The Ultimate Cheddar Cheese Science and Selection Guide Recipe
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Did You Know?
Historical Tidbit
Cheddar cheese originally got its name from the village of Cheddar in Somerset, England, where the caves provided ideal natural aging conditions.
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The Golden Rule
"Never store your cheese tightly sealed in plastic wrap where it cannot breathe; wrap it in parchment or specialized cheese paper instead."
Ingredients
4 items required
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Chef's Notes
Do not let clever marketing trick your palate. Always let your cheese breathe at room temperature for thirty minutes before tasting to unlock its hidden aromatic secrets.
Pro Tip
When buying aged blocks with crunchy protein crystals, those delightful little crunches are actually tyrosine crystals formed during long aging, and they are pure gold.
Kitchen Catastrophe Warning
Leaving your artisanal cheddar sitting directly next to a raw, uncovered onion in the fridge, resulting in a dairy disaster that tastes suspiciously like a weeping vegetable.
The Jester's Corner
Royal Court Comedy
Why did the cheddar go to finishing school? To learn how to be extra sharp instead of just mildly confused.
The Culinary Science
Lactic acid bacteria consume lactose during aging, which is why truly well-aged cheddars are naturally virtually lactose-free.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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