Cheddar cheese is one of the most popular and consumed cheeses in the world. It is characterized by a distinctive taste and aroma, smooth consistency and a white, light yellow or orange color. Check the properties of cheddar cheese and how many calories it has.

Contents:

  1. Cheddar cheese - properties and production method
  2. Is cheddar cheese he althy?
  3. Cheddar cheese - nutritional values, calories
  4. Cheddar cheese - not recommended for whom?
  5. Cheddar cheese - application
  6. How to choose high-quality cheddar cheese?
  7. Cheddar cheese - how to make?

Cheddar cheeseowes its name to the town where it was first produced: the village of Cheddar in England. It is believed to have been made in antiquity and matured in the caves of the Cheddar Gorge. Cheddar cheese was very popular and appreciated among the English aristocracy, and was also a frequent guest at royal feasts.

However, the present form of cheese corresponds to Joseph Harding, considered the "father of cheddar cheese", who in the nineteenth century developed its modern production process. The Harding family made the cheese popular in Scotland, North America, Australia and New Zealand. It is currently available and known all over the world.

Its fame is mainly due to the taste of the cheese, which depends on the maturing period: short-maturing cheddar has a mild, creamy taste, while the longer-maturing cheese is distinguished by a slightly nutty flavor.

Cheddar cheese - properties and production method

Cheddar cheese is a hard, matured cheese with a long shelf life. It is characterized by a distinctive taste and aroma, smooth consistency and a white, light yellow or orange color.

Traditionally, cheddar cheese was formed into cylindrical loaves, now takes the shape of rectangular blocks and is available for sale with or without the crust. The composition and quality of the cheese are influenced by the composition of the milk (protein, fat, calcium and pH) and the production process, which has several steps.

Cheddar cheese is made from both raw and pasteurized milk, but the one made from pasteurized milk to have the characteristics of cheddar cheese takes longer to mature.

In the first stage, the milk is acidifiedby adding a starter culture with high phage resistance, rapid production of lactic acid and no tendency to produce bitter peptides contributing to the appearance of bitterness in the cheese.

The following strains are most often used as starter cultures: Lactococcuslactis ssp. Lactis and Lactococcus lactis ssp cremoris.

In the next step, rennet is added to the milk, an enzyme responsible for the coagulation of milk proteins and the formation of a clot. The mixture is left at a temperature of up to 29 ° C to 31 ° C for about 30-40 minutes until a clot is formed, which is cut into smaller cubes with a stainless steel knife.

Then the curd is boiled with the addition of hot water, stirring constantly. After cooking, the whey is removed and the resulting mass is subjected to the cheddaring process, which consists of stacking the curd on top of each other in order to reduce the whey content, obtain the desired acidity, taste and texture.

The last steps in the production of cheddar cheese are the s alting of the ground curd (s alt content ranges from 1% to 3%), pressing, block forming and maturation, which lasts from two months to even 12 years.

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Is cheddar cheese he althy?

Cheddar cheese consumed in moderate amounts is beneficial for he alth because it is rich in protein, minerals and vitamins, which determine its beneficial properties. Protein of cheese cheddar is a wholesome and easily digestible protein (24.25 g / 100 g), which plays a building role, participates in metabolic processes and is involved in muscle regeneration. Additionally, protein is the main source of energy.

Among the minerals, cheddar cheese is distinguished by a high content of calcium (711 mg / 100 g) and phosphorus (460 mg / 100 g), 100 g of cheese covers the daily requirements for these ingredients in 71% and 66%, respectively. Calcium and phosphorus are essential elements for the he alth of bones and teeth. Their proper supply with the diet prevents the occurrence of rickets in children and osteoporosis in adults. Additionally, cheddar cheese is a good source of selenium (28.3 µg / 100 g), which increases the body's resistance.

Cheddar cheese is also rich in vitamin B12 (0.88 µg / 100 g), which is involved in the production of red blood cells, so it can be helpful in preventing anemia. It is also a good source of vitamin B2 (0.434 mg / 100 g) and vitamin A (263.0 µg / 100 g), which have a positive effect on the skin, respiratory system and mucous membranes.

Cheddar cheese - nutritional values,calories

Nutritional valuein 100 g of cheddar cheese
Caloric value410 kcal
Protein24.25 g
Fat33.82 g
Saturated fat19.368 g
Monounsaturated fatty acids8.428 g
Polyunsaturated fatty acids1,433 g
Cholesterol99.0 g
Carbohydrates2.13 g
Minerals
Calcium711.0 mg (71% )
Sodium644.0 mg (43%)
Phosphorus460.0 mg (66%)
Potassium76.0 mg (2%)
Magnesium27.0 mg (7%)
Iron0.16 mg (2%)
Zinc3.74 mg (3%)
Copper0.035 mg (4%)
Selen28.3 µg (51%)
Vitamins
Niacin0.039 mg (0.2%)
Vitamin B10.027 mg (2%)
Vitamin B20.434 mg (33%)
Vitamin B60.075 mg (6%)
Vitamin B120.88 µg (37%)
Foliates27.0 µg (7%)
Vitamin K2.4 µg (4%)
Vitamin A263.0 µg (29%)
Vitamin E0.78 mg (8%)
Vitamin D1.0 µg (7%)

% of the RDA for an adult

Nutritional Value: USDA,% Recommended Daily Allowance, based on IŻŻ Nutrition Standards, 2022

Cheddar cheese - not recommended for whom?

Cheddar cheese is high in sodium, therefore people with arterial hypertension should limit their consumption of this cheese.

Cheddar cheese may cause side effects in people who are lactose intolerant. However, in some people, eating a small amount of this cheese does not cause side effects, which is due to the lower lactose content compared to soft cheeses. Cheddar cheese should be excluded from the diet of people allergic to cow's milk proteins.

Cheddar cheese - application

Cheddar cheese is widely used in the kitchen. It is used both for hot and cold dishes. It is used as an addition to pizza, quesadillas, casseroles, omelettes, toasts, cream soups, pasta dishes,baked chicken dishes as well as baked potatoes.

Grated cheddar cheese is also added to stuffed and baked vegetables, e.g. eggplant, courgette, paprika.

This cheese is also added to vegetable salads and is served with fruit and red (long-ripening) and white (short-ripening) wine. It will also work well as an addition to sandwiches.

How to choose high-quality cheddar cheese?

Cheddar cheese available on the market can have different colors. The orange color is due to the addition of annatto coloring matter, but does not affect the taste of the cheese if the maturation period was the same and it was made from milk of the same quality.

When buying cheddar, it is worth paying attention to the origin of the cheese and choosing traditionally produced cheese from a block, not the one in industrially produced unit packages.

Block cheddar cheese has the flavor and aroma of this type of cheese, unlike packaged cheese, which also contains preservatives.

Cheddar cheese - how to make?

Cheddar cheese can also be made at home, the cheese production process is long. To prepare it, you need: cow's milk, mesophilic bacteria, rennet and s alt.

It is very important to control the temperature of the milk, curd and water bath as well as the heating time of the mixture during home production of cheese.

The milk is heated several times, starting with bringing it to the temperature of 30 degrees C and adding the bacterial culture, this temperature is kept until the lactose is converted into lactic acid. Then, rennet, previously dissolved in water, or liquid rennet is added to the mixture and left until the curd separates from the whey, which is cut into smaller pieces and allowed to fall to the bottom.

The next steps in cheese preparation are heating the curd, leaving the mixture aside to let the curd fall to the bottom and separating it from the whey. The curd is then cut into slices and left in a pot placed in a water bath for several hours, keeping the appropriate temperature and turning the slices every few minutes.

After this time, the curd is again diced and left in a water bath at the same temperature for about 30 minutes, then s alt is added, wrapped in gauze, pressed, dried, waxed and left to mature in a cool place for at least 3 months.

About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. ExperienceShe gained professional career in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.

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