Zobacz też: Cheddar – wieś w Anglii. Ser ten jest zaliczany do serów podpuszczkowych, dojrzewających oraz twardych. Nazwa sera pochodzi od wsi Cheddar w Anglii, w hrabstwie Somerset, skąd pochodzi jego receptura i gdzie dawniej był on wyłącznie wytwarzany. Pierwsza wzmianka o tym serze pochodzi z 1170 roku, kiedy to w królewskich dokumentach księgowych odnotowano zakup dla dworu Henryka Cheddar bagel twist 10240 funtów cheddara za cenę 1 farthinga za funt, tj.

Jest bardzo bogaty w wapń i jod. Krystyna Iwanow: Tabele składu i wartości odżywczej żywności. Warszawa: Wydawnictwo Lekarskie PZWL, 2017, s. Dietary Reference Intakes Tables and Application. The National Academies of Sciences, Engineering, and Medicine. Tę stronę ostatnio edytowano 27 wrz 2022, 09:09. Tekst udostępniany na licencji Creative Commons: uznanie autorstwa, na tych samych warunkach, z możliwością obowiązywania dodatkowych ograniczeń.

Zobacz szczegółowe informacje o warunkach korzystania. Cheddar is een gele tot oranje-gele, wat pittig smakende van koemelk gemaakte harde kaas die oorspronkelijk alleen gemaakt werd in Cheddar, een dorp in het Engelse Somerset. Cheddar wordt gemaakt in het Verenigd Koninkrijk, de Ierse Republiek, Canada, de Verenigde Staten, Australië, Nieuw-Zeeland en Zweden. De pittige smaak ontstaat door het rijpingsproces, dat bij ambachtelijk vervaardigde kaas wel twee jaar kan duren.

De typische oranje kleur wordt tegenwoordig bereikt door toevoeging van anatto, oorspronkelijk was dit Geel walstro. Omdat cheddar op zoveel plaatsen gemaakt wordt, is deze kaas volgens de richtlijnen van de EU niet meer beschermd als streekproduct. West Country Farmhouse Cheddar’ echter valt wel onder de beschermde oorsprongsbenaming. Will Smale, Separating the curds from the whey, BBC, 21 augustus 2006.

Product specification “West Country Farmhouse Cheddar”, gov. Paul Cousins, Operations management: policy, practice and performance improvement. Zie de categorie Cheddar cheese van Wikimedia Commons voor mediabestanden over dit onderwerp. Deze pagina is voor het laatst bewerkt op 23 dec 2022 om 18:18. Gelijk delen, er kunnen aanvullende voorwaarden van toepassing zijn. Zie de gebruiksvoorwaarden voor meer informatie. On this Wikipedia the language links are at the top of the page across from the article title.

Cheddar originates from the English village of Cheddar in Somerset. Cheddar cheese is produced all over the world, and cheddar cheese has no protected designation of origin either in the United Kingdom or the European Union. Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and steady temperature for maturing the cheese. Cheddar has been produced since at least the 12th century. Nineteenth-century Somerset dairyman Joseph Harding was central to the modernisation and standardisation of cheddar.

For his technical innovations, promotion of dairy hygiene, and volunteer dissemination of modern cheese-making techniques, Harding has been dubbed “the father of cheddar”. During the Second World War and for nearly a decade thereafter, most of the milk in Britain was used to make a single kind of cheese nicknamed “government cheddar” as part of the war economy and rationing. According to a United States Department of Agriculture researcher, cheddar is the world’s most popular cheese and is the most studied type of cheese in scientific publications. Cheddaring” refers to an additional step in the production of cheddar cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned. Strong, extra-mature cheddar, sometimes called vintage, needs to be matured for 15 months or more. The cheese is kept at a constant temperature, often requiring special facilities. Cheddar made in the classical way tends to have a sharp, pungent flavour, often slightly earthy.

The “sharpness” of cheddar is associated with the levels of bitter peptides in the cheese. This bitterness has been found to be significant to the overall perception of the aged cheddar flavour. One commonly used spice is annatto, extracted from seeds of the tropical achiote tree. The Slow Food Movement has created a cheddar presidium, arguing that only three cheeses should be called “original cheddar”. In addition to the United Kingdom, cheddar is also made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States.

Australian cheese market, with average annual consumption around 7. Cheddar is so commonly found that the name is rarely used: instead, cheddar is sold by strength alone as e. Following a wheat midge outbreak in Canada in the mid-19th century, farmers in Ontario began to convert to dairy farming in large numbers, and cheddar cheese became their main exportable product, even being exported to England. Canadian cheddar cheese soup is a featured dish at the Canada pavilion at Epcot, in Walt Disney World. Percentage of milk fat must be labelled by the words milk fat or abbreviations B. Most of the cheddar produced in New Zealand is factory-made, although some are handmade by artisan cheesemakers. Factory-made cheddar is generally sold relatively young within New Zealand, but the Anchor dairy company ships New Zealand cheddars to the UK, where the blocks mature for another year or so.

Only one producer of the cheese is now based in the village of Cheddar, the Cheddar Gorge Cheese Co. Orkney Scottish Island Cheddar in 2013 in the EU, which also applies under UK law. Some processed cheeses or “cheese foods” are called “cheddar flavoured”. The White House is said to have smelled of cheese for weeks. Oregon members of the Federation of American Cheese-makers created the largest cheddar in 1989.

Separating the curds from the whey”. Operations management: policy, practice and performance improvement. Quantity of cheddar cheese produced in the U. Guide du fromage: Choisir, reconnaître, goûter 1200 fromages du monde.