Cheddar cheese which originated in the Southwestern English Village of Cheddar is a semi-firm to hard cheese. In England, the traditional is to wrap the truckles in cheesecloth and smear with lard before the aging begins. To be a 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 blocks. The blocks are cut and stacked which expels more whey. This can be done several times to remove whey. After cheddaring, the curds are milled and put into forms to begin the aging process. The longer the cheese is aged, the stronger 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 considerd sharp.
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 you can serve to guests…
Tillamook Cheese Curds