Cheddar Cheese

Prior to 1850, nearly all the cheese produced in the United States was Cheddar.

It has a rich, nutty flavor that becomes increasingly sharp with age.¬†Cheddar’s smooth, firm texture becomes more granular and crumbly as it ages, as well.

Traditionally, the color of the exterior wax denotes the flavor or age of the cheese: clear suggests mild, red suggests medium, and black suggests sharp.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose cheddar cheese made from organic milk, free from hormones.

Estimated Glycemic Load = 1

Selecting and Storing Cheddar Cheese

Choose organic cheddar cheese and keep refrigerated. This cheese goes well with apples, pears, onions, tomatoes;for wines pair with red wines such as Zinfandel or Merlot; pale ales or stout beers.

Preferences: No Corn, No Yeast, No Peanuts, No Tubers, No Citrus, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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