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  Chloe Cheddar Cheese ™

Cheddar cheese is a pale yellow, sharp-tasting cheese originally made in the English village of Cheddar, in the county of Somerset, England. It has been made since at least 1170:
Cheddaring refers to an additional step in the production of cheddar-style cheese where, after heating, the curd is cut into cubes to drain the whey, then stacked and turned. Cheddar is the most popular cheese in the UK. Cheddar is also a good source of vitamin B12 and therefore recommendable for vegetarians. It also contains the mineral Calcium. Calcium helps protect colon cells from cancer-causing chemicals, bone loss, migraine headaches, and making the strength of bones. Calcium also plays a role in many other vital physiological activities, including blood clotting, nerve conduction, muscle contraction, regulation of enzyme activity, cell membrane function and blood pressure regulation. Because these activities are essential to life, the body utilizes complex regulatory systems to tightly control the amount of calcium in the blood, so that sufficient calcium is always available. As a result, when dietary intake of calcium is too low to maintain adequate blood levels of calcium, calcium stores are drawn out of the bones to maintain normal blood concentrations. If a person's diet does not supply adequate calcium, this situation can result in osteoporosis after many years.

Cheese is a good source of protein. Not only is cheese a nutritious food, it is one of the most prized and enjoyed foods in the world. The process of making cheese is actually considered an art, akin to wine making.

While all cheeses are made from the same raw ingredient—the milk of an animal such as a cow, sheep or goat—there are thousands of different varieties of cheese throughout the world, all of which feature unique tastes and textures.
Cheese is often classified into categories that reflect its texture and/or processing. Some of the categories and the cheeses that are included are:

  1. Fresh cheese: Marscapone, Ricotta and Quark
  2. Soft cheeses: St. Andre, Bel Paese and Brie
  3. Semi-firm cheeses: Cheddar, Gouda, Monterey jack and Fontina
  4. Firm cheeses: Jarlsberg, Raclette, Parmesan and Romano
  5. Blue-veined (or bleu) cheeses: Stilton, Gorgonzola and Danish Blue

Although it is uncertain when it began, the practice of cheese making is thought to be ancient, dating back more than 10,000 years. The discovery of being able to create cheese from milk is thought to have arisen by accident. The legend surrounding its discovery tells of an Arabian traveler who placed milk in a canteen made from sheep's stomach that he was carrying during a journey across the desert. To his surprise, after several hours he found that the milk had changed into cheese curds, the alchemical process owing to the combination of the sun's heat and the coagulating enzyme rennin that was present in the sheep's stomach.
Every since this early time, cheese has become a greatly appreciated food in many cultures. It was an especially popular food in ancient Rome. It was so important that larger houses actually had separate rooms where cheese was made and matured. Cheese was so honored that it was also served at many of the emperors' banquets. During these times, the art of cheese making was greatly advanced with certain varieties, such as Parmesan and Pecorino, being developed by the Romans.
During the Middle Ages, the monasteries became the significant epicenters of cheese making. Many of the cheeses developed during that time still carry the name of their monastic origin including Limburger, Munster and Pont-l'Évique. While cheese fell out of popularity in the Renaissance since it was thought to be unhealthy, its general appreciation was revived during the 19th century, when larger scale production techniques were developed.
One of the unique things about cheese is that not only is it produced in many different countries, but also that different cheeses are closely associated with their country of origin. Some examples include England, which is known for its Cheddar; Norway, which is known for its Jarslberg; Italy, which is known for its Parmesan; and the United States (specifically Wisconsin) which is known for its Colby.