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Introduction

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60 views2 pages

Introduction

Uploaded by

danletranthi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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1.

Introduction
This is one of the most widely sold cheeses on Earth. It is also a variety that
most cheese connoisseurs know and love. So how did cheddar come to be, and
how has it continued to be one of the most popular cheeses for centuries?
2. History
Firstly, let’s talk about history of Cheddar

Actually, it has a long history dating back to the 12th century. Historians believe
that this beloved golden cheese was first created in the village of Cheddar in
Somerset, England. Cheddar Village - a small town with gorges and caves that
farmers used to keep milk cool on hot days. Some people suppose that the
myth behind the birth of cheddar is that a milkmaid forgot about a pail of milk in
one of the caves. When she returned, she discovered the milk had hardened into
a pair of cheddar, this origin story isn’t confirmed. But no matter the case, once
cheddar cheese was created. Now, only one cheese dairy remains there.

3. Processing
Well, cheddar’s made in many countries, but what exactly is so special
about this cheese? Is it in the basic ingredient- the milk? we will answer this
question after talking the production of cheddar

a. Raw milk delivered fresh every day


Unpasteurised milk is freshly delivered to the village of Cheddar, Somerset, each
morning. People source milk from one local farm, monitoring the quality,
composition and temperature of the milk as it arrives.

When ready, they add starter cultures – additional bacteria and allow the
milk to ‘ripen’ for a while. These selected bacteria play a vital role in
determining the quality, flavour, body and safety of cheese.

They don’t pasteurise milk, ensuring they preserve the naturally occurring
bacteria within it. As a result, the cheese has a more complex flavour than that
made from pasteurised milk. Additionally, unpasteurised milk cheese can
arguably boost one’s health and immune system, containing more probiotic
bacteria, nutrients, vitamins and enzymes which would otherwise be denatured
during pasteurisation. This is one of their cornerstones, and they are determined
to preserve the heritage of this truly authentic cheddar.
b. CURDS AND WHEY…

CUTTING OF THE CURD


The next stage involves coagulating the ripened milk. For this they stir in
vegetarian ‘rennet’, which changes the structure of proteins, resulting in the
liquid milk changing to a soft but solid mass .

The curd is cut into thick blocks and separated from the whey and the remaining
liquid is pressed out. Then they cut and pile up the sheets of curds over and over,
pressing the moisture out and hardening the cheese.

c. CHEDDARING BY HAND

A CRITIL DEVELOPMENTAL STAGE


CONTRIBUTESORMOUSLY TO THE FINAL TASTE AND TEXTURE
Cheddaring is a critical developmental stage which involves a series of cutting,
turning and stacking of blocks of curd, allowing it to cool, drain further and
‘knit’ together again over a period of time. The cheesemaker monitors the acidity
and temperature of the curd closely here. Cheddaring contributes enormously to
the final taste and texture.

Finally, the curd is milled into small chips before being salted, again by hand.
Then they fill the large traditional cheese moulds with the curd ‘chips’ before the
cheese within the mould is pressed.

MATURED IN OUR OWN STORES OR WITHIN THE NATURAL

CHEDDAR CAVES

GOUGH’S CAVE IN THE GORGE


THE ORIGINAL HISTORICAL CHEDDAR CHEESE LARDER
The environment in which the cheese is matured has a remarkably significant
influence on the maturing cheese flavour, texture and moisture.

This image illustrates beautifully the significance the environment makes to the
maturing cheddar cheese. The one on the left was matured in the natural
environment of The Cheddar Caves; the one on the right within one of the stores.
Each has its own advantages!

It’s unique. Our cheddar from Cheddar is truly history in the making!

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