Cheddar cheese . It is a favorite of people. It contains many proteins and goes through a very careful process called: chedarization to obtain this type of cheese . It comes from the town of Cheddar, in the county of Somersetshire in England although it is mostly produced in the state of Wisconsin , United States .
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- 1 Origin
- 2 Elaboration
- 3 Features
- 4 Nutritional properties
- 5 benefits
- 6 Uses
- 7 Sources
It comes from the town of Cheddar , in the county of Somersetshire in England, and is believed to have appeared in the late 16th century . It is named after this village but is mostly produced in the state of Wisconsin , United States .
Is a type of cheese hard drawn mainly from the pasteurized milk of cow . For its elaboration, the milk is heated to 30ºC and inoculated with a lactic starter culture (called ‘starter’), after which, the rennet is added and the resulting mixture is reheated to 38ºC, in order to form a compact mass commonly known as the curd. Later said curd is cut into pieces, and the whey is eliminated. These pieces are put under pressure during the whole night keeping like this for 4 days in a cool environment. Finally, the maturation of the cheese is controlled for a period of between 9 and 24 months.
Considering the fact that raw milk is sometimes used to make it, certain pathogens such as Listeria may be present in this type of cheese. Contamination with Listeria can cause miscarriage and even death of the fetus in pregnant women . For this reason, the consumption of soft cheeses such as Feta , Brie , Camembert and blue cheeses is not recommended for them , in addition to Mexican-style cheeses such as “fresh white cheese”.
It is a hard pressed cheese, cylindrical or block (cube-shaped). The bark has a hard consistency, its appearance is smooth and it can be covered with wax or wrapped in cloth and as for the color , it varies from pale straw to dark straw to orange . Rindless blocks may be wrapped in a film flexible sealed.
Like many cheeses, the color of cheddar is often modified by the use of edible dyes such as achioteóE160 (extracted from the tropic tree of the same name), which is used to give the cheese an orange hue. The origins of this practice are unclear, but it is mentioned that it appeared in order for the cheese to have a consistent color, to help the buyer to identify the type of cheese when it is unlabeled or to identify the region of origin of the product. Cheddar should not present eyes due to gas formation . Without any eye, or some, caused by the mechanical process of the curd.
It is a food rich in phosphorous since 100 g. of this cheese contain 489 mg. of fósforo.También it has a high amount of vitamin A . The amount of vitamin A it has is 440 ug per 100 g. With an amount of 3.90 mg per 100 grams, cheddar cheese is also one of the foods with the most zinc . This cheese is very high in nutrients .
In addition to those mentioned above, cheddar cheese is also a very rich food in iodine (39 mg. Per 100 g.), Calcium (752 mg. Per 100 g.) And protein (25.39 g. Per 100 g.) Among the nutritional properties of cheddar cheese, it should also be noted that it has the following nutrients: 0.59 mg. of iron , 102 mg. of potassium , 0.36 g. of carbohydrates , 30 mg. of magnesium , 675 mg. of sodium , 0.04 mg. of vitamin B1 , 0.44 mg. of vitamin B2 , 4.32 mg. of vitamin B3 , 0.29 ug. of vitamin B5 , 0.06 mg. fromvitamin B6 , 1.90 ug. of vitamin B7 , 19 ug. of vitamin B9 , 0.96 ug. of vitamin B12 , traces of vitamin C , 0.34 ug. of vitamin D , 1 mg. of vitamin E , 2.30 ug. of vitamin K , 392.84 kcal. of calories, 84 mg. of cholesterol , 32.20 g. fat, 0.36 g. of sugar and 7.10 mg. of purines.
Given its high amount of protein , cheddar cheese is a food recommended especially for muscle development. Foods rich in proteins such as this cheese , are recommended during childhood , adolescence and pregnancy, since in these stages, a greater contribution of this nutrient is necessary.
As it has a high amount of calcium , cheddar cheese is a good food for the bones and it is highly recommended to consume it during pregnancy since in these stages our body consumes it to a greater extent. The abundance of iodine that can be found in this cheese , it is beneficial for our metabolism , regulating our energy level and the correct functioning of cells . In addition, the iodine of cheddar cheese helps to take care of ourselves inside, regulating our cholesterol . Being a food rich in iodine, it also helps to process carbohydrates , strengthen hair , skin andnails .
The high [zinc] content of cheddar cheese makes it easier for our body to assimilate and store insulin . The zinc contained in this cheese contributes to sexual maturity and helps in the growth process, as well as being beneficial for the immune system and wound healing and helps metabolize proteins . Being rich in zinc, this food also helps to combat fatigue and intervenes in the transport of vitamin A to the retina .
Cheddar cheese, being a food rich in phosphorus , helps to keep our bones and teeth healthy as well as a balanced skin since it helps to maintain its natural PH . Due to its high phosphorus content, this cheese helps to have greater physical resistance. This mineral also contributes to improving the biological functions of the brain .
Having a lot of vitamin A or niacin, cheddar cheese prevents eye diseases , strengthens the immune system and has anti-cancer properties. Also for its high content of vitamin A, this cheese also favors the good condition of the skin and mucosa .
The unmatched taste , color, and texture of Cheddar Cheese have made it the cheese of choice in the United States with various domestic uses but primarily for use in industrial cooking and fast food. Although of Roman origin, it is named after the Cheddar village in Somersetshire (England), and is mostly produced in the state of Wisconsin , United States . Its uses are varied: hors d’oeuvres, sandwiches , sauces, on vegetables , in hot dishes, to grate, in hamburgers , nachos , pizzasand desserts among other applications. This type of cheese is appreciated for its versatility, it can also be used in macaroni, in cheese boards for cocktails, in frying, the industrial use of this product is mainly to flavor fast food products.
The flavoring obtained from this cheese is highly concentrated, its function is to increase the flavor of cheese or reduce the levels of cheese solids in dressings and sauces, soups, condiments for snacks, extracted and baked products, bakery, processed foods and to flavor low-fat foods.