Healthy Food Database
Cheddar cheese is made from finely chopping milk curd ('cheddared') to drain the whey and pressing into blocks or rounds. Cheddar is orange in colour, made by adding annatto seed.
(These seeds come from a tropical American tree and are used to make a food colouring used in cheese, margarine, butter, rice and smoked fish.) Carrot juice and marigold petals have also been used to colour cheddar. It is thought that colour was first added to cheese made from winter milk to match the colour of cheese produced in the summer. In the winter cows fed on hay produce a pale milk compared to the yellow milk produced when they eat green grass.
Buy cheddar from a good quality deli or specialty cheese shop.
The cheese experts will suggest you wrap your cheese in a calico cloth or, failing that, greaseproof paper. In a hot climate store in the cheese compartment of the fridge.
Tips & Tricks:
If cooking with cheddar buy a mature cheddar - it has a fuller flavour so you don't need to use so much.
Always add cheese at the last minute when cooking to prevent it going stringy.
Nutrition per Per serve:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.