This cheese is 50% fat, the smell is a little bit helminent, with a hint of musk, and the taste is a bit nutty, sweet and spicy at once. Cheddar's "sharpness" is associated with the amount of acid peptides in the cheese. Texture is strong, a little bit fragile.
The name of Cheddar‘s cheese comes from the town of Cheddar, England, in the county of Somersettshire, where it was first made. The exact date of birth is unknown, but has been mentioned in historical sources since the 12th century. Standardization of cheddar cheese and modernization of production began in the 19th century, the author of this process is called the dairyman Joseph Harding (somewhere called "Cheddar Cheese Father"). Cheddar type cheese segment is currently the largest in the world: from pale yellow to orange colour, from 4 weeks aging up to 15 months, from mild to tangy taste.
Sauces, sandwiches, blended soups. Melted on stew vegetables, grated on fried products, pasta dishes, hot sandwiches.
DrinksBordeaux, Bordeaux AC, Rioja DOCa, Toscana Chianti DOCG Riserva wines.