Cheddar cheese

The name comes from a parish in Somerset, England Cheddar cheese, American cheese, this type is known as the American Republic in the Canadian cheese is the most prevalent type of cheese. The texture of butter, a hard cheese made from cow's milk.

The infection process starts with the starter (starter) to the milk to the milk before. Rain put the net down to about 20 minutes, the milk will become a jelly. (Coagulation) on the set, then cut with a knife. The cube is a cube, then slowly stir in the temperature of 37.8 degrees Celsius on ใp agitation period. Kurt will shrink to half size. Kurt then swept to the sides of the tank and is then edited to remove the whey out. Kurt let the pile get rich together. The cheese was so greasy that it is called Cheddaring on the greasy cheese, then cut into rectangular pieces. The stack to make the most out ใle. Then cut it into small pieces. With salt, cut down to 2 kg per 100 kg of cheese, then stir to combine well. Salt absorbs water, the cheese fell down. The salt also helps stop the growth of bacteria.

Cheese, Cheddar cheese in a number of rare species. Salt into the meat of it. Then I put the cheese in a cloth lining. Remove the compression strength increased slowly for about 30-60 minutes, then remove from the cloth that wrapped the butter and water. It took about 12-24 hours into the new press in the meantime, the water will flow out of the cheese. The next day he took out of the cheese. Moving onto the floor for 3-4 days during the scattering surface of the cheese is dry, peel the rind from the cheese plate to the candle. The incubation room. The incubation time is about 2-6 months may be incubated for up to two years, kept the cheese to taste and smell stronger.