Cheddar takes its name from a village in Somerset County,
England, where it has been produced since the 16th century. The
method by which it is made, appropriately called cheddaring,
dates back just as long. When an enzyme called rennet is added to
milk, the milk coagulates and curdles, separating into semi-solid
chunks, the curd, and liquid, the whey. To make cheddar cheese,
producers stacks up blocks of partially drained curd, then turn
and restack them every 10 to 15 minutes for up to 1 ½ hours. This
process ensures the cheese's smooth, tight texture.
Cheddar is sold as mild, medium, sharp, and extra
sharp—degrees of flavor that come as a result of aging. The
longer the cheese ages, the stronger the flavor.
Orange cheddar is the result of a food dye called annatto that
is added to most factory-made versions of the cheese.
Traditional, handmade cheddar (often called farmstead or
farmhouse), is a creamy yellow hue and the cheese has a slightly
crumbly texture.
Wrap in plastic and store in the fridge for several weeks.