“Know How” about Mainland Cheddar Cheese

General Characteristics

• The younger the cheese, the better it will melt.
• The older the cheese, the fuller the flavor and less is required when cooking.
• Exposure to high heat or extended cooking time toughens the cheese and causes it
  to separate.
• When cheese is added to a liquid such as sauces, never allow the mixture to
  boil after adding the cheese.
• The higher the fat content, the lower the melting temperature.
• Calcium lactate crystals are considered a sign of quality matured cheese.
• If a little mould appears on the surface of your hard or semi firm cheeses, simply
  use a knife to cut it away – the cheese is still safe to eat. If mould shows up on soft
  cheeses, throw them out.
• Cheese develops its optimal flavor and texture when served at room temperature.
  Take it out of the refrigerator 30 minutes to two hours before serving.
• Have a small cube of hard cheese before going to bed – it is great for your teeth!

Cheddar Characteristics