and useful properties, the equivalent of the English Cheddar cheese is the German Chester cheese. You will not find any special differences, even the names are a bit similar, is not it? But here's the catch! It is unlikely that anyone will go to Germany in search of an analogue. Therefore, if you needed to cook a dish with this kind of cheese, but you didn’t have it available at the moment, feel free to replace it with gauda or maasdam. Another hard cheese is also suitable , the main condition is that it must have a bright and rich taste.