Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 13

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PRESSED COW’S MILK CHEESE. CHEDDAR IS PRODUCED IN MANY DIFFERENT SIZES WEIGHING 500G-30KG. THE TRADITIONAL SHAPE IS A CYLINDER. SMALL ONES ARE KNOWN AS TRUCKLES. CHEDDAR CHEESES WERE BANDAGED AND SMEARED WITH LARD TO PREVENT THE RIND FROM CRACKING AND TO REDUCE EVAPORATION, A PRACTICE WHICH SOME PRODUCERS STILL FOLLOW, ALTHOUGH OTHERS NOW DIP THE CHEESES IN YELLOW WAX. RINDLESS CHEESE, MADE BY THE CHEDDAR METHOD IN BLOCKS OF ABOUT 19KG, is NOW COMMONLY AVAILABLE. COLOUR: GOOD CHEDDAR IS AN EVEN PALE YELLOW. FLAVOUR: DEPENDS ON MATURITY. IN GENERAL IT IS RICH WITH A SHARP NOTE AND A NUTTY AFTERTASTE; SHARPNESS STRENGTHENS WITH AGE. SOME MANUFACTURERS OFFER SMOKED CHEESES OR ADD HERBS.