Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Dairy
Cheese, cheddar
Buttery and mild when young, growing sharper, nuttier, and more tangy with age.
Lens analyzedCheddar is a firm cow's milk cheese that ranges from mild and pale when young to sharp and crumbly as it ages. It melts smoothly when young but can turn slightly grainy in very aged blocks. It's one of the most commonly used cheeses in North American cooking, from sandwiches to sauces.
Where it comes from
Cheddar takes its name from the English village of Cheddar, where the cheese-making method of pressing and stacking curds to expel whey first took shape, well before refrigeration existed. That technique, called cheddaring, spread far beyond the village and now describes a whole family of cheeses made the same way worldwide.
Buying it
Choose mild, medium, or sharp depending on how strong a flavor you want, and check the block for cracking or a dry, waxy edge that can signal it's been sitting a while.
Storing it
Wrap the cut surface tightly in wax paper or plastic and keep it refrigerated. A block generally outlasts pre-shredded cheddar, since shreds dry out faster once the bag is open.
Keeps about 1 month in the fridge.
Recipes that use cheese, cheddar
- Acorn, Butternut Squash and Parsnips Gratin
- Chicken and Green Chili Casserole
- Broccoli Cheddar Soup
- Cucumber and Cheddar Cheese Sandwiches
- Rice and Beans
- Low-Carb Stuffed Bell Peppers
- BBQ Bacon Cheeseburgers
- Baked Macaroni and Cheese
- Ploughman's Lunch
- Creamy Baked Macaroni and Cheese
- Cajun Mac and Cheese
- Canned Veggie Frittata
More dairy
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