Great taste and naturally healthy
What gives cheese its great taste?
- The taste of cheese is dictated by the flavour and texture of the cheese. Taste develops over a long period of time, from 3 months (mild) to 24 months (vintage).
- A complex series of biochemical reactions happen within the cheese curd to create the unique flavour and texture of each cheese. These reactions are influenced by several factors, most importantly by the bacterial cultures we use but also due to the natural enzymes from milk , the rennet and the indigenous non starter lactic acid bacteria.
- Mik protein primarily gives cheddar its’ distinctive flavour and texture. The rennet enzyme cuts the protein up into smaller proteins called peptides and then the enzymes that are released from the lysed (burst) bacterial culture cells start to further chop up (hydrolyse) the peptides into smaller amino acids and flavour compounds. This process is called proteolysis and is mostly responsible for the cheddar cheese flavour.
- The fat does have a significant impact also on the body and texture of the cheese and how we perceive flavour. It impacts the cheese melt in the mouth once its eaten or how it flows or melts when cooked.
- There is a tiny amount of lactose remaining in the cheese once its just made but this gets metabolised by the growing non starter lactic acid bacteria (NSLAB) in the cheese and eventually it can reach < 0.01% (lactose free) in some cheese. These NSLAB also contribute to cheese flavour development and can be the reason why some cheese plants produce a certain type of cheddar flavour.
Three great reasons cheese is good for you
Cheese is an excellent source of calcium and phosphorous. Apart from its important role in bone and dental health, calcium plays a role in: normal blood clotting; energy-yielding metabolism; normal muscle function and neurotransmission; and normal function of enzymes involved in digestion.
Cheese protein (casein) is a complete protein and contains all of the essential amino acids that the body needs. It has a very high digestibility score as good as whey or egg. It has great benefits when eaten as part of a healthy balanced diet and can aid in : muscle maintenance, growth and recovery in boosting overall daily protein levels, supporting weight management goals and fuelling the gap between meals.
Did you know that our reduced fat cheeses naturally contain higher amounts of protein, calcium and phosphorus. Our 50% less fat cheese has 50% more calcium and 30% more protein.
Typical composition of our cheese
% of the reference intake per 30g serving of cheese
|Nutrient||Cheddar||33% less fat||50% less fat|