English Cheddar is the original, the cheese from which every Cheddar in the world descends. It takes its name from the village of Cheddar in Somerset, where the caves of Cheddar Gorge provided the cool, humid conditions needed to mature the wheels. The cheddaring process itself, in which cut curds are stacked and repeatedly turned to expel whey, was developed here and is now used worldwide.

Flavor Profile

Young English Cheddar is supple and slightly rubbery with a mild, milky sweetness. With age it transforms completely, turning crumbly and dry with a sharp, tangy bite and deep savory, nutty undertones. Traditional cloth-bound wheels develop earthy, almost mushroomy notes from the natural rind that block-aged Cheddar never achieves. Well-matured examples carry crystalline tyrosine deposits that crunch between the teeth.

How to Use

English Cheddar is an outstanding snacking cheese and the anchor of a traditional ploughman’s lunch. It grates cleanly for macaroni and cheese, cauliflower cheese, and savory scones, and it is the correct cheese for a proper Welsh rarebit. Serve it at room temperature on a board so the full range of flavor comes through.

Pairing Suggestions

Pair with a Pale Ale, a whiskey, or a Cabernet Sauvignon. Serve with crisp apples, Branston-style pickle, pickled onions, chutney, and crusty bread.

Storage

Wrap in wax paper, then loosely in plastic wrap, and store in the refrigerator crisper drawer. Aged English Cheddar keeps for a month or more. Trim any surface mold with half an inch of clearance; the interior remains perfectly good.