Organic Extra Old Cheddar


Size: 340 g
Price:
$13.49

Description

The Extra Sharp Cheddar La Chaudière is aged for 18 months or more. This firm, rindless cheese is lactose-free and made with raw organic milk. It is crafted using plant-based microbial enzymes, making it animal-rennet-free. Cream-coloured, it has a buttery aroma and hazelnut flavour that become more pronounced with age.

Ingredients
Raw Milk*, Bacterial Culture, Salt, Microbial Enzyme. *Organic.

Suggested Use
Storage Cheddar and Firm cheeses in general, will keep in the refrigerator for more or less 5 weeks. In fact, storage allows this cheese to further ripen and develop in flavour. Proper storage includes making sure that the wrapping adheres well to the cheese to prevent it from drying out. Keep cheeses on a lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these guidelines, your refrigerator’s vegetable drawer will be a good storage spot. Plastic wrap is the most versatile, accessible and efficient way to preserve cheese freshness. It also provides the tightest seal to protect from moisture, odours and possibly mould in the fridge. Vacuum packs are another good option when storing Cheddar cheese in the refrigerator. Freezing Most cheeses can be frozen, but it is important to keep in mind that freezing can affect texture and character. This is why thawed cheeses are best reserved for use in cooking. Neither the taste nor texture of meals cooked with previously frozen cheeses will be affected. You can freeze Cheddar cheese, in pieces of 500 g or less, for up to two months! Just carefully wrap cheese in plastic wrap and place in an airtight freezer bag or vacuum pack. Before using, it is important to allow cheese to thaw slowly in the refrigerator. Some Firm cheeses, such as Cheddar, Swiss and Emmental, store very well in the freezer after they have been grated.


Ambrosia does not guarantee the accuracy of any nutritional information or ingredients listing presented on this website. Read more.

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