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Cheddar is proudly British, originating in Somerset there is even a small village called Cheddar! It is the most popular of cheeses in Britain with a massive 51% favouring cheddar. Legend has it that a milk maid discovered cheddar cheese by accident when leaving milk stored in a cave for to long. Cheddar cheese is always made from cows milk and is a hard cheese. The caves of Cheddar gorge provided a perfect combination of humidity and constant temperature for the cheese to mature. There are many varieties of cheddar mild, medium, mature, extra mature and many producers of the cheese such as Pilgrams and Cathedral City. Ingredients can be added to the cheese to create different flavours such as herbs, garlic, onion or chilli. The options are endless it is such a diverse food and many use cheddar to cook with, top lasagne, on burgers, in cheese sauces, scones and flavouring crisps. A great cheddar cheese is smooth in texture, fragrant in taste, with a sharp bite to it, but still leaves a sweet after taste, pale yellow in colour, and refreshes the pallet after a nice glass of wine! Each to their own but I know that Cheddar Cheese would be a first choice if I had request my last meal.
Cheddar is a fantastic cheese originating from right here in the UK in Somerset. It is by far the most popular cheese in Britain, it alone accounts for 51% of the £1.9 billion(!!!) worth of yearly cheeses. It is a little hard and crumbly, can be pale or yellow and is made from cow's milk.
Over the years other countries have tried to get in on the act, producing knock off cheddars of their own, Ireland, the United States, Australia, New Zealand, South Africa, Canada and Iceland have all had a bash at it. However according to European trading standards the cheese can only be known as West Country Farmhouse Cheddari f it's been made in one of four South Western English counties, them being Somerset, Devon, Dorset Cornwall.
The history of cheddar in England goes back a long way (around 830 years). In 1170 King Henry ii bought a whopping 10,420 pounds of the stuff at an equivelant price of £3 per ton.
Some say that cheddar was bought over from France by the Romans and was then refined and adapted (boo France).
Cheddar is sold in four main strengths, Mild, Medium, Mature and Extra Mature. This of course refers to the amount of time the cheese is left before eating. A shorter ripening time will result in a milder flavour and vice versa.
It is an excellent melting cheese with a medium cheddar going wonderfully on toast. There are many commercial manufacturers of the cheese, including cathedral city and the lesser heard Tillamook.It is sold in either block form or pre-sliced.
Cheddar is by far my favourite cheese, it tastes great mild to extra mature and solid or melted. The best commercially available cheddar is the sainsburys pre sliced variety. Although I'm no conniseur so am positive I'm missing out on a whole selection of Fine English Cheddars.
An interesting fact, the largest cheddar ever made was made in Perth, Ontario, it weighed a staggering 22 thousand pounds!!!
a smaller cheese was served in Washington D.C at the whitehouse, it only weighed a measly 1400 pounds. Although being made in America I'm not sure the record stands if the cheese is inside a spraycan.
Cheddar cheese is a widely available cheese, which originated in the town of Cheddar in Somerset. It's the most popular English cheese and accounts for 51% of sales. It is commonly identified as the English cheese by other nations because of this. There aren't many variations of cheddar cheese but you can either buy mild varieties or mature, stronger varieties. You can also get low-fat slabs and full-fat slabs - which aren't good for your cholesterol and weight if you eat too much.
Cheddar cheese is usually a faint yellow colour but you can get yellow cheddar cheese too. I personally prefer the mature flavoured cheddar cheese, but don't like it when it is too crumbly as it's a horrible texture to eat. My ideal cheddar is pale yellow with a mature, powerful taste and a soft texture.
This cheese can be used in cooking as well as many other things. It's great to add to pasta instead of Mozzarella as it still provides a lovely taste and is a bit cheaper. Things such as pasta bakes should always be served with some cheddar cheese on top. I also tend to use cheddar whilst making cheese or Spanish omelets. It is best to be grated for many of these purposes. However, the most common thing I use cheddar cheese for is a sandwich of course! It goes very well with some buttered bread, cucumber and mayonnaise - preferably Helmans. It is also nice when it's grated with other ingredients such as Tuna for a sandwich.
There are many different manufactures of cheddar cheese out there. My favourite and perhaps the most well known is Cathedral City. They produce top quality smooth, tasty, creamy cheddar cheese. It's so delicious that I would recommend it only for sandwiches, as the taste isn't so vibrant when mixed into a recipe. This cheese is quite expensive at a couple of pounds for a small pack, but you can buy supermarket's own makes at a much cheaper price. Currently at Iceland, you can get a 400g Cathedral City slab of cheddar cheese for just £3.00 with 50% extra free. If you shop around you can find some good bargains.
Overall, I think cheddar cheese is the number one variety to buy over here. It's produced in the UK and is widely available compared to French and Dutch cheeses, which are only available in better supermarkets. It tastes wonderful and can be used in a variety of ways including cooking and in tasty sandwiches.
Thanks for reading,
My favourite Cheddar at the moment is Cathedral City. With it's smooth texture and mature full flavour. Why do I say at the moment? Because Cheddar comes in a plethora of shapes, sizes, tastes and (important at the moment) price ranges. I am not ashamed to admit I'll try any that catch my eye, particularly if the price is right.
France is one of my favourite destinations, I stand at the cheese counter in Carrefoure surveying all the wares on offer - Brie, Camembert, Roquefort and Saint-Nectaire, odd shaped little cheeses some of them wearing fur coats! Heaven for the connoisseur. But me, I want the comfort of a bit of Cheddar. You can't find a decent bit in France.
Now stand in Asda, Sainsburys or Tesco, Waitrose, M&S or Aldi and they'll have Cheddars to suit every palate and pocket. That is what is so great about Cheddar. Do you want it Mild for the little ones or Extra Mature with a nice cracker and a bottle of wine. Do you want it to top a Pizza or Pasta or a nice bit of toast. Do you want it White or Orange or Mellow Yellow? Do you want to pay about £5.00 for a kilogram? or can you run to £10?
Oh you're on a diet? Buy low fat. About half the fat content and instead of a whopping 400 calories (I blush) per 100g it comes in at about 200 calories. Go on don't deprive yourself. A little of what you fancy...
Of all the cheeses, cheddar, Gouda and Edam are my favourites (not necessarily in that order). The biggest quality that cheddar possesses is that it comes in a wide range and variety. You can select it according to your taste buds. It a fabulous cheese that looks pale yellow/golden depending on the variety and is very commonly available at your neighbourhood grocery store so you don't have to pay that special trip to those specialised cheese shops although you can get better quality and bigger chinks of the cheese at the exclusive cheese stores.
I prefer to eat this cheese in sandwiches but it is great even just as it is with red wine. It's a great in between meal snack and is very filling for the stomach. The only downside is that it is very very high in calories and is not good if eaten in large quantities.
There is a wide selection of cheddar available in all stores starting from the sharp one, the medium one and a very mild one. The cheddar blocks are also available in spices like red pepper, black pepper, less salty or with lots of salt.
A medium sized block of cheddar costs about 3 pounds at my grocery store. These are neatly wrapped in clear plastics. These have to be stored well otherwise they begin to smell and rot away quickly.
Chedar - it's fab. It is a very versatile cheese in terms of the types you can buy and the ways you can eat it.
Of course, a good quality cheddar is a little pricey but delicious on crackers, on crustry french bread or as a wedge with a ploughmans. The strong salty taste works wonderfully with pickles, salads and fruit. The more mature the better as far as I'm concerned but sometimes the kids will find a really strong one a little overpowering.
The good news is that plenty of variations are available in your local supermarket and so no need to visit specialist shops. There are some medium mature ones that most of the family can enjoy in sandwiches and on toast (even better with marmite).
Then there are the value ranges which are fabulous for cooking with - great melt-ability and enough flavour to give any dish a kick and not be too greasy.
There are also lots of specialist varieties that have things added in, chillis, pickles, marmite, apple - pretty much anything that goes with it has been mixed in it. For me though, these are a nice novelty but gilding the lily a little. For the absolute best, I will always come back to a good truckle of mature cheddar at Christmas, crackers, red wine and roaring fire. Healthwise not so good, but wonderful for the soul.
yummmmmmmmm cheddar, every one loves cheddar don't they?
mild, medium or mature even extra mature there is a taste for everyone.
i prefer a extra mature myself preferably on some crusty bread and hp brown sause, heaven.
here's a cheesy recipe for you
amy's cheese and spring onion sandwich filler
handfull grated mature cheddar cheese
4 finely sliced spring onions
put the cheddar and spring onions in a bowl.
combine with enough mayo to hold the cheese and onion together.
add a small pinch black pepper and stir to combine.
serve thickly spread on a crusty roll.
it's so versitile and incase the cheese and onion filler didnt tickle your fancy here is some suggestions to keep your cheese buds happy!
cheese sandwich - with onion, hp sause or fresh tomatoes
cheese on toast
cubed on a salad
grated on bolanase or any pasta for that matter
on natchos with salsa
on a jacket potatoe
melted on a chicken breast with bbq sause
on a meaty juicy burger
on a stick with a pickled onion
with a cracker
a nice chunk on a ploughmens
in a sause
with a great spoonful of branstons pickle
melted, grated, cubed, sliced, on its own or not
cheedar cheese should have a national hoilday
if you havent guessed i love it
now im hungry
Cheddar cheese is fantastic ! My whole family love it. Our favourite thing to do with the cheddar cheese is make cheesy pitta pizzas. It helps my children to eat healthily. We make pitta pizza with our children, we buy wholemeal pittas, tomato puree, lots of different types of pizza toppings - peppers, onion, tomatoes, ham, pineapple, sweetcorn, and my children love to make their own. They love sprinkling the cheese over all the vegetables and watching it melt through the oven door.
They are quick and easy to make, they only take 10 mins in the oven. They are healthier than the normal pizzas, or shop bought ones.
When the cheesy pitta pizzas are ready we cut them with a pizza cutter and share them amongst the family, we love trying out the different type of toppings we have made each other.
My children love making their own pizzas and are much more incined to finish their dinner as they feel proud of themselves for doing it all on their own. They even help with the dishes !
I am a big fan of cheddar, in fact it is my favourite kind of cheese and the one I buy most frequently.
When I'm feeling particularly lazy (and rich!), I like to buy the Sainsbury's 'Be Good to Yourself' grated cheddar, because I use it most often grated. I'm not a big fan of cooking raw meat and so it's a quick and easy way to add protein to a simple meal like a stir fry. I also added it to a vegetable hot pot last week to give it a bit more flavour and make leftovers go further.
However, my most frequent use for cheddar is to use on my own pizzas. Again I cheat a little with the base, but it ends up tasting much nicer than using an actual pizza base. So here's my quick pizza recipe with cheddar (you can use mozzarella of course, but it's a bit more difficult to work with and I find I can't use it all up and it just gets watery and mouldy).
You will need:
A large naan (per person), or a ciabatta between 2/3.
2 tomatoes per person (this is optional)
Cheddar (of course!)
Garlic (also optional)
Any pizza toppings you like.
First of all you have to boil the kettle, cut crosses in the bottoms of the tomatoes and place in a bowl.
Add the boiling water and leave for a few mins.
Now carefully pick up the tomatoes and peel them, drain the water out of the bowl you were using, and mash up the tomatoes.
Add some tomato puree and smush it up a bit, add the garlic here too if you're using it.
Next, spread the mixture over the bread and then grate your cheddar and sprinkle on.
Add any toppings you like.
Now throw in the oven on gas mark 5 for 10-mins, and serve with veg of your choice or something like chips or potato wedges.
Yummy student meal for cheap :)
I couldn't live without cheese! And cheddar is the King of cheeses, surely? You needn't have anything else in your kitchen other than cheddar. I know hardened cooks and chefs will disagree with me strongly, but cheddar is:
the thing for the top of your pizza, you really don't need mozarella.
the stuff you grate it onto your spag bol, you really dont need that parmesan.
the stuff you have with your glass of port, you really don't need that stilton. OK I made that up a little, but as long as your cheddar is strong and pongy it will do fine with your glass of port.
Cheddar is that lovely stringy mess you can have with your fondue thing
It is the stuff that is drippy in your Welsh Rarebit
It is the stuff you grate into your scrambled egg mixture just before you cook it.
It is the stuff you slowly add to the rest of the mix when you are making a cheese sauce
It is the delicious tang in a macaroni cheese
It is what makes cauliflower palatable in a cauliflower cheese.
I have yet to try this, but I hear it is fantastic grated into tomato soup.
Then we have good old toasted cheese, cooked just till the bubbles appear.
Then, get this, you will like this bit best. You can have cheddar cheese all on its own, a tasty snack, albeit a little fatty, but delicious, delicious, delicious!
Get some cheese for your kitchen!
Cheddar cheese is my favourite type of cheese and is very popular around the world. You can purchase different strengths of cheddar cheese from mild to strong and mature. Cheddar cheese has no funny taste to it like other cheeses may have and is a good standard cheese to use as an ingredient for many foods and cooking.
I personally use cheddar cheese mostly for sandwiches. Cheddar cheese can be bought in slabs or slices, depending on the make. I would recommend 'Cathedral City' cheddar cheese as it has a lovely flavour and is of good quality. You can cut thin slices as it has quite a firm touch. With a bit of cucumber and pickle, you have a perfect cheese sandwich.
There are many other uses for cheddar cheese. With the lack of mozzarella, I have used cheddar for grating over pasta. It tastes just as good although it may not be so traditional. Like any cheese, cheddar is not cheap. However, being very popular and perhaps the most common, it is widely available and somewhat cheaper than other cheeses. You can buy slabs ranging from £1.50 - £5.00 depending on the make and quantity you are getting.
Thanks for reading,
- Recon -
Out of most cheeses, Cheddar is my favourite. I buy it from Sainsburys and their value pack of mature cheddar comes in at about £3.00 for the medium sized block.
Cheddar is a good solid cheese. It's not so hard that it takes an age to get the knife through it but it is not too crumbly and will stay together in slices when you cut it.
The taste is creamy and delightful. Even the mature Cheddar I buy is not too strong. I do like cheese but some of the really smelly, strong tasting ones are not my thing. Cheddar is fairly mild in the smelly stakes and the taste is not too overpowering for me.
It is also really great for melting, either as cheese on toast or grated over a jacket potato or spaghetti bolognaise. It is a great cooking cheese in my opinion and I use it for all sorts of toppings. While it does melt well on toast, mozzarella is better for pizzas.
Cheese is a great addition to many meals and Cheddar is very versatile in the ways you can eat it. One of my favourites.
Cheddar cheese is a hard cheese that should be a very pale white yellow colour, though in the United States it is dyed yellow following a study which showed that people chose yellow cheese over white. Cheddar is undoubtedly one of the best Sandwich cheeses around and really shows other nations a thing or two in that department, particularly the Dutch whose cheese always has that plasticy rubber feel to it. Cheddar is best combined with HP sauce or Branston pickle, that's a well known fact and has been the basis of men's lives for a couple of centuries!
Cheddar doesn't melt so easily as the aforementioned rubbery textured cheeses and some of the supermarket versions are a bit dubious and seem to go off quickly. Queen Victoria was given a giant wheel of cheddar weighing over 1000 pounds as a wedding gift, if only I were royalty! I can't praise this cheese enough, it even lives up the rather dowdy ryvita! I've never come into contact with the American stuff but I'm sure it's quite similar.
Cheddar is probably the most popular type of cheese there is. I've decided to write some fun facts about it for you because it looks like there are already enough reviews about what it tastes like etc. So here's the facts:
* Almost 90% of the cheese sold in America is Cheddar
~ There is a town in Somerset called Cheddar
* Cheddar cheese was discovered 800 years ago
~ Cheddar Gorge is the largest Gorge in Britain at 500 feet
* 7 degrees c is the perfect temperature at which to mature cheddar cheese
~ It is coloured by annatto seeds
* Queen Victoria was given a giant wheel of cheddar weighing over 1000 pounds as a wedding gift.
~ The average cheddar wheel weighs 60-75 pounds
* To make cheddar cheese the curd is finely chopped (cheddared, this is where it gets it's name from) and them pressed into cylinders or blocks
~ It takes between 3 and 30 months to mature
I really hope you like these facts and will enjoy your cheddar cheese!
cheddar cheese must be amongst the most versatile of foods to be found.
It is made from cow's milk and contains protein, fat , calcium etc so nutrionally speaking (in moderation it is good for you)
Although not particularly cheap it can go a long way and, if you are not vegetarian, or have an allergy, to me it is a must have for the fridge.
I see it as a 'fast food' in a way - if hungry slice some pieces off and eat with crackers,cheese sandwiches with salad and a bit of pickle - oh to be British! or stick it on cocktail sticks with a cocktail onion or just nibble some on its own.
When I have time I grate a lot and keep it in an airtight container in the fridge , where is ready for cheese on toast,sandwiches or to add to savoury crumbles, pasta dishes,cheese pies,mashed potato,macoroni cheese etc - I do not do too much at a time but hate grating cheese (have to wash the grater without grating my finger!) and I want it to be fresh.
I go for the mature cheddar as the taste is stronger so you don't have to use so much - sometimes I've bought mild if on offer, then added parmesan to add a more 'cheesy' taste.
Cheese is no longer cheap is it? so by grating it it goes a lot further and you can always add more protein to cooked dishes by adding an egg !