THE LOW CARB DIABETIC

Promoting a low carb high fat lifestyle for the safe control of diabetes. Eat whole fresh food, more drugs are not the answer.


Welcome to the Low Carb Diabetic forum,have you signed up yet? if not then sign up and join us in the low carb community today!

    Cheddar Cheese - it's tasty!

    Jan1
    Jan1
    Member

    Status :
    Online
    Offline

    Female Posts : 5094
    Join date : 2014-08-13

    Cheddar Cheese - it's tasty! Empty Cheddar Cheese - it's tasty!

    Post by Jan1 on Thu Jun 21 2018, 20:14

    Cheddar Cheese - it's tasty! Cheddar

    "Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular process in the village of Cheddar in Somerset, which is close to deep caves that are perfect for maturing the cheeses.

    The slightest variation in milk origin, temperatures used, type of rennet and how much, drainage techniques, salting, size and ageing will all produce different flavours in what seem to be the same cheese. True cheddar’s special difference is based on cheddaring, a process of cutting the curds, stacking these and then turning them by hand as they drained and firmed under their own weight. That plus the flavour of milk made from the grasses of Cheddar Gorge made a unique, easily liked eating and cooking cheese. But no one thought to protect the name or the process, hence cheddar-type cheese are today made all round the world, some good, some awful and very few in the least bit traditional.

    Availability
    Everywhere, all the time, but what’s available close to you might not be the best.

    Choose the best
    The only guarantee of tasting cheddar the way it once was and should be is to buy cheese labelled West Country Farmhouse Cheddar, which guarantees it is made with milk only from four counties of South West England. Some of these are still made with unpasteurised milk, which better reflects the grasses and wildflowers of the farms on which the cows were feeding and that gives a notably fuller flavour and sharper finish.

    These genuine cheddars will be wrapped in cloth and matured nine months before being sold and often are aged very much longer, as vintage cheddars. If you can, discover when a cheese was made, those made in early spring when grasses are juiciest and tastiest will be especially good.

    Even cheeses made in the cheddar-style and with unpasteurised milk are often made with a rennet starter that includes enzymes designed to affect the ultimate flavour, meaning they are sweeter (usually) or more acidic (seeming older) than if they had used traditional rennets. Block cheddars, made by an industrialised process and from pasteurised milk, are cheaper but very often can be very enjoyable cheeses indeed, especially those from New Zealand.

    Store it
    Like all cheese, cheddar and cheddar-style cheeses should be tightly wrapped so their cut surfaces are protected from the air. Modern cling film is quite the best and the cheese should also be kept cool; if refrigerated it should be brought to room temperature before eating. The worst thing you can do to any cheese is to store it at room temperature or unwrapped; avoid a cheese bell.

    Cook it
    Cheddar is one of the diner’s and the cook’s best friends. As well as providing a very satisfying snack or sandwich, by itself or with almost anything savoury including pickles and chutney, cheddar accompanies fruit, especially apples and pears, fruity jams in sandwiches, fruit pies, fine wines and beer. It can be cubed into salads, grated onto baked potatoes or into savoury pastry and where would the food writer be without the classic phrase: 'sprinkle with grated cheddar and pop under the grill until bubbling and golden brown.' But never believe that mild cheddar is suitable for cooking, as its flavour simply disappears; if you're cooking with cheddar-style cheese, choose something with real heft to its flavour – you’ll use less and get better results.

    Cheddar can provide some of cheese’s greatest taste thrills. So don’t just pick up a pack and hope. Try different styles and ages. There’s bound to be one that’s better than the others for you. But you must taste a real West Country Farmhouse Cheddar and in it sniff farmyards and summery fields, taste acidity and creaminess and finally know what the fuss has been about – for centuries."

    Above words and picture from article here
    https://www.bbcgoodfood.com/glossary/cheddar

    Do you like cheddar? You may have another favourite cheese.

    Cheese can be enjoyed with low carb crackers, see recipe here
    thelowcarbdiabetic.blogspot.com/2015/07/low-carb-seed-crackers.html

    All the best Jan
    chris c
    chris c
    Member

    Status :
    Online
    Offline

    Posts : 4520
    Join date : 2015-07-26

    Cheddar Cheese - it's tasty! Empty Re: Cheddar Cheese - it's tasty!

    Post by chris c on Fri Jun 22 2018, 23:28

    Oh yes, back when I lived in Somerset we used to buy whole truckles of cheddar from one of several farms (scrumpy too!)

    They were much milder and yet more flavoursome than the commercial stuff.

    I used to buy one for my folks for Christmas but for some reason my father preferred New Zealand or Cathedral cheddar or others so salty they almost cut the inside of your mouth, not nearly so subtle.

    Now I come to think, I haven't had cheddar for a while now. Someone turned me on to Halloumi (I wonder who that was!) then there have been a succession of others, including goat and sheep cheeses. Now I think I know what I'll buy next week, thanks!
    Jan1
    Jan1
    Member

    Status :
    Online
    Offline

    Female Posts : 5094
    Join date : 2014-08-13

    Cheddar Cheese - it's tasty! Empty Re: Cheddar Cheese - it's tasty!

    Post by Jan1 on Sat Jun 23 2018, 14:06

    LOL! I wonder who did mention Halloumi Wink

    When I was looking around the internet for details about Cheddar Cheese, I came upon this article about Cheddar:-

    "Cheddar is a parish in Somerset known throughout the world as the origin of Cheddar Cheese, which has been produced here since the 12th Century and to this day is still stored in the Cheddar Caves to mature.

    Cheddar has a number of distinct aspects; the main village with everyday shops, banks, and historic buildings including the Market Cross; the tea rooms and gift shops of the Lower Gorge area which also includes the Cheddar Cheese factory;  the Caves and Gorge tourist attraction owned and run by Longleat (part of the estate of Lord and Lady Weymouth of TV fame); and the open countryside above and around the Gorge, which is part owned by the National Trust and is within the boundary of the Mendip Hills Area of Outstanding Natural Beauty. There is also a wide expanse of flat moorland to the south of the village which is ideal cycling country.

    More to read here
    http://cheddarvillage.co.uk/

    All the best Jan
    chris c
    chris c
    Member

    Status :
    Online
    Offline

    Posts : 4520
    Join date : 2015-07-26

    Cheddar Cheese - it's tasty! Empty Re: Cheddar Cheese - it's tasty!

    Post by chris c on Sun Jun 24 2018, 20:06

    They forgot to mention the crowds and traffic jams.

    We used to go to Goblin Combe which was a smaller gorge and with no road, just a few paths. Peregrines nested on the side of one of the cliffs.

    I haven't had any for a while now but I used to get applewood smoked cheddar from the cheese shop here. On the list for next week now.
    Jan1
    Jan1
    Member

    Status :
    Online
    Offline

    Female Posts : 5094
    Join date : 2014-08-13

    Cheddar Cheese - it's tasty! Empty Re: Cheddar Cheese - it's tasty!

    Post by Jan1 on Mon Jun 25 2018, 21:59

    Yes, places can and do get busy ...
    Motoring isn't what it used to be like, nor is parking.
    In popular spots parking fees can be very high!

    I guess, if possible, the best thing to do is visit 'touristy' spots out of popular seasons, and certainly not during the busy school holiday weeks.

    Now the mention of applewood smoked cheddar got me thinking …
    It may just have to go on my shopping list Smile

    All the best Jan
    chris c
    chris c
    Member

    Status :
    Online
    Offline

    Posts : 4520
    Join date : 2015-07-26

    Cheddar Cheese - it's tasty! Empty Re: Cheddar Cheese - it's tasty!

    Post by chris c on Tue Jun 26 2018, 22:45

    I followed my parents in finding places just round the corner that were as good but not so popular.

    I found some Wookey Hole Cheddar in the cheese shop but haven't had any yet, I needed to finish up last week's Gloucester Old Spot sausages and broccoli so I can buy some more. I'm going to have another meal shortly based on ground beef and the usual vegetable suspects which I suspect will be followed by a cheese course.

    Oh dammit I just noticed something, I bought a rump steak as well and now I can't find it, I must have left it in the butcher's, I'll have to go back into town tomorrow and reclaim it.
    chris c
    chris c
    Member

    Status :
    Online
    Offline

    Posts : 4520
    Join date : 2015-07-26

    Cheddar Cheese - it's tasty! Empty Re: Cheddar Cheese - it's tasty!

    Post by chris c on Thu Jun 28 2018, 22:42

    Well I can report that the Wookey Hole Cheddar is excellent but then I'd expect nothing less. I also have some Somerset Brie for when I get bored. Disaster! the Co-Op was out of Halloumi except for the low fat kind which shall never pass my lips.
    Jan1
    Jan1
    Member

    Status :
    Online
    Offline

    Female Posts : 5094
    Join date : 2014-08-13

    Cheddar Cheese - it's tasty! Empty Re: Cheddar Cheese - it's tasty!

    Post by Jan1 on Fri Jun 29 2018, 20:51

    Wookey Hole Cheddar thumb-up
    Somerset Brie thumb-up

    Low Fat Halloumi affraid

    We did enjoy some Cambozola  thumb-up
    … and I bought some mature cheddar  thumb-up

    All the best Jan
    chris c
    chris c
    Member

    Status :
    Online
    Offline

    Posts : 4520
    Join date : 2015-07-26

    Cheddar Cheese - it's tasty! Empty Re: Cheddar Cheese - it's tasty!

    Post by chris c on Mon Jul 02 2018, 22:19

    OK panic over the Real Halloumi is back on the shelf! Now I have a real choice, I still have some of the sheep cheese too along with the cheddar and brie.

    I also remembered Ebbor Gorge, another place in the area we used to visit.
    Jan1
    Jan1
    Member

    Status :
    Online
    Offline

    Female Posts : 5094
    Join date : 2014-08-13

    Cheddar Cheese - it's tasty! Empty Re: Cheddar Cheese - it's tasty!

    Post by Jan1 on Wed Feb 20 2019, 20:15

    @Jan1 wrote:
    Cheddar Cheese - it's tasty! Cheddar

    "Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular process in the village of Cheddar in Somerset, which is close to deep caves that are perfect for maturing the cheeses.

    The slightest variation in milk origin, temperatures used, type of rennet and how much, drainage techniques, salting, size and ageing will all produce different flavours in what seem to be the same cheese. True cheddar’s special difference is based on cheddaring, a process of cutting the curds, stacking these and then turning them by hand as they drained and firmed under their own weight. That plus the flavour of milk made from the grasses of Cheddar Gorge made a unique, easily liked eating and cooking cheese. But no one thought to protect the name or the process, hence cheddar-type cheese are today made all round the world, some good, some awful and very few in the least bit traditional.

    Availability
    Everywhere, all the time, but what’s available close to you might not be the best.

    Choose the best
    The only guarantee of tasting cheddar the way it once was and should be is to buy cheese labelled West Country Farmhouse Cheddar, which guarantees it is made with milk only from four counties of South West England. Some of these are still made with unpasteurised milk, which better reflects the grasses and wildflowers of the farms on which the cows were feeding and that gives a notably fuller flavour and sharper finish.

    These genuine cheddars will be wrapped in cloth and matured nine months before being sold and often are aged very much longer, as vintage cheddars. If you can, discover when a cheese was made, those made in early spring when grasses are juiciest and tastiest will be especially good.

    Even cheeses made in the cheddar-style and with unpasteurised milk are often made with a rennet starter that includes enzymes designed to affect the ultimate flavour, meaning they are sweeter (usually) or more acidic (seeming older) than if they had used traditional rennets. Block cheddars, made by an industrialised process and from pasteurised milk, are cheaper but very often can be very enjoyable cheeses indeed, especially those from New Zealand.

    Store it
    Like all cheese, cheddar and cheddar-style cheeses should be tightly wrapped so their cut surfaces are protected from the air. Modern cling film is quite the best and the cheese should also be kept cool; if refrigerated it should be brought to room temperature before eating. The worst thing you can do to any cheese is to store it at room temperature or unwrapped; avoid a cheese bell.

    Cook it
    Cheddar is one of the diner’s and the cook’s best friends. As well as providing a very satisfying snack or sandwich, by itself or with almost anything savoury including pickles and chutney, cheddar accompanies fruit, especially apples and pears, fruity jams in sandwiches, fruit pies, fine wines and beer. It can be cubed into salads, grated onto baked potatoes or into savoury pastry and where would the food writer be without the classic phrase: 'sprinkle with grated cheddar and pop under the grill until bubbling and golden brown.' But never believe that mild cheddar is suitable for cooking, as its flavour simply disappears; if you're cooking with cheddar-style cheese, choose something with real heft to its flavour – you’ll use less and get better results.

    Cheddar can provide some of cheese’s greatest taste thrills. So don’t just pick up a pack and hope. Try different styles and ages. There’s bound to be one that’s better than the others for you. But you must taste a real West Country Farmhouse Cheddar and in it sniff farmyards and summery fields, taste acidity and creaminess and finally know what the fuss has been about – for centuries."

    Above words and picture from article here
    https://www.bbcgoodfood.com/glossary/cheddar

    Do you like cheddar? You may have another favourite cheese.

    Cheese can be enjoyed with low carb crackers, see recipe here
    thelowcarbdiabetic.blogspot.com/2015/07/low-carb-seed-crackers.html

    All the best Jan



    I couldn't resist bumping this post !
    Out at a friends and she apologised for only have Cheddar Cheese in the house - no worries I said, it's delicious  Smile

    All the best Jan

    Sponsored content

    Cheddar Cheese - it's tasty! Empty Re: Cheddar Cheese - it's tasty!

    Post by Sponsored content


      Current date/time is Sun Apr 05 2020, 04:39