Témbongkeun sumber pikeun Kéju Cédar

{{Infobox Cheese
| name          = Kéju Cédar
| image         = [[File:Somerset-Cheddar.jpg|270px]]
| country       = Inggris
| region        = [[Somerset]]
| town          = [[Cheddar]]
| source        = [[Sapi]]
| pasteurised   = mindeng
| texture       = heuras, semu-heuras
| aging         = 3-24 bulan gumantung jinis
| certification =''West Country Farmhouse Cheddar''
}}
'''Keju Cédar''' nyaéta [[kéju]] anu rada heuras, warnana rupa-rupa  ti mimiti konéng semu pias nepi ka bodas semu gading, jeung ogé sakapeung miboga rasa anu kuat kacida. Ieu kéju asalna ti désa [[Cheddar]] di [[Somerset]], [[Inggris]],<ref name=curdswhey>{{cite news|title= Separating the curds from the whey|url= http://news.bbc.co.uk/1/hi/business/5241544.stm|work= [[BBC Radio 4]] Open Country|date= 21 August 2006|last= Smale|first=Will|accessdate= 2007-08-07 }}</ref> jeung mangrupa kéju pangsohorna di [[Britania Raya]] kalawan pangsa pasar kira-kira 51% ti [[£]]1,9 miliar pasar kéju per taunna di Britania Raya.<ref>{{cite web | title=The Interview - Lactalis McLelland's 'Seriously': driving the Cheddar market | work=The Grocery Trader | url=http://www.grocerytrader.co.uk/News/October_2006/G_lactalis.html | accessdate=2007-05-09}}</ref>

Kéju Chéddar geus mekar kalayan wanda anu méh sarua, boh di Inggris, boh di nagara-nagara séjénna kayaning [[Amérika Sarikat]], [[Australia]], [[Selandia Anyar]], [[Afrika Kidul]], [[Kanada]], jeung [[Islandia]]. Di sababaraha nagara, ilaharna sayaga keju "Cédar" dina rupa-rupa bentuk, ti mimiti keju Cheddar anu lemakna saeutik nepi ka kéju Cheddar anu geus lila jeung miboga kadar lemak anu luhur. Nurutkeun standar dagang Éropah, mimiti tina kéju anu diproduksi jeung asalna ti opat nagara bagian di [[Kuloneun Inggris]] ([[Somerset]], [[Devon]], [[Dorset]], jeung [[Cornwall]]) anu dibéré mérek "West Country Farmhouse Cheddar" dumasar kana [[Pamariksaan Indikasi Asal]] (PDO).<ref name=PDO>{{cite web | url= http://www.defra.gov.uk/foodrin/industry/regional/foodname/products/registered/westcoun.htm | publisher= [[Department for Environment, Food and Rural Affairs|defra]] | title= EU Protected Food Names Scheme - UK registered names | accessdate= 22 July 2009 | archive-date= 2009-07-31 | archive-url= http://webarchive.nationalarchives.gov.uk/20090731185457/http%3A//www.defra.gov.uk/foodrin/industry/regional/foodname/products/registered/westcoun.htm | dead-url= yes }} {{Webarchive|url=http://webarchive.nationalarchives.gov.uk/20090731185457/http%3A//www.defra.gov.uk/foodrin/industry/regional/foodname/products/registered/westcoun.htm |date=2009-07-31 }}</ref> Kéju Cédar ogé mangrupa salah sahiji kéju anu pangilaharna sayaga jeung digunakeun di [[Indonésia]] minangka bahan kuéh jeung kadaharan lianna.

== Sajarah ==
Kéju Cédar geus mulai diproduksi sahenteuna ti saprak taun [[1170]]. Sabuah [[pipe roll]] ti [[Raja Henry II]] anu asalna ti taun 1170 ngunjal pameulian 4726,43&nbsp;kg kéju kalawan harga hiji [[farthing]] per kg (£3/ton).<ref>{{cite web | title=History | work=Cheddar Gorge Cheese Company | url=http://www.cheddargorgecheeseco.co.uk/acatalog/about-cheddar-gorge.html | accessdate=2009-08-01 | archive-date=2009-08-02 | archive-url=https://web.archive.org/web/20090802220341/http://www.cheddargorgecheeseco.co.uk/acatalog/about-cheddar-gorge.html | dead-url=yes }} {{Webarchive|url=https://web.archive.org/web/20090802220341/http://www.cheddargorgecheeseco.co.uk/acatalog/about-cheddar-gorge.html |date=2009-08-02 }}</ref> Resép kéju Cédar ceuk béjana mah dibawa ku [[urang Romawi]] ka Inggris ti wewengkon asal keju éta di Cantal, [[Prancis]].<ref>Barthélemy, Roland & Sperat-Czar, Arnaud (2003), ''Guide du fromage''. Editions Hachette Pratique, Publishers, pp. 89, ISBN 2-01-236867-0</ref> Kéju Cédar sacara tradisional kudu dijieun di tempat dina radius {{convert|30|mi|km}} ti [[Wells Cathedral]].<ref name=curdswhey/>

Joseph Harding tukang susu ti [[Somerset]] disebut salaku inohong anu boga jasa ngalakukeun modérenisasi jeung standardisasi kéju Cédar.<ref name="History">{{cite web | title=History of Cheddar Cheese | work=Icons of England | url=http://www.icons.org.uk/theicons/collection/cheddar-cheese/biography/history-of-cheddar-finished | accessdate=2007-05-09}}</ref> Manéhna mekarkeun téhnik, paningkatan standar [[higiene]] produk susu, jeung téhnik panyieunan kéju modéren. Alatan éta, Joseph Harding dilandian minangka bapa kéju Cédar.<ref>{{cite book|last=Heeley|first=Anne|coauthors= Mary Vidal|title=Joseph Harding, Cheddar Cheese-Maker|year=1996|publisher=Friends of the Abbey Barn|location=Glastonbury }}</ref> Harding ngawanohkeun pakakas anyar dina prosés panyieunan kéju, kaasup alat "panyacag muir" pikeun nyiksik [[tahu susu]] anu ngurangan gawé manual.<ref>Transactions of the Highland and Agricultural Society of Scotland, By Highland and Agricultural Society of Scotland, 1866-7 volume 1, Aberdeen</ref><ref>History of British Agriculture, 1846-1914: 1846 - 1914 - Page 145
by Christabel Susan Lowry Orwin, Edith Holt Whetham - Agriculture - 1964</ref> "Metode Joseph Harding" mangrupa sistim munggaran panyieunan kéju Cheddar modérén anu ngagunakeun prinsip-prinsip élmiah. Harding ''menyatakan'' yén "kéju Cédar teu dijieun di huma, lain di pakandangan, atawa lain di jero sapi, tapi dijieun di tempat pangolahan susu.<ref>{{cite web|url=http://www.gourmetbritain.com/encyclo_entry.php?item=2391 |title=Encyclopedia - Harding, Joseph |publisher=Gourmet Britain |date= |accessdate=2009-06-23}}</ref> Manéhna jeung pamajikannana mangrupa jelema anu miboga peran dina pangawanohan kéju ka Skotlandia jeung Amérika Kalér. Henry Harding, anak ti Joseph Harding, ogé ngawanohkeun panyieunan kéju ka Australia.<ref>From Artisans to “Factories”: The Interpenetration of Craft and Industry in English Cheese-Making 1650–1950, by Richard Blundel and Angela Tregear, Enterprise and Society, October 17th 2006</ref>

Salila [[Perang Dunya II]], sawaréh badag susu di Inggris digunakeun pikeun ngajieun sajinis kéju anu dingaranan "Cédar Pamaréntah" pikeun dibagi-bagikeun minangka ransum hakaneun nalika jaman perang.<ref>{{cite web | url=http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/pages/governmentcheddarcheese!opendocument | title=Government Cheddar Cheese | publisher=Practically Edible | accessdate=2008-07-31 | archive-date=2008-12-16 | archive-url=https://web.archive.org/web/20081216115428/http://www.practicallyedible.com/edible.nsf/encyclopaedia%21openframeset%26frame%3DRight%26Src%3D/edible.nsf/pages/governmentcheddarcheese%21opendocument | dead-url=yes }} {{Webarchive|url=https://web.archive.org/web/20081216115428/http://www.practicallyedible.com/edible.nsf/encyclopaedia%21openframeset%26frame%3DRight%26Src%3D/edible.nsf/pages/governmentcheddarcheese%21opendocument |date=2008-12-16 }}</ref> Panyieunan kéju "Cédar Pamaréntah" ampir ngabalukarkeun bangkarna produsén kéju séjénna di Inggris. Saméméh [[Perang Dunya I]], di Inggris aya leuwih ti 3.500 produsén kéju, tapi sabada Perang Dunya II, teu leuwih ti 100 produsen anu nyésa kénéh.<ref>{{cite web | url= http://www.thestar.com/News/article/264784 | title= Cool Britannia rules the whey  |last=Potter |first=Mich | publisher= [[Toronto Star]]  | date= 9 October 2007 | accessdate= 2009-01-04}}</ref>

Bulan Juli 2009, gabungan produsén kéju "West Country Farmhouse" ngaluncurkeun sapotong kéju Cédar ka wates jomantara (100&nbsp;km di luhur pamukaan sagara).<ref>http://news.bbc.co.uk/1/hi/england/somerset/8175347.stm</ref> Sanajan kontak [[GPS]] jeung kandaraan akasa ([[balon udara]]) leungit, kéju éta téh engkéna ditimukeun dina kaayaan anu hadé.

== Produksi ==
=== Prosés ===
{{utama|Panyieunan kéju Cédar}}

''Cheddaring'' nyaéta tahap tambahan nalika nyieun kéju Cédar. Sanggeus dipanaskeun, [[tahu susu]] dilumatkeun maké uyah, dikeureutan kotak-kotak pikeun ngaleungitkeun dadih susu, laju disusun jeung dibalik.<ref name=telegraph>{{cite web | url= http://www.telegraph.co.uk/wine/main.jhtml?xml=/wine/2005/06/18/edsavvy18.xml | publisher= Daily Telegraph | title= Savvy shopper: Cheddar | date= 18 June 2005 | accessdate= 2008-03-10 }}{{Pranala mati|date=August 2021 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> Kéju Cédar anu heuras jeung geus lila (''vintage'') kudu dipeuyeum nepi ka 15 bulan. Kéju omo kudu diteundeun dina témpératur anu puguh, jeung sakapeung kudu dilengkapan maké pakakas tambahan. Siga cara nyieun kéju di nagara-nagara Éropa, [[goa]] mangrupa tempat anu hadé pikeun meuyeum kéju. Nepi ka kiwari, sababaraha jinis kéju Cédar anu diproduksi di Inggris dipeuyeum di jero goa di [[Wookey Hole]] jeung [[Lebak Cheddar]].

[[Tahu susu]] jeung [[Dadih|dadih susu]] dipisahkeun maké [[rennet]] (énzim kompléks anu alamina diproduksi tina burih pédét anu karék crot). Dina panyieunan kéju Cédar [[végétarian]], énzim anu fungsina sarua dicokot tina sumber nonsato.<ref name=telegraph /><ref>{{cite web | url= http://www.vegsoc.org/info/cheese.html | publisher= [[Vegetarian Society]] | title= Information Sheet - Cheese & Rennet | accessdate= 2008-03-10 | archive-date= 2008-03-27 | archive-url= https://web.archive.org/web/20080327135332/http://www.vegsoc.org/info/cheese.html | dead-url= yes }} {{Webarchive|url=https://web.archive.org/web/20080327135332/http://www.vegsoc.org/info/cheese.html |date=2008-03-27 }}</ref>

=== Produksi jeung rasa internasional ===
Kéju Cédar diproduksi di [[Britania Raya]], [[Irlandia]], [[Kanada]], [[Amérika Sarikat]], [[Afrika Kidul]], [[Selandia Anyar]], [[Australia|Ostrali]], [[Swédia]], [[Bélgia]], jeung [[Walanda]]. Lolobana jenis kéju ieu diproduksi massal kalawan kualitas anu rupa-rupa. Rasa kéju beuki kaambeu saluyu jeung waktu meuyeumna, kalawan rasa anu rupa-rupa ogé. Sipat kéju ilahar dicantumkeun dina kemasan kalawan tingkat kuatna kayaning lembut, sedeng, kuat, gurih, tajem, tajem pisan, asak, kolot, atawa ''vintage''.

Di Indonésia, keju Cédar loba sayaga di pasar swaladang anu kasebar di sakumna Indonésia. [[Mérek]] Cédar anu ilahar dijual diantarana [[Kraft]] Cheddar, Cheesy jeung Diamond Cheddar.

== Kualitas ==
[[File:MidSomerset Show 170803.jpg|ka|jmpl|Keju Cheddar dalam peragaan di Mid Somerset Show]]
Kualitas idéalna kéju Cédar Somerset didéskripsikeun Joseph Harling dina taun 1864 minangka "tekstur anu rapet jeung tarik, tatapi sipatna lemes; leuwih ka lééh dina sungut, jeung rasa anu padat tur ngarata."<ref>Transactions of the New-York State Agricultural Society for the Year 1864, page 232, volume 14 1865, Albany</ref>

Cédar ilaharna warna konéng pias (bodas gading) alami. Di sababaraha wewengkon Amérika Sarikat jeung Kanada, pawarna hakaneun [[annatto]] anu diékstrak tina pepelakan [[kesumba]] ilahar dipaké pikeun ngawarnaan orén kolot dina kéju Cédar. Produsén kéju Cédar di Amérika Sarikat, [[Kraft]], ngagunakeun kombinasi ti annatto jeung ''paprika oleoresin'', minyak anu dijieun tina paprika minangka bahan pawarna.<ref name=df>{{cite book|last = Feldman|first = David|authorlink = |coauthors = |title = When Do Fish Sleep? And Other Imponderables of Everyday Life|publisher = Harper & Row, Publishers, Inc.|date = 1989|location = |page = [https://archive.org/details/whendofishsleepo00feld/page/15 15] |url =https://archive.org/details/whendofishsleepo00feld|doi = |id =|isbn = 0-06-016161-2 }}</ref>

Kéju Cédar mangrupa sumber [[vitamin B12]] anu hadé. Salambar kéju Cédar végétarian (40 g) mibanda sakira 0.5µg vitamin B12 (angka kacukupan gizi poéan kolot: 2.4µg).

== Rujukan ==
{{reflist}}

== Tutumbu kaluar ==
{{Commons|Category:Cheddar cheese|Cheddar cheese}}

* {{En}}[https://web.archive.org/web/20070225091024/http://www.icons.org.uk/theicons/collection/cheddar-cheese Icons of England – Cheddar Cheese]
{{DEFAULTSORT:Cheddar, Keju}}
[[Kategori:Kéju Inggris]]