Cheddar
If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese. Milk is heated to 86 degrees F and inoculated with a lactic starter culture. After an hour rennet is added. When the curd is firm, it is ground down to marble-sized bits which are heated to 100 degrees F. The whey is discarded and it is sliced into slabs.
The curd is pressed overnight and stands for 4 days in a cool atmosphere. Unlike other well known cheeses, Cheddar's name is not protected so it has been used and abused by many producers around the world.
Country: England
Milk: cow milk
Texture: semi-hard
Fat content: 48 %
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