3 THINGS YOU MAY NOT KNOW ABOUT CHEDDAR CHEESE
• Annatto, a dye extracted from the tropical achiote or annatto tree, is frequently used to give cheddar an orange colour
• In 1866, the mayor of Ingersoll, Ontario, had a 7,000-pound cheese produced; it was then exhibited in New York and Britain to increase awareness of Canada's cheddar-producing industry
• In Australia, cheddar cheese is often called Tasty Cheese
2 WAYS TO TRY CHEDDAR CHEESE RIGHT NOW
• Melting in your mouth in a fresh-baked rustic cheese bread
• Adding smoothness and texture to a pear and apple salad with nuts
(search our recipes section for cheddar cheese)
2 TIPS YOU CAN'T LIVE WITHOUT
• Serve cheddar at room temperature, as coldness draws out the oils, which changes the flavour and the texture
• Old and extra old cheddar are best for soups, since they both add flavour and texture. Finely grate cheddars and add slowly to hot broth, stirring constantly
2 GREAT PLACES TO FEED YOUR INNER MOUSE
• Balderson Village Cheese and Country Store near Perth, Ontario
• Saint-Prime, Quebec's Musée du Fromage Cheddar
1 THING TO REMEMBER AT THE GROCERY STORE
• Look for a waxy exterior, good all-over texture, and a clean aroma
2 ESSENTIAL TOOLS FOR CHEDDAR CHEESE
• OXO Good Grips Rotary Cheese Grater
• Vintage cheese boards; serve cheddar on the board with 3 or 4 other cheeses made from different milks
Visit the Canadian Living Recipes section for delicious recipes featuring cheddar cheese.
Read more in Recipes and Country Pantry
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