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Archive 1 |
I've never heard that there is a Cheddar cheese family, but I can accept that. However, I would think it very unlikely that Wensleydale and Caerphilly belong to it - they are very very different types of cheese, being white and crumbly rather than solid and yellow/orange. Are we quite sure this is true? Deb 17:29 Apr 18, 2003 (UTC)
I agree with Deb. I don't think there is a Cheddar cheese family. All the cheeses listed are very different in taste, colour, and texture. Anyone object to an update ? Julianp 02:32, 23 Mar 2004 (UTC)
Hi Nunh-huh (how do you pronouce that !) I checked out reference [1] and it still seems wrong to me. I'll check out some local references and see if I can find any evidence for it. Julianp 02:47, 23 Mar 2004 (UTC)
Removed: According to the Aardman Animation cartoon characters Wallace and Gromit, the Moon is made of cheddar cheese. This in itself is a perpetuation of an extremely old and persevering English folk myth, frequently related to gullible youngsters, which made and still to this day makes similar assertions.
If I recall my Wallace and Gromit correctly, they didn't identify the type of cheese that the Moon was made of. And does the old myth (no, wait, it's true!) about the Moon being made of cheese specify that it's Cheddar cheese? As far as I know, it doesn't. So I've removed the whole thing. -- Oliver P. 13:26 8 Jul 2003 (UTC)
"Like many cheeses, the colour of cheddar is often modified by the use of food colourings. Annatto, extracted from a tropical tree, is frequently used to give cheddar an orange colour
Is this a US thing? In my experience if its orange it isn't cheddar. Propose to remove. Any comments? Julianp 03:41, 9 Jun 2004 (UTC)
Some UK cheeses are coloured orange (e.g.Gloucester) but never cheddar. Of course some colouring may be used for consistency is mass-produced cheddar cheeses (but not orange). I now live in Australia and there is no orange cheddar here either. Shall we make it an "In the U.S. ....." ? Julianp 04:06, 9 Jun 2004 (UTC)
In England, where the cheese originates, Cheddar is pale yellow even the processed variety. I haven't seen any other colour. I don't know which part of Britain Camebert is from.This entry needs changing to be less American orientated.-- Mariegriffiths 22:04, 11 July 2006 (UTC)
It does seem common in the US for mass-market cheddar to be brightly colored (orangish), but it would be hard to pin down exact facts on the matter. 69.87.193.151 14:22, 17 December 2006 (UTC)
I agree, indentifying cheddar speciffically as a coloured cheese would be mainly an American thing. In Australia I've never come accross coloured cheddar, no matter where the original product was produced, processed or not. In fact, the whole section on the "character" of Cheddar chese would probbaly be better titled as the chraracter of cheddar chese in the US. OzoneO 14:13, 22 January 2007 (UTC)
You commonly get orange-coloured cheddar in the supermarkets of Scotland. ~~ —Preceding unsigned comment added by 79.69.252.107 ( talk) 14:40, 15 November 2008 (UTC)
Just a note for whover wrote this: you're correct up to figuring out that this is 551 pence per tonne (2205 farthings per tonne, and a tonne is 2204.62262 pounds). But this was old money, and there were 240 pence in the pound, not 100. I've changed it accordingly. Marnanel 18:39, 22 Aug 2004 (UTC)
This story about Henry does NOT need to be at the fore of the article. 24.13.86.24 04:22, 30 May 2006 (UTC)
I can say that In Canada we also colour most of our cheddar orange and I came to this site to find out why!
From my experience only poorer cheaper 'Chedders' are coloured orange / red. Just look at the cheap cheese section of your (UK) supermarket. Apart from some odd novelty branded cheese the red chedder will be very poor quality / shops own brand. If you ask me though there isn't much difference (taste wise) between supermarket red chedder and red leicester. There probably isn't any difference whatsoever. —Preceding unsigned comment added by 77.97.181.205 ( talk) 21:21, 13 July 2009 (UTC)
I have corrected this article to say that Cheddar is a village, not a town. I then reverted a reversion of my correction. In addition to being a resident of the village, and its own Wikipedia article a quick internet search has shown the following sources that correctly site the settlement as a village: [2], [3] and [4]. Thryduulf 16:32, 24 Mar 2005 (UTC)
Could someone please provide a citation to support the assertion that white cheddar is called Vermont cheddar even when it does not originate from Vermont? —Preceding unsigned comment added by 64.235.166.248 ( talk • contribs) 22:55, 17 February 2006
In America, some forms of white cheddar are called Vermont Cheddar. Just in the US. Nowhere else. So it doesn't belong as anything more than a footnote. -- Joseph Leito ( talk) 20:09, 1 March 2009 (UTC)
Removed:
Cheddar cheese has perhaps always been the most popular cheese in England.
No evidence for this. Also, article on Cheshire Cheese states that during the 1800 it was the most popular.
—Preceding unsigned comment added by 86.6.122.30 ( talk • contribs) 18:43, 2 April 2006
I think it is extremely unlikely that "cheddar is traditionally packaged in black wax". Cheesecloth seems likely. While it is occasionally packaged in wax (I have seen black) I think this is probably new. I only have one oldish cheese book - will see if it says anything, but otherwise I will remove/rewrite this line. Justinc 10:40, 13 April 2006 (UTC)
Queso Amarillo (yellow cheese) is a Mexican variety of cheddar usually produced from longhorn milk. It's milder than many cheddars and rather drier. It's available in markets in the Southwest US and is frequently used in restaurants. Queso Blanco (white cheese) is a blander, softer Mexican cheese similar to Monterey Jack. Queso Fresco is a soft white Mexican cheese that can be used as a spread. Queso Seco is a very dry, hard Mexican chesse rather like Romano. Queso Enchilado is Queso Seco with chili pepper flavoring. Many of these cheeses are produced by American dairies. Halfelven ( talk) 07:20, 17 July 2008 (UTC)
this sentence is bothersome in so many ways:
A pipe roll of King Henry II records the purchase of 10,420 pounds at a farthing per pound ( £3 per tonne).
as someone has noted above, its placement in the lead paragraph of the article is unwarranted. this alone is hardly one of the most significant facts about cheddar cheese.
it also lacks the kind of context that would make it at all relevant to this or any other article, except perhaps List of items purchased with royal funds during the reign of Henry II of England (an article that would probably be deleted, and deserve it). we're not told:
and to top it all off, there is no source provided, so there's no way to verify if this fact is even true (unless one has £20.00 to spare and can read whatever medieval language is used in these pipe rolls [5]—if it's even in one of those), or to see if perhaps some historian of cheeses has provided any of the answers that would add some shred of relevance. i'm going to remove it until it can be made into more than a free-floating bit of trivia. 65.95.37.193 11:39, 26 September 2006 (UTC)
update: i see that once upon a time there was some attempt at making this information useful. perhaps it was correct, perhaps it was an unwarranted interpretation (no reference, no way to check), but it was at least an attempt. it got deleted by someone who wasn't paying enough attention to realize that the next sentence was there only as supporting evidence for the statement that cheddar was perhaps always the most popular cheese in england. 65.95.37.193 11:51, 26 September 2006 (UTC)
Can cheddar be made from sheep milk? Can cheddar be made from goat milk? 69.87.204.160 20:13, 16 December 2006 (UTC)
Cheddar cheese can also be made from goat milk. There are over 500,000 google matches for "goat cheddar", oodles of people selling it, so anyone with any interest in this fact can easily determine the truth. I edited the article to reflect this. Someone immediately reverted. So, now it will be up to the rest of you to defend the truth, if you care. 69.87.194.144 00:30, 17 December 2006 (UTC)
Thanks for putting the goats back in. I was contemplating adding the text "Cheddar is usually made from cow milk, but can also be made from goat milk." It would be good if someone who knows about goats ever comes here if they would add an appropriate section. Based on the large number of google matches, I think "rarely goats" may still be over-qualified. But only someone who really knows chesse, cheddar, cows, and goats can say for sure! It seems that most any cheese can also be made from goat milk, but that cheddar is perhaps the most common hard cheese that actually is. 69.87.193.151 14:15, 17 December 2006 (UTC)
Here's a tricky situation: I suspect goat cheddar is a very minor aspect of "cheddar cheese", but a fairly significant aspect of "goat cheese". The main Cheese article is pretty good, but only deals with goat and sheep in passing. So it seems like whatever we have to say about goat cheddar has to go here, at least until we get a proper "goat cheese" article. 69.87.199.92 20:50, 17 December 2006 (UTC)
We have just completed installation, on behalf of a client, of a web-cam which will be recording the full year-long life cycle of a block of PDO'd Cheddar Cheese.
The cheese in question was born yestarday.
Personally I think it's quite an interesting opportunity for anyone such as myself who eats and enjoys Cheddar but has no experience of how it's made or matured.
Nevertheless being quite a wiki-newbie I'm not 100% sure whether it's appropriate for the Cheddar Cheese wiki page so I'm posting here in the hope that someone might share their views.
The camera is streamed through a Flash widget at www.cheddarvision.tv
-- Jimbo 14:46, 22 December 2006 (UTC)
Thanks for providing the info here. My attempts to View the Cheese have failed -- makes my Firefox crash in Win98SE (and Opera too)... I can't well judge if it might belong on the article page somehow, but since it is your project, you probably should not be trying to figure that out -- better to leave it to us more neutral folk to decide if it seems Worthy! 69.87.204.125 19:47, 22 December 2006 (UTC)
Superb. Nothing wrong with having a bit of fun on Wikipedia IMHO. I watched the cheese for a while, although not much happened. Going back to watching the paint dry as the grass doesn't grow much at this time of year. -- Cheesy Mike 21:21, 22 December 2006 (UTC)
I wonder if we can find a better picture for the top of the article. A bright orange cuboid is hardly a good example of a Cheddar cheese :-) quota 07:24, 24 July 2007 (UTC)
On that point, locally produced cheddars in California and Oregon are frequently white (butter colored, really). And they are not called Vermont cheddar. Halfelven ( talk) 07:07, 17 July 2008 (UTC)
Much of the cheese sold in the US as "sharp" or "extra sharp" does not actually seem to taste very sharp. Are there any standards regarding this? Is the situation any different in Europe? - 69.87.201.47 18:44, 2 September 2007 (UTC)
"A slice of vegetarian Cheddar cheese (40 g) contains about 0.5 µg of vitamin B12 (required daily intake for an adult is 2.4 µg)."
What the heck is vegetarian cheddar? It was not introduced in the article prior to discussing it's nutritional benefits. From the name it sounds like an imitation cheese. Could someone define this term earlier in the article, or if, so to speak, it is a completely different animal, perhaps it should be removed entirely... - Verdatum ( talk) 20:27, 10 March 2008 (UTC)
Kosher cheeses are also made from rennet that is not sourced from calves, that would violate kosher rules. Vegetarian cheese seems like an oxymoron, and there's no mention of kosher cheese. Halfelven ( talk) 07:03, 17 July 2008 (UTC)
I have added a bit about Cheddar's origins being French, brought to England by the Romans, where he recipe was adapted into the Cheddar we know today. This is in a book by one of the world's leading cheese experts, so it is a valid addition, properly referenced. Harry the Dog WOOF 19:58, 26 December 2008 (UTC)
In the Process section its says "after heating, the curd is kneaded with salt, then is cut into cubes to drain the whey, then stacked and turned" however in the main article it says the curds are cooked, drained, set, cut, stacked, drained and milled before the salt is added. These two descriptions of the process sound entirely different to me and looking at the reference for the first statement, all it says about the process is "Cheddaring" - kneading the curds with salt - gives the cheese a smooth density. After Cheddaring, the cheese is chopped, pressed, wrapped and matured" - which doesn't support the statement at all. Richerman ( talk) 12:12, 10 July 2009 (UTC)
This article references its historical information from a source that may not be historically accurate.(Although I did fix the broken link to this source). It states that the first Cheddar records are from 1170, and indicate a purchase at a price of a farthing per pound. The Wikipedia article on the farthing, indicates that the farthing was not minted until ~50 years later(1216).
So there is something wrong in one of these articles. Perhaps they use the word "farthing" to mean "quarter penny", or perhaps this information is incorrect, or perhaps the farthing was in use earlier than the wiki article indicates. Either way, there is a contradiction. 75.82.133.73 ( talk) 02:02, 2 August 2009 (UTC)
Tasty is not a synonym for Cheddar in Australia. It is a type of cheese, similar to the term "sharp" used in the US. 122.107.80.75 ( talk) 09:25, 22 August 2009 (UTC)
I am not 100% certain that the cloth is impervious to micro-organisms as the article claims. I believe, although cannot presently provide evidence, that there is a certian strain of mould which grows in the muslin which the cheese is wrapped in which aids in the maturation process. Shuggyg ( talk) 09:40, 7 October 2009 (UTC)
there should be a section on the sizing of cheddars like truckle and pounder etc. Shuggyg ( talk) 09:41, 7 October 2009 (UTC)
I removed a news item, originally added by Quota, which is a bit of nonsense about a publicity stunt by a cheesemaker who launched a piece of cheese into "space" on a balloon. WP:NOTNEWS seems clear to me - this is not a notable news item and it adds absolutely no value to this article. What possible argument can there be to keep the item in the article? -- Simple Bob ( talk) 10:08, 13 November 2009 (UTC)
"Notable Cheddar cheeses from Somerset include "Quickes"" - having grown up in Devon only a few miles from the Quickes Farm (and taken the cheese making tour as a school trip), I'm confused how their cheddar could be "from Somerset" 87.194.3.233 ( talk) 08:29, 5 June 2010 (UTC)
... because the reason was given was that the information is repeated below. However, that should be true of almost all of the information in the introductory section...
In this case, The 'real' cheddar is the one protected, and so that should be mentioned in the intro. quota ( talk) 16:48, 16 August 2010 (UTC)
It seems that partisans of a cheese company based in Cheddar are keen to push the idea that cheese was originally made there. This is not the accepted view, and so have changed teh lede. 93.96.148.42 ( talk) 01:43, 9 November 2010 (UTC)
I have moved this here as cheddar is not a standard product so the figures are aproximate but give a false impression of accuracy. In addition they are an inccomplete and edited version of the figures published by the USDA.
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 1,684 kJ (402 kcal) |
1.28 g | |
33.14 g | |
24.90 g | |
Vitamins | Quantity
%DV† |
Vitamin A equiv. | 29% 265 μg1% 85 μg0 μg |
Folate (B9) | 5% 18 μg |
Vitamin D | 3% 24 IU |
Vitamin K | 2% 2.8 μg |
Minerals | Quantity
%DV† |
Calcium | 55% 721 mg |
Magnesium | 7% 28 mg |
Phosphorus | 41% 512 mg |
Zinc | 28% 3.11 mg |
†Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [2] |
93.96.148.42 ( talk) 02:09, 9 November 2010 (UTC)
Cabot Cheese sells an extremely reserved 2 lb block of cheese through their website called "Old School". This cheddar has been aged for FIVE YEARS before being sold to the public. Does anyone know what the record is, for the longest-aged cheddar cheese? Or is this perhaps it?
Given the article on Colby cheese, it would seem that the section on US Cheddar cheeses needs to be changed. I will do so; please feel free to revert or edit if you believe this is wrong. The old version is here:
In the United States, cheddar cheese comes in several varieties, including mild, medium, sharp, New York Style, Colby/Longhorn, white, and Vermont. New York Style Cheddar cheese is a particularly sharp cheddar cheese, sometimes with a hint of smoke. It is usually slightly softer than milder cheddar cheese. Colby/Longhorn Cheddar cheese has a mild to medium flavor. The curds are still distinct, often marbled in color, varying from cream to yellow.
Yes, this needs to be changed. Longhorn cheese comes in both cheddar and colby varieties and colby is very distinct from cheddar. Also, the reference to curds is confusing, I've no idea what this is supposed to mean, I've never seen distinct curds in any of the cheeses mentioned. I have seen cheese labelled Colby/Cheddar. I've always supposed that they did that because they knew it was an orange cheese (in the US, both are frequently orange, well, colby is a US cheese) but did not know which one it was. Longhorn is a source, the milk is low fat from longhorn cattle, I've seen longhorn mozzarella in specialty shops. Colby and cheddar are cheese types based on processing. It's not a good idea to confuse terms or use them in a confusing manner in an encyclopedia. Halfelven ( talk) 06:58, 17 July 2008 (UTC)
I deleted the colby info. It is not backed up by the colby article, a Google search for "Colby Cheddar" yields results comparing the two after the Wiki article for colby, and there's no citation. Plus, I'm from the US and I've never been under the impression that colby is cheddar. 75.95.47.110 ( talk) 20:57, 8 March 2011 (UTC)
Bob, what is the purpose of mentioning one kind of cheddar in the lead? [6] SlimVirgin TALK| CONTRIBS 01:48, 18 June 2011 (UTC)
On You and Yours on October 6 2011, it was announced that due to changes in the recipes, cheddar cheese was now getting sweeter. If any one knows about this, it could go in the article. ACEOREVIVED ( talk) 12:16, 6 October 2011 (UTC)
For a cheese that originated in England and one of the most famous English Cheeses this article seems to talk far too much about American cheese and american regulations. Why talk about Colby and New York style yet not mention by name varieties like Red Leicester?
The article also doesn't seem to mention flavoured varieties like port or ale flavoured cheddar —The preceding unsigned comment was added by Abigsmurf ( talk • contribs) 01:10, 19 January 2007 (UTC).
It is still way too American. 4 January 2011 —Preceding unsigned comment added by 24.36.110.176 ( talk) 11:31, 4 January 2011 (UTC)
Too American. In the UK section it didn't explain about different producers or whether or not processed varieties are more popular varieties and which cheese is the most popular ect ect — Preceding unsigned comment added by LGMarshall ( talk • contribs) 18:55, 24 January 2012 (UTC)
Could someone add a section on the nutritional value and health effects of Cheddar? — Preceding unsigned comment added by 92.9.1.157 ( talk) 21:20, 13 December 2011 (UTC)
The introduction says that cheddar does not have a PDO, but later in the article I read that it does. As far as I know, the former is correct... -- Allan Lewis ( talk) 12:05, 26 July 2012 (UTC)
Please try to put units in metric first, with imperial in brackets. Only use US custom units first when they are an integral part of that subject, e.g. American Football. Most international readers have no idea what a short ton is, even those from the UK. — Preceding unsigned comment added by 118.142.68.62 ( talk) 09:38, 23 August 2012 (UTC)
My case corrections were reverted here by Bob Re-born without explanation. I was trying to make the generic uses of cheddar more consistently lower case, and the proper names more consistently upper case. What's the problem? Dicklyon ( talk) 08:38, 5 January 2013 (UTC)
I've just added some references to the Record Cheddars section as citation needed tags had been added which made it show up in the Cleanup listing for Wikiproject Somerset. I noticed that several were either copyvios or very close paraphrasing of the sources - could someone reword them?— Rod talk 22:00, 15 January 2013 (UTC)
The impact of {cheddar} consumption on markers of cardiovascular risk in rats — C M B J 12:27, 17 May 2013 (UTC)
Thistle and other vegetable derived enzymes need to be mentioned in addition to myco/bacterial enzymes. — Preceding unsigned comment added by 63.253.135.34 ( talk) 00:24, 10 October 2013 (UTC)
This sentence: "Canadian cheddar cheese soup is a featured dish at the Canada pavilion at Epcot, in Walt Disney World.[27]" does not appear to add any substance to the article and amounts to an ad IMO. Jhall251 ( talk) 00:58, 20 December 2013 (UTC)
Reference [30] "Natural" is an advertisement.
Seems like a POV. What makes cheddar tastier than others?! Equinox ( talk) 19:33, 18 July 2015 (UTC)
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"...sometimes sharp-tasting (i.e., bitter[1])" is a misunderstanding of the linked article. Sharpness is best described as tangy or perhaps umami (umami would need a citation IMO). The study is not saying that chedder cheese tastes bitter. The study says that as cheese ages it's sharpness and it's bitterness can increase. They are separate flavours are caused by separate compounds. Billyoffland ( talk) 18:42, 18 May 2017 (UTC)
This image was removed with the edit summary "Removed image because mold is highly unusual for cheddar cheese. The picture misrepresents what cheddar is." This may be true. I note that the word "mold" or "mould" does not currently appear anywhere in the article apart from: "(in vegetarian or kosher cheeses, bacterial, yeast or mould-derived chymosin is used)". But can cheddar have veins of mold? Is this a feature of its history? Is it gnenerally required not to have mold? Thanks. Martinevans123 ( talk) 21:32, 14 July 2019 (UTC)
Annatto is a spice. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery". Americans add Annatto NOT as a coloring, but because it is a flavoring that compliments the natural flavor of cheddar, which is described as nutty. The annatto gives the cheddar a stronger sweet and nutty flavor that Americans prefer. The color of Annatto just happens to turn the cheddar orange. Saying that Annatto is added as a coloring to cheddar is as silly as saying turmeric is added as a yellow coloring to mustard. Further, to call a natural spice an "artificial coloring" is way off base. This article was clearly written by a British person who does not have a clue as to what annatto is or why Americans add annatto to cheddar. — Preceding unsigned comment added by 89.76.30.40 ( talk) 22:23, 27 September 2014 (UTC)
Hi Jimv1983 sorry to contradict you but the PDO for Westcountry Farmhouse Cheddar states West Country Farmhouse Cheddar has a NUTTY, full, rounded flavour with a hint of sharpness. And being Somerset born and bred (I was brought up 2 miles from Cheddar) a nutty taste is definitely what I found in good cheddar. Domdeparis ( talk) 14:41, 20 October 2016 (UTC)
The annatto article confirms it's a natural alternative to synthetic colorants, but most sources ( NPR, Huffpost industry interview, and US Dairy with reference to the NPR article, etc.) seem to subscribe to the notion that it's addition to cheese is a matter of presentation rather than flavor. However, at least one source notes that cheese connoisseurs or individuals with sensitive palates are able to discern annatto's subtle impact on flavor. Either way, considering I came to this article to find out why American cheddar's so often yellow, this feels like an important point to include here or in the manufacturing article. 2600:1700:6A96:60:9C81:22F4:CB1A:1F79 ( talk) 18:46, 31 August 2020 (UTC)
I am a little confused by a self-contradiction in the history section. At first, it says that cheddar cheese originated in the village of Cheddar. (The lead says this, too.) Then, it goes on to say that the Romans may have brought the recipe from France, which--if true--means that cheddar cheese didn't originate from Cheddar at all. Both statements are supported by sources, but the second source is a French book that I don't have access to and wouldn't be able to read even if I did have access to it. Not sure how to proceed. EugeneMJ ( talk) 16:25, 21 April 2022 (UTC)
Just as a point of interest the cave ageing doesn't mature the cheese faster as such, the constant 11c in the cave affects the texture rather than the flavour making it creamier. 92.40.204.71 ( talk) 18:39, 9 July 2022 (UTC)
Related to this article, there is a requested move at Talk:Cheddar#Requested move 27 July 2022, proposing to move that page to Cheddar (disambiguation) and make Cheddar redirect to this page. Please participate there if interested. Adumbrativus ( talk) 08:29, 27 July 2022 (UTC)
This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 |
I've never heard that there is a Cheddar cheese family, but I can accept that. However, I would think it very unlikely that Wensleydale and Caerphilly belong to it - they are very very different types of cheese, being white and crumbly rather than solid and yellow/orange. Are we quite sure this is true? Deb 17:29 Apr 18, 2003 (UTC)
I agree with Deb. I don't think there is a Cheddar cheese family. All the cheeses listed are very different in taste, colour, and texture. Anyone object to an update ? Julianp 02:32, 23 Mar 2004 (UTC)
Hi Nunh-huh (how do you pronouce that !) I checked out reference [1] and it still seems wrong to me. I'll check out some local references and see if I can find any evidence for it. Julianp 02:47, 23 Mar 2004 (UTC)
Removed: According to the Aardman Animation cartoon characters Wallace and Gromit, the Moon is made of cheddar cheese. This in itself is a perpetuation of an extremely old and persevering English folk myth, frequently related to gullible youngsters, which made and still to this day makes similar assertions.
If I recall my Wallace and Gromit correctly, they didn't identify the type of cheese that the Moon was made of. And does the old myth (no, wait, it's true!) about the Moon being made of cheese specify that it's Cheddar cheese? As far as I know, it doesn't. So I've removed the whole thing. -- Oliver P. 13:26 8 Jul 2003 (UTC)
"Like many cheeses, the colour of cheddar is often modified by the use of food colourings. Annatto, extracted from a tropical tree, is frequently used to give cheddar an orange colour
Is this a US thing? In my experience if its orange it isn't cheddar. Propose to remove. Any comments? Julianp 03:41, 9 Jun 2004 (UTC)
Some UK cheeses are coloured orange (e.g.Gloucester) but never cheddar. Of course some colouring may be used for consistency is mass-produced cheddar cheeses (but not orange). I now live in Australia and there is no orange cheddar here either. Shall we make it an "In the U.S. ....." ? Julianp 04:06, 9 Jun 2004 (UTC)
In England, where the cheese originates, Cheddar is pale yellow even the processed variety. I haven't seen any other colour. I don't know which part of Britain Camebert is from.This entry needs changing to be less American orientated.-- Mariegriffiths 22:04, 11 July 2006 (UTC)
It does seem common in the US for mass-market cheddar to be brightly colored (orangish), but it would be hard to pin down exact facts on the matter. 69.87.193.151 14:22, 17 December 2006 (UTC)
I agree, indentifying cheddar speciffically as a coloured cheese would be mainly an American thing. In Australia I've never come accross coloured cheddar, no matter where the original product was produced, processed or not. In fact, the whole section on the "character" of Cheddar chese would probbaly be better titled as the chraracter of cheddar chese in the US. OzoneO 14:13, 22 January 2007 (UTC)
You commonly get orange-coloured cheddar in the supermarkets of Scotland. ~~ —Preceding unsigned comment added by 79.69.252.107 ( talk) 14:40, 15 November 2008 (UTC)
Just a note for whover wrote this: you're correct up to figuring out that this is 551 pence per tonne (2205 farthings per tonne, and a tonne is 2204.62262 pounds). But this was old money, and there were 240 pence in the pound, not 100. I've changed it accordingly. Marnanel 18:39, 22 Aug 2004 (UTC)
This story about Henry does NOT need to be at the fore of the article. 24.13.86.24 04:22, 30 May 2006 (UTC)
I can say that In Canada we also colour most of our cheddar orange and I came to this site to find out why!
From my experience only poorer cheaper 'Chedders' are coloured orange / red. Just look at the cheap cheese section of your (UK) supermarket. Apart from some odd novelty branded cheese the red chedder will be very poor quality / shops own brand. If you ask me though there isn't much difference (taste wise) between supermarket red chedder and red leicester. There probably isn't any difference whatsoever. —Preceding unsigned comment added by 77.97.181.205 ( talk) 21:21, 13 July 2009 (UTC)
I have corrected this article to say that Cheddar is a village, not a town. I then reverted a reversion of my correction. In addition to being a resident of the village, and its own Wikipedia article a quick internet search has shown the following sources that correctly site the settlement as a village: [2], [3] and [4]. Thryduulf 16:32, 24 Mar 2005 (UTC)
Could someone please provide a citation to support the assertion that white cheddar is called Vermont cheddar even when it does not originate from Vermont? —Preceding unsigned comment added by 64.235.166.248 ( talk • contribs) 22:55, 17 February 2006
In America, some forms of white cheddar are called Vermont Cheddar. Just in the US. Nowhere else. So it doesn't belong as anything more than a footnote. -- Joseph Leito ( talk) 20:09, 1 March 2009 (UTC)
Removed:
Cheddar cheese has perhaps always been the most popular cheese in England.
No evidence for this. Also, article on Cheshire Cheese states that during the 1800 it was the most popular.
—Preceding unsigned comment added by 86.6.122.30 ( talk • contribs) 18:43, 2 April 2006
I think it is extremely unlikely that "cheddar is traditionally packaged in black wax". Cheesecloth seems likely. While it is occasionally packaged in wax (I have seen black) I think this is probably new. I only have one oldish cheese book - will see if it says anything, but otherwise I will remove/rewrite this line. Justinc 10:40, 13 April 2006 (UTC)
Queso Amarillo (yellow cheese) is a Mexican variety of cheddar usually produced from longhorn milk. It's milder than many cheddars and rather drier. It's available in markets in the Southwest US and is frequently used in restaurants. Queso Blanco (white cheese) is a blander, softer Mexican cheese similar to Monterey Jack. Queso Fresco is a soft white Mexican cheese that can be used as a spread. Queso Seco is a very dry, hard Mexican chesse rather like Romano. Queso Enchilado is Queso Seco with chili pepper flavoring. Many of these cheeses are produced by American dairies. Halfelven ( talk) 07:20, 17 July 2008 (UTC)
this sentence is bothersome in so many ways:
A pipe roll of King Henry II records the purchase of 10,420 pounds at a farthing per pound ( £3 per tonne).
as someone has noted above, its placement in the lead paragraph of the article is unwarranted. this alone is hardly one of the most significant facts about cheddar cheese.
it also lacks the kind of context that would make it at all relevant to this or any other article, except perhaps List of items purchased with royal funds during the reign of Henry II of England (an article that would probably be deleted, and deserve it). we're not told:
and to top it all off, there is no source provided, so there's no way to verify if this fact is even true (unless one has £20.00 to spare and can read whatever medieval language is used in these pipe rolls [5]—if it's even in one of those), or to see if perhaps some historian of cheeses has provided any of the answers that would add some shred of relevance. i'm going to remove it until it can be made into more than a free-floating bit of trivia. 65.95.37.193 11:39, 26 September 2006 (UTC)
update: i see that once upon a time there was some attempt at making this information useful. perhaps it was correct, perhaps it was an unwarranted interpretation (no reference, no way to check), but it was at least an attempt. it got deleted by someone who wasn't paying enough attention to realize that the next sentence was there only as supporting evidence for the statement that cheddar was perhaps always the most popular cheese in england. 65.95.37.193 11:51, 26 September 2006 (UTC)
Can cheddar be made from sheep milk? Can cheddar be made from goat milk? 69.87.204.160 20:13, 16 December 2006 (UTC)
Cheddar cheese can also be made from goat milk. There are over 500,000 google matches for "goat cheddar", oodles of people selling it, so anyone with any interest in this fact can easily determine the truth. I edited the article to reflect this. Someone immediately reverted. So, now it will be up to the rest of you to defend the truth, if you care. 69.87.194.144 00:30, 17 December 2006 (UTC)
Thanks for putting the goats back in. I was contemplating adding the text "Cheddar is usually made from cow milk, but can also be made from goat milk." It would be good if someone who knows about goats ever comes here if they would add an appropriate section. Based on the large number of google matches, I think "rarely goats" may still be over-qualified. But only someone who really knows chesse, cheddar, cows, and goats can say for sure! It seems that most any cheese can also be made from goat milk, but that cheddar is perhaps the most common hard cheese that actually is. 69.87.193.151 14:15, 17 December 2006 (UTC)
Here's a tricky situation: I suspect goat cheddar is a very minor aspect of "cheddar cheese", but a fairly significant aspect of "goat cheese". The main Cheese article is pretty good, but only deals with goat and sheep in passing. So it seems like whatever we have to say about goat cheddar has to go here, at least until we get a proper "goat cheese" article. 69.87.199.92 20:50, 17 December 2006 (UTC)
We have just completed installation, on behalf of a client, of a web-cam which will be recording the full year-long life cycle of a block of PDO'd Cheddar Cheese.
The cheese in question was born yestarday.
Personally I think it's quite an interesting opportunity for anyone such as myself who eats and enjoys Cheddar but has no experience of how it's made or matured.
Nevertheless being quite a wiki-newbie I'm not 100% sure whether it's appropriate for the Cheddar Cheese wiki page so I'm posting here in the hope that someone might share their views.
The camera is streamed through a Flash widget at www.cheddarvision.tv
-- Jimbo 14:46, 22 December 2006 (UTC)
Thanks for providing the info here. My attempts to View the Cheese have failed -- makes my Firefox crash in Win98SE (and Opera too)... I can't well judge if it might belong on the article page somehow, but since it is your project, you probably should not be trying to figure that out -- better to leave it to us more neutral folk to decide if it seems Worthy! 69.87.204.125 19:47, 22 December 2006 (UTC)
Superb. Nothing wrong with having a bit of fun on Wikipedia IMHO. I watched the cheese for a while, although not much happened. Going back to watching the paint dry as the grass doesn't grow much at this time of year. -- Cheesy Mike 21:21, 22 December 2006 (UTC)
I wonder if we can find a better picture for the top of the article. A bright orange cuboid is hardly a good example of a Cheddar cheese :-) quota 07:24, 24 July 2007 (UTC)
On that point, locally produced cheddars in California and Oregon are frequently white (butter colored, really). And they are not called Vermont cheddar. Halfelven ( talk) 07:07, 17 July 2008 (UTC)
Much of the cheese sold in the US as "sharp" or "extra sharp" does not actually seem to taste very sharp. Are there any standards regarding this? Is the situation any different in Europe? - 69.87.201.47 18:44, 2 September 2007 (UTC)
"A slice of vegetarian Cheddar cheese (40 g) contains about 0.5 µg of vitamin B12 (required daily intake for an adult is 2.4 µg)."
What the heck is vegetarian cheddar? It was not introduced in the article prior to discussing it's nutritional benefits. From the name it sounds like an imitation cheese. Could someone define this term earlier in the article, or if, so to speak, it is a completely different animal, perhaps it should be removed entirely... - Verdatum ( talk) 20:27, 10 March 2008 (UTC)
Kosher cheeses are also made from rennet that is not sourced from calves, that would violate kosher rules. Vegetarian cheese seems like an oxymoron, and there's no mention of kosher cheese. Halfelven ( talk) 07:03, 17 July 2008 (UTC)
I have added a bit about Cheddar's origins being French, brought to England by the Romans, where he recipe was adapted into the Cheddar we know today. This is in a book by one of the world's leading cheese experts, so it is a valid addition, properly referenced. Harry the Dog WOOF 19:58, 26 December 2008 (UTC)
In the Process section its says "after heating, the curd is kneaded with salt, then is cut into cubes to drain the whey, then stacked and turned" however in the main article it says the curds are cooked, drained, set, cut, stacked, drained and milled before the salt is added. These two descriptions of the process sound entirely different to me and looking at the reference for the first statement, all it says about the process is "Cheddaring" - kneading the curds with salt - gives the cheese a smooth density. After Cheddaring, the cheese is chopped, pressed, wrapped and matured" - which doesn't support the statement at all. Richerman ( talk) 12:12, 10 July 2009 (UTC)
This article references its historical information from a source that may not be historically accurate.(Although I did fix the broken link to this source). It states that the first Cheddar records are from 1170, and indicate a purchase at a price of a farthing per pound. The Wikipedia article on the farthing, indicates that the farthing was not minted until ~50 years later(1216).
So there is something wrong in one of these articles. Perhaps they use the word "farthing" to mean "quarter penny", or perhaps this information is incorrect, or perhaps the farthing was in use earlier than the wiki article indicates. Either way, there is a contradiction. 75.82.133.73 ( talk) 02:02, 2 August 2009 (UTC)
Tasty is not a synonym for Cheddar in Australia. It is a type of cheese, similar to the term "sharp" used in the US. 122.107.80.75 ( talk) 09:25, 22 August 2009 (UTC)
I am not 100% certain that the cloth is impervious to micro-organisms as the article claims. I believe, although cannot presently provide evidence, that there is a certian strain of mould which grows in the muslin which the cheese is wrapped in which aids in the maturation process. Shuggyg ( talk) 09:40, 7 October 2009 (UTC)
there should be a section on the sizing of cheddars like truckle and pounder etc. Shuggyg ( talk) 09:41, 7 October 2009 (UTC)
I removed a news item, originally added by Quota, which is a bit of nonsense about a publicity stunt by a cheesemaker who launched a piece of cheese into "space" on a balloon. WP:NOTNEWS seems clear to me - this is not a notable news item and it adds absolutely no value to this article. What possible argument can there be to keep the item in the article? -- Simple Bob ( talk) 10:08, 13 November 2009 (UTC)
"Notable Cheddar cheeses from Somerset include "Quickes"" - having grown up in Devon only a few miles from the Quickes Farm (and taken the cheese making tour as a school trip), I'm confused how their cheddar could be "from Somerset" 87.194.3.233 ( talk) 08:29, 5 June 2010 (UTC)
... because the reason was given was that the information is repeated below. However, that should be true of almost all of the information in the introductory section...
In this case, The 'real' cheddar is the one protected, and so that should be mentioned in the intro. quota ( talk) 16:48, 16 August 2010 (UTC)
It seems that partisans of a cheese company based in Cheddar are keen to push the idea that cheese was originally made there. This is not the accepted view, and so have changed teh lede. 93.96.148.42 ( talk) 01:43, 9 November 2010 (UTC)
I have moved this here as cheddar is not a standard product so the figures are aproximate but give a false impression of accuracy. In addition they are an inccomplete and edited version of the figures published by the USDA.
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 1,684 kJ (402 kcal) |
1.28 g | |
33.14 g | |
24.90 g | |
Vitamins | Quantity
%DV† |
Vitamin A equiv. | 29% 265 μg1% 85 μg0 μg |
Folate (B9) | 5% 18 μg |
Vitamin D | 3% 24 IU |
Vitamin K | 2% 2.8 μg |
Minerals | Quantity
%DV† |
Calcium | 55% 721 mg |
Magnesium | 7% 28 mg |
Phosphorus | 41% 512 mg |
Zinc | 28% 3.11 mg |
†Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [2] |
93.96.148.42 ( talk) 02:09, 9 November 2010 (UTC)
Cabot Cheese sells an extremely reserved 2 lb block of cheese through their website called "Old School". This cheddar has been aged for FIVE YEARS before being sold to the public. Does anyone know what the record is, for the longest-aged cheddar cheese? Or is this perhaps it?
Given the article on Colby cheese, it would seem that the section on US Cheddar cheeses needs to be changed. I will do so; please feel free to revert or edit if you believe this is wrong. The old version is here:
In the United States, cheddar cheese comes in several varieties, including mild, medium, sharp, New York Style, Colby/Longhorn, white, and Vermont. New York Style Cheddar cheese is a particularly sharp cheddar cheese, sometimes with a hint of smoke. It is usually slightly softer than milder cheddar cheese. Colby/Longhorn Cheddar cheese has a mild to medium flavor. The curds are still distinct, often marbled in color, varying from cream to yellow.
Yes, this needs to be changed. Longhorn cheese comes in both cheddar and colby varieties and colby is very distinct from cheddar. Also, the reference to curds is confusing, I've no idea what this is supposed to mean, I've never seen distinct curds in any of the cheeses mentioned. I have seen cheese labelled Colby/Cheddar. I've always supposed that they did that because they knew it was an orange cheese (in the US, both are frequently orange, well, colby is a US cheese) but did not know which one it was. Longhorn is a source, the milk is low fat from longhorn cattle, I've seen longhorn mozzarella in specialty shops. Colby and cheddar are cheese types based on processing. It's not a good idea to confuse terms or use them in a confusing manner in an encyclopedia. Halfelven ( talk) 06:58, 17 July 2008 (UTC)
I deleted the colby info. It is not backed up by the colby article, a Google search for "Colby Cheddar" yields results comparing the two after the Wiki article for colby, and there's no citation. Plus, I'm from the US and I've never been under the impression that colby is cheddar. 75.95.47.110 ( talk) 20:57, 8 March 2011 (UTC)
Bob, what is the purpose of mentioning one kind of cheddar in the lead? [6] SlimVirgin TALK| CONTRIBS 01:48, 18 June 2011 (UTC)
On You and Yours on October 6 2011, it was announced that due to changes in the recipes, cheddar cheese was now getting sweeter. If any one knows about this, it could go in the article. ACEOREVIVED ( talk) 12:16, 6 October 2011 (UTC)
For a cheese that originated in England and one of the most famous English Cheeses this article seems to talk far too much about American cheese and american regulations. Why talk about Colby and New York style yet not mention by name varieties like Red Leicester?
The article also doesn't seem to mention flavoured varieties like port or ale flavoured cheddar —The preceding unsigned comment was added by Abigsmurf ( talk • contribs) 01:10, 19 January 2007 (UTC).
It is still way too American. 4 January 2011 —Preceding unsigned comment added by 24.36.110.176 ( talk) 11:31, 4 January 2011 (UTC)
Too American. In the UK section it didn't explain about different producers or whether or not processed varieties are more popular varieties and which cheese is the most popular ect ect — Preceding unsigned comment added by LGMarshall ( talk • contribs) 18:55, 24 January 2012 (UTC)
Could someone add a section on the nutritional value and health effects of Cheddar? — Preceding unsigned comment added by 92.9.1.157 ( talk) 21:20, 13 December 2011 (UTC)
The introduction says that cheddar does not have a PDO, but later in the article I read that it does. As far as I know, the former is correct... -- Allan Lewis ( talk) 12:05, 26 July 2012 (UTC)
Please try to put units in metric first, with imperial in brackets. Only use US custom units first when they are an integral part of that subject, e.g. American Football. Most international readers have no idea what a short ton is, even those from the UK. — Preceding unsigned comment added by 118.142.68.62 ( talk) 09:38, 23 August 2012 (UTC)
My case corrections were reverted here by Bob Re-born without explanation. I was trying to make the generic uses of cheddar more consistently lower case, and the proper names more consistently upper case. What's the problem? Dicklyon ( talk) 08:38, 5 January 2013 (UTC)
I've just added some references to the Record Cheddars section as citation needed tags had been added which made it show up in the Cleanup listing for Wikiproject Somerset. I noticed that several were either copyvios or very close paraphrasing of the sources - could someone reword them?— Rod talk 22:00, 15 January 2013 (UTC)
The impact of {cheddar} consumption on markers of cardiovascular risk in rats — C M B J 12:27, 17 May 2013 (UTC)
Thistle and other vegetable derived enzymes need to be mentioned in addition to myco/bacterial enzymes. — Preceding unsigned comment added by 63.253.135.34 ( talk) 00:24, 10 October 2013 (UTC)
This sentence: "Canadian cheddar cheese soup is a featured dish at the Canada pavilion at Epcot, in Walt Disney World.[27]" does not appear to add any substance to the article and amounts to an ad IMO. Jhall251 ( talk) 00:58, 20 December 2013 (UTC)
Reference [30] "Natural" is an advertisement.
Seems like a POV. What makes cheddar tastier than others?! Equinox ( talk) 19:33, 18 July 2015 (UTC)
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"...sometimes sharp-tasting (i.e., bitter[1])" is a misunderstanding of the linked article. Sharpness is best described as tangy or perhaps umami (umami would need a citation IMO). The study is not saying that chedder cheese tastes bitter. The study says that as cheese ages it's sharpness and it's bitterness can increase. They are separate flavours are caused by separate compounds. Billyoffland ( talk) 18:42, 18 May 2017 (UTC)
This image was removed with the edit summary "Removed image because mold is highly unusual for cheddar cheese. The picture misrepresents what cheddar is." This may be true. I note that the word "mold" or "mould" does not currently appear anywhere in the article apart from: "(in vegetarian or kosher cheeses, bacterial, yeast or mould-derived chymosin is used)". But can cheddar have veins of mold? Is this a feature of its history? Is it gnenerally required not to have mold? Thanks. Martinevans123 ( talk) 21:32, 14 July 2019 (UTC)
Annatto is a spice. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery". Americans add Annatto NOT as a coloring, but because it is a flavoring that compliments the natural flavor of cheddar, which is described as nutty. The annatto gives the cheddar a stronger sweet and nutty flavor that Americans prefer. The color of Annatto just happens to turn the cheddar orange. Saying that Annatto is added as a coloring to cheddar is as silly as saying turmeric is added as a yellow coloring to mustard. Further, to call a natural spice an "artificial coloring" is way off base. This article was clearly written by a British person who does not have a clue as to what annatto is or why Americans add annatto to cheddar. — Preceding unsigned comment added by 89.76.30.40 ( talk) 22:23, 27 September 2014 (UTC)
Hi Jimv1983 sorry to contradict you but the PDO for Westcountry Farmhouse Cheddar states West Country Farmhouse Cheddar has a NUTTY, full, rounded flavour with a hint of sharpness. And being Somerset born and bred (I was brought up 2 miles from Cheddar) a nutty taste is definitely what I found in good cheddar. Domdeparis ( talk) 14:41, 20 October 2016 (UTC)
The annatto article confirms it's a natural alternative to synthetic colorants, but most sources ( NPR, Huffpost industry interview, and US Dairy with reference to the NPR article, etc.) seem to subscribe to the notion that it's addition to cheese is a matter of presentation rather than flavor. However, at least one source notes that cheese connoisseurs or individuals with sensitive palates are able to discern annatto's subtle impact on flavor. Either way, considering I came to this article to find out why American cheddar's so often yellow, this feels like an important point to include here or in the manufacturing article. 2600:1700:6A96:60:9C81:22F4:CB1A:1F79 ( talk) 18:46, 31 August 2020 (UTC)
I am a little confused by a self-contradiction in the history section. At first, it says that cheddar cheese originated in the village of Cheddar. (The lead says this, too.) Then, it goes on to say that the Romans may have brought the recipe from France, which--if true--means that cheddar cheese didn't originate from Cheddar at all. Both statements are supported by sources, but the second source is a French book that I don't have access to and wouldn't be able to read even if I did have access to it. Not sure how to proceed. EugeneMJ ( talk) 16:25, 21 April 2022 (UTC)
Just as a point of interest the cave ageing doesn't mature the cheese faster as such, the constant 11c in the cave affects the texture rather than the flavour making it creamier. 92.40.204.71 ( talk) 18:39, 9 July 2022 (UTC)
Related to this article, there is a requested move at Talk:Cheddar#Requested move 27 July 2022, proposing to move that page to Cheddar (disambiguation) and make Cheddar redirect to this page. Please participate there if interested. Adumbrativus ( talk) 08:29, 27 July 2022 (UTC)