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Journal of Pharmacognosy & Natural Products

ISSN: 2472-0992

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Cheddar Cheese

Cheddar cheese is an outstanding example of the close-textured hard cheese, which is the most popular cheese in the world. It is made from cow's milk in many countries, including England, Ireland, Canada, Australia, and the United States. Assuming casein level at 2.2%, an optimal fat level of 3.2% in milk is desirable for making cheddar cheese. It contains 1.5–3% salt. Mesophilic cultures are used along with rennet to form milk coagulum. The coagulum is cut into small cubes. The curd is trenched on the sides of the vat to facilitate further draining. The curd is allowed to stick together (matting) to form loaves, while acidity builds and whey acquires near-clear character. The final pH should be 5.2–5.4. When proper acidity level is attained, the Cheddar cheese loaves are ready for milling into small cuts and salting. The salted curd is poured into hoops and pressed. Cheddar cheese is one of the most popular cheeses in the United States, and is highly consumed alone or as a part of other foods. Cheese-making for this product is not complicated, but every step must be conducted at the right moment to achieve the typical characteristics of cheddar. Cheddar cheese is probably the most widely purchased and eaten cheese in the world, especially in Anglo-Saxon countries. It is a hard cheese that matures over a period of time between 9 and 36 months. Its name is associated with the processing technique known as ‘cheddaring,’ which is a step used during cheesemaking to give cheese a dense, layered texture. It consists in cutting up the curds into smaller pieces to expel whey, and the more they are, the more liquid will drain from them and the harder the resulting cheese will be. While this step is common in most medium and hard cheeses, it is taken one step further for Cheddar cheese, as the curds are cut up and then pressed together into slabs and then the slabs of curds are stacked on top of each other. The weight of stacking the slabs of curds on top of one another presses out even more moisture. Then, the slabs of curds are cut up again, pressed into slabs again, and stacked again.

 

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