Cheddar Cheese 50+

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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)

Product information

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

  • Processed cheeses
  • Slices, shredded, grated
  • Cheddar as powder dried, Melted / Bakery, Sauces, Soups
  • Ready-cooked dishes (bread, pizza…)

Product’s advantages

  • Taste enhancer
  • Excellent additive for cooked products
  • Viscosity adjunction

Numidia offers you many flavor variations of rindless cheddar cheese, in a vacuum sealed bag

  • Mild cheddar, matures for one to three months
  • Semi-matured, matures for three to six months
  • Matured or tasty, matures for six to 12 month


Packed in cardboard boxes, 20 kg block.

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