Although Cheddar cheese is made in many countries including the US, New Zealand, Canada and Ireland, it originated in the Somerset village of Cheddar and this English cheese was enjoyed way back in the 12th century when Henry II ordered 10,000 lbs worth of it! (That’s a big sandwich! – Beeble.) It is possible that Cheddar was sold in the town of that name and possibly produced in a different area, but Cheddar cheese has been linked to that part of the West Country for years. The nearby Cheddar caves provided the ideal conditions – humid, with constant temperature – for the cheese to mature.
Nutrients are based on 100 grams
- Calories: 407.14 kcal
- Protein: 25 grams
- Carbohydrates: 0 grams
- Fibre: 0 grams
- Fat Saturated: 21.43 grams
- Fat Mono unsaturated: 9.28 grams
- Fat Polyunsaturated: 1.07 grams
- Calcium: 728.57 milligrams
- Phosphorus: 517.86 milligrams
- Sodium: 625 milligrams
- Potassium: 100 milligrams
- Zinc: 3.21 milligrams
- Iron: 0.71 milligrams
- Magnesium: 28.57 milligrams
- Vitamin A: 278.57 micrograms
- Vitamin B1: 0.036 milligrams
- Vitamin B2: 0.39 milligrams
- Vitamin B3: 0 milligram
- Vitamin B6: 0.071 milligrams
- Vitamin C: 0 milligrams
- Vitamin E: 0.357 micrograms
- Folate (folic acid): 17.86 micrograms
(A low carb food that will still add on the pounds to your body – Beeble)
Why is salt added?
During the making of Cheddar, the curds are cut into blocks while still soft and only just beginning to set. These blocks are regularly cut and turned so that the moisture drains out. The blocks are then cut up again or ‘milled’. This breaks up the curd again and it is at this point that the cheese is salted, the milling also ensuring that the salt is distributed evenly through the curd. Apart from seasoning the cheese, the salt also has the effect of reducing and then stopping the further production of lactic acid, which is what gives Cheddar its characteristic taste – so salt helps to control the flavour and also it is important as a preservative. Taste is also affected by the age of Cheddar: the older the cheese, the stronger the taste. The recommended daily limit for salt is 0.2 oz or 6 grammes, so bear that in mind when you are eating cheddar cheese. Check the label, for example, the Cheddar cheese I have in my fridge has 0.50 grammes of salt per 30 gramme serving.
A high fat cheese, but plenty of good things too
You will know if you have read the introductory post on cheeses that Cheddar, a hard cheese, is one of the cheeses that is high in fat so you should limit your weekly intake to just 4 oz (120 grammes). But don’t forget its benefits: calcium – strong bones and teeth, protein – for growth and repair, iron – for production of red blood cells, zinc – for the immune system and potassium which helps to protect the body against strokes and high blood pressure (obviously trying to combat all the fat in the cheese – Beeble).
What’s special about Cheddar?
Cheddar is one of the cheeses that has been demonstrated to help reduce tooth decay and it also contains little or no lactose for those who are lactose intolerant and cannot drink milk – so they can get those important nutrients from Cheddar cheese instead.
Summary
With the high salt levels and saturated fats you must have your cheese in moderation as is the case with most foods. The nutritional values we have given you are from an average Cheddar. You may consider swapping your standard Cheddar for a low sodium and low fat alternative which are readily available from your local store. These alternatives reduce the harmful qualities whilst still giving you a lot of the benefits. However in my opinion they also sacrifice the most important part of cheese and that is the taste. I would always rather have my cheese in moderation than sacrifice that great taste.
