Cheddar cheese

Partridge, Larry
July 1997
Progressive Grocer;Jul97, Vol. 76 Issue 7, p132
Trade Publication
Features the process in producing cheddar cheese. Typical processing procedure for cheddar cheese; Cheddar cheese curing; Flavoring of cheese; How to attain a golden color; Finishing and appearance; Determining of US grades of cheddar cheese; Criteria used in grading. INSETS: Federal standards of identity.;Styles of cheddar cheese available..


Related Articles

  • Say cheese! Nation rejects foreign muck.  // Grocer;10/1/2011, Vol. 234 Issue 8024, p82 

    The article reports on issues concerning Sainsbo's research compiled from Nectar users which suggests Cheddar as the most beloved cheese in Great Britain.

  • LOOK OUT FOR THE...  // Good Health (Australia Edition);Oct2013, p94 

    The article lists the 2013 Australia Grand Dairy Award winners which include Cuore Blu Burrata, Pyengana Cheddar, and Red Hill Mountain Goat Blue.

  • Feeling it Keenly.  // Dairy Industries International;Jul2011, Vol. 76 Issue 7, p19 

    The article discusses the long history of Keen's Cheddar which is considered one of the West Country Farmhouse cheddar makers in Europe. The Keen family has a long history of cheesemaking that caters to all types of tastes and niches. The Keen's has been making cheese for over a decade and its...

  • AMERICAN CHEDDAR. Mellgren, James // Gourmet Retailer;Aug2003, Vol. 24 Issue 8, p22 

    Cheddar cheese is easily the most popular cheese variety, though many versions barely retain any qualities of the English original. Originally named for a small village in Somerset, England, near where the cheese was first formed and where most of the English farmhouse versions are still made,...

  • Cheese on a low-lactose diet. MacDonald, Anita; Portnoi, Pat // Foods Matter (UK);Jul2009, p8 

    The article discusses the benefits of including cheese in a low lactose diet. The Galactosaemia Support Group produced a lactose/galactose analysis of several cheeses in Great Britain. They cited that cheeses containing lactose, which are unsuitable include mature and mild Cheddar cheeses and...

  • Table talk.  // Australian House & Garden;Jun2003, Issue 6, p209 

    Australia is a land of plenty offering wonderful farm-fresh produce, from the essential spud to specialty cheeses with winning flavours. For such a humble vegetable, the potato certainly has a rich and colourful history. First cultivated by the Incas in about 200BC, the potato has steadily made...

  • the big CHEESE. Morin, Tracy // PMQ Pizza Magazine;Nov2011, Vol. 15 Issue 9, p56 

    The article describes the characteristics, uses and flavor pairings for popular pizzeria cheeses. Available in natural or colored, Cheddar cheese named after England's Cheddar Gorge, develops intense flavors, various textures and cooking properties as they age. Originated in Italy's Reggio and...

  • A Cheese Course. Strong, Andrea // Real Simple;Apr2005 Special Issue, Vol. 6, p109 

    The article presents tips on how to prepare cheddar cheese. The differences between artisan Cheddar and its commercial counterparts begin with the milk, which in artisan Cheddar usually comes from Jersey or Ayrshire cows--breeds whose milk has the highest amount of butterfat .The milk is started...

  • The veldt of cheese.  // Dairy Industries International;Mar2013, Vol. 78 Issue 3, p28 

    The article presents information on the significant increase in the consumption of cheese products in South Africa. It mentions increment in per capita cheese consumption levels of approximately 8.5 kilograms annually with increase in the gross income of the country's middle class people. It...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics