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Cheddar cheese

      Cheddar













During olden days, England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today. Any cheese producing company or any of the artisan manufacturers in any corner of the world can label the cheese produced by them as 'Cheddar' since it is not protected like other cheese names or brands.



Description



Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow's milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Shaped like a drum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour.



Cooking



Cheddar is one of the diner’s and the cook’s best friends. As well as providing a very satisfying snack or sandwich, by itself or with almost anything savoury including pickles and chutney, cheddar accompanies fruit, especially apples and pears, fruity jams in sandwiches, fruit pies, fine wines and beer. It can be cubed into salads, grated onto baked potatoes or into savoury pastry and where would the food writer be without the classic phrase: 'sprinkle with grated cheddar and pop under the grill until bubbling and golden brown.' But never believe that mild cheddar is suitable for cooking, as its flavour simply disappears; if you're cooking with cheddar-style cheese, choose something with real heft to its flavour – you’ll use less and get better results. Cheddar can provide some of cheese’s greatest taste thrills. So don’t just pick up a pack and hope. Try different styles and ages. There’s bound to be one that’s better than the others for you. But you must taste a real West Country Farmhouse Cheddar and in it sniff farmyards and summery fields, taste acidity and creaminess and finally know what the fuss has been about – for centuries.




Certification



  (the name is not protected)


Organic production



  Partial


Vegetarian



  No


Dietary product



  No


Lactose-free product



  Partial



NUTRITIONAL VALUE




Calories



   380 - 404 kcal per 100 gr.


Protein



   22.87 - 25.5 gr. per 100 gr.


Fats



   30.8 - 33.4 gr. per 100 gr.


Fat in dry matter



   45 - 48 %


Carbohydrates



   3.09 gr. per 100 gr.


Salt



   1.7 gr. per 100 gr.


Saturated acids



   17.6 - 25 gr. per 100 gr.


Cholesterol



   94 - 99 mg. per 100 gr.


Water



   36 - 38.5 gr. per 100 gr.


Ash



   4.4 gr. per 100 gr.



MACRONUTRIENTS




(Ca) Calcium



  710 - 1000 mg. ( 3% )*


(K) Potassium



  76 - 116 mg. ( + 9% )*


(Mg) Magnesium



  25 - 54 mg. ( + 13% )*


(Na) Sodium



  653 - 850 mg. ( 7% )*


(P) Phosphorus



  455 - 601 mg. ( + 6% )*


(S) Sulfur



  235 mg. ( 10% )*



Dietary element




(Cu) Copper



  70 mcg. ( 0% )*


(Fe) Iron



  0.14 - 0.3 mg. ( 78% )*


(Mn) Manganese



  0.1 mg. ( 0% )*


(Se) Selenium



  12 mcg. ( 23% )*


(Zn) Zinc



  2.3 - 4 mg. ( 21% )*



VITAMINS




(A) Retino.



  230 - 277 mcg. ( 12% )*


(B1) Thiamine.



  50 - 100 mcg. ( + 88% )*


(B2) Riboflavin.



  0.3 - 0.5 mg. ( + 33% )*


(B3) Niacin.



   0.1 mg. per 100 gr.


(B4) Choline.



   1.4 mg. per 100 gr.


(B6) Pyridoxine.



  0.66 - 0.2 mg. ( + 330% )*


(B9) Folatsin..



  19 - 102 mcg. ( + 218% )*


(B12) Cobalamin.



  1.1 - 1.4 mcg. ( 11% )*


(C) Ascorbic acid



  1 mg. ( + 43% )*


(D) Calciferol



   0.2 - 0.7 mcg.


(E) Tocopherol



  0.6 - 0.7 mg. ( + 30% )*


*(the difference from the average value)



Statistics



11,1 -  Individual visits per month (average)
409 -  All individual visits
18 08 2016 -  Date of publication of this article
17 12 2016 -  Date of last edit


Cheddar. Foto № 1
Cheddar. Foto  № 2
Cheddar. Foto  № 3



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