Cheddar is one of the most popular cheeses in the world, known for its rich flavor and versatility. Originating from the English village of Cheddar in Somerset, this cheese has secured its place not just on cheese boards but also in countless recipes. From traditional dishes to modern culinary creations, cheddar cheese adds a delightful touch that elevates any meal.
There are various types of cheddar cheese, each with its unique characteristics. These include mild, sharp, and extra sharp cheddars, which differ in taste, texture, and aging process. While mild cheddar tends to have a creamy flavor, sharp cheddar offers a more pronounced taste, often reminiscent of caramel or nutty flavors. Some cheddars are even aged for over a year, allowing them to develop complex flavors that cheese enthusiasts appreciate.
Cheddar & Herb Savory Cheese Bread
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon ground black pepper
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
- 1/4 cup vegetable oil or melted butter
- 1 1/2 cups shredded sharp cheddar cheese (reserve 1/4 cup for topping)
- 2 tablespoons chopped fresh herbs (thyme, parsley, or chives)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix the dry ingredients:Â In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and pepper.
- Combine the wet ingredients:Â In another bowl, whisk eggs, buttermilk, and oil (or melted butter) until smooth.
- Bring it all together:Â Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
- Add cheese and herbs:Â Fold in shredded cheddar (reserve some for topping) and herbs.
- Bake: Pour the batter into the prepared loaf pan. Sprinkle the reserved cheese and extra herbs on top. Bake for 45–50 minutes, or until golden brown and a toothpick comes out clean.
- Cool:Â Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
