Nutritional breakdown per 100g
Protein26g
Fat34g
Saturated fat21g
Carbohydrate0g
  of which sugars0g
  starch0g
Fibre0g
Energy 
412kcal
1708kJ
Na670mg
Ca720mg
Fe0mg
Vitamin A550µg
Vitamin C0mg
Vitamin D0µg
Vitamin E1mg
Vitamin B60.1mg
Vitamin B121.1µg

Cheddar cheese

A hard cows milk cheese named for the region in which it was originally made

Cheddar cheese

A hard cows milk cheese named for the region in which it was originally made. Although the name cheddary originally referred to the Cheddar gorge region in which the cheese was originally made it now more frequently refers to the cheddaring process of manufacture.

Cheddar is a hard cheese which can be stored for a relative long time. It is hard because it has a low water content compared to other cheeses and it is the low water content which allows it to be stored well. The low water content is acheived through the cheddaring processing in which the curd is repeatedly cut into small pieces and repressed allowing more whey to be removed than from other cheeses.

Cheddar is typically matured for anything up to two years and traditionally produced in large rounds of up to 15 to 20 Kg with a hard rind which are then wrapped in cloth, further improving its preservation. Modern factory produced cheddars do not have the rind and while they may well be matured will not keep so well after production as traditional varieties.

Culinary uses and alternatives

It is an excellent cooking cheese. Suitable substitutes might be cheshire, lancashire, Red Leicester or Botton, Applewood can be substituted but may have a distinctive smoked apple taste. Similarly there are a large number of cheddars available which are deliberately flavoured, such as somerset cider, charnwood, cheviot, ilchester, rutland etc. These are similar in their properties in cooking but the flavourings may need to be considered if they are being substitued (for example a cheese sauce made with rutland instead of cheddar may have a slight garlic taste)