The most widely purchased and eaten cheese in the world. Although it originated in Somerset around the late 12th century, it is not in itelf a protected cheese name or brand (although West Country Farmhouse Cheddar has a European PDO) and is now produced in many countries.

Cheddar is always made from cow's milk - generally pasteurised, although some farmhouse varieties use unpasteurised milk, which tends to deliver more complex and stronger flavours. The curds and whey are separated using rennet. Cheddaring refers to an additional step in the process where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey and then stacked and turned.

 Cheddar is a hard and natural cheese that has a slightly crumbly texture if properly cured but if too young has a smooth texture. It gets a sharper taste as it matures, over a period between 9 and 24 months. Mild Cheddar is typically sold at about 3 months, medium matured Cheddar at 5 to 6 months, mature Cheddar at around 9 months, extra mature at around 15 months and vintage at 18 months or more, with the more mature often having a characteristic sweet, nutty flavour with a very long finish. Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually-added yellow-orange colour (using annatto, which also adds to the nutty flavour).