Cheddar cheese which originated in the Southwestern English Village of Cheddar is traditionally a semi-firm to hard cheese. In England, the cheesemakers wrap the truckles (Denotes a cheese wheel that is taller than it is wide) in cheesecloth and smear with lard before the aging begins.
To be a true cheddar, an additional step in the cheesemaking process is necessary, which is called “cheddaring”. After separating the curds from the whey, the curds are kneaded with salt and formed into large, long blocks. The blocks are cut and stacked on top of each of each other, which expels more whey. This can be done several times to remove more and more whey, depending on how dry the cheesemaker wants his/her finished product.
After cheddaring, the curds are milled and put into hoops/forms to begin the aging process. The longer the cheese is aged, the more distinct the flavor.
Usually a mild cheddar is no more than 4 months old; medium is aged up to 8 months. Any cheddar aged 9 months is considered “sharp” or full-flavored.
Applewood Smoked Cheddar (Ilchester)
Barely Buzzed (Beehive Cheese Company)
Cantalet (This cheddar is made in France…)
Cougar Gold - yep, this is a cheese in a can… and you don’t spray it on a cracker…
Tillamook Cheese Curds