cheddar

Cheddar is a relatively hard, cow's milk cheese that originated in the village of Cheddar, Somerset, England, with roots dating to at least the 12th century. It is one of the most widely produced cheeses in the world and appears in many styles and strengths.

Cheddar is made by coagulating milk with rennet, cutting the curd, and then undergoing the cheddaring process, in which curds are stacked, pressed, and turned to expel whey. After milling and salting, the curds are pressed into blocks and aged. Aging determines flavor and texture, with mild cheddars aged a few months and mature or sharp varieties aged six months or longer; very aged cheddars are sometimes labeled vintage.

Flavor ranges from creamy and mild to tangy and assertive; texture shifts from smooth and firm to crumbly as it ages. Cheddar melts well and is commonly used in sandwiches, sauces, gratins, and snacks. It is produced globally, including in the United Kingdom, the United States, Canada, and Australia, with regional variations in milk and production methods.

Nutritionally, cheddar is a good source of calcium and protein, but it is also high in fat and sodium. Storage requires refrigeration, and properly wrapped cheddar can keep for several weeks to months, depending on age and environment. Its versatility and long shelf life have contributed to its prominence in many cuisines and food cultures.