What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?

Christopher

wrote:
What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?

Process cheese is "less real."

Christopher

--Bryan

What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?

Christopher

I had to reply. I had been to Whole Foods on Monday and picked up among
other items, a 1/2 lb hunk of 5 year old Wisconsin cheddar at $9.99 per
pound. I took it to work with me and shared it with the staff. I then put
it into my purse. When I got home, I put my purse on the floor, then went
to check the e-mail, of course forgetting about the cheese. About an hour
later, I looked in the living room and saw pieces of orange stuff... J J,
the world famous jack russell terrior had smelled, found, and eaten the
entire hunk of cheese (he did take it out of the plastic wrapper)! My fault
I left the purse on the floor, which made it fair game for him.

It is my understanding that the orange color of cheddar was put into the
mix to differentiate it from cheese made in one of the New England states
from cheddar made in New York state, and this custom goes waaaay back. I've
purchased white cheddar at TJ's in the past.

Harriet & Critters (J J the world famous jack russell terrior who is outside
taking a sun bath; P K the lady manx who rules the house and is on the floor
next to the bone J J was chewing on.)

On Thu, 30 Mar 2006 19:30:18 GMT, "Harriet Neal"
wrote:

I had to reply. I had been to Whole Foods on Monday and picked up among
other items, a 1/2 lb hunk of 5 year old Wisconsin cheddar at $9.99 per
pound. I took it to work with me and shared it with the staff. I then put
it into my purse. When I got home, I put my purse on the floor, then went
to check the e-mail, of course forgetting about the cheese. About an hour
later, I looked in the living room and saw pieces of orange stuff... J J,
the world famous jack russell terrior had smelled, found, and eaten the
entire hunk of cheese (he did take it out of the plastic wrapper)! My fault
I left the purse on the floor, which made it fair game for him.

Let us know when the poor little guy's constipation lets up. Ouch!

Peace,
Carol

wrote
What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?

Christopher

"Real" Cheddar cheese? Why the real stuff originated in Cheddar! It's a
lovely place:

http://www.cheddarsomerset.co.uk/

Dora

wrote in message
oups.com...
What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?

Christopher

The Cheddar process was standardised in C19 and the person (from Cheddar)
who did it sent his sons all over the world as disciples of the method.
If you want to taste "real" farmhouse cheddar from the original region,
visit the Neal's Yard cheese shop in Covent Garden, London.
However, excellent cheddars are made all over the world. I find Balderson's
from Ontario to be excellent. They sell 1yr, 2yr, 3yr and 5yr old cheese
and all of it is truly superb - and that comes from an ex-Brit who visits
the UK regularly. I had some 9yr old recently - very expensive, but worth
every penny.

Avoid things like "Cracker Barrel" although, as a cheese, it ain't that bad.
Graham

wrote:

What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?


In the US, there is a specific definition for cheddar as far
as minimum milkfat, maximum moisture, process, etc. In order
to label something "cheddar cheese" it has to comply with
these specifications.

Incidentally, the term "cheddaring" refers to a specific process
which involves cutting cheese curds into slabs, flipping them to
purge the whey, then rinsing them. It produces cheese with a
specific texture and flavor.

The traditional orange color is made by adding annatto, and
they may use other ingredients. I use annatto. Not all cheddars
have an orange coloring. In it's natural state it comes out
a light yellowish color, depending on how long it's aged.

Here's the definition from the CFR.

http://frwebgate3.access.gpo.gov/cgi-bin/waisgate.cgi?WAISdocID=75010419332+1+0+0&WAISactio n=retrieve

Sec. 133.113 Cheddar cheese.

(a) Description. (1) Cheddar cheese is the food prepared by the
procedure set forth in paragraph (a)(3) of this section, or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. The minimum milkfat content is 50 percent by weight
of the solids, and the maximum moisture content is 39 percent by weight,
as determined by the methods described in Sec. 133.5. If the dairy
ingredients used are not pasteurized, the cheese is cured at a
temperature of not less than 35 [deg]F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of cheddar cheese is not more than 3 micrograms as
determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed, treated with hydrogen peroxide/
catalase, and is subjected to the action of a lactic acid-producing
bacterial culture. One or more of the clotting enzymes specified in
paragraph (b)(2) of this section is added to set the dairy ingredients
to a semisolid mass. The mass is so cut, stirred, and heated with
continued stirring, as to promote and regulate the separation of whey
and curd. The whey is drained off, and the curd is matted into a
cohesive mass. The mass is cut into slabs, which are so piled and
handled as to promote the drainage of whey and the development of
acidity. The slabs are then cut into pieces, which may be rinsed by
sprinkling or pouring water over them, with free and continuous
drainage; but the duration of such rinsing is so limited that only the
whey on the surface of such pieces is removed. The curd is salted,
stirred, further drained, and pressed into forms. One or more of the
other optional ingredients specified in paragraph (b)(3) of this section
may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial orgin, used in curing
or flavor development.
(iv) Antimycotic agents, applied to the surface of slices or cuts in
consumer-sized packages.
(v) Hydrogen peroxide, followed by a sufficient quantity of catalase
preparation to eliminate the hydrogen peroxide. The weight of the
hydrogen peroxide shall not exceed 0.05 percent of the weight of the
milk and the weight of the catalase shall not exceed 20 parts per
million of the weight of the milk treated.
(c) Nomenclature. The name of the food is ``cheddar cheese''.
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the

[[Page 321]]

applicable sections of parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
``enzymes''; and
(2) The dairy ingredients may be declared, in descending order or
predominance, by the use of the terms ``milkfat and nonfat milk'' or
``nonfat milk and milkfat'', as appropriate.

[48 FR 2743, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58
FR 2892, Jan. 6, 1993]


--
Reg

graham wrote:
wrote in message
oups.com...

What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?

Christopher


The Cheddar process was standardised in C19 and the person (from Cheddar)
who did it sent his sons all over the world as disciples of the method.
If you want to taste "real" farmhouse cheddar from the original region,
visit the Neal's Yard cheese shop in Covent Garden, London.


OOOOH. I've had their cheese. It's wonderful.

However, excellent cheddars are made all over the world. I find Balderson's
from Ontario to be excellent. They sell 1yr, 2yr, 3yr and 5yr old cheese
and all of it is truly superb - and that comes from an ex-Brit who visits
the UK regularly. I had some 9yr old recently - very expensive, but worth
every penny.

Avoid things like "Cracker Barrel" although, as a cheese, it ain't that bad.
Graham





--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman wrote:
I always wonder when someone brings up a point about Bush, and you
then bring up something that Clinton did, are you saying they are both
wrong? Because that's all it points out to me, places where they both
messed up. It doesn't negate the fact that Bush did wrong; was that
your intention?

That type of argument is like

"Bob shot someone"

"Yeah, but don't you remember when Don hit that guy with a bat?"

On Thu 30 Mar 2006 12:03:59p, Thus Spake Zarathustra, or was it ?

What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?

Christopher

From the dictionary at Epicurious:

cheddar cheese
This popular cheese originated in the village of Cheddar in the Somerset
region of England. It's a firm, cow's-milk cheese that ranges in flavor
from mild to sharp, and in color from natural white to pumpkin orange.
Orange cheddars are colored with a natural dye called annatto.

AFAIK, Cheddar cheese is cheddar if it's labeled cheddar. Not so if it's
labeled cheddar flavored.

Cheddar cheese is made in many places and there are many differences among
them.

--
Wayne Boatwright @¿@¬
_____________________

On 2006-03-30, Harriet Neal wrote:

I had to reply. I had been to Whole Foods on Monday and picked up among
other items, a 1/2 lb hunk of 5 year old Wisconsin cheddar at $9.99 per

Do you recall the brand? I haven't seen 5 yr old chedder in years.
Love to get some. I'll try WF tomorrow.

nb

In article .com,
"Food Snob" wrote:

wrote:
What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?

Process cheese is "less real."

Christopher

--Bryan

Gee. That was SO informative! NOT!

I'd have expected better from a "food snob".
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Thu 30 Mar 2006 12:41:34p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

On Thu, 30 Mar 2006 19:30:18 GMT, "Harriet Neal"
wrote:

I had to reply. I had been to Whole Foods on Monday and picked up among
other items, a 1/2 lb hunk of 5 year old Wisconsin cheddar at $9.99 per
pound. I took it to work with me and shared it with the staff. I then
put it into my purse. When I got home, I put my purse on the floor,
then went to check the e-mail, of course forgetting about the cheese.
About an hour later, I looked in the living room and saw pieces of
orange stuff... J J, the world famous jack russell terrior had smelled,
found, and eaten the entire hunk of cheese (he did take it out of the
plastic wrapper)! My fault I left the purse on the floor, which made it
fair game for him.

Let us know when the poor little guy's constipation lets up. Ouch!

Peace,
Carol

For dogs and cats it may have the opposite effect.

--
Wayne Boatwright @¿@¬
_____________________

In article .com,
says...
What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?



Cheddar is not an official designation but rather a style of cheese. In
other words, there are no rules a cheese must follow to call itself
cheddar. Rather than be concerned with "real" versus "less real" you
should concentrate on the flavors you like. Two cheddars can both per
real but one may be soft with very little flavor and the other crumbly
with strong flavor.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Wayne Boatwright wrote:
On Thu 30 Mar 2006 12:03:59p, Thus Spake Zarathustra, or was it ?


What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?

Christopher


From the dictionary at Epicurious:

cheddar cheese
This popular cheese originated in the village of Cheddar in the Somerset
region of England. It's a firm, cow's-milk cheese that ranges in flavor
from mild to sharp, and in color from natural white to pumpkin orange.
Orange cheddars are colored with a natural dye called annatto.

AFAIK, Cheddar cheese is cheddar if it's labeled cheddar. Not so if it's
labeled cheddar flavored.

Cheddar cheese is made in many places and there are many differences among
them.


I don't have a source for it but IIRC the orange coloured cheddar
originally came from the milk of cows who ate a lot of similar coloured
flowers, buttercups, if iirc. This coloured the milk from which the
cheese was mad. Now a days, there is so little of this that a food
colouring is used to give cheddar its distinctive colour.

There is a similar phenomena in India where cows feed on a certain
flower produce a urine that is coloured yellow, this is some way or
another gathered up and processed and used to make a pigment for artists
to use, a yellow pigment.
---
JL

casteele95thbgheavy wrote:
What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?

http://www.realseal.com


Sheldon