What is Red Cheddar?

Red cheddar is Čedar cheese that has been colored to look more orange for red. This is usually done by means of a natural dye called Annatto, which is found in the trees in South America and the Caribbean. In general, Red cheddar will taste about the same as white cheddar, but the color is added to the cheese to distinguish it from other varieties. Technically, Cheddar must be created using a process called "Chedaring", which takes his name from the caves in which Cheddar was originally made in the 12th century.

All Chedar cheese, including red cheddar, must be created using a process called chedaring. The first Cheddar cheese was made in Somerset, England at the end of the 12th century. The cheese was left in the Cheddar caves, a small town that had perfect conditions for curing cheese. Cheddaring is a process of turning curd and stacking in a way to release as much whey as possible. This process is created by the Rder firearm and means more cheese from cottage cheese.

Double Gloucester cheese was a naturally orange color and it was a high quality cheese that stimulated other cheese manufacturers to color their cheese in the same way. This color basically created a false impression that the second cheese was also of high quality. In general, Annatto, a natural dye derived from the Annatto tree found in the Caribbean and South America, has been used to color the cheeses similar to cheddars to Red Leicester. Annatto was banned in the UK around World War II, which stopped the production of Red Cheddar cheeses, but in the 1950s. It is now still used to produce different types of cheese.

As with many other cheeses, Red Cheddar can be sold at different levels of maturity. Adulthood is how long the cheese is allowed to rest before selling. The longer the cheese lies, the stronger and the taste it will have. Mild red cheddar is usually sold after tResient months, ripe cheddar after nine months and some vintage varieties can be sold after more than 18 months.

The taste of red cheddar is usually slightly walnut and in some cases it may even be sweet. The maturation time can affect the taste, so mild cheddants are usually creamier than mature cheed. The most vulnerable cheese will also have increased Nuttiness and more general complexity of taste. Red cheddar can be grated or cut before adding to meals.