Cheddar: Cheese Takeover

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Hello Star!

Today the Journalist Team

has brought to you the

Cheese Takeover, for the

weekly #takeover.

This post will be about

cheddar cheese.

Learn about cheese!

Brie (Chandler)

Camembert(Vougalee)

Cheddar (Juan/Me)

Mozzarella (Anne)

Parmigiano-Reggiano (Kaz)

Smoked Cheese (Oblivion)

Stilton(Hinata)

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Table of Contents

                                I.____ Origins

                                II._____ How It’s Made

                                III.______ Recipes

                                IV._______ Nutrition Facts

                                V._________ Outro

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Cheddar originates from the

village of Cheddar, located in

Somerset, United Kingdom. It

was first produced somewhere

around the 12th Century. The

villagers would make the curd

and let it age in the caves near

the edge of the village.

King Henry II ordered 10,000lb

of this cheese in 1107. He

declared it to be the finest

cheese and it quickly grew in

popularity.

During the Industrial Revolution,

Joseph Harding, invented

“cheddaring”this process

revolutionized the cheese and

made it spread to North America.

Joseph is now known as the Father

of Cheddar Cheese, since it’s

thanks to his contributions the

cheese is now produced every year

at more than 3 billion pounds of it.

Fun Fact:

During WWII, the British

Government allocated all milk in

the country to the production of

“Government Cheddar”.

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Cheddar is the most industrialized

cheese in the world. There have

been many inventions which have

led to cheddar’s domain over the

cheese industry. Here’s the process

the cheese goes through to be made:

-First the milk is curdled.

-The curd then goes through a

process called “scalding”. This quickly

raises the temperature and expels

the moisture trapped inside, it also

stops fermentation.

-After “scalding” the curd gets cut in

cubes and stacked on top of each

other. The curd is then pressed,

releasing even more liquid, especially

the whey that composed it. By

removing the whey shelf life drastically

increases and so does consistency

between batches.

-The cheese is then aged, normally

for 3 months, but this can last for up

to 5-6 years.

Another Fun Fact:

Cheddar is actually normally fairly

white. The typical orange-yellow tint

is obtained through the use of a

pigment called annatto.

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Cheese Stuffed Shells

Mac n’ Cheese

Cheesy Ham Chowder

Au Gratin Potatoes

Grilled Cheese Sandwich

Cheesy Cheddar Broccoli Casserole

Cheese Enchiladas

Almond Cheddar Appetizer

Baked Cheddar Eggs & Potatoes

More Recipes?

Click Here!

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──────────────────────

         Amount Per: 100grams

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         Calories: 402

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                                                                    %Daily Value

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         Total Fat 33g                                                 50%

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              Saturated Fat 21g                                  104%

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              Polyunsaturated Fat 0.9g

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              Monounsaturated Fat 9g

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         Cholesterol 105mg                                       35%

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         Sodium 621mg                                              25%

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         Potassium 98mg                                             2%

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         Total Carbohydrate 1.3g                                 0%

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              Dietary Fiber 0g                                         0%

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              Sugar 0.5g

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         Protein 25g                                                    50%

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         Vitamin A         20%          Vitamin B-6          5%

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         Calcium            72%          Iron                        3%

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         Vitamin D           6%          Magnesium           7%

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         Cobalamin        13%

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I hope you learnt a lot about

Cheddar and the other cheeses.

I really like Parmigiano-Reggiano 🤤.

Special thanks to Cheryl for making

the aesthetics and Fox for the

idea!

Source 1

Source 2

Source 3

Images were taken from

the web if you believe one of the

images is your intellectual and is

being misused please let me know!