Cheddar
World's most popular cheese variety, originating from Cheddar village in Somerset. Named after cheddaring process. Traditional cloth-wrapped cheddar aged in caves. Most cheddar worldwide is factory-made, but traditional farmhouse cheddar still made in Somerset.
Aging Time
3 months – 2.0 years
Typical Weight
25 kg
- Style
- Semi Hard
- Milk
- Cow
- Origin
- England · Somerset (Cheddar village)
- Ripening
- ≥ 3 months
Tasting Board
| Salt | 3 of 5 |
|---|---|
| Tang | 3 of 5 |
| Richness | 3 of 5 |
| Creaminess | 2 of 5 |
| Crumble | 3 of 5 |
Texture
Firm, slightly crumbly, becomes harder and more crystalline when aged
Flavor
Sharp, nutty, tangy, complex. Mild when young, intensely sharp when aged.
Aroma
Nutty, slightly acidic
History & Origins
Made in Cheddar village since at least 12th century. King Henry II bought 10,240 pounds in 1170. Named after unique cheddaring process.
Cultural Significance
England's most famous cheese, now made worldwide. Traditional method preserved by few Somerset producers.
Pairing & Serving
What to Pair It With
Young cheddar: sandwiches, melts. Aged cheddar: pairs with apples, chutney, pickled onions, crusty bread, walnuts.
How to Serve It
Young: melting, sandwiches. Aged: cheese boards, pair with apple pie (traditional). Farmhouse cheddar best at room temperature.
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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