Process
The curds and whey are separated using rennet, an enzyme complex normally produced from the stomachs of newborn calves (in vegetarian or kosher cheeses, bacterial-, yeast- or mould-derived chymosin is used).
Cheddaring refers to an additional step in the production of Cheddar-style cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey then stacked and turned. Strong, extra-mature Cheddar, sometimes called vintage, needs to be matured for up to 15 months. The cheese is kept at a constant temperature often requiring special facilities. As with other hard cheese varieties produced worldwide, caves provide an ideal environment for maturing cheese; still, today, some Cheddar cheese is matured in the caves at Wookey Hole and Cheddar Gorge.
Read more about this topic: Cheddar Cheese
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