Cheddar is the most widely made cheese in the world and as a result it is often known by the derogatory title of mousetrap cheese. In fact top-quality Cheddar, both farmhouse and factory made is very good indeed but much of the mass-produced cheddar cheese is bland and rubbery, bordering on tasteless. A small amount of real is still made in the Cheddar area and in other parts of the southwest region of England. The cheese is traditionally drum-shaped and weighs up to 61 lbs, and is bound with a bandage to ensure a good hard grayish brown rind. Cheeses may be matured for anything from six to 18 months. Cheddar had a smooth and fairly hard texture, which should neither bend nor crumble. The paste is golden yellow in color, darkening a little with age. The flavor starts off fairly mild and meadow sweet with nutty tones, often with a light salty tang. It matures to a strong full, wonderfully nutty taste with a real piquancy to it. Older cheeses attack the tongue with their salty acidity. Product Metrics: | Country: England | | Region: Derbyshire Leidestershire and Shropshire | | Milk: Cow | |
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| Rind: Natural rind bound in cloth | | Aging: 9-15 months | | Recommended wines: Dessert Wines, Hearty Reds, and sherry | | Consistency: smooth and creamy | | Taste: Sweet almost chocolatey sharper with age | | Brand name: Denhay | | Rennet: Vegetable | | Height: 2 | | Length: 6.5 | | Width: 2 |
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