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Cheddar Cheese

Cheddar Cheese. Taylor Scott Pd. 2&3. Taste of Cheddar. There are different types of cheddar. Yellow cheddar tastes smooth and creamy, sometimes it’s salty. Vintage cheddar has a crisp, clean, and sharp flavor. Cheshire cheddar is a bit acidic but mild.

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Cheddar Cheese

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  1. Cheddar Cheese Taylor Scott Pd. 2&3

  2. Taste of Cheddar • There are different types of cheddar. • Yellow cheddar tastes smooth and creamy, sometimes it’s salty. • Vintage cheddar has a crisp, clean, and sharp flavor. • Cheshire cheddar is a bit acidic but mild. • Vermont/white cheddar is bitter.

  3. Where was it first made? Cheddar cheese was first made in Canada in the 19th century. Cheddar was mass produced by many different companies in Ontario. Their annual production is 120,000 tons. They hold their cheese for up to 3 months at the most, but not all of it. The rest of it gets held for ten years. Although others say it was made by a milkmaid, that had a milk bucket in a cheddar cave. One day she forgot to collect it, and the day she came back for it, the milk had changed into something else. Which by surprise it tasted pretty good. This had happened in England, but they are unsure of the time period.

  4. How is it made? How is it aged? Cheddar cheese is made into a variety of ways; you have sliced, wheels, processed, string cheese, and a block or a loaf. First making of cheddar was curling milk then adding rennet (an enzyme collected from the stomach of a milk-fed calf. After heating the curd, it was then kneaded with salt, cut into slabs, pressed to remove the whey (watery part of the curd). Then finally stacked one on top of the other. Then these slabs are turned at regular intervals, then again stacked, pressed, and turned. This is where the term Cheddaring comes from. Cheddar cheese is aged for a short or long periods of time. Set the cheese in a controlled environ. In 46°-52°F. Seal the cheese tightly, the cheese cant be exposed to nature light. The loaf or wheel should be turned ever so often. The longer the cheese sits the sharper it gets.

  5. How did it come to the U.S.? It didn’t really come to the U.S., the U.S. made a cheese factory in New York. The reason for this was to supply the UK with more cheddar.

  6. What is it used in or served on? • Apple Pie • Macaroni and cheese • Topped on top of crackers • Mexican Chimichanga • Classic cheese burger • Spicy Mexican Fondue

  7. Recipe • Bacon Cheddar Deviled Eggs • Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. • Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. • Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

  8. Cost • The cost of a 5 pound wheel is $33 • 1 pound of cheddar is about $3.89 • 3 pound wheel is $28

  9. Sources • http://www.typesofcheese.com/cheddar-cheese.php • http://www.oldquebeccheddar.com/ • http://en.wikipedia.org/wiki/Cheddar_cheese • http://ca.answers.yahoo.com/question/index?qid=20071220095617AA1bKoQ • http://www.entreedallas.com/cheese-course-cheddar/ • http://www.tarladalal.com/glossary-cheddar-cheese-1172i • http://www.yummly.com/recipe/Chili-Cumin-Stuffed-Chicken-Breasts-Allrecipes?columns=4&position=18/36 • http://allrecipes.com/Recipe/Bacon-Cheddar-Deviled-Eggs/Detail.aspx • http://www.chacha.com/question/how-much-does-the-average-wheel-of-cheddar-cheese-weigh • http://www.gotcheese.net/cheddar-cheese.php

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