Physical Chemistry : An Indian Journal
ISSN (PRINT): 0974-7524

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Cheddar Cheese

Cheddar cheese is a comparatively firm, off-white (or orange if colourings such as annatto are added), sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are now produced beyond the region and in several countries around the world. Cheddar is the most general type of cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. It is the second-most popular cheese in the US (behind mozzarella), with an average annual consumption of 10 lb (4.5 kg) per capita.[3] The US produced approximately 3,000,000,000 lb (1,300,000 long tons; 1,400,000 tonnes) in 2014,[4] and the UK 258,000 long tons (262,000 tonnes) in 2008.

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Citations : 250

Physical Chemistry : An Indian Journal received 250 citations as per Google Scholar report

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