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1. The Great Cheddar Debate: White vs. Yellow. As legend has it; coloring was originally added to distinguish where a particular cheddar was made. Yellow cheeses derive their color from an additive. Cheddars made in the New England states, including Cabot cheddar made in Cabot, Vermont, traditionally have no color additives therefore retain the natural white color.
2. Why is My Cheese Sweating? It's common for a small amount of moisture to develop inside cheese packaging. In most cases this moisture will be minimal; however, there are circumstances where it may be quite noticeable. In the case of more mature cheeses such as extra sharp cheddars, the proteins in the cheese will give up moisture as they age in a process known as "synerisis". This is a natural consequence of the aging process and does not damage the cheese in any way. Rather it allows the cheese to reach the next stage of maturity, that sharp crumbly texture so many cheese lovers seek. Simply wipe off any excessive moisture, wrap the cheese in fresh plastic wrap and store in the refrigerator.
3. Degrees of Sharpness. A cheese’s sharpness is determined by the amount of time it has been aged. With naturally aged cheddars, a mild cheddar is generally aged for 2 to 3 months, whereas an extra sharp might be aged for as long as a year or more. Cabot offers several cheddars aged well over one year including Private Stock, aged for at least 16 months and Vintage Choice for at least 2 years.
4. What Distinguishes a "Artisanal" Cheese? Artisinal generally refers to handmade, natural cheeses made with the traditional cheese making techniques.
5. Waxed vs. Waxless. The goal of all cheddar packaging is to keep air out thus eliminating the chance of molding. There are three typical packaging methods for cheddar: the most traditional method is wax, and the other two more modern methods use plastic films and either a vacuum packing or "gas flushing" technique to remove the air before sealing.
6. Wine & Cheese: The Perfect Pair. Ultimately, pairing wine and cheese is a matter of personal taste. In general, however, the flavors of the wine should complement the flavors in the cheese. For example, extra sharp cheddars, blue cheeses and goudas, which all have deep intense flavor, match well with a bold and courageous pinot noir or cabernet while more laid back cheeses such as mild cheddar and goat, pair better with a round, mellow Merlot. A smooth, buttery chardonnay will complement a classic Brie or ambrosial roasted garlic cheddar perfectly.
7. The Lactose Myth. Aged cheeses, such as Cabot’s naturally aged cheddar contain 0 grams of lactose. Contrary to popular belief, unlike many dairy products, cheese in general is extremely low in lactose - most has 1 gram or less per serving - and therefore should not cause any lactose intolerance related symptoms.
8. Serving Tip. Like a fine red wine, cheddar cheese is always best served at room temperature. Allowing the cheese to sit at room temperature for 30 minutes before serving brings out the full flavor and best consistency of the cheese. So take the cheddar out of the fridge at the same time you uncork your wine and they’ll both be ready to go when your guests arrive!
9. Melting. Mild cheddars will melt easily and consistently, however, low-fat cheddars and sharper cheddars will melt well if first shredded or cut into strips and cooked over low heat.
10. Nutrition Points: Most people know that cheddar cheese and other dairy products are naturally high in calcium and protein. Perhaps a lesser-known nutrition fact is that Vitamin D, another critical nutrient for healthy bones, is also found in dairy products. Not only does Vitamin D aid in the body’s absorption of calcium, but it may also affect the mood-lifting brain chemical known as serotonin.
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