Cheddar is the most widely-produced cheese in the world. In Cheddar and other parts of southwest England, the real farm cheese is still made from unpasteurised milk. It is traditionally a drum-shaped cheese weighing up to a maximum of 27.5 kilograms. Factory-made cheddar is made from pasteurised full-fat milk. First lactic acid then rennet are added. When the milk has curdled, the curds are sliced into pea-sized pieces and gently warmed. The whey runs out and the curds form a solid mass, which is sliced into large pieces the size of concrete blocks. These are stacked so the rest of the whey runs out. This is the ‘cheddaring’ process which gives the cheese its particular texture. Finally the curds are pressed, salted, shaped and pressed again. In factories the cheese is made into large blocks and packed in plastic. Cheddar has a smooth, fairly hard, grainy texture, and should not give to the touch. There are two types of cheddar: white and red. At first the flavour is fairly mild and fresh with a hint of nuttiness and a certain saltiness. During ripening it gains a strong, full, deliciously nutty flavour that is quite sharp.
Pasteurised cow’s milk, salt, starter, rennet.
Pasteurised cow’s milk, salt, starter, rennet, colour (E160b).
Fat in dry matter : min. 50%
Fat absolut : ca. 34%
In the Netherlands, labelling usually indicates the fat content in the dry matter: this remains the same as the cheese ages, while the absolute fat content increases because riper cheese contains less moisture.
Product range of Vepo Cheese
We supply Cheddar cheese in catering blocks, sliced, grated, diced, as salad cheese and in cheese portions.
Would you like to know more about Cheddar cheese?
Please contact our sales department.