Как правильно пишется сыр чеддер

Cheddar cheese
Somerset-Cheddar.jpg
Country of origin United Kingdom, England
Region Somerset
Town Cheddar
Source of milk Cow
Pasteurised Depends on variety
Texture Relatively hard
Aging time 3–24 months depending on variety
Certification West Country Farmhouse Cheddar PDO, Orkney Scottish Island Cheddar PGI
Named after Cheddar
Related media on Commons

Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. Cheddar originates from the English village of Cheddar in Somerset.[1]

Cheddar cheese is produced all over the world, and cheddar cheese has no protected designation of origin either in the United Kingdom or the European Union. In 2007, the protected designation of origin name «West Country Farmhouse Cheddar» was registered in the EU and (after Brexit) the UK, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods.[2][3] Protected Geographical Indication (PGI) was registered for Orkney Scottish Island Cheddar in 2013 in the EU,[4] which also applies under UK law. Globally, the style and quality of cheeses labelled as cheddar may vary greatly, with some processed cheeses being packaged as «cheddar». Furthermore, certain cheeses that are similar in taste and appearance to Red Leicester are sometimes marketed as «red cheddar».

Cheddar is the most popular cheese in the UK, accounting for 51% of the country’s £1.9 billion annual cheese market.[5] It is the second-most popular cheese in the US behind mozzarella, with an average annual consumption of 10 lb (4.5 kg) per capita.[6] The US produced approximately 3,000,000,000 lb (1,300,000 long tons; 1,400,000 tonnes) of cheddar cheese in 2014,[7] and the UK produced 258,000 long tons (262,000 tonnes) in 2008.[8]

History

Cheddar cheeses on display at the Mid Somerset Show

Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and steady temperature for maturing the cheese.[8] Cheddar traditionally had to be made within 30 mi (48 km) of Wells Cathedral.[1]

Nineteenth-century Somerset dairyman Joseph Harding was central to the modernisation and standardisation of cheddar.[9] For his technical innovations, promotion of dairy hygiene, and volunteer dissemination of modern cheese-making techniques, Harding has been dubbed «the father of cheddar».[10] Harding introduced new equipment to the process of cheese-making, including his «revolving breaker» for curd cutting; the revolving breaker saved much manual effort in the cheese-making process.[11][12] The «Joseph Harding method» was the first modern system for cheddar production based upon scientific principles. Harding stated that cheddar cheese is «not made in the field, nor in the byre, nor even in the cow, it is made in the dairy».[9] Together, Joseph Harding and his wife were behind the introduction of the cheese into Scotland and North America, while his sons Henry and William Harding were responsible for introducing cheddar cheese production to Australia[13] and facilitating the establishment of the cheese industry in New Zealand, respectively.

During the Second World War and for nearly a decade thereafter, most of the milk in Britain was used to make a single kind of cheese nicknamed «government cheddar» as part of the war economy and rationing.[14] As a result, almost all other cheese production in the country was wiped out. Before the First World War, more than 3,500 cheese producers were in Britain; fewer than 100 remained after the Second World War.[15]

According to a United States Department of Agriculture researcher, cheddar is the world’s most popular cheese and is the most studied type of cheese in scientific publications.[16]

Process

During the manufacture of cheddar, the curds and whey are separated using rennet, an enzyme complex normally produced from the stomachs of newborn calves (in vegetarian or kosher cheeses, bacterial, yeast or mould-derived chymosin is used).[17][18]

«Cheddaring» refers to an additional step in the production of cheddar cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned.[17] Strong, extra-mature cheddar, sometimes called vintage, needs to be matured for 15 months or more. The cheese is kept at a constant temperature, often requiring special facilities. As with other hard cheese varieties produced worldwide, caves provide an ideal environment for maturing cheese; still, today, some cheddar is matured in the caves at Wookey Hole and Cheddar Gorge. Additionally, some versions of cheddar are smoked.[19][20]

Character

An unusual cheddar cheese which has been matured to produce veins of mould

The ideal quality of the original Somerset cheddar was described by Joseph Harding in 1864 as «close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazelnut».[21]

Cheddar made in the classical way tends to have a sharp, pungent flavour, often slightly earthy. The «sharpness» of cheddar is associated with the levels of bitter peptides in the cheese. This bitterness has been found to be significant to the overall perception of the aged cheddar flavour.[22] The texture is firm, with farmhouse traditional cheddar being slightly crumbly; it should also, if mature, contain large cheese crystals consisting of calcium lactate – often precipitated when matured for times longer than six months.[23]

Cheddar can be a deep to pale yellow (off-white) colour, or a yellow-orange colour when certain plant extracts are added, such as beet juice. One commonly used spice is annatto, extracted from seeds of the tropical achiote tree. Originally added to simulate the colour of high-quality milk from grass-fed Jersey and Guernsey cows,[24] annatto may also impart a sweet, nutty flavour. The largest producer of cheddar cheese in the United States, Kraft, uses a combination of annatto and oleoresin paprika, an extract of the lipophilic (oily) portion of paprika.[25]

Cheddar was sometimes (and still can be found) packaged in black wax, but was more commonly packaged in larded cloth, which was impermeable to contaminants, but still allowed the cheese to «breathe».[26]

Original-cheddar designation

The Slow Food Movement has created a cheddar presidium,[27] arguing that only three cheeses should be called «original cheddar». Their specifications, which go further than the «West Country Farmhouse Cheddar» PDO, require that cheddar be made in Somerset and with traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping.[28]

International production

The «cheddar cheese» name is used internationally; its name does not have a protected designation of origin, but the use of the name «West Country Farmhouse Cheddar» does. In addition to the United Kingdom, cheddar is also made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States. Cheddars can be either industrial or artisan cheeses. The flavour, colour, and quality of industrial cheese varies significantly, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage; this may indicate the maturation period, or food additives used to enhance the flavour. Artisan varieties develop strong and diverse flavours over time.[citation needed]

Australia

As of 2013, cheddar accounts for over 55% of the Australian cheese market, with average annual consumption around 7.5 kg (17 lb) per person.[29] Cheddar is so commonly found that the name is rarely used: instead, cheddar is sold by strength alone as e.g. «mild», «tasty» or «sharp».[30]

Canada

Following a wheat midge outbreak in Canada in the mid-19th century, farmers in Ontario began to convert to dairy farming in large numbers, and cheddar cheese became their main exportable product, even being exported to England. By the turn of the 20th century, 1,242 cheddar factories were in Ontario, and cheddar had become Canada’s second-largest export after timber.[31] Cheddar exports totalled 234,000,000 lb (106,000,000 kg) in 1904, but by 2012, Canada was a net importer of cheese. James L. Kraft grew up on a dairy farm in Ontario, before moving to Chicago. According to the writer Sarah Champman, «Although we cannot wholly lay the decline of cheese craft in Canada at the feet of James Lewis Kraft, it did correspond with the rise of Kraft’s processed cheese empire.»[31] Most Canadian cheddar is produced in the provinces of Québec (40.8%) and Ontario (36%),[32] though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons.[33] It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.[citation needed]

Canadian cheddar cheese soup is a featured dish at the Canada pavilion at Epcot, in Walt Disney World.[34]

Percentage of milk fat must be labelled by the words milk fat or abbreviations B.F. or M.F.[35]

New Zealand

Most of the cheddar produced in New Zealand is factory-made, although some are handmade by artisan cheesemakers. Factory-made cheddar is generally sold relatively young within New Zealand, but the Anchor dairy company ships New Zealand cheddars to the UK, where the blocks mature for another year or so.[36]

United Kingdom

The four English counties where West Country Farmhouse Cheddar PDO may be produced

Only one producer of the cheese is now based in the village of Cheddar, the Cheddar Gorge Cheese Co.[37] The name «cheddar» is not protected under European Union or UK law, though the name «West Country Farmhouse Cheddar» has an EU and (following Brexit) a UK protected designation of origin (PDO) registration, and may only be produced in Somerset, Devon, Dorset and Cornwall, using milk sourced from those counties.[38] Cheddar is usually sold as mild, medium, mature, extra mature or vintage. Cheddar produced in Orkney is registered as an EU protected geographical indication under the name «Orkney Scottish Island Cheddar».[39] This protection highlights the use of traditional methods, passed down through generations since 1946 and its uniqueness in comparison to other cheddar cheeses.[40] «West Country Farmhouse Cheddar» is protected outside the UK and the EU as a Geographical Indication also in China, Georgia, Iceland, Japan, Moldova, Montenegro, Norway, Serbia, Switzerland and Ukraine.[41]

Furthermore, a Protected Geographical Indication (PGI) was registered for Orkney Scottish Island Cheddar in 2013 in the EU,[4] which also applies under UK law. It is protected as a geographical indication in Iceland, Montenegro, Norway and Serbia.[41]

United States

The state of Wisconsin produces the most cheddar cheese in the United States; other centers of production include California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma. It is sold in several varieties, namely mild, medium, sharp, extra sharp, New York style, white, and Vermont. New York-style cheddar is particularly sharp/acidic, but tends to be somewhat softer than the milder-tasting varieties. Cheddar that does not contain annatto is frequently labelled «white cheddar» or «Vermont cheddar» (regardless of whether it was actually produced there).[citation needed] Vermont’s three creameries produce cheddar cheeses—Cabot Creamery, which produces the 16-month-old «Private Stock Cheddar»; the Grafton Village Cheese Company; and Shelburne Farms.[36]

Some processed cheeses or «cheese foods» are called «cheddar flavoured». Examples include Easy Cheese, a cheese-food packaged in a pressurised spray can; also, as packs of square, sliced, individually-wrapped «process cheese», which is sometimes also pasteurised.[42]

Cheddar is one of several products used by the United States Department of Agriculture to track the status of America’s overall dairy industry; reports are issued weekly detailing prices and production quantities.[43]

Records

U.S. President Andrew Jackson once held an open house party at the White House at which he served a 1,400 lb (640 kg) block of cheddar. The White House is said to have smelled of cheese for weeks.[44]

A cheese of 7,000 lb (3,200 kg) was produced in Ingersoll, Ontario, in 1866 and exhibited in New York and Britain; it was described in the poem «Ode on the Mammoth Cheese Weighing over 7,000 Pounds»[45] by Canadian poet James McIntyre.[46]

In 1893, farmers from the town of Perth, Ontario, produced the «mammoth cheese», which weighed 22,000 lb (10,000 kg) for the Chicago World’s Fair.[47] It was planned to be exhibited at the Canadian display, but the mammoth cheese fell through the floor and was placed on a reinforced concrete floor in the Agricultural Building. It received the most journalistic attention at the fair and was awarded the bronze medal.[48] A larger, Wisconsin cheese of 34,591 lb (15,690 kg) was made for the 1964 New York World’s Fair. A cheese this size would use the equivalent of the daily milk production of 16,000 cows.[49]

Oregon members of the Federation of American Cheese-makers created the largest cheddar in 1989. The cheese weighed 56,850 lb (25,790 kg).[50][better source needed]

See also

  • List of cheeses
  • Colby, Red Leicester – cheeses similar to cheddar which also contain annatto for a sweet and nutty flavor and an orange color
  • Wedginald – a round of cheddar made famous when its maturation was broadcast on the Internet

References

  1. ^ a b Smale, Will (21 August 2006). «Separating the curds from the whey». BBC Radio 4 Open Country. Retrieved 7 August 2007.
  2. ^ «West Country Farmhouse Cheddar”, gov.uk.
  3. ^ Brown, Steve; Blackmon, Kate; and Cousins, Paul. Operations management: policy, practice and performance improvement. Butterworth-Heinemann, 2001, pp. 265–266.
  4. ^ a b «Orkney Scottish Island Cheddar». European Union. Retrieved 2 October 2021.
  5. ^ «The Interview – Lactalis McLelland’s ‘Seriously’: driving the Cheddar market». The Grocery Trader. Retrieved 9 May 2007.
  6. ^ «Cheese Sales and Trends». International Dairy Foods Association. Archived from the original on 19 May 2011. Retrieved 9 November 2010.
  7. ^ «Quantity of cheddar cheese produced in the U.S. from 2004 to 2013 (in 1,000 pounds)». Statista. Retrieved 19 December 2015.
  8. ^ a b Rajan, Amol (22 September 2009). «The Big Question: If Cheddar cheese is British, why is so much of it coming from abroad?». The Independent. London. Archived from the original on 25 September 2015. Retrieved 9 November 2010.
  9. ^ a b «Encyclopedia – Harding, Joseph». Gourmet Britain. Archived from the original on 27 September 2007. Retrieved 23 June 2009.
  10. ^ Heeley, Anne; Mary Vidal (1996). Joseph Harding, Cheddar Cheese-Maker. Glastonbury: Friends of the Abbey Barn.
  11. ^ Transactions of the Highland and Agricultural Society of Scotland, Highland and Agricultural Society of Scotland, 1866-7 volume 1, Aberdeen
  12. ^ Christabel Susan Lowry Orwin, Edith Holt Whetham, «History of British Agriculture, 1846–1914», Agriculture (1964), page 145
  13. ^ Blundel, Richard; Tregear, Angela (17 October 2006). From Artisans to «Factories»: The Interpenetration of Craft and Industry in English Cheese-Making 1650–1950. Enterprise and Society.
  14. ^ «Government Cheddar Cheese». Practically Edible. Retrieved 30 April 2011.
  15. ^ Potter, Mich (9 October 2007). «Cool Britannia rules the whey». Toronto Star. Retrieved 4 January 2009.
  16. ^ Tunick, Michael H. (23 February 2014). «The biggest cheese? Cheddar». The Boston Globe. Retrieved 24 February 2014.
  17. ^ a b Mount, Harry (18 June 2005). «Savvy shopper: Cheddar». The Daily Telegraph. London. Retrieved 10 March 2008.[dead link]
  18. ^ «Information Sheet – Cheese & Rennet». Vegetarian Society. Archived from the original on 27 March 2008. Retrieved 10 March 2008.
  19. ^ Wolf, Clark (9 December 2008). American Cheeses. ISBN 9780684870021.
  20. ^ Kelly Jaggers, Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion, p. 104.
  21. ^ Transactions of the New-York State Agricultural Society for the Year 1864, page 232, volume 14 1865, Albany
  22. ^ Karametsi, K. (13 August 2014). «Identification of bitter peptides in aged cheddar cheese». Journal of Agricultural and Food Chemistry. 62 (32): 8034–41. doi:10.1021/jf5020654. PMID 25075877.
  23. ^ Phadungath, Chanokphat (2011). The Efficacy of Sodium Gluconate as a Calcium Lactate Crystal Inhibitor in Cheddar Cheese (Thesis). University of Minnesota. Retrieved 12 October 2013.
  24. ^ Aubrey, Allison (7 November 2013). «How 17th Century Fraud Gave Rise To Bright Orange Cheese». The Salt. NPR.
  25. ^ Feldman, David (1989). When Do Fish Sleep? And Other Imponderables of Everyday Life. Harper & Row, Publishers, Inc. p. 15. ISBN 978-0-06-016161-3.
  26. ^ «The History of Cheese Packaging». www.rocketindustrial.com. Retrieved 8 September 2021.
  27. ^ Blulab sas. «La Fondazione – slow food per la biodiversità – ONLUS». Slowfoodfoundation.org. Archived from the original on 15 May 2006. Retrieved 23 June 2009.
  28. ^ «Presidia Artisan Somerset Cheddar». The Slow Food Foundation. Archived from the original on 25 August 2007. Retrieved 9 May 2007.
  29. ^ «Australian Dairy Industry» Archived 2 November 2014 at the Wayback Machine. dairyaustralia.com.
  30. ^ «Natural».
  31. ^ a b «Manufacturing Taste». thewalrus.ca. 12 September 2012.
  32. ^ «Dairy Products». cdc-ccl.gc.ca. January 2015.
  33. ^ «Types of Cheddar cheese, Canadian Living». CanadianLiving.com. Archived from the original on 1 May 2016.
  34. ^ «Recipe for Canadian Cheddar cheese soup at Epcot».
  35. ^ Branch, Legislative Services (3 June 2019). «Consolidated federal laws of canada, Food and Drug Regulations». laws.justice.gc.ca. Retrieved 15 July 2019.
  36. ^ a b Ridgway, Judy. The Cheese Companion. Running Press, 2004, p. 77.
  37. ^ «Cheddar Gorge Cheese Company».
  38. ^ «EU Protected Food Names Scheme – UK registered names». Department for Environment, Food and Rural Affairs. Archived from the original on 31 July 2009. Retrieved 22 July 2009.
  39. ^ «entering a name in the register of protected designations of origin and protected geographical indications (Orkney Scottish Island Cheddar (PGI))». Official Journal of the European Union. Retrieved 19 March 2014.
  40. ^ «Discover the Best Scottish Cheeses». The Plate Unknown. 3 October 2020. Retrieved 3 October 2020.
  41. ^ a b «GIs worldwide compilation». Origin GI. 3 September 2021.
  42. ^ «What’s Inside: Squirt-On Cheese». Wired.
  43. ^ «Dairy Mandatory Market Reporting | Agricultural Marketing Service». www.ams.usda.gov. Retrieved 8 April 2021.
  44. ^ «Andrew Jackson». The Presidents of the United States of America. The White House. Archived from the original on 14 May 2011. Retrieved 24 October 2008.
  45. ^ Wikisource:Ode on the Mammoth Cheese Weighing over 7,000 Pounds
  46. ^ «McIntyre, James». University of Toronto Libraries. Retrieved 15 January 2013.
  47. ^ «Lanark County Genealogical Society — The Mammoth Cheese». lcgsresourcelibrary.com. Retrieved 24 October 2020.
  48. ^ McNichol, Susan. «The Story of the Mammoth Cheese». Archives of the Perth Museum. Archived from the original on 20 October 2020. Retrieved 15 January 2013.
  49. ^ «Mullins Wisconsin Cheese». Mullins Cheese. Archived from the original on 6 December 2020. Retrieved 15 January 2013.
  50. ^ «Cheddar Cheese and Cider Farms». Gorges to visit. Archived from the original on 16 February 2013. Retrieved 15 January 2013.

External links

  • Icons of England – Cheddar Cheese (non-commercial site commissioned by UK Government Department for Culture, Media and Sport)
Источник
Cheddar cheese
Somerset-Cheddar.jpg
Country of origin United Kingdom, England
Region Somerset
Town Cheddar
Source of milk Cow
Pasteurised Depends on variety
Texture Relatively hard
Aging time 3–24 months depending on variety
Certification West Country Farmhouse Cheddar PDO, Orkney Scottish Island Cheddar PGI
Named after Cheddar
Related media on Commons

Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. Cheddar originates from the English village of Cheddar in Somerset.[1]

Cheddar cheese is produced all over the world, and cheddar cheese has no protected designation of origin either in the United Kingdom or the European Union. In 2007, the protected designation of origin name «West Country Farmhouse Cheddar» was registered in the EU and (after Brexit) the UK, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods.[2][3] Protected Geographical Indication (PGI) was registered for Orkney Scottish Island Cheddar in 2013 in the EU,[4] which also applies under UK law. Globally, the style and quality of cheeses labelled as cheddar may vary greatly, with some processed cheeses being packaged as «cheddar». Furthermore, certain cheeses that are similar in taste and appearance to Red Leicester are sometimes marketed as «red cheddar».

Cheddar is the most popular cheese in the UK, accounting for 51% of the country’s £1.9 billion annual cheese market.[5] It is the second-most popular cheese in the US behind mozzarella, with an average annual consumption of 10 lb (4.5 kg) per capita.[6] The US produced approximately 3,000,000,000 lb (1,300,000 long tons; 1,400,000 tonnes) of cheddar cheese in 2014,[7] and the UK produced 258,000 long tons (262,000 tonnes) in 2008.[8]

History

Cheddar cheeses on display at the Mid Somerset Show

Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and steady temperature for maturing the cheese.[8] Cheddar traditionally had to be made within 30 mi (48 km) of Wells Cathedral.[1]

Nineteenth-century Somerset dairyman Joseph Harding was central to the modernisation and standardisation of cheddar.[9] For his technical innovations, promotion of dairy hygiene, and volunteer dissemination of modern cheese-making techniques, Harding has been dubbed «the father of cheddar».[10] Harding introduced new equipment to the process of cheese-making, including his «revolving breaker» for curd cutting; the revolving breaker saved much manual effort in the cheese-making process.[11][12] The «Joseph Harding method» was the first modern system for cheddar production based upon scientific principles. Harding stated that cheddar cheese is «not made in the field, nor in the byre, nor even in the cow, it is made in the dairy».[9] Together, Joseph Harding and his wife were behind the introduction of the cheese into Scotland and North America, while his sons Henry and William Harding were responsible for introducing cheddar cheese production to Australia[13] and facilitating the establishment of the cheese industry in New Zealand, respectively.

During the Second World War and for nearly a decade thereafter, most of the milk in Britain was used to make a single kind of cheese nicknamed «government cheddar» as part of the war economy and rationing.[14] As a result, almost all other cheese production in the country was wiped out. Before the First World War, more than 3,500 cheese producers were in Britain; fewer than 100 remained after the Second World War.[15]

According to a United States Department of Agriculture researcher, cheddar is the world’s most popular cheese and is the most studied type of cheese in scientific publications.[16]

Process

During the manufacture of cheddar, the curds and whey are separated using rennet, an enzyme complex normally produced from the stomachs of newborn calves (in vegetarian or kosher cheeses, bacterial, yeast or mould-derived chymosin is used).[17][18]

«Cheddaring» refers to an additional step in the production of cheddar cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned.[17] Strong, extra-mature cheddar, sometimes called vintage, needs to be matured for 15 months or more. The cheese is kept at a constant temperature, often requiring special facilities. As with other hard cheese varieties produced worldwide, caves provide an ideal environment for maturing cheese; still, today, some cheddar is matured in the caves at Wookey Hole and Cheddar Gorge. Additionally, some versions of cheddar are smoked.[19][20]

Character

An unusual cheddar cheese which has been matured to produce veins of mould

The ideal quality of the original Somerset cheddar was described by Joseph Harding in 1864 as «close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazelnut».[21]

Cheddar made in the classical way tends to have a sharp, pungent flavour, often slightly earthy. The «sharpness» of cheddar is associated with the levels of bitter peptides in the cheese. This bitterness has been found to be significant to the overall perception of the aged cheddar flavour.[22] The texture is firm, with farmhouse traditional cheddar being slightly crumbly; it should also, if mature, contain large cheese crystals consisting of calcium lactate – often precipitated when matured for times longer than six months.[23]

Cheddar can be a deep to pale yellow (off-white) colour, or a yellow-orange colour when certain plant extracts are added, such as beet juice. One commonly used spice is annatto, extracted from seeds of the tropical achiote tree. Originally added to simulate the colour of high-quality milk from grass-fed Jersey and Guernsey cows,[24] annatto may also impart a sweet, nutty flavour. The largest producer of cheddar cheese in the United States, Kraft, uses a combination of annatto and oleoresin paprika, an extract of the lipophilic (oily) portion of paprika.[25]

Cheddar was sometimes (and still can be found) packaged in black wax, but was more commonly packaged in larded cloth, which was impermeable to contaminants, but still allowed the cheese to «breathe».[26]

Original-cheddar designation

The Slow Food Movement has created a cheddar presidium,[27] arguing that only three cheeses should be called «original cheddar». Their specifications, which go further than the «West Country Farmhouse Cheddar» PDO, require that cheddar be made in Somerset and with traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping.[28]

International production

The «cheddar cheese» name is used internationally; its name does not have a protected designation of origin, but the use of the name «West Country Farmhouse Cheddar» does. In addition to the United Kingdom, cheddar is also made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay and the United States. Cheddars can be either industrial or artisan cheeses. The flavour, colour, and quality of industrial cheese varies significantly, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage; this may indicate the maturation period, or food additives used to enhance the flavour. Artisan varieties develop strong and diverse flavours over time.[citation needed]

Australia

As of 2013, cheddar accounts for over 55% of the Australian cheese market, with average annual consumption around 7.5 kg (17 lb) per person.[29] Cheddar is so commonly found that the name is rarely used: instead, cheddar is sold by strength alone as e.g. «mild», «tasty» or «sharp».[30]

Canada

Following a wheat midge outbreak in Canada in the mid-19th century, farmers in Ontario began to convert to dairy farming in large numbers, and cheddar cheese became their main exportable product, even being exported to England. By the turn of the 20th century, 1,242 cheddar factories were in Ontario, and cheddar had become Canada’s second-largest export after timber.[31] Cheddar exports totalled 234,000,000 lb (106,000,000 kg) in 1904, but by 2012, Canada was a net importer of cheese. James L. Kraft grew up on a dairy farm in Ontario, before moving to Chicago. According to the writer Sarah Champman, «Although we cannot wholly lay the decline of cheese craft in Canada at the feet of James Lewis Kraft, it did correspond with the rise of Kraft’s processed cheese empire.»[31] Most Canadian cheddar is produced in the provinces of Québec (40.8%) and Ontario (36%),[32] though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons.[33] It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.[citation needed]

Canadian cheddar cheese soup is a featured dish at the Canada pavilion at Epcot, in Walt Disney World.[34]

Percentage of milk fat must be labelled by the words milk fat or abbreviations B.F. or M.F.[35]

New Zealand

Most of the cheddar produced in New Zealand is factory-made, although some are handmade by artisan cheesemakers. Factory-made cheddar is generally sold relatively young within New Zealand, but the Anchor dairy company ships New Zealand cheddars to the UK, where the blocks mature for another year or so.[36]

United Kingdom

The four English counties where West Country Farmhouse Cheddar PDO may be produced

Only one producer of the cheese is now based in the village of Cheddar, the Cheddar Gorge Cheese Co.[37] The name «cheddar» is not protected under European Union or UK law, though the name «West Country Farmhouse Cheddar» has an EU and (following Brexit) a UK protected designation of origin (PDO) registration, and may only be produced in Somerset, Devon, Dorset and Cornwall, using milk sourced from those counties.[38] Cheddar is usually sold as mild, medium, mature, extra mature or vintage. Cheddar produced in Orkney is registered as an EU protected geographical indication under the name «Orkney Scottish Island Cheddar».[39] This protection highlights the use of traditional methods, passed down through generations since 1946 and its uniqueness in comparison to other cheddar cheeses.[40] «West Country Farmhouse Cheddar» is protected outside the UK and the EU as a Geographical Indication also in China, Georgia, Iceland, Japan, Moldova, Montenegro, Norway, Serbia, Switzerland and Ukraine.[41]

Furthermore, a Protected Geographical Indication (PGI) was registered for Orkney Scottish Island Cheddar in 2013 in the EU,[4] which also applies under UK law. It is protected as a geographical indication in Iceland, Montenegro, Norway and Serbia.[41]

United States

The state of Wisconsin produces the most cheddar cheese in the United States; other centers of production include California, Idaho, New York, Vermont, Oregon, Texas, and Oklahoma. It is sold in several varieties, namely mild, medium, sharp, extra sharp, New York style, white, and Vermont. New York-style cheddar is particularly sharp/acidic, but tends to be somewhat softer than the milder-tasting varieties. Cheddar that does not contain annatto is frequently labelled «white cheddar» or «Vermont cheddar» (regardless of whether it was actually produced there).[citation needed] Vermont’s three creameries produce cheddar cheeses—Cabot Creamery, which produces the 16-month-old «Private Stock Cheddar»; the Grafton Village Cheese Company; and Shelburne Farms.[36]

Some processed cheeses or «cheese foods» are called «cheddar flavoured». Examples include Easy Cheese, a cheese-food packaged in a pressurised spray can; also, as packs of square, sliced, individually-wrapped «process cheese», which is sometimes also pasteurised.[42]

Cheddar is one of several products used by the United States Department of Agriculture to track the status of America’s overall dairy industry; reports are issued weekly detailing prices and production quantities.[43]

Records

U.S. President Andrew Jackson once held an open house party at the White House at which he served a 1,400 lb (640 kg) block of cheddar. The White House is said to have smelled of cheese for weeks.[44]

A cheese of 7,000 lb (3,200 kg) was produced in Ingersoll, Ontario, in 1866 and exhibited in New York and Britain; it was described in the poem «Ode on the Mammoth Cheese Weighing over 7,000 Pounds»[45] by Canadian poet James McIntyre.[46]

In 1893, farmers from the town of Perth, Ontario, produced the «mammoth cheese», which weighed 22,000 lb (10,000 kg) for the Chicago World’s Fair.[47] It was planned to be exhibited at the Canadian display, but the mammoth cheese fell through the floor and was placed on a reinforced concrete floor in the Agricultural Building. It received the most journalistic attention at the fair and was awarded the bronze medal.[48] A larger, Wisconsin cheese of 34,591 lb (15,690 kg) was made for the 1964 New York World’s Fair. A cheese this size would use the equivalent of the daily milk production of 16,000 cows.[49]

Oregon members of the Federation of American Cheese-makers created the largest cheddar in 1989. The cheese weighed 56,850 lb (25,790 kg).[50][better source needed]

See also

  • List of cheeses
  • Colby, Red Leicester – cheeses similar to cheddar which also contain annatto for a sweet and nutty flavor and an orange color
  • Wedginald – a round of cheddar made famous when its maturation was broadcast on the Internet

References

  1. ^ a b Smale, Will (21 August 2006). «Separating the curds from the whey». BBC Radio 4 Open Country. Retrieved 7 August 2007.
  2. ^ «West Country Farmhouse Cheddar”, gov.uk.
  3. ^ Brown, Steve; Blackmon, Kate; and Cousins, Paul. Operations management: policy, practice and performance improvement. Butterworth-Heinemann, 2001, pp. 265–266.
  4. ^ a b «Orkney Scottish Island Cheddar». European Union. Retrieved 2 October 2021.
  5. ^ «The Interview – Lactalis McLelland’s ‘Seriously’: driving the Cheddar market». The Grocery Trader. Retrieved 9 May 2007.
  6. ^ «Cheese Sales and Trends». International Dairy Foods Association. Archived from the original on 19 May 2011. Retrieved 9 November 2010.
  7. ^ «Quantity of cheddar cheese produced in the U.S. from 2004 to 2013 (in 1,000 pounds)». Statista. Retrieved 19 December 2015.
  8. ^ a b Rajan, Amol (22 September 2009). «The Big Question: If Cheddar cheese is British, why is so much of it coming from abroad?». The Independent. London. Archived from the original on 25 September 2015. Retrieved 9 November 2010.
  9. ^ a b «Encyclopedia – Harding, Joseph». Gourmet Britain. Archived from the original on 27 September 2007. Retrieved 23 June 2009.
  10. ^ Heeley, Anne; Mary Vidal (1996). Joseph Harding, Cheddar Cheese-Maker. Glastonbury: Friends of the Abbey Barn.
  11. ^ Transactions of the Highland and Agricultural Society of Scotland, Highland and Agricultural Society of Scotland, 1866-7 volume 1, Aberdeen
  12. ^ Christabel Susan Lowry Orwin, Edith Holt Whetham, «History of British Agriculture, 1846–1914», Agriculture (1964), page 145
  13. ^ Blundel, Richard; Tregear, Angela (17 October 2006). From Artisans to «Factories»: The Interpenetration of Craft and Industry in English Cheese-Making 1650–1950. Enterprise and Society.
  14. ^ «Government Cheddar Cheese». Practically Edible. Retrieved 30 April 2011.
  15. ^ Potter, Mich (9 October 2007). «Cool Britannia rules the whey». Toronto Star. Retrieved 4 January 2009.
  16. ^ Tunick, Michael H. (23 February 2014). «The biggest cheese? Cheddar». The Boston Globe. Retrieved 24 February 2014.
  17. ^ a b Mount, Harry (18 June 2005). «Savvy shopper: Cheddar». The Daily Telegraph. London. Retrieved 10 March 2008.[dead link]
  18. ^ «Information Sheet – Cheese & Rennet». Vegetarian Society. Archived from the original on 27 March 2008. Retrieved 10 March 2008.
  19. ^ Wolf, Clark (9 December 2008). American Cheeses. ISBN 9780684870021.
  20. ^ Kelly Jaggers, Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion, p. 104.
  21. ^ Transactions of the New-York State Agricultural Society for the Year 1864, page 232, volume 14 1865, Albany
  22. ^ Karametsi, K. (13 August 2014). «Identification of bitter peptides in aged cheddar cheese». Journal of Agricultural and Food Chemistry. 62 (32): 8034–41. doi:10.1021/jf5020654. PMID 25075877.
  23. ^ Phadungath, Chanokphat (2011). The Efficacy of Sodium Gluconate as a Calcium Lactate Crystal Inhibitor in Cheddar Cheese (Thesis). University of Minnesota. Retrieved 12 October 2013.
  24. ^ Aubrey, Allison (7 November 2013). «How 17th Century Fraud Gave Rise To Bright Orange Cheese». The Salt. NPR.
  25. ^ Feldman, David (1989). When Do Fish Sleep? And Other Imponderables of Everyday Life. Harper & Row, Publishers, Inc. p. 15. ISBN 978-0-06-016161-3.
  26. ^ «The History of Cheese Packaging». www.rocketindustrial.com. Retrieved 8 September 2021.
  27. ^ Blulab sas. «La Fondazione – slow food per la biodiversità – ONLUS». Slowfoodfoundation.org. Archived from the original on 15 May 2006. Retrieved 23 June 2009.
  28. ^ «Presidia Artisan Somerset Cheddar». The Slow Food Foundation. Archived from the original on 25 August 2007. Retrieved 9 May 2007.
  29. ^ «Australian Dairy Industry» Archived 2 November 2014 at the Wayback Machine. dairyaustralia.com.
  30. ^ «Natural».
  31. ^ a b «Manufacturing Taste». thewalrus.ca. 12 September 2012.
  32. ^ «Dairy Products». cdc-ccl.gc.ca. January 2015.
  33. ^ «Types of Cheddar cheese, Canadian Living». CanadianLiving.com. Archived from the original on 1 May 2016.
  34. ^ «Recipe for Canadian Cheddar cheese soup at Epcot».
  35. ^ Branch, Legislative Services (3 June 2019). «Consolidated federal laws of canada, Food and Drug Regulations». laws.justice.gc.ca. Retrieved 15 July 2019.
  36. ^ a b Ridgway, Judy. The Cheese Companion. Running Press, 2004, p. 77.
  37. ^ «Cheddar Gorge Cheese Company».
  38. ^ «EU Protected Food Names Scheme – UK registered names». Department for Environment, Food and Rural Affairs. Archived from the original on 31 July 2009. Retrieved 22 July 2009.
  39. ^ «entering a name in the register of protected designations of origin and protected geographical indications (Orkney Scottish Island Cheddar (PGI))». Official Journal of the European Union. Retrieved 19 March 2014.
  40. ^ «Discover the Best Scottish Cheeses». The Plate Unknown. 3 October 2020. Retrieved 3 October 2020.
  41. ^ a b «GIs worldwide compilation». Origin GI. 3 September 2021.
  42. ^ «What’s Inside: Squirt-On Cheese». Wired.
  43. ^ «Dairy Mandatory Market Reporting | Agricultural Marketing Service». www.ams.usda.gov. Retrieved 8 April 2021.
  44. ^ «Andrew Jackson». The Presidents of the United States of America. The White House. Archived from the original on 14 May 2011. Retrieved 24 October 2008.
  45. ^ Wikisource:Ode on the Mammoth Cheese Weighing over 7,000 Pounds
  46. ^ «McIntyre, James». University of Toronto Libraries. Retrieved 15 January 2013.
  47. ^ «Lanark County Genealogical Society — The Mammoth Cheese». lcgsresourcelibrary.com. Retrieved 24 October 2020.
  48. ^ McNichol, Susan. «The Story of the Mammoth Cheese». Archives of the Perth Museum. Archived from the original on 20 October 2020. Retrieved 15 January 2013.
  49. ^ «Mullins Wisconsin Cheese». Mullins Cheese. Archived from the original on 6 December 2020. Retrieved 15 January 2013.
  50. ^ «Cheddar Cheese and Cider Farms». Gorges to visit. Archived from the original on 16 February 2013. Retrieved 15 January 2013.

External links

  • Icons of England – Cheddar Cheese (non-commercial site commissioned by UK Government Department for Culture, Media and Sport)
Источник

сыр Чеддер

сыр Чеддер

сыр Чеддер, сыра Чеддер

Слитно или раздельно? Орфографический словарь-справочник. — М.: Русский язык.
.
1998.

Смотреть что такое «сыр Чеддер» в других словарях:

  • чеддер —       английский сыр, состоящий из 45% сливочного жира, цилиндрической формы, с натуральной масляной коркой, завернутый в тканевую оболочку. Твердый, с ореховым привкусом, белый или желтоватый на вид, он происходит из города Чеддер в графстве… …   Кулинарный словарь

  • Чеддер (сыр) — Чеддер англ. Cheddar Страна происхождения …   Википедия

  • Чеддер — англ. Cheddar …   Википедия

  • чеддер — сущ., кол во синонимов: 1 • сыр (79) Словарь синонимов ASIS. В.Н. Тришин. 2013 …   Словарь синонимов

  • сыр — сущ., кол во синонимов: 79 • альпидамер (1) • альпцирлер (1) • амадеус (1) • …   Словарь синонимов

  • СЫР — сыр, пищевой продукт, получаемый из молока в результате свёртывания казеина и его последующей обработки. Изготовляют из молока 1 го сорта (класса). Процесс изготовления С. состоит в свёртывании молока под действием применяемого протеолитического… …   Ветеринарный энциклопедический словарь

  • СЫР — молочный продукт, получаемый обычно из творога. Молоко представляет собой природную водную суспензию множества веществ, которая сворачивается при воздействии на нее осаждающих факторов (тепла, молочной кислоты и сычужного фермента) и отделяется… …   Энциклопедия Кольера

  • Сыр — Традиционный швейцарский сыр «Эмменталь» Сыр  пищевой продукт, получаемый из сыропригодного молока с использованием свёртывающих молоко ферментов и молочнокислых бактерий …   Википедия

  • Сыр —         пищевой продукт, получаемый из молока в процессе сыроделия (См. Сыроделие). Содержит готовые, легко перевариваемые белки (15 27%) и жиры (20 32%), а также минеральные вещества (кальций, фосфор и др.), витамины А и В. Калорийность 100 г С …   Большая советская энциклопедия

  • чеддер — м. 1. Сорт сыра. 2. Сыр такого сорта. Толковый словарь Ефремовой. Т. Ф. Ефремова. 2000 …   Современный толковый словарь русского языка Ефремовой

Источник

Смотреть что такое ЧЕДДЕР в других словарях:

ЧЕДДЕР

чеддер
сущ., кол-во синонимов: 1
• сыр (79)
Словарь синонимов ASIS.В.Н. Тришин.2013.
.
Синонимы:
сыр

ЧЕДДЕР

чеддер     английский сыр, состоящий из 45% сливочного жира, цилиндрической формы, с натуральной масляной коркой, завернутый в тканевую оболочку. Тверд… смотреть

ЧЕДДЕР

чеддер
а, мн. нет, м. (англ. Cheddar — по назв. города в графстве Соммерсет (Англия)).Сорт сыра.|| Ср. бакштейн, камамбер, рокфор.
Толковый словарь и… смотреть

ЧЕДДЕР

1) Орфографическая запись слова: чеддер2) Ударение в слове: ч`еддер3) Деление слова на слоги (перенос слова): чеддер4) Фонетическая транскрипция слова … смотреть

ЧЕДДЕР

корень — ЧЕДДЕР; нулевое окончание;Основа слова: ЧЕДДЕРВычисленный способ образования слова: Бессуфиксальный или другой∩ — ЧЕДДЕР; ⏰Слово Чеддер содерж… смотреть

ЧЕДДЕР

Cheddar, деревня на возвышенности Мендип-Хилс в Сомерсетшире, юго-зап. Англия, рядом с отвесными утесами Ч. Дала имя сорту плотного сыра (чеддер) .
… смотреть

ЧЕДДЕР

-у, ч. Сорт сиру; сир цього сорту.

ЧЕДДЕР

ч’еддер, -аСинонимы: сыр

ЧЕДДЕР

Начальная форма — Чеддер, винительный падеж, единственное число, мужской род, неодушевленное

ЧЕДДЕР

м.
cheddar
Итальяно-русский словарь.2003.
Синонимы:
сыр

ЧЕДДЕР

-у, ч. Сорт сиру; сир цього сорту.

Источник

Че́ддер (англ. Cheddar) — популярный английский сыр жирностью от 35 до 45%. Назван по месту первоначального производства — деревне Чеддер, в графстве Сомерсет в Англии[3]. Сыры этого сорта теперь производятся за пределами региона и в нескольких странах мира. Тесто этого сыра — пластичное, цвета слоновой кости или желтоватое. Иногда в процессе производства его подкрашивают натуральным красителем аннато. Чеддер обладает ореховым и слегка острым и кисловатым привкусом (оптимальный pH при приготовлении 5,6).

Популярность

Чеддер — самый популярный вид сыра в Великобритании, на его долю приходится 51 % годового рынка сыра в стране, который составляет 1,9 миллиарда фунтов стерлингов[4]. Это второй по популярности сыр в США (после моцареллы), со средним годовым потреблением 4,5 кг (10 фунтов) на душу населения[5]. В 2014 году США произвели приблизительно 3 млрд фунтов (до 1,4 млн тонн)[6], а в Великобритании — до 262 тыс. тонн в 2008 году[7].

Название

Термин «сыр чеддер» (cheddar cheese) широко используется, но не имеет защищенного обозначения в Европейском Союзе. Тем не менее, в 2007 году было создано Защищенное обозначение «Фермерский Чеддер западных деревень» (West Country Farmhouse Cheddar), произведённый из местного молока в Сомерсете, Дорсете, Девоне и Корнуолле и изготовленный традиционными методами[1][8]. За пределами Европы вкус и качество сыров, обозначаемых как чеддер, могут сильно различаться, при этом некоторые плавленые сыры упаковываются как «чеддер», хотя и имеют небольшое сходство. Кроме того, некоторые сыры, которые больше похожи по вкусу и внешнему виду на Красный Лестер (Red Leicester) иногда продаются как «красный чеддер».

История

Сыр происходит из деревни Чеддер в Сомерсете, на юго-западе Англии. В ущелье Чеддер на окраине деревни есть несколько пещер, которые обеспечивали идеальную влажность и постоянную температуру, подходящую для созревания сыра[7]. Чеддер традиционно должен был производиться в пределах 30 миль (48 км) от Уэлского собора [3].
Чеддер производят как минимум с XII века. В английских пергаментах короля Генриха II за 1170 год зафиксировано приобретение 10 240 фунтов (4640 кг) чеддера по фартингу за фунт[9]. Карл I (1600—1649) также покупал в деревне сыр[7]. Возможно рецепт сыра был привезён римлянами в Британию из региона Канталь во Франции[10].
В XIX веке молочник из Сомерсета Джозеф Хардинг[en] сыграл центральную роль в модернизации и стандартизации сыра чеддер[11]. За свои технические новшества, пропаганду гигиены молочных продуктов и добровольное распространение современных технологий сыроделия, его окрестили «отцом сыра чеддер»[12]. Хардинг представил новое оборудование для процесса производства сыра, в том числе свой вращающийся измельчитель для резки калье, что позволило сильно сократить ручной труд[13][14]. «Метод Джозефа Хардинга» был первой современной системой производства чеддера, основанной на научных принципах. Хардинг заявил, что «чеддер не делают в поле, в погребе и даже не в коровах, а его делают на молочном заводе»[11]. Джозеф Хардинг и его жена занимались внедрением производства чеддера в Шотландии и в Северной Америке, а их сыновья Генри и Уильям отвечали за внедрение производства чеддера в Австралии и за содействие созданию сыроваренной промышленности в Новой Зеландии соответственно.
Во время Второй мировой войны и почти десять лет спустя большая часть молока в Великобритании использовалась для производства одного сорта сыра, получившего прозвище «правительственный чеддер», как часть военной экономики и нормирования[15]. Это почти привело к уничтожению всего остального производства сыра в стране. Перед Первой мировой войной в Великобритании было более 3500 производителей сыра, а после Второй мировой войны осталось менее 100[16].

По данным исследований Министерства сельского хозяйства США, сыр чеддер — самый популярный в мире сорт сыра и наиболее изученный вид сыра в научных публикациях[17].

Производство

Во время производства чеддера калье и сыворотка разделяются с помощью сычужного фермента, который вырабатывается в желудках новорождённых телят (в вегетарианских или кошерных сырах используется фермент, полученный из бактерий, дрожжей или плесени[18][19]

«Чеддерирование» относится к дополнительному этапу производства чеддера, когда после нагревания калье замешивают с солью, нарезают кубиками, чтобы слить сыворотку, а затем складывают и переворачивают[18]. Крепкий, экстра-зрелый чеддер, иногда называемый винтажным, необходимо выдерживать в течение 15 или более месяцев. Сыр хранится при постоянной температуре, что часто требует специальных условий. Как и в случае с другими твёрдыми сортами сыра, производимыми во всем мире, пещеры представляют собой идеальные условия для созревания сыра. Тем не менее, сегодня чеддер созревает в пещерах в Вуки-Хоул[en] и Чеддерском ущелье. Кроме того, некоторые разновидности чеддера коптятся[20][21].

Мировое производство

Австралия

В 2013 году на чеддер приходилось более 55 % австралийского сырного рынка, со средним годовым потреблением около 7,5 кг на человека [22]. В Австралии чеддер встречается настолько часто, что это название используется редко. Вместо этого чеддер различается только за счет силы, например, «мягкий», «вкусный» или «острый»[23].

Канада

После вспышки пшеничной мошки в Канаде в середине XIX века, фермеры в Онтарио начали массово переходить на молочное животноводство, и сыр чеддер стал их основным экспортным продуктом, который даже экспортировался в Англию. К началу XX века в Онтарио насчитывалось 1242 фабрики по производству чеддера, и чеддер стал вторым по величине экспортным товаром Канады после древесины[24]. Экспорт чеддера составил 106 тыс. тонн в 1904 году, но к 2012 году Канада уже была импортёром сыра[24]. Большая часть канадского чеддера производится в провинции Квебек (40,8 %) и Онтарио (36 %) [25]. Годовое производство составляет 120 тыс. тонн[26]. Канадский чеддер выдерживается минимум три месяца, но большая его часть выдерживается намного дольше, до 10 лет.

Канадский сырный суп Чеддер — популярное блюдо в павильоне Канады в Эпкоте, во Всемирном центре отдыха Уолта Диснея[27].

Процент молочного жира должен быть обозначен словами «молочный жир» или сокращениями B.F. или M.F.[28]

Новая Зеландия

Большая часть чеддера, производимого в Новой Зеландии, изготавливается на заводах, хотя есть и сыры, изготавливаемые вручную мастерами-сыроделами. Заводской чеддер обычно продается относительно молодым в Новой Зеландии, но молочная компания Anchor отправляет новозеландские чеддеры в Великобританию, где сыры созревают еще около года[29].

Великобритания

В настоящее время в деревне Чеддер находится только один производитель сыра, компания Cheddar Gorge Cheese Co.[30]. Название «чеддер» не охраняется Европейским союзом, хотя название «West Country Farmhouse Cheddar» имеет охраняемое ЕС обозначение происхождения и сыры под этим названием могут производиться только в Сомерсете, Девоне, Дорсете и Корнуолле с использованием молока, полученного из этих графств[31]. Чеддер продаётся под обозначениями «мягкий», «средний», «зрелый», «очень зрелый» или «винтажный». Чеддер, произведённый на Оркнейских островах, зарегистрирован как географическое указание, охраняемое ЕС, под названием «Чеддер на шотландских Оркнейских островах»[2]. Эта защита подчёркивает использование традиционных методов, передаваемых из поколения в поколение с 1946 года, и уникальность оркнейского чеддера по сравнению с другими чеддерами[32].

США

Больше всего сыра чеддер в Соединенных Штатах производится в штате Висконсин. Чеддер также производится в Калифорнии, Айдахо, Нью-Йорке, Вермонте, Орегоне, Техасе и Оклахоме. Он продается в нескольких вариантах: мягкий, средний, острый, очень острый, нью-йоркский, белый и вермонтский. Чеддер в нью-йоркском стиле особенно «острый» / кислый, но, как правило, он несколько мягче, чем сорта с более мягким вкусом. Чеддер, который не содержит аннато, часто называют «белым чеддером» или «чеддером Вермонта» (независимо от того, был ли он там на самом деле произведён)[29]. Чеддер — один из нескольких продуктов, используемых Министерством сельского хозяйства США для отслеживания состояния молочной промышленности Америки в целом. Отчёты выпускаются еженедельно с подробным описанием цен и объёмов производства[33].

Рекорды

Президент США Эндрю Джексон однажды устроил в Белом доме вечеринку открытых дверей, на которой он подал блок сыра чеддер весом 640 кг. Говорили, что в Белом доме пахло сыром несколько недель[34].

Сыр весом 3200 кг был произведен в Ингерсолле[en], Онтарио, в 1866 году и выставлен в Нью-Йорке и Великобритании. Он был описан в стихотворении «Ода о мамонтовом сыре весом более 7000 фунтов» [43] канадского поэта Джеймса Макинтайра[en][35].

В 1893 году фермеры из города Перт, Онтарио, произвели для Всемирной выставки в Чикаго «Мамонтовый сыр» весом 4500 кг[36]. Его планировали выставить на канадской экспозиции, но гигантский сыр провалился через пол и был помещён на усиленный железобетонный пол в павильоне сельского хозяйства. На выставке он получил наибольшее внимание журналистов и был награждён бронзовой медалью[37]. Более крупный сыр из Висконсина весом 15 690 кг был изготовлен для Всемирной выставки в Нью-Йорке 1964 года[en]. Для сыра такого размера потребовалось молоко от дневного надоя 16 000 коров[38].

Члены федерации американских сыроделов из Орегона создали в 1989 году самый крупный сыр чеддер. Сыр весил 25 790 кг[39].

Примечания

  1. ↑ 1 2 «West Country Farmhouse Cheddar”, gov.uk.
  2. ↑ 1 2 Entering a name in the register of protected designations of origin and protected geographical indications (Orkney Scottish Island Cheddar (PGI)) (англ.). Дата обращения: 19 марта 2014.
  3. ↑ 1 2 Smale, Will. Separating the curds from the whey, BBC Radio 4 Open Country (21 августа 2006). Дата обращения: 7 августа 2007.
  4. ↑ The Interview – Lactalis McLelland’s ’Seriously’: driving the Cheddar market. The Grocery Trader. Дата обращения: 9 мая 2007.
  5. ↑ Cheese Sales and Trends. International Dairy Foods Association. Дата обращения: 9 ноября 2010. Архивировано 19 мая 2011 года.
  6. ↑ Quantity of cheddar cheese produced in the U.S. from 2004 to 2013 (in 1,000 pounds). Statista. Дата обращения: 19 декабря 2015.
  7. ↑ 1 2 3 Rajan, Amol. The Big Question: If Cheddar cheese is British, why is so much of it coming from abroad? (22 сентября 2009). Дата обращения: 9 ноября 2010.
  8. ↑ Brown, Steve; Blackmon, Kate; and Cousins, Paul. Operations management: policy, practice and performance improvement. Butterworth-Heinemann, 2001, pp. 265–266.
  9. ↑ History (англ.). Дата обращения: 1 августа 2009. Архивировано из оригинала 2 августа 2009 года.
  10. ↑ R. Barthélemy, A. Sperat-Czar. Guide du fromage: Choisir, reconnaître, goûter 1200 fromages du monde (фр.). — 2003. — ISBN 978-2-01236-867-5.
  11. ↑ 1 2 Encyclopedia – Harding, Joseph (англ.). Дата обращения: 23 июня 2009. Архивировано из оригинала 27 сентября 2007 года.
  12. ↑ A. Heeley, M. Vidal. Joseph Harding, Cheddar Cheese-Maker (англ.). — Glastonbury: Friends of the Abbey Barn, 1996.
  13. ↑ Transactions of the Highland and Agricultural Society of Scotland (англ.). — Aberdeen: Highland and Agricultural Society of Scotland, 1866-1867. — Vol. 1.
  14. ↑ C. Orwin, E. Whetham. History of British Agriculture, 1846–1914 (англ.). — Agriculture, 1964.
  15. ↑ Government Cheddar Cheese (англ.). Дата обращения: 30 апреля 2011.
  16. ↑ M. Potter. Cool Britannia rules the whey (англ.). — 2007. — 9 October.
  17. ↑ M. H. Tunick. The biggest cheese? Cheddar (англ.). — 2014. — 23 February.
  18. ↑ 1 2 H. Mount. Savvy shopper: Cheddar (англ.). — London, 2005. — 18 June.
  19. ↑ Information Sheet – Cheese & Rennet (англ.). Дата обращения: 10 марта 2008. Архивировано из оригинала 27 марта 2008 года.
  20. ↑ C. Wolf. American Cheeses (англ.). — 2008. — ISBN 978-0-68487-002-1.
  21. ↑ K. Jaggers,. Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion (англ.).
  22. ↑ Australian Dairy Industry (англ.). Архивировано 2 ноября 2014 года.
  23. ↑ Natural (англ.).
  24. ↑ 1 2 Manufacturing Taste (англ.).
  25. ↑ Dairy Products (англ.).
  26. ↑ Types of Cheddar cheese, Canadian Living (англ.). Архивировано из оригинала 1 мая 2016 года.
  27. ↑ Recipe for Canadian Cheddar cheese soup at Epcot (англ.).
  28. ↑ Consolidated federal laws of Canada, Food and Drug Regulations (англ.). Дата обращения: 15 июля 2019.
  29. ↑ 1 2 J. Ridgway. The Cheese Companion (англ.). — Running Press, 2004.
  30. ↑ Cheddar Gorge Cheese Company (англ.).
  31. ↑ EU Protected Food Names Scheme – UK registered names (англ.). Дата обращения: 22 июля 2009. Архивировано из оригинала 31 июля 2009 года.
  32. ↑ Discover the Best Scottish Cheeses (англ.). Дата обращения: 3 октября 2020.
  33. ↑ Dairy Mandatory Market Reporting (англ.). Дата обращения: 8 апреля 2021.
  34. ↑ Andrew Jackson (англ.). Дата обращения: 24 октября 2008. Архивировано из оригинала 14 мая 2011 года.
  35. ↑ McIntyre, James (англ.). Дата обращения: 15 января 2013.
  36. ↑ Lanark County Genealogical Society — The Mammoth Cheese (англ.). Дата обращения: 24 октября 2020.
  37. ↑ The Story of the Mammoth Cheese (англ.). Дата обращения: 15 января 2013.
  38. ↑ Mullins Wisconsin Cheese (англ.). Дата обращения: 15 января 2013. Архивировано из оригинала 6 декабря 2020 года.
  39. ↑ Cheddar Cheese and Cider Farms (англ.). Дата обращения: 15 января 2013. Архивировано из оригинала 16 февраля 2013 года.

Литература

  • Karametsi, K. (13 August 2014). “Identification of bitter peptides in aged cheddar cheese”. Journal of Agricultural and Food Chemistry  (англ.) (рус.. 62 (32): 8034—41. DOI:10.1021/jf5020654. PMID 25075877.


Эта страница в последний раз была отредактирована 5 марта 2023 в 15:32.

Как только страница обновилась в Википедии она обновляется в Вики 2.
Обычно почти сразу, изредка в течении часа.

Источник

Понравилась статья? Поделить с друзьями:
  • Как правильно пишется сыр пармезан
  • Как правильно пишется сыр маскарпоне
  • Как правильно пишется сыр горгонзола
  • Как правильно пишется сыр голландский
  • Как правильно пишется сынуля