Cheddar
Cheddar
Regular price
¥648 JPY
Regular price
Sale price
¥648 JPY
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per
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Cheese is often named after the place where it was made. Camembert comes from the Camembert region in northwest France, Parmesan, from Parma in Italy and Cheddar, from Cheddar in southwest England. The Cheddar region is famous for its huge underground cave system. In the days when there were no refrigerators, these caves were a perfect place for maturing and storing cheese and so Cheddar cheese was born.
We don't mature our Cheddar in caves, but we are lucky to have some of the richest milk in Japan. And we make our Cheddar, the traditional way, by hand. The curds are wrapped, formed into slabs and stacked in a warm place. The slabs are moved from the bottom to the top over two hours to firm up the cheese and allow the sharp taste of the cheddar to develop. This is called "cheddaring."
Many of our customers are surprised that our Cheddar isn't orange or yellow. The reason for this is that the Cheddar I am used to isn't dyed. I wanted it to be as much like the cheese I knew in England as possible.
But is it the same?
The cows on our dairy farm in Nanjo produce very rich milk and we use the same ingredients and process as that made in England, but I cannot say that it's exactly the same. It has become another thing. It's different, but the taste is undeniably Cheddar. This is Okinawan Cheddar.
I've been playing with variations on the Cheddar theme and I think they are very successful. Our Cherry Blossom Cheddar is excellent and we have a little left in the shop. Juniper and Fennel Cheddar is really good and very popular - especially with Jahana Kippan's excellent Toganzuke (candied winter melon).
Available at the shop or by order. Email me at john@okicheese.com for more details.
Similar to: English Cheddar
Often ordered with: Garlic, Pecorino
Often ordered with: Garlic, Pecorino
