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Cheddar is a ripened hard cheese compliant with the general cheese regulation (Codex stan 283-1978).
Cheddar is probably the most popular cheese in the world. It is firm, hard and may be coloured.
Cheese taste varies depending on ripening. A young Cheddar will be mild, an older cheddar will be sharp.
Cheddar is an unpressed cheese.
The main manufacturing steps are the following:
Pasteurisation, by its pathogenic germ destruction actions and microorganism quantity reduction, helps the development of lactic starter. Lactic starter intervenes in lactic acid formation by lactose.
Bacterial strains are mainly used in order to produce acid and therefore contribute to protein breakdown.
Helped by rennet, lactic acid leads to casein coagulation and more precisely curd formation. This preparation is then cut, mixed, heated at high temperature to extract whey from curd.
Through the transformation of some lipid and protein components, this ageing period helps develop the taste.
Cheddar is used for its sharp flavour, its colour and its nutritional value. It is indeed rich in proteins (25%), in D, B12, A and E vitamins, in calcium, in phosphorus, in riboflavin and in niacin.
Humidity content is more or less 39%, and fat content is 33%.
FIT offers Cheddar in 20 kg blocks in cardboard boxes.
Thanks to its European partnerships, FIT is also able to offer a broad range of Cheddar packed in blocks (bags of 2,5, 19 or 20 kg).
Excellent additive for cooked products