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✈ | ANA FESTA original confectionery with the theme of cheese and tea, limited release

Photo ANA FESTA original confectionery brand "TEASE MARRIAGE" with the theme of tea and cheese

ANA FESTA original confectionery with the theme of cheese and tea, limited release

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At Fukuoka, Oita, Saga, Nagasaki, Kumamoto, Miyazaki, and Kagoshima airports in Kyushu, "Langdosha Kyushu black tea & cheddar cheese", "Kyushu black tea" and "cream cheese" that combine "Kyushu black tea" and "cheddar cheese" We offer "Milfille Kyushu black tea & cream cheese" in combination.

The airport shop "ANA FESTA" will have tea and cheese at Haneda and Kyushu 2021 airports from Wednesday, April 4, 28. → Continue reading


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Cheddar cheese

Cheddar cheese (Cheddar) IsmilkSemi-hard type made fromcheese.. OriginallyEngland OfSomersetCheddarIt was made in Japan, but today it is produced all over the world.

ChedalingIt has a characteristic process. Cheddar cheese is one of the most common cheesesGouda cheeseAlong withProcess cheeseIt is the main raw material for.

Features and types

Classification by production method

Cheddar-style cheese is not limited to the UK todayAmerica,AustraliaIt is produced all over the world. Produced in so many regions, there are many variations, from low-fat to high-fat, even though they are called the same "cheddar cheese."

Cheese called "cheddar" can be roughly divided into two types depending on the production method. That is, a traditional cheese craftsmanArtisanal cheese(artisanal cheese, Craftsman cheese) and made it possible to mass-produce at low costIndustrial cheese(industrial cheese, Industrial cheese). Artisan'Halese cheese has a complex and strong taste over time. Industrial cheese, which makes up the majority of the "cheddar" currently produced, has some emphasis on the taste due to food additives, but the taste is marked on the packaging as "mild", "strong", "old", etc. I guarantee it. This section mainly describes the characteristics and types of artisan'al cheese.

Texture and taste

Dairy Joseph Harding, who established the production method and quality of cheddar cheese and was called the "father of cheddar cheese" (Joseph hardingAs an ideal cheese, he wrote in a sentence left in 1864: "It's packed and has a firm texture, but its characteristics and properties are sweet. It melts easily in the mouth and the taste is wonderfully full.HazelnutWould be close to[1].

Cheddar cheese has a distinct and pungent taste. Long-term aging for 6 months or moreCalcium lactate (Calcium lactateThe texture of cheese made by traditional methods, including large crystals of cheese, is hard, but some farmer's homemade cheeses have a fragile structure.

Cheese that has been aged for over 15 monthsStrong cheddar(strong Cheddar),Extra Mature Cheddar(extra-mature Cheddar, Super-aged cheddar)vintageAlso called.

Color and shape

Cheddar cheese is originally pale yellow (off-white), but it can also be colored orange. For coloringAnnatto pigmentIs often used. Generally coloredRed cheddar, UncoloredWhite cheddarTo distinguish by calling. Also, in the United States, white cheddarVermont CheddarSometimes called.

Coloring cheese has been around for a long time, but by about 1860 it was no longer clear why it was colored.[Source required].. In a 1860 magazine, Joseph Harding said, "London consumers who prefer mixed to pure are forcing cheese growers to color with Annatto, but I have to announce one improvement for Annatto. (...) That's because now you have a liquid annatto instead of a solid, and you don't have to scrape it off. "[2].

Most of the cheddar produced today is factory-produced and square-shaped, but only a few are produced by farmers, which are disc-shaped.

Once black on the surface to prevent dirt and still allow cheese to "breath"ワ ッ ク スIs painted ortarIt was distributed by being wrapped in a black cloth coated with. Currently, such packaging is found only on some artisan cheeses.

Origin name protection

"Cheddar cheese" is so widely used thatAppellation name protection systemNot subject to (POD). But,European Commission TheWest Country Farmhouse Cheddar Cheese(West Country Farmhouse Cheddar) Is the target of POD. This is a name that is only allowed for cheddar cheese that meets local ingredients and traditional manufacturing standards, and the place of production isSomerset-Devon-Dorset-CornwallLimited to 4 states.

However, it is based in Cheddar that actually produces cheese that is certified as "West Country Farmhouse Cheddar Cheese".The Cheddar Gorge Cheese Co.There is only one company.



Cheddar cheese was produced at least in 1170. After this yearHenry V OfPipe rollThis is because there is a record of this cheese production and taxation in (Finance Office record).[3].. One theory is that this cheese making method was brought from France by the Romans.[4].. Traditionally cheddar cheeseWellsCathedral (Wells CathedralIt was supposed to be made within a radius of 30 miles (48 km) from[5].


In the 19th century, cheddar cheese production was modernized and standardized. The central figure is Joseph Harding (Joseph hardingIs[6][7].. Harding made a grant effort to develop technology and improve dairy hygiene. Also, in the process of cheese production,cardIntroduced some tools such as "revolving breaker" to cut[8][9].. The "Joseph Harding Method" became the first modern system of scientifically-based cheddar cheese production. Harding has left the following words: "Cheddar cheese isn't made in the fields, in the barn, or in the cows.dairy) "[10].

Second World WarIn the middle, cheese production in Britain was almost only one type due to wartime economic control. "Government cheddar" (Government Cheddar)[11] .. However, this has caused many British cheese makers to disappear. The number of business establishments, which was 3500 after World War I, has fallen below 100 after World War II.[12].

Cheddar cheese accounts for 51% of sales in the UK cheese market today[13], It has become a very common cheese.


Joseph Harding and his wife helped introduce Cheddar cheese to Scotland and North America. Mr. and Mrs. Henry introduces Cheddar to Australia[14].

Attempt to rebrand in the UK

From the late 1980sSlow foodIn the movement, the Cheddar Council (Cheddar Presidium) Was formed[15], Claims restrictions on the "Cheddar" name. The conditions are stricter than the conditions of "West Country Farmhouse Cheddar Cheese" by the European Commission, "produced in Somerset", "made by traditional methods such as unsterilized milk, rennet" It states that the three points of "things" and "wrapping in cloth" should be obligatory as conditions for "cheddar".

Traditional manufacturing method

What characterizes this cheeseChedalingThere is a process called. After heatingcardKnead (coagulant component of milk) and mix with salt,WheyTo make it easier to pull out, the squares are stacked and aged.

Cards and whey are usually taken from newborn calvesRennetSeparated using (milk-clotting enzyme).

Special facilities are often used to keep the cheese at room temperature during aging. Like other cheese producing areas in the worldcaveIs an ideal environment and is stillWookey Hole, (Cheddar GorgeCheddar cheese is being aged in the cave.

Production around the world

"Cheddar" cheese in the United States

In the United States, factories produce "cheddar" style cheese. However, many "cheddar" are just names and are actually flavored.Process cheeseIs. For exampleEasy cheeseAnd some, such as individually wrapped sliced ​​cheese, do not look like the original cheddar cheese.

"Cheddar" as industrial cheese is also divided into several types. That is, mild, medium, sharp, extra sharp, New York Style,Colby (Colby) or Longhorn, white or Vermont.

"New York style" is a particularly stimulating cheddar and softer than other cheddars. "Colby" and "Longhorn" have a mild to medium taste, but the characteristic is that the lumps of curd contained in the cheese are clear, and it looks like a pale yellow and white mottled pattern. White cheddarVermontSometimes called "Vermont Cheddar" regardless of whether it was produced in.

Cheddar cheeseUnited States Department of AgricultureIs one of the items used for statistics to measure trends in dairy farming. Price and production survey reports are summarized in a weekly report. The state that produces the most cheddar cheese in the United StatesWisconsinIs. Besides,California,New York State OfUpstate, Vermont,OregonTillamookIs the center of cheddar cheese production.


  1. ^ Transactions of the New-York State Agricultural Society for the Year 1864, page 232, volume 14 1865, Albany
  2. ^ Murray, John (1860). “Recent Improvements in Dairy Practice”. Journal of the Royal Agricultural Society of England (London) 21: 90. http://books.google.com/books?id=OKsGTRlEfSgC&pg=RA1-PA82&dq=joseph+harding+cheese&ei=-tJGSd6GPI_IM5Cl9MUN#PRA1-PA90,M1. 
  3. ^ "History". Cheddar Gorge Cheese Company.As of August 2009, 8オ リ ジ ナ ル[Broken link]More archives.2009th of February 8Browse.
  4. ^ Barthélemy, Roland & Sperat-Czar, Arnaud (2003), Guide du from age. Editions Hachette Pratique, Publishers, pp. 89, ISBN-2 01-236867-0
  5. ^ Smale, Will (August 2006, 8). “Separating the curds from the whey”. BBC Radio 4 Open Country. http://news.bbc.co.uk/1/hi/business/5241544.stm 2007th of February 8Browse. 
  6. ^ "History of Cheddar Cheese". Icons of England.As of August 2007, 9オ リ ジ ナ ル[Broken link]More archives.2007th of February 5Browse.
  7. ^ Heeley, Anne; Mary Vidal (1996). Joseph Harding, Cheddar Cheese-Maker. Glastonbury: Friends of the Abbey Barn 
  8. ^ Transactions of the Highland and Agricultural Society of Scotland, By Highland and Agricultural Society of Scotland, 1866-7 volume 1, Aberdeen
  9. ^ History of British Agriculture, 1846-1914: 1846 --1914-Page 145 by Christabel Susan Lowry Orwin, Edith Holt Whetham --Agriculture --1964-
  10. ^ "Encyclopedia --Harding, Joseph”. Gourmet Britain. 2009th of February 6Browse.
  11. ^ "Government Cheddar Cheese”. Practically Edible. 2008th of February 7Browse.
  12. ^ Potter, Mich (October 2007, 10). “Cool Britannia rules the whey". Toronto Star. 2009th of February 1Browse.
  13. ^ "The Interview --Lactalis McLelland's'Seriously': driving the Cheddar market". The Grocery Trader. 2007th of February 5Browse.
  14. ^ From Artisans to “Factories”: The Interpenetration of Craft and Industry in English Cheese-Making 1650–1950, by Richard Blundel and Angela Tregear, Enterprise and Society, October 17th 2006
  15. ^ Blulab sas. “La Fondazione --slow food per la biodiversità --ONLUS”. Slowfoodfoundation.org. As of May 2006, 5オ リ ジ ナ ル[Broken link]More archives.2009th of February 6Browse.


Andrew Dalby, History of Cheese (Bruce Interactions, 2011)ISBN 978-4-86020-426-6

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