Cheddar Cheese and Related Dry-Salted Cheese Varieties

Abstract

This chapter describes the manufacture of Cheddar cheese and related dry-salted cheese varieties. Curd formation, whey separation, cheddaring, milling, salting, and pressing are described in detail, including an illustration of how the microstructure of this cheese develops. The chapter also explains the main factors that determine Cheddar cheese quality including the chemical composition, texture, and flavour of the cheese. It summarizes the role of lipolysis, proteolysis, starter, nonstarter lactic acid bacteria, or adjunct cultures in the development of Cheddar flavor during ripening. Although there is no universal standard for measuring Cheddar quality, different grading and assessments ..