Cheddar cheese is a relatively hard, off-white (or orange if colourings such as annatto are added), sometimes sharp-tasting, natural cheese. Originating in the english village of cheddar in somerset, cheeses of this style are now produced beyond the region and in several countries around the world. Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of ripening agents, determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is characterized by a series of complex physical, chemical and microbiological. my extra mature vegan cheddar is simple to make, and is a mind-blowingly delicious, full-bodied, and robust dairy-free cheese. When i was vegetarian, my waistline dictated that i rarely ate cheese , so its not something i actually miss. Maasdammer cheese represents 15 percent of dutch cheese production. The shape, typical taste, and holes are created by special bacteria that release gases during the maturation process. Cheese is one of those things that is really tough to replicate without using animal products. Cream cheese on bagels, parmesan on pasta, nacho cheese dip with our chips, sliced cheese on all the sandwiches, and so much more.