Isle Of Mull Cheddar Cow's Cheese Wedge 250 GR, Aged

Isle of Mull Cheddar Cow's Cheese Wedge 250g, Aged

Discover: Isle of Mull Cheddar Cow's Cheese Wedge 250g, Aged

Cow's milk Cheddar is a true gem of British gastronomy . Its flavour is intense and slightly spicy , with fruity nuances. The texture is firm but creamy on the palate, and its orange-yellow colour distinguishes it visually. This aged cheese is made from high-quality cow's milk and is perfect to enjoy alone or with friends. Prepare it on a cheese board or use it to give a gourmet touch to your daily recipes.

Use and Pairings: Wedge of Cheddar Cow Cheese 250 gr, Aged

Enjoy this cheese in a variety of ways, from appetizers to main dishes. Here are some suggestions:

• Wine pairing: Ideal with strong red wines such as Cabernet Sauvignon or aged white wines.
• On cheese boards: Combine it with dried fruits such as figs or nuts.
• For cooking: Use it in gratins, gourmet burgers or grilled cheese sandwiches.

Production, Maturation and Marketing

Cheddar cheese is made from pasteurized cow's milk and undergoes a maturation process that can last from 6 to 24 months, depending on the desired degree of curing. During maturation, the cheese develops its distinctive fruity and slightly spicy flavor. This finely aged cheddar is sold in 250 gram portions, making it perfect for enjoying on any occasion.

History and Origin of Isle of Mull Cheddar Cheese

Cheddar cheese originated in the picturesque village of Cheddar in Somerset, England. The region's natural caves provided ideal conditions for the cheese's maturation process , giving it a unique and distinctive flavour.

During the 19th century, Joseph Harding , a prominent Somerset dairyman, revolutionised cheddar production and became known as "the father of cheddar". Harding modernised the process, implementing new techniques and promoting hygiene standards in the dairy process.

Among his major breakthroughs was the creation of the “rotary grinder,” a key tool for improving the texture of cheese, as well as the first modern cheese production system. Together with his wife, he was instrumental in spreading cheddar cheese in Scotland and North America, while his sons took production to new horizons, including Australia and New Zealand.

Enjoy a cheese with history and tradition, ideal for any occasion.

Characteristics

• Maturation: 12 months
• Milk: Pasteurized cow
• Intensity: Medium to strong
• Bark: Natural, waxed
• Coagulation type: Enzymatic
• Rennet: Animal
• Region: United Kingdom
• Storage temperature: 4-8ºC