Make it better with Cheddar

The name is so closely attached to cheese that it’s easy to forget Cheddar, like many varieties, is actually named for its place of origin. Cheddar, which is located in Somerset, England, is ground zero for the cheese that is so ubiquitous to our culture that Americans consume it at a rate of about 10 pounds a year.

The name is so closely attached to cheese that it’s easy to forget Cheddar, like many varieties, is actually named for its place of origin. Cheddar, which is located in Somerset, England, is ground zero for the cheese that tops your burger, elevates your sandwiches, and is so ubiquitous to our culture that Americans consume it at a rate of about 10 pounds a year. Only mozzarella beats that number — and its status as the top U.S. cheese is due to our pizza consumption. In England, Cheddar reigns supreme, accounting for more than half of all cheese sales. Its rise to the top started in the 12th century, with local cheesemakers creating a proto-Cheddar and aging it in nearby caves. Word of the artisans’ skills soon reached the highest levels: King Henry II reportedly ordered more than 10,000 pounds of Cheddar-made cheese in 1170. Over the centuries, cheesemakers improved and refined the product, and the techniques — and taste sensation — spread.

In the U.S., Cheddar came into its own as 19th-century industrialization made it possible for mass production, taking cheesemaking off the farm and into the factory. Cheddar was particularly suited for longer term storage, which also helped propel it to the top.

Still, not all Cheddars are the same — there’s a lot of room for adaptation, and some versions stray from the classical methods. Under the name “Cheddar,” you can find mild or sharp versions (depending on processes and aging times), as well as variations in color (pale, creamy yellow to deep orange), and textures that range from soft and buttery to firm and crumbly. Flavor profiles offer something for just about everyone, with sweet finishes to complex, earthy, and even bitter notes. At Hoard’s, we aim for middle ground; our Cheddar is aged long enough to assert itself, but still appeal to just about everyone and lend itself to most recipes. Whether you’re just after a memorable grilled cheese, building a charc board to impress, or enhancing a simple mac and cheese, Cheddar will make it better.