What is at the age of Čedar?

All Čedar cheese is technically at the age of Čedar. The aging of the cheese after its creation and pressing is part of the process necessary to become edible and tasty cheese. At least the Cheddar cheese must be left to mature for about three months, for the character to be expected from a mild cheddar. However, there are cheeses of chedar cheeses that have been allowed to ripen for 10 years or more. As cheddar is allowed to age, its taste becomes sharper and sweeter, and its texture grows harder and fragile. When the cheese came from the English city of Cheddar, the cave nearby provided perfect conditions for aging cheese. Cheddar's production is now being carried out in many parts of the world, and the conditions present inside the Cheddar caves are replicated, so Cheese can age properly.

Most countries, including the United States, have no official instructions on how long the cheddar cheese has to age to obtain a designation such as "sharp" or "reZerver ". In order to meet the instructions defining the chemical composition of the cheese, Čedar must ripen from aging for at least three months; in addition, the taste and age of Chedar is entirely on the designation and preference of Cheesemakers.

With the advent of commercial production of Cheddar cheese, there has been some confusion about what is actually CHEDAR cheese and what is not. Cheddar cheese at age is most often marked as such and appears in blocks, sometimes closed with wax or other packaging. Commercial cheeses that mimic aging cheddar but are not aged, tend to be rubber or use in the form of sprays, slices or inhuman emulsions. These cheeses are not cheddar and are often just a flavor suspended in oil.

Cheddar has a clear, sharp flavor and sweetness. It is best served at room temperature or only slightly cooled and consumes raw slices of bread, biscuits or fruit. The longer the cheese isr aged, the less it is susceptible to smooth melting and is best cooked as part of a mixture of cheeses that melt smoothly.