Cheddar Cheese and Related Dry-Salted Cheese Varieties

  • R. C. Lawrence
  • J. Gilles
  • L. K. Creamer

Abstract

In the warm climates in which cheesemaking was first practised, cheeses would have tended to be of low pH as a result of the acid-producing activity of the lactic acid bacteria and coliforms in the raw milk. In colder climates, it would have been logical either to add warm water to the curds and whey to encourage acid production (the prototype of Gouda-type cheeses) or to drain off the whey and pile the curd into heaps to prevent the temperature falling. In the latter case, the piles became known as ‘Cheddars’, after the village in Somerset, England, where the technique is said to have been first used about the middle of the 19th century. The concept of cheddaring was quickly adopted also outside Britain. The first Cheddar cheese factory, as opposed to farmhouse cheesemaking, was in operation in the United States (N.Y. State) in 1861, followed by Canada (Ontario) in 1864 and by New Zealand and England in 1871.

Keywords

Fermentation Dust Milling Shrinkage Acidity 

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Copyright information

© Aspen Publishers, Inc. 1999

Authors and Affiliations

  • R. C. Lawrence
    • 1
  • J. Gilles
    • 1
  • L. K. Creamer
    • 1
  1. 1.New Zealand Dairy Research InstitutePalmerston NorthNew Zealand

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