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England - Somerset, Dorset, Cornwall, Devon, Avon.



Cow's milk - pasteurised for factory-made, unpasteurised for farmhouse-produced. An uncooked, firm, pressed cheese.  Mild cheddar is aged for 30 days, medium cheddar is aged for 90 days and over, mature/vintage cheddar is aged from 10 months to several years.


Fat content:




Cheddar is the most widely purchased and eaten cheese in the world. Cheddar cheeses originated in England, however, today, they are manufactured in many countries all over the world.  Legend has it that Cheddar was discovered accidentally in Somerset when a local milkmaid left a pail of milk in the Cheddar Gorge caves for safety.  When the maid returned later to collect the milk, she found that it had turned into a tasty substance, and Cheddar cheese was born.



Traditionally, Cheddar was shaped like a drum, 15 inches in diameter, with a natural rind, bound in cloth.  Its colour normally ranges from white to pale yellow.  Some Cheddars, however, have a colour added, giving the cheese a yellow-orange colour.

Cheddar if properly cured has a slightly crumbly texture.  If the cheese is too young, it has a smooth texture.  Cheddar gets a sharper taste the longer it matures.  When purchasing Cheddar, it is important to consider the age of the cheese.


Related Cheeses

English Cheshire, Gloucester, Lancashire, Leicester, Wensleydale, French Cantal,etc.

Appropriate Wines

All light fruity reds, dark beers and ales.

Bottom line

Mature and Farmhouse cheddar, with a crumbly texture and a rich, sharp buttery flavour is an eye-opening taste experience for everyone raised on young cheddar.