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A New Study On Cheddar Revealed The Microscopic Microbial Interactions That Make It One Of Americans’ Favorite Cheeses

malkovkosta - stock.adobe.com - illustrative purposes only, not the actual person

It’s no secret that Americans love cheese, and we all have our own go-to’s, from fresh mozzarella to creamy brie or even smoked gouda.

But, for many, it’s all about sticking to the classics, and in the world of cheese, this often means cheddar.

This trusty basic is the powerhouse behind countless dishes, from pasta to soups, nachos, and even charcuterie spreads.

Originating in the village of Cheddar in Somerset, England, its history dates back to at least the 12th century, making it one of the oldest known cheeses.

The name “cheddar” itself comes from the Old English word “ceodor,” referring to a deep, dark cavity or pouch– in this case, the Cheddar Gorge caves where the cheese was originally aged.

The unique process of “cheddaring” involves repeatedly stacking and turning the curd, which helps to create its distinct texture and flavor.

This method, developed in the 19th century, contributed significantly to cheddar’s popularity and was one of the innovations that allowed for its mass production and distribution.

Cheddar’s versatility and long shelf-life further contributed to its spread across the British Empire, making it a staple in the diets of people from all walks of life.

As British settlers moved around the world, they brought cheddar-making techniques with them, leading to cheddar production in countries such as the United States, Canada, Australia, and New Zealand.

malkovkosta – stock.adobe.com – illustrative purposes only, not the actual person

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