Semi-Firm Cheese Heavy, Oily
1 pound cheese, grated = 4 cups
From Icons. A Portrait of England:
The most well-known cheese in the world has achieved global recognition because versions of it are made all over the world. There is Irish, Canadian and New Zealand Cheddar, but it all stems from one small village, where the technique for making it first developed. Cheddar may not quite be England’s oldest known cheese (that honour belongs to Cheshire), but it was certainly known as far back as the 13th century, and is the style that the world took to its heart.
From the Cook's Thesaurus:
Cheddar Notes: The curds of many English cheeses are "cheddared" or cut them into slabs and stacked to allow whey to drain off. Some cheddars have more lactose in them, making them "sharp" or acidic. Less sharp cheddars are often labeled "mild" or "medium." England supplies many fine Cheddars, as does Vermont and Tillamook, Oregon. Substitutes: Colby OR Cheshire OR American cheese OR "Tofu Rella" Amber (a soy-based cheese substitute; use in melted cheese dishes) OR nutritional yeast OR white miso OR cheese substitutes
Also See:
- Wikipedia page:
http://en.wikipedia.org/wiki/Cheddar_cheese - Manufacturing of Cheddar Cheese: http://en.wikipedia.org/wiki/Manufacturing_of_Cheddar_cheese
- The Cook's
Thesaurus: http://www.foodsubs.com/Chesfirm.html - Kitchen Dictionary: http://www.recipezaar.com/library/getentry.zsp?id=564
- Icons: A Portrait of England: http://www.icons.org.uk/theicons/collection/cheddar-cheese
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IngredientCategory?
