Cheddar is a firm cow’s-milk cheese with a range of flavours, from mild and creamy to sharp and nutty. Age, moisture and the cheesemaking process determine how it melts, slices and tastes.
How cheddar is made
Milk is cultured, set with rennet and cut into curds. The curds are heated, drained and repeatedly stacked in a process called cheddaring before being salted, pressed and aged.
Choosing the right cheddar
- Choose mild cheddar for sandwiches, sauces and children’s dishes.
- Use mature cheddar when you want a stronger flavour with less cheese.
- For smooth sauces, grate the cheese yourself and melt it over low heat.
- Look for a firm, even texture without excessive dryness or oiliness.
Cooking and storage
Bring cheddar to room temperature before serving. Wrap it in cheese paper or parchment, place it in a container and refrigerate. Use opened cheese within 2–3 weeks and cut away a small mouldy area only on firm blocks.
Easy ways to use it
Grate cheddar over soups, fold it into savoury bakes or pair a sharp style with apples, chutney and whole-grain bread.
More ingredient guides
For more food knowledge, explore our ingredients guides, learn about Mozzarella, or browse the Garlic guide. For a recipe using cheese, try Cheesy Zucchini Soup.
Comments are closed.