English Cheddar

950.003,800.00

FCM makes English cheddar from unpasteurized cow milk . This famous cheese is produced all over the world now . It is firm in texture, yet mellow in character or quality. It is rich with a tendency to melt in the mouth, the flavor full and fine, approaching to that of a hazelnut.

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Nutrition Facts
Calories help 110 (460 kJ)
Calories from fat help 81
% Daily Value 1
Total Fathelp 9g 14%
Sat. Fathelp 6g 30%
Trans Fathelp 0g
Cholesterolhelp 30mg 10%
Sodium 170mg 7%
Total Carbs.help 0g 0%
Dietary Fiberhelp 0g 0%
Sugarshelp 0g
Proteinhelp 7g
Calciumhelp 200mg

weight

1kg, 500g, 250g

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Additional information

Weight 12 kg
Dimensions 12 × 45 × 62 cm
Color Blue, Red
Size Extra Small, Medium, Small
FCM makes English cheddar from unpasteurized cow milk . This famous cheese is produced all over the world now . It is firm in texture, yet mellow in character or quality. It is rich with a tendency to melt in the mouth, the flavor full and fine, approaching to that of a hazelnut. At FCM Cow Milk is cuddled and turned into curds , which are stocked as blocks on each other . Whey is expelled and curd blocks turn into relatively thin slices which are then cut into small pieces . These pieces are then filled in moulds where they are kept in a press with a certain amount of pressure for a day .latter it is aged in a temperature controlled environment of 15 c at 80% moisture level for 3 to 6 weeks where they develop their characteristics. Cheddar made in the classical way tends to have a sharp, pungent flavour, often slightly earthy. The texture is firm, with farmhouse traditional Cheddar being slightly crumbly; it should also, if mature, contain large cheese crystals consisting of calcium lactate – often precipitated when matured for times longer than six months.Unpasteurised milk is ‘raw milk’, and some people prefer this term because it doesn’t insinuate that something hasn’t been done. What it does mean is that all the bacteria and microflora are left in the milk. These bacteria will be natural and the mix will be unique to any particular farm. This means that it can be harnessed potentially to create a unique cheese that has a character and taste profile of its own and which will vary seasonally with climate, temperature, feed, etc. These cheeses can be unique and impossible to copy . Naturally, this also means that to make unique unpasteurised cheeses the producer needs to be small-scale and at the top of their game in terms of cheese making and farming.