Cheddar Cheese

Have you ever seen a mouse nibbling on cheddar cheese?

Cheddar cheese, also known as ‘tasty cheese’ and ‘cheddar’, that is also commonly called by the simple term ‘cheese’, is a firm cheese made from cow’s milk, that is highly popular around the globe, and it is commonly purchased in large rectangular blocks.
Cheddar cheese is typically a cream colour or a light yellow, and the variants in colour can be a result of the diet of the cows, although the cheese is sometimes coloured yellow-orange, generally due to a colouring agent.
The 1100s saw the invention of cheddar cheese, first made in Somerset’s Cheddar, a village in England, Europe, made in caves where cheese maturing conditions were superb.
In the 1800s English dairyman Joseph Harding of Somerset devised a modern process to make cheese, especially cheddar cheese, which led him to be named ‘Father of Cheddar’.
Cheddar cheese is made like typical cheese – heating the milk curds and whey, although it also includes a process of turning the curds, and adding salt, and the entire cheese-making process takes 3 to 18 months.

The flavour of cheddar cheese can be sharp, tasty or mild, and the taste varies depending on the length of the maturing process, with the mild version being ready the quickest; and the cheese may also contain spices or other organic items to alter and enhance the taste.
In Australia, cheddar cheese is the most commonly eaten cheese, with a share of more than 50% of the market, while in the United States cheddar is the second most popular cheese, behind mozzarella.
The United Kingdom produced around 262,000 tonnes (258,000 tons) of cheddar cheese in 2008, while the United States produced roughly 1,467,000 tonnes (1,443,000 tons) in 2010.
In 1989, the heaviest cheddar cheese was made by members of the Federation of American Cheese-makers, weighing 25,790 kilograms (56,850 pounds).
Cheddar cheese is normally very high in calcium and high in protein, phosphorus, sodium, riboflavin, vitamin A, zinc and selenium, and it is also high in fat, like most cheeses.

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