Named for the village of Cheddar in the Somerset region of England, it is now the most widely eaten cheese in the world. Cheddar cheese is always made with cow's milk and has a full-bodied, mild to sharp taste, depending on how long it has been aged. Younger cheddar is softer, smoother and more mild.
Older cheddar is harder, more crumbly and sharper in flavor.
The classic method of making this cheese starts by heating the milk to 86 degrees Fahrenheit and then adding a lactic starter culture. After an hour, rennet is added. When the curd is firm, it is ground down to marble-sized pieces and again heated, this time to 100 degrees. This method eliminates any residual whey and gives body to the final product. The thoroughly drained cheese then stands in a cool atmosphere for four days.