Cheddar

A firm cheese made from whole cow's milk (generally pasteurized) produced principally in Wisconsin, New York and Vermont; ranges from white to orange in color and its flavor from mild to very sharp.

Cheddars vary in flavor depending on the length of aging and their origin. As cheddar slowly ages, it loses moisture and its texture becomes drier and more crumbly. Sharpness becomes noticeable at 12 months (old cheddar) and 18 months (extra old cheddar). The optimal aging period is 5-6 years; however, for most uses three-year-old cheese is fine and five-year-old cheddar can be saved for special occasions.

Origin: The origins of cheddar cheese are ancient. The cheese was first made in Cheddar, a village in southwest England, and historical records indicate that the cheese has been made since at least the 1100s.

History: Cheddar cheese has been made since at least 1170. A pipe roll of King Henry II from that year records the purchase of 10,420 lb at a farthing per pound (£3 per tonne).

Central to the modernization and standardization of Cheddar cheese was Joseph Harding in the nineteenth century. For his development and propagation of modern cheese-making techniques he has been described as the father of Cheddar cheese.

Joseph Harding was responsible for the introduction of modernizing cheddar production along a scientific approach. He was responsible for the introduction of this very English cheese into Scotland and North America. Joseph Harding's son, Henry Harding, was responsible for introducing Cheddar cheese production to Australia.

Varieties: Orange cheddars are colored with annatto, a natural dye.

• Canadian cheddars are smoother, creamier, and are known for their balance of flavor and sharpness.
• Colby/Longhorn Cheddar cheese has a mild to medium flavor.
• Vermont Cheddar is the nearest of any North American cheese to authentic English Cheddar.
• New York style Cheddar cheese is a particularly sharp Cheddar cheese
• Production: Cheddar cheese is produced in the United Kingdom, Ireland, Canada, United States, South Africa, New Zealand, Australia (where it is usually called tasty cheese), Sweden, Belgium, and the Netherlands.

Nutrition Fact: Cheddar cheese is a good source of vitamin B12. A slice of vegetarian Cheddar cheese (40 g) contains about 0.5 µg of vitamin B12 (required daily intake for an adult is 2.4 µg).