A process in cheese-making where curd is cut, heated, and stacked to remove whey and develop flavor, characteristic of Cheddar cheese production.
From Cheddar (village in Somerset, England) + -ing. Named after the place where this technique originated and became famous.
Cheddaring is the key step that makes Cheddar cheese distinctive—the curds are literally stacked and turned like laundry, creating a firmer texture and tangier flavor that absolutely transformed British cheese-making.
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