Cheddar Cheese 50+
Cheddar, a curd, mild or ripened cheese for industrial uses. Cheddar, a broadly-used cheese, It is probably the most widely purchased and eaten cheese in the world. Cheddar cheese is compliant with the general cheese regulation (Codex Stan 283-1978). Fat min. 50% (FIDM)
Cheddar is an unpressed cheese and is made from pasteurized cow’s milk. The Cheddar cheese manufacturing process is complex and contains a lot of different steps in which there many biochemical transformations. In that way the composition, the quality and the yield of the cheese are affected.
Strains of Lactobacilli are used for improving the flavor and for the acceleration of the cheese ripening. The ripening of Cheddar cheese includes degradation of fats and proteins via enzymatic digestion in addition to the formation of lactose.
It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is not too young. The texture is smooth and it gets a sharper taste as it matures.
In the industry
Numidia offers you many flavor variations of rindless cheddar cheese, in a vacuum sealed bag
Packed in cardboard boxes, 20 kg block.