它是什么?
切达(Cheddar)是一款起源于英格兰的牛奶奶酪,已成为全美全美奶酪。它通常简单地作为开胃菜,具有出色的融化特性,使其成为烤奶酪三明治的中流,并在“ Mac和奶酪”中钟爱。它具有从温和到非常清晰的各种口味(取决于年龄)和颜色,从白色到食用色素的深橙色。橙色切达干酪涂有辣椒粉油和/或Annatto,这是一种自然食品着色,源自热带魅力植物。在奶酪凝结和陈年之前,两种颜色都添加到奶牛的牛奶中。着色不会改变奶酪的风味或质地 - 这些特征与奶酪的老化以及多长时间有关。
Farmhouse English Cheddar始终是一个大型的鼓形,从来没有像美国同行那样的块。
Kitchen math:
1/4 lb. = about 1 cup grated
没有吗?
根据奶酪的使用方式,Gouda或Cantal可以是良好的替代品。
How to choose:
Some supermarket brands of American Cheddars are quite good, especially Cabot. But more and more artisan cheesemakers are making full-flavored aged Cheddars that are worth seeking out, including Grafton and Shelburne Farms, both of Vermont. Because there are no federal standards for how to define the degree of sharpness in a Cheddar, your best bet is to try different brands to see which you like best.
How to prep:
Slice, cube, or grate as recipe directs. If serving as part of a cheese course, take it out of the refrigerator a half hour before serving as the cold can mute its flavor.
How to store:
Store Cheddar wrapped in plastic wrap in the refrigerator.
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Can you provide more info on the age of cheddar and it's affect on taste and melting? And how to shop by age in the US. I can find cheddar from 3 months to 7 years in my local grocery store in Canada, but I can't find anything older than 12 months in the US.