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Without uncovering it can last months in the fridge. Once opened, keep it well covered in its own packaging or in airtight and refrigerated container.

CHEDDAR is a mature cheese made from pasteurized cow’s milk.

Originally produced in Villa Cheddar (England), although now the type Cheddar known as tasty cheese, is manufactured in Ireland, Canada, USA, South Africa, New Zealand, Argentina, Australia and in Sweden and Spain.

Features: It is a cheese which is cooked and pressed, is compact and elastic.

Minimum matures between 3-4 months and many until 12 months or more.

Firm, waxy and smooth textured dough.

It goes from the color straw to the orange (by addition of dyes, so that the consumer knows it, if it does not have label), which is its characteristic color and by which it is well known throughout the world. Cheddar should not have eyes.

Its characteristic flavor, acid and more intense according to the degree of ripening or aging.

They are labelled according to their ripening degree and go from soft to strong and acidic.

Its presentation is in block (Cube), and in cylindrical form and/or wrapped in fabric or in slices.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.


It is usually used in burgers, Mexican nachos with cheese, enchiladas, (and “Fast foods” in general) for its flavor and because it melts very well.

For sandwiches and pasta sauces, in cheese tables and snacks with apples and walnuts or with salads.

It’s an excellent source of vitamin B 12.


Without uncovering it can last months in the fridge. Once opened, keep it well covered in its own packaging or in airtight and refrigerated container.



Refrigerated at a temperature of 4 degrees C. (Celsius or Celsius) and stored in the appropriate conditions, 6-8 weeks.

In the refrigerator keep dairy products away from meats, fish, vegetables and fruits, to avoid “cross contamination”.

It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.

CHEDDAR CHEESE Conservation:



6-8 weeks approx.


-The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.

-Remove from the refrigerator at least 30 minutes before serving, because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and color).

-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.

Note: Periodically check the status of the product to be able to consume it in time.

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