Cheddar
Born in the village of Cheddar in Somerset, this cheese owes its texture to a special step, “cheddaring”, in which the curd is stacked and turned. Aged in caves, it develops an increasingly intense flavour.
- Milk: Cow
- Family: Pressed, uncooked
- Origin: Somerset, United Kingdom
- Best season: all year
Ripening
Ripened for 9 to 24 months using the traditional cheddaring method.
What to serve it with
Chutney and crunchy apples