Cheese has been a well-loved food globally, thanks to its wide variety of flavors, textures, and uses in cooking. Among the most famous types of cheese is Cheddar, which comes from the village of Cheddar in Somerset, England. This article delves into the intriguing history and manufacturing process of this popular cheese and offers advice on how to teach students about it in an interesting way.
The History of Cheddar Cheese
Cheddar cheese has a long history that dates back to the 12th century when it was first produced by English monks in the caves of Cheddar Gorge. Their goal was to preserve surplus milk. Due to its unique flavor and firm texture, it quickly became popular. As production techniques improved over time, the cheese’s quality and consistency also improved, leading to its increasing popularity not only in England but also worldwide.
Cheddar Production Process
To produce high-quality Cheddar cheese, the process starts with collecting fresh milk from cows that have grazed on lush pastures. While traditional Cheddars are made from raw milk, modern versions undergo a pasteurization process for safety purposes. Enzyme-based rennet is added to coagulate the milk proteins into solid curds and separate them from liquid whey. The large blocks of curd are carefully cut into smaller pieces and slowly stirred to release more whey. A unique step called Cheddaring involves stacking slabs of curd on top of one another to press out additional whey and develop its characteristic firmer texture. Salt is added after cheddaring to enhance flavor and preserve the cheese. The cheese wheels are then left to age in temperature-controlled environments for at least three months, although some extra mature Cheddars age for over 24 months.
Teaching Students About Cheddar Cheese
Here are five ways to enhance your students’ learning experience about Cheddar cheese:
1. Host a cheese-tasting session where students can try different types and ages of Cheddar and compare their flavors and textures.
2. Use videos to supplement your lesson and help students visualize the history and production of Cheddar cheese.
3. Plan field trips to local cheese factories or dairy farms where Cheddar is made, allowing students to see the production process firsthand.
4. Encourage recipe experimentation by assigning students to create or adapt recipes that incorporate Cheddar cheese into exciting dishes and promote creative culinary skills.
5. Spark classroom debates by discussing the advantages and disadvantages of raw milk cheese production versus pasteurized cheese, or debating whether Cheddar from its origin in England truly tastes better than its counterparts made elsewhere.
