11–20 of 57 posts
Title should be: "What gives cheddar cheese its flavor?" I doubt most people would agree that it tastes 'so good' and nothing is said about why a fan would find that flavor good.
It's either the first or second largest selling cheese in the world (the 20th Century pizza boom has jumped mozzarella way up the rankings), so clearly it's quite popular.
Ah, but the important question is "WHICH cheddar cheese?" A lot of cheese is manufactured, some of it even colored orange artificially (especially in the US), which is labelled 'Cheddar' but in reality is nothing at all like a true cheddar. (And then of course, there are those tasteless pale, plastic rubbery sheets labelled 'Kraft Cheddar Slices'.)
All orange cheese is artificially colored (even in the UK) and has been for centuries. It's mostly annatto now. Historically it was things like beet or carrot juice. Natural cheese at most has a yellowish color (like butter, though a lot of that is also colored -- and again has been for a very long time). "Cheddaring" is a process (most famously used in the Cheddar region of England, but not exclusive to there), refe…
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B...
One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is so cut, stirred, and heated with continued stirring, as to promote and regulate the separation of whey and curd. The whey is drained off, and the curd is matted into a cohesive mass. The mass is cut into slabs, which are so piled and handled as to promote the drainage of whey and the development of acidity. The slabs are then cut into pieces, which may be rinsed by sprinkling or pouring water over them, with free and continuous drainage; but the duration of such rinsing is so limited that only the whey on the surface of such pieces is removed. The curd is salted, stirred, further drained, and pressed into forms.
Ah, but the important question is "WHICH cheddar cheese?" A lot of cheese is manufactured, some of it even colored orange artificially (especially in the US), which is labelled 'Cheddar' but in reality is nothing at all like a true cheddar. (And then of course, there are those tasteless pale, plastic rubbery sheets labelled 'Kraft Cheddar Slices'.)
I've never understood that. If someone were to hand you a glass of yellow milk, I'm guessing you wouldn't be too eager to drink it. I get that chocolate milk comes from brown cows, but I ain't ever seen a yellow cow. As an american with enough laps around the sun to have some experience, I'm constantly aghast with what we've allowed to happen to food.
... what?
Ah, but the important question is "WHICH cheddar cheese?" A lot of cheese is manufactured, some of it even colored orange artificially (especially in the US), which is labelled 'Cheddar' but in reality is nothing at all like a true cheddar. (And then of course, there are those tasteless pale, plastic rubbery sheets labelled 'Kraft Cheddar Slices'.)
I've never understood that. If someone were to hand you a glass of yellow milk, I'm guessing you wouldn't be too eager to drink it. I get that chocolate milk comes from brown cows, but I ain't ever seen a yellow cow. As an american with enough laps around the sun to have some experience, I'm constantly aghast with what we've allowed to happen to food.
Title should be: "What gives cheddar cheese its flavor?" I doubt most people would agree that it tastes 'so good' and nothing is said about why a fan would find that flavor good.
Ah, but the important question is "WHICH cheddar cheese?" A lot of cheese is manufactured, some of it even colored orange artificially (especially in the US), which is labelled 'Cheddar' but in reality is nothing at all like a true cheddar. (And then of course, there are those tasteless pale, plastic rubbery sheets labelled 'Kraft Cheddar Slices'.)
[1] https://www.seriouseats.com/whats-really-in-american-cheese
Ah, but the important question is "WHICH cheddar cheese?" A lot of cheese is manufactured, some of it even colored orange artificially (especially in the US), which is labelled 'Cheddar' but in reality is nothing at all like a true cheddar. (And then of course, there are those tasteless pale, plastic rubbery sheets labelled 'Kraft Cheddar Slices'.)
Which is really weird to me in the UK - Cheddar here (including stuff from the town of Cheddar!) is almost universally yellow.
Ah, but the important question is "WHICH cheddar cheese?" A lot of cheese is manufactured, some of it even colored orange artificially (especially in the US), which is labelled 'Cheddar' but in reality is nothing at all like a true cheddar. (And then of course, there are those tasteless pale, plastic rubbery sheets labelled 'Kraft Cheddar Slices'.)
That someone is even pointing this out should give most people in the US a cause for concern. Sadly most people in the US have no idea what real cheese or chocolate actually tastes like.
Oh? Interesting.
> An Italian academic has caused more than a stir after saying the recipe for carbonara is American and the only place in the world to find bona fide parmesan cheese nowadays is Wisconsin.
> Alberto Grandi, a professor of food history at the University of Parma, made the remarks in an interview with the Financial Times.
https://www.theguardian.com/world/2023/mar/27/italian-academ...