Facts about Cheddar

It took its name from the village of Cheddar in the county of Somerset in southwest England. It was there that the first cheeses of this type were made. Although they were very popular at the English court, it took more than six hundred years for them to conquer the world.

Near the village there is a limestone gorge, the Cheddar Gorge, with many caves that in the Middle Ages provided a stable temperature and adequate humidity for the ripening process.

From that time, more precisely from 1170, there is a document confirming the purchase of cheese by the court of King Henry II. At that time, 4640 kilograms were ordered.

A master dairyman in the 19th century, he made great efforts to standardize and modernize cheese making. He was instrumental in promoting hygienic production and introduced several devices he invented to speed up the cheese-making process.

They succeeded in introducing the cheese to the Scottish and North American markets. His sons, who were also involved in cheddar making, managed production in Australia and launched the cheese industry in New Zealand.

There are also darker, orange varieties that are not due to the manufacturing process, but to the addition of the coloring agent annatto.

This condiment is of natural origin and is obtained from the seeds of the achiote (Bixa orellana).

Cheeses containing the coloring agent have a sweet, slightly nutty aftertaste.

It is difficult to clearly define its parameters, but in 100 grams you will find about 400 calories, 30 grams of fat, 28 grams of protein and trace amounts of carbohydrates.

In 100 grams you will find about 33% of the daily recommended intake.

It contains large amounts of calcium (70% DV), phosphorus(70%), iodine (26%), zinc (50%) and vitamin A, B2, B12 ( about 50%). Full-fat cheddar also contains large amounts of amino acids.

It is found either in foil packaging (such a cheese can not breathe) or wrapped in greased cheese wraps, which allow the cheese to breathe and at the same time protect it from dirt getting into it.

It can be kept in the refrigerator for several weeks. Just remember to wrap it in paper so it does not dry out. You can also wrap it in foil, but you must change it regularly so that it does not become too soggy.

In the US, it ranks second just behind mozzarella.

Smaller but also important production centers are California, Idaho, New York, Oklahoma, Oregon, Texas and Vermont.

Weighing 15,690 kg (34,591 lb), the cheese puck was made for the New York World's Fair. For its production was used daily portion of milk from 16,000 cows.

The cheese was made in the state of Oregon and weighed 25,790 kg (56,857 lb).