Cheddar cheese recipes
By The Canadian Living Test Kitchen
Melt-in-your-mouth Cheddar cheese recipes like Ratatouille Cheddar Bake and Broccoli and Cheddar-Stuffed Mushroom Caps.
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- Quinoa Veggie Stir-Fry
- Apricot, Chicken and Almond Salad
- Pozole Chili
- Creamy Chicken Paillard With Avocado Salad
- Roast Leg of Lamb With Caramelized Onion Gravy
How much Cheddar is made in Canada?
Cheddar cheese is made in staggering quantities around the globe, mainly in English-speaking countries. It’s certainly Canada’s favourite cheese: our annual national production is an impressive 120,000 tons, of which 5,000 tons are exported worldwide.
Who invented Cheddar?
Cheddar has come a long way from its origins as a farmhouse cheese in Cheddar Village, Somerset County, England. Close to a millennium ago, a dairy farmer in Cheddar invented the process now known as “Cheddaring,” in which the kneaded salted curd is cut into slabs, layered and compressed into large blocks, creating the dense texture typical of the cheese. The blocks then mature through interior ripening. Cheddar cheese is sometimes coloured orange with a natural red extract made from annatto (achiote) seeds.
What is aged Cheddar?
Cheddar cheese is always aged: mild Cheddar for at least three months, medium Cheddar for four to nine months, and sharp, old and extra-old Cheddar for anywhere from nine months to seven years. There are even some 10-year-old Cheddars on the market.
As Cheddar cheese ages, its flavour intensifies and it develops its hallmark attractive sharpness. Young Cheddar is smooth and fairly light in texture, while older cheeses are rich and dense, with a slightly dry, crumbly texture.
Best Cheddars for cooking
While all Cheddar is good for cooking, old, extra-old and two- or three-year-old cheeses are best. But who could argue with the true Canadian choice of medium or mild for a grilled cheese sandwich? Cheddar takes on added flavours well, such as in spreads and potted cheeses, and the rich flavour of smoked Cheddar has become more popular in recent years.
Much of the Cheddar in Canada is produced by large companies. But artisanal cheese makers across the country are reviving some traditional English techniques, such as cloth-wrapping the cheeses before aging them, which allows more air in, yielding a drier texture and more complex flavour. A new trend sees affineurs buying up artisanal Cheddars and aging them to tangy perfection in their shops. No matter which type you prefer, Cheddar is definitely better.
Broccoli and Cheddar-Stuffed Mushroom Caps
Cheddar and broccoli make a natural match. If you prefer extra zing, bump up the hot sauce.
Skillet Cheddar Apple Burgers
In bowl, beat egg with fork; mix in beef, ...
Cabbage, Cauliflower and Canadian Cheddar Salad with Parsley Lemon Dressing
In large bowl, toss together mixed greens, cauliflower, cabbage, Cheddar ...
Mushroom Cheddar Vegetarian Burgers
In nonstick skillet, heat oil over medium-high heat; cook onion, mushrooms and Italian seasoning; stirring, for about 8 minutes or unti...
Ratatouille Cheddar Bake
With all the sweet flavours of vegetables that ratatouille brings, this is a no-fail winner — and a delicious way to introduce eggplant to th...
Cheddar and Leek Soup
This rich and intensely flavoured English-style soup will become a winter favourite. Use a three- to five-year-old Cheddar for the best flavour. At th...
Cheddar Cheese Toasts
Cheese toasts are a perennial favourite on an hors d'oeuvre tray and make a wonderful snack with beer.
Potted Cheddar with Port
Serve this classic English potted cheese with toasts or crackers before or after dinner. If you wish to hold it for more than two weeks or to make it ...