Saturday, October 24, 2020

Cheddar Cheese

Cheddar cheese is a hard, ripened cheese with a long shelf life and the color of the cheese may range from white or ivory to light yellow or orange, without any surface Flora. Cheddar cheese was firstly manufactured in the town of Cheddar; England.

Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. Lactis are the important cultures that are used for production of cheddar cheese in combination for initiating acidification. While other strains of Lactobacilli are used for improving the flavor and also to accelerate cheese ripening.

Cheddar cheese consist of around 55% of moisture on a fat free basis thus the cheddar categorized as a hard cheese.

The ripened Cheddar cheese flavor appears to result from the presence of a large number of different compounds including: carbonyl groups, nitrogen compounds, sulfur compounds, fatty acids plus derivatives, and other miscellaneous compounds.

Sourdough can be pairing with cheddar cheese. Sourdough is a bread which are made by using special sourdough culture yeast contrast to regular baker’s yeast.
Cheddar Cheese

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