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  • Made from pasteurized cow's milk

  • Country of origin: England

  • Region: Somerset

  • Family: Cheddar

  • Type: hard, artisan, processed

  • Fat content: 9 g/100g

  • Texture: compact and crumbly

  • Colour: pale yellow

  • Flavour: creamy, sharp

  • Vegetarian: no

  • Producers: Grafton Village Cheese Company, West Country Farmhouse Cheesemakers, Wexford Creamery, Williams Cheese Company , WSU Creamery

During olden days, England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today.

Any cheese producing company or any of the artisan manufacturers in any corner of the world can label the cheese produced by them as 'Cheddar' since it is not protected like other cheese names or brands. 

Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow's milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Shaped like a drum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour.

Joseph Harding, the "father of Cheddar cheese" who invented modern cheese making techniques described the ideal quality of original Somerset Cheddar as "close and firm in texture, mellow in character or quality, rich with a tendency to melt in the mouth and has full and fine flavour somewhat like hazelnut!"

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