Cheddar cheese enjoys enormous popularity among the population of England - this country is his homeland. This product belongs to semi-hard cheese varieties. It is made from whole or pasteurized cow's milk. Cheddar cheese has a dense texture without holes and a creamy color with a yellow tint. As for the taste, it is nutty, but slightly sharp with sourness.

The color of this product is provided by the natural dye annatto. The distinctive features of cheddar cheese include its cylindrical head shape and buttery rind.

To protect the product, it is sometimes covered with a black waxy coating, but it is better to use a fabric that not only protects it from contamination, but also allows oxygen to reach the cheese. Since the Cheddar brand is not protected by the EU, cheese under this name is also produced in other countries around the world. Today, this product is made both on an industrial scale and manually.

Since industrially produced cheddar cheese can have completely different taste qualities, there is a certain classification: mild, medium and strong cheese, as well as tasty, mature, old, vintage, hot and very sharp.

Selection and storage

The quality of cheddar cheese is indicated by its distinctive features - aroma, consistency and color. It is for these reasons that you should choose this product.

Cheddar cheese has its own storage characteristics:

Just before using the cheddar, it is recommended to take it out of the refrigerator for about half an hour. Thanks to this, the product will restore its consistency and unsurpassed aroma.

Beneficial features The benefits of cheddar cheese are due to its rich composition of minerals and vitamins. Thanks to the presence of B vitamins, the activity of the nervous system is normalized, which in turn helps to cope with insomnia, depression, stress and fatigue.

With regular consumption, this cheese normalizes metabolism in the body.

Thanks to the presence of beneficial substances, cheddar cheese helps to recover faster and more effectively after prolonged physical and mental stress.

It is very difficult to imagine a cheese slice without tasty and piquant cheddar. This product can be served as a stand-alone snack that goes well with alcoholic drinks. In addition, this cheese is used in recipes for numerous dishes: omelettes, salads, biscuits, etc. Cheddar perfectly complements the taste of meat, fish and vegetables. This product is also used to make sandwiches, canapés and numerous snacks. Various sauces are prepared based on cheddar cheese. They also use it for baking, but there is one caveat - the cheese needs to be chopped on the finest grater, this is the only way it will have time to melt.

Calorie content of cheddar cheese and contraindications

Cheddar cheese can be harmful to people with individual intolerance to the product. Given the high calorie content, the product should not be eaten if you are obese, as well as during a period of weight loss. People with gastritis and colitis have contraindications to consuming cheddar cheese.

You should avoid this product if you have hypertension, as well as during heart disease.

The history of cheeses includes a huge number of varieties of this product, and each of them has an original taste and a unique “biography”. A real gourmet treat is Cheddar cheese, considered a traditional English product. What is remarkable about this cheese and how does it differ from its “brothers”?

Cheddar belongs to the category of hard cheeses. Today its production is established in all European countries.

Reliable information about the origin of Cheddar cheese has not been received.

1. However, there are several hypotheses for the origin of this delicacy:
2. The first cheese, similar in taste to Cheddar, was brought to England by the Romans living in France.
3. In the 17th century, the English king Charles 1 purchased cheese from a small village called Cheddar. Local caves provided the product with ideal conditions for ripening. Since then, the cheese has enjoyed unprecedented popularity and “appropriated” the name of that very village.

Modern traditional English cheese owes its appearance to Joseph Harding, a dairyman from Somerset who lived in the 19th century. Based on technical developments, he improved the cheese making system. This move allowed the income from product sales to quadruple.

The time taken to ripen the cheese may also vary. So, to prepare a young product it will take three months, a medium-ripe one - 6 months, an “adult” one - 9 months, an extra one - 15 months, a vintage one - 1.5 years.

In industrial production, Cheddar is aged in storage. Here, optimal temperature and humidity are artificially maintained. The degree of sharpness of the cheese depends on the duration of aging. Thus, a product that has rested for a longer period will be denser and sharper at the end.

In addition to its original taste, Cheddar cheese is distinguished by its impressive size. Even an average head of this cheese can hardly be called small, since it weighs about 25-30 kg. History knows of cases when craftsmen created truly gigantic products. Ontario is considered the record holder in this regard - at the beginning of the 20th century, local craftsmen prepared a head of Cheddar weighing 3175 kg, and 30 years later another one, weighing almost 10 tons. But, of course, the giant from New York outdid everyone. Put on public display at the World's Fair in 1964, it weighed 16 tons. In the process of its preparation, milk from 16,000 cows was used.

Taste characteristics of Cheddar cheese

Cheddar has a yellowish tint, although in color it can also resemble ivory. The taste characteristics of the British delicacy are distinguished by a nutty aftertaste (it can be sour, a little spicy).

Composition, calorie content and nutritional value

This product is considered high-calorie: 100 g of product accounts for 392 kcal.

The nutritional value of cheese is:

• proteins - 23 g
• fats - 32 g
• carbohydrates - 1.3 g.

The delicacy also includes:

• amino acids;
• vitamins A, PP, B1, B2, B5, B6, B9, B12, E;
• minerals: magnesium, potassium, copper, phosphorus, zinc.

What can you substitute for Cheddar cheese?

What can you substitute for Cheddar cheese?

If it is not possible to buy it, then the following replacement options are acceptable:

1. For a snack. Dutch cheeses “Gouda”, “Mazdamer”.
2. Parmesan and Gruyere are suitable ingredients for the soup.
3. Surphilly goes well with toast.
4. Another equivalent to Cheddar is the well-known Montmartre.

Benefits and harm to the body

The beneficial effect of Cheddar on the body is due to the rich component composition of the product:

1. Vitamin B. Normalizes the functionality of the nervous system, improves metabolism.
2. Calcium. Helps strengthen bones and teeth.
3. Magnesium. Helps improve the functioning of the cardiovascular system.

By the way. Due to the high concentration of protein, Cheder helps the body quickly restore strength and energy. In reasonable quantities, the product is useful for growing children and people involved in sports.

The main advantages of consuming this type of cheese are:

• reducing the risk of developing heart disease;
• stabilization of pressure indicators;
• strengthening immunity;
• improved vision.

However, eating cheese can be harmful in a number of situations.

To avoid negative consequences, you should pay attention to contraindications to consuming treats:

1. Cheddar is not recommended for people with heart and kidney pathologies.
2. The product is also prohibited for people suffering from gastritis and colitis
3. Cheddar should be consumed with caution by patients diagnosed with diabetes, since this product is considered high in calories.

Use of Cheddar cheese in cooking

Cheddar cheese is an almost universal food product that goes well with various food ingredients. This delicacy is popular among culinary specialists and forms the basis of many delicious dishes.

Melted Cheddar provides bread with a unique taste and makes the finished dish more attractive. The product is considered an ideal component for pizza, sandwiches or toast.

Grated Cheddar adds viscosity to finished sauces, and therefore is often used in the process of preparing fondue.

Added to soups, this cheese gives them a wonderful aroma and exquisite taste.

How to choose and store the product correctly

The basic rule for choosing English cheese is: Cheddar has dense, uniform pulp, without holes (!). The original Englishman leaves a unique nutty aftertaste, sometimes giving off a hint of sourness. The unpleasant taste of soap or the stickiness of the cheese indicates its low quality, which has nothing to do with Cheddar.

Attention! A single wheel of Cheddar cheese is cylindrical in shape and has a waxy (sometimes buttery) rind.

The cut piece of cheese is stored in parchment. A refrigerator is used for storage (from 0 to 8 degrees). The paper wrapper of the cheese should be changed once every 2-3 days (the same rule applies to a piece wrapped in foil). Cheddar should not be stored longer than 7-10 days.

English hard Cheddar cheese has rightfully earned the title of one of the most delicious and aromatic dairy products. Provided that this cheese is selected and stored correctly, true “cheese lovers” will be guaranteed an incomparable gastronomic pleasure. You should also not discount the benefits of English cheese - eating Cheddar has the most beneficial effect on human health.

Cheddar- This is perhaps the most famous of English cheeses. This is a classic hard cheese made from pasteurized cow's milk with a dense, crumbly texture and a pale yellow dough color. Some farmers tint Cheddar with the natural dye annatto, resulting in red Cheddar (deep orange color). The taste of cheddar is creamy, sharp with a slight sourness and a pleasant nutty aftertaste. Like other hard cheeses, Cheddar can be consumed either on its own or as a component and highlight in various dishes (pizza, soups, sandwiches, julienne, etc.). Interestingly, residents of the United Kingdom are very fond of the combination of Cheddar with mustard or bananas, washed down with cider or weak wines. Cheddar cheese melts well. These qualities have made Cheddar a kind of “universal soldier” in the kitchens of many housewives, as well as the best-selling type of cheese in the world. This type of cheese does not have protection based on the region of origin, so now cheeses labeled with the name "Cheddar" can be produced not only in Somerset, England, but throughout the world. It should be noted that Cheddar is currently produced in the USA in huge quantities, and is supplied from there even to the UK, the homeland of this cheese.

History of Cheddar Cheese dates back more than 800 years and begins in the 12th century. It, like many other types of cheese, got its name from the name of the settlement in which it was first made, namely the village of Cheddar in Somerset. The cheese, which later gained worldwide fame, matured in the caves of the Cheddar Gorge, not far from the village of the same name. The temperature and humidity conditions in these caves were ideal for the cheese ripening process. The first mention of the purchase of Cheddar cheese can be found in the records of the King of England's account book, dating back to 1170 AD. (during the reign of Henry II). This type of cheese has always enjoyed the special love and favor of English royalty, who ordered tons of it purchased for royal celebrations. During the reign of King Charles I (1625-1649), this cheese was bought up by the royal court at the production stage; it was simply impossible to meet, buy or try it outside the walls of the palace. The works of Joseph Harding (19th century), who described in detail and standardized the production technology of Cheddar cheese, brought its quality to a new level and provided this cheese with world fame and recognition, and the author himself earned the honorary title “Father of Cheddar.”

Cheddar cheese production technology includes a special stage called cheddarization. This procedure is typical for the production of most English varieties of cheese and consists of cutting the cheese dough into layers and placing them on top of each other for a long time. Cheddarization allows the cheese dough to achieve the desired acidity level (pH 5.6), and also provides it with a special density and consistency (Cheddar layers get the texture of boiled chicken breast after cheddarization). Cheddar is produced in large heads weighing 25-35 kg.

Traditionally, Cheddar matures wrapped in cloth (called bandage). The ripening period can vary from 3 to 18 months:

• 3 months - young Cheddar
• 5-6 months - average maturity
• 9 months - mature Cheddar
• 15 months - extra
• from 18 months - vintage Cheddar

The taste of Cheddar can also vary significantly and depends both on the place and features of the production technology, and on the period and conditions of maturation. Cheeses aged for at least 9 months have the most interesting and complex taste.

Cheddar is one of the most popular types of cheese in England. The color of the finished product varies from a creamy, light yellow hue to a rich orange color. The consistency of the cheese is plastic, and its aroma has a nutty, slightly sour taste.

The nutritional value of one hundred grams of English cheese is three hundred and fifty calories. Cheddar is 70% fat, the remaining share is shared by proteins, and there are no carbohydrates in this product at all.

In England, Cheddar cheese is usually eaten with bananas or hot mustard, and red wine or port is served with the cheese. Salads, omelettes, sandwiches, biscuits and Cheddar-based cheese sauces are widely used in cooking. A good addition to meat, fish, and vegetable dishes would be an appetizer or sliced ​​cheese made from this cheese.

If Cheddar is prepared at home, it is stored in the refrigerator separately from other products in a plastic container with a lid. This will allow the cheese not to absorb foreign odors. When creating a sauce or filling for a Cheddar casserole, the cheese is grated as finely as possible to ensure it melts quickly.

Before eating, Chered is first removed from the refrigerator. Forty minutes is enough for the consistency and its natural aroma to be restored.

How and from what is Cheddar made?

In the UK, Cheddar cheese is produced by both industrial enterprises and farms. The manufacturer indicates the sharpness and density of Cheddar on the packaging. And handmade cheese is never added to spices or other food additives, so it always tastes natural.

To obtain this cheese, pasteurized or whole raw cow's milk is used. At the first stage, the dairy product is heated, special enzymes are added to it, thanks to which the milk turns into sourdough. The future cheese is poured into a wide vat, where a single thick mass is gradually formed. To remove excess whey, the mixture is stirred several times. This makes the cheese thick and acquires a dense consistency.

Then salt is added to the mass and the cheese product is sent into cylindrical molds. The cheese is placed in a loose fabric, which allows Cheddar access to oxygen, while at the same time preventing dirt and dust from entering it.

At the final stage, the Cheddar is left in the mold at a certain temperature until it ripens. The cheese is periodically turned over and the degree of readiness is checked. This process takes from two to six months. The result is a cheese product in the form of cylindrical heads, the mass of which reaches twenty-seven kilograms.

Useful properties and harm of Cheddar

The beneficial properties of Cheddar are due to its composition. The high content of vitamins A, B, E, PP, beta-carotene, niacin, trace elements, amino acids has a beneficial effect on the body as a whole and normalizes metabolism. Due to the fact that cheese contains calcium, potassium and phosphorus, it is recommended to be consumed by children to develop the growth of bones and teeth.

Cheddar also has a positive effect on the functioning of the nervous system, improves memory and promotes concentration. Moderate consumption of this product improves brain function and increases performance. It is recommended to use Cheddar for children aged three years and older.

Due to the fact that Cheddar consists of 50% milk fat, it is considered a fairly high-calorie and nutritious product. A person on a diet needs to limit himself to two slices of Cheddar per day. Excess weight will be a serious reason to classify this type of cheese as contraindicated products. The category of those who should not consume Cheddar also includes people suffering from hypertension or other cardiovascular diseases, stomach diseases, and urolithiasis.

Recipes with Cheddar Cheese

Cheese and potato soufflé

Products:

• Potatoes – 5 pcs.
• Chicken eggs – 2 pcs.
• Cheddar cheese – 80 g.
• Butter – 50 g.
• Salt, pepper - to taste.

Cooking process:

Peel the potatoes, wash the vegetable with water and boil until tender in lightly salted water. Mash the potatoes until pureed and leave at room temperature until cool. Whipped yolks are added to the mixture. Grate the cheddar on a fine grater, add half the cheese to the puree, and stir all the ingredients until smooth.

Add salt and pepper to the potato mixture to taste. Whisk the whites separated from the yolks into a fluffy foam, and then gradually add them to the puree. Grease a baking dish with a piece of butter and place the potato mixture in it. Sprinkle the remaining cheese and a few pieces of butter on top. Bake at 180° for fifty minutes.

Cheddar croutons

Products:

• Beer – 200 ml.
• Cheddar cheese – 400 g.
• Butter – 20 g.
• Starch – 1 tsp.
• Bread – 100 g.

Cooking:

Melt cheese grated on a fine grater in a saucepan or saucepan, add a piece of butter to the mixture, and pour in beer. Then add starch, previously diluted in a tablespoon of beer. The mixture is simmered over moderate heat, stirring continuously, until thickened.

Place slices of white or rye bread on a baking sheet lined with parchment paper, spread them with the prepared sauce and place in the oven for seven minutes. Ready-made croutons are sprinkled with fresh herbs and served hot with alcoholic drinks.

Cheese sauce

To prepare a fragrant Cheddar cheese sauce, melt fifty grams of butter in a saucepan and add two tablespoons of sifted flour to it. Stir the mixture over low heat until the flour dissolves.

Add a glass of milk and bring the mixture to a boil, simmer the sauce on the stove until it turns into a thick mass. Remove the sauce from the heat and add fifty grams of grated Cheddar. The sauce is served warm with potatoes, meat or fish dishes, and chips.

In the UK this product is very popular among residents. You can hardly find a person who doesn't like cheese. The product is indispensable for a classic breakfast. It is convenient for preparing a light and tasty sandwich for tea, when there is sorely not enough time to mess around in the kitchen.

What is cheddar

Cheddar is a popular English cheese whose plastic dough has a yellowish tint or ivory color. Sometimes during production it is tinted with natural dye annatto or achiote. Cheddar is distinguished by its characteristic features: a nutty, slightly sharp and sour taste. The product belongs to hard cheeses. Today, industrial production has been established in all European countries of the world: this species is distinguished by its red marking. In the USA the cheese is known as Daisy Longhorn, in Canada – Store of Bulk.

In the 19th century, the first manufacturing standards emerged thanks to Sommerset County dairyman Joseph Harding, who is called the “Father of Cheddar.” Based on scientific and technical developments, he modernized the cheese production system. The new scheme made it possible to significantly increase the percentage of income from the sale of cheddar in the structure of profit from the sale of all cheeses in the country.

Where does cheddar cheese come from?

The history of cheese goes back to the 12th century. According to one legend, records from royal clerks were discovered that 10,240 pounds of this cheese were bought for 1 farthing (English silver coin). According to another legend, the cheddar recipe was brought to England by the Romans from France, the Cantal region. In the 17th century, King Charles I of England made a purchase of cheese in the little-known village of Cheddar. There, in the caves of the gorge, there were ideal conditions for ripening cheese (cool air temperature and good humidity levels). Although the birthplace of cheddar cheese is not known with certainty, the name of this village was given to a variety of the product.

Cheddar cheese - composition

The product is classified as high-calorie, but it contains many vitamins, beneficial macro- and microelements and amino acids. Ingredients of Cheddar cheese:

• vitamins: A, PP, B1, B2, B5, B6, B9, B12, E, beta-carotene and niacin;
• macroelements: calcium, sodium, magnesium, potassium, phosphorus;
• trace elements: iron, zinc, manganese, copper;
• amino acids: glutamic acid, lysine, isoleucine, leucine and others.

Useful properties of cheese

1. B vitamins help normalize the functions of the nervous system.
2. Regular consumption of cheese improves metabolism.
3. Calcium strengthens the condition of bones and teeth, and magnesium contributes to the normal functioning of the cardiovascular system.
4. The beneficial properties of cheese help to effectively endure long-term physical and mental stress.

Types of Cheddar

Classic cheddar is a cheese that belongs to traditional pressed rennet varieties. Different countries produce their own variations of the product industrially and manually: from low-fat to very spicy with a high fat content. In terms of quality, English-made cheeses are the best. The types of cheddar cheese differ in terms of ripening time:

• young – ripening period is 3 months;
• average maturity – 5-6 months;
• mature – 9 months;
• extra – 15 months;
• vintage – from 18 months and more.

How to replace cheddar

If you cannot buy cheddar in your city, and it is necessary, you can replace it with an analogue - Dutch (Masdamer or Gouda). In soups or sauces you can use Parmesan or Pecorino Romano, as well as Gruyere, on toast - Surphilly or soft goat. A close analogue of cheddar cheese in terms of taste characteristics is Montmartre. It should be remembered that cheddar is a hard cheese with a pronounced taste, so only cheeses from this group can replace it.

Cheddar cheese price

Price range in online stores in Moscow where you can buy cheddar:

Homemade cheddar cheese

The technology for making cheddar cheese at home is simple, but the process is lengthy. The step-by-step method of cooking according to the classic recipe is designed for one serving. Only cow's milk is used. To be safe, you can pasteurize the mass yourself at a temperature of 65 to 75 degrees. Special bacteria (ferment) will be required for proper fermentation of milk, conditions for ripening, consistency and long-term storage of hard cheeses. Enzymes are used to curdle milk.

Ingredients:

• cow's milk – 6 l;
• sourdough – 2 packs;
• enzyme – 2 packs;
• salt - to taste.

Cooking method:

1. Pour the milk into a large saucepan. Heat in a steam bath or on the stove to a temperature of 32°C. Remove the pan.
2. Add the starter and enzyme, leave for an hour, covered, so that the starter works until curds form.
3. Cut the cottage cheese into small cubes without removing it from the pan, slowly heat the mixture over low heat to 40°C until it begins to harden. This will take about half an hour.
4. Remove the pan from the stove again, wrap it in something, and leave for half an hour so that the hardened curd mass settles.
5. Using a slotted spoon, carefully transfer the cottage cheese into a separate bowl. Drain off the whey.
6. Send the cottage cheese back to the pan, place in a water bath in a container with water heated to 42-45°C. Leave for a while until the cheese mass forms into a sponge-like head.
7. Using gauze, let the excess whey drain, but first add a little salt to the cheese to taste and wait until it is absorbed (about half an hour).
8. By wrapping the head in gauze, you can put the cheese under the press, weighing up to 8 kg. To do this, it is advisable to use a form. It should stand in it for an hour, after which it must be turned over and pressed again for 12-15 hours, increasing the weight. The pressing process is performed at room temperature.
9. All that remains is to dry the cheese. To do this, place it on a drainage mat for a couple of days and periodically turn the head over to dry evenly, after which it is covered with a fabric bandage, greased with butter and sent for maturation at a temperature of +10°C, humidity - 85%.
10. Classic young cheese made from cow's milk can be consumed after 3 months, but the ripening period for cheddar can last up to two years if you need to get a product with a piquant taste and brittle texture.

Cheddar Cheese Recipes

Dishes with cheddar are always delicious. The cheese has a slightly spicy taste and melts easily, so it is ideal for sauces for meat, fish, and vegetables. You can use it to prepare casseroles, soups, salads, omelettes, and snacks. A cheese crust on a hot sandwich will give it an appetizing look and excellent taste. Dishes with cheddar can be prepared in pots, multicookers, and oven. You just have to show your imagination, and it will go wonderfully with salads and any dishes with bananas, mustard, any pastries and even beer. The appetizer can be combined with Bordeaux, cider, and port.

Cheddar sauce - recipe

• Cooking time: 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 1921 kcal.
• Purpose: for lunch.
• Cuisine: British.

The step-by-step cooking recipe is extremely simple, so even the most novice housewife can handle it. Cheddar cheese sauce is served with vegetables, but you can use the additive as a gravy for meat and side dishes. The amount of pepper and mustard is changed depending on taste preferences. Only pour hot sauce over food: when cold it is too thick.

Ingredients:

• cheese – 1.5 tbsp. grated;
• butter – 2 tbsp;
• flour – 2 tbsp;
• mustard powder – 0.5 tsp;
• milk – 0.5 l;
• pepper, salt.

Cooking method:

1. Melt butter in a saucepan, add mustard and sifted flour.
2. Set the heat to medium, stirring constantly, pour in the milk.
3. Reduce heat and simmer the sauce until thickened.
4. Add grated cheddar and stir until completely dissolved.
5. Add salt and pepper.

Cheddar cheese soup

• Cooking time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 1268 kcal.
• Purpose: for lunch.
• Cuisine: British.
• Difficulty of preparation: medium.

Vegetable soup with cheddar cheese will turn out tastier and more tender if you cook it with milk rather than with plain broth. The low-calorie dish will be especially appreciated by those who count calories or are on a diet. To make cooking easier and the result, as in the photo, the recipe describes a method of grinding the ingredients with a hand blender, but you can do this with a regular blender, you just have to remove the ingredients from the pan and then put the whipped puree back.

Ingredients:

• potatoes – 3 pcs.;
• cheddar of any kind - 200 g;
• cauliflower – 2 pcs.;
• carrots – 1 pc.;
• onion - 1 pc.;
• milk – 0.3 l;
• fragrant celery – 4 petioles;
• butter – 25 g;
• water – 1 l;
• chopped dill;
• pepper, salt.

Cooking method:

1. Peel the potatoes, cut into cubes.
2. Melt butter in a saucepan. Make a fry of carrots and onions.
3. Pour in water, wait until it boils, add potatoes and cabbage inflorescences, reduce the burner flame, and cook for 20 minutes.
4. Wash the celery, cut into pieces, add to the pan. Simmer for 5 minutes.
5. Blend the ingredients with a hand blender to a puree consistency.
6. Add milk, add salt. After boiling, remove from heat.
7. Grate the cheese, add to the soup, stir until completely dissolved.
8. Half an hour before serving, sprinkle with dill.

Cheddar cheese salad

• Cooking time: 15 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 1415 kcal.
• Purpose: for lunch, dinner, holiday table.
• Cuisine: British.
• Difficulty of preparation: easy.

Salads with cheddar cheese are always hearty and fresh. The dish is prepared in 15 minutes, which is a huge plus when you want to feed your family something quick and tasty. You can safely serve the salad even on a holiday table, without fear that someone will not like it. Every housewife should arm herself with this recipe, writing it down in her culinary notebook.

Ingredients:

• cheddar (or equivalent) – 200 g;
• eggs – 6 pcs.;
• iceberg lettuce – 1 head;
• tomatoes – 3 pcs.;
• chicken fillet (boiled) – 200 g;
• medium-sized cucumber – 1 pc.;
• cheese sauce – 3 tbsp;
• black pepper (ground), salt.

Cooking method:

1. Tear the salad with your hands.
2. Cut the chicken fillet into large pieces.
3. Chop the cucumbers into cubes.
4. Boil the eggs, cut in half.
5. Grate the cheese.
6. Mix all ingredients in one bowl, add salt and pepper.
7. Top with sauce.

Video: Cheddar cheese production