Cheddar
cheese gets its name from the
English village of Cheddar, where it was originally made.
The word "Cheddar" also refers to a technique used in cheesemaking. Cheddaring involves slicing the solid milk curd into slabs, which are then piled on top of each other in order to squeeze out the liquid whey. This process of slicing and piling the curd is repeated at regular intervals for about 90 minutes. In addition to removing air and moisture from the cheese, it also smooths out the texture and allows microorganisms in the curd to produce more lactic acid, which gives Cheddar cheese its distinct tart flavor. After cheddaring, the cheese is placed in molds and aged.