Cheddar
A firm cow's-milk cheese from the village of Cheddar in Somerset, England. It is the world's most widely made cheese style, aged from a few months to two years or more.
| Category | Cheese |
|---|---|
| Maker / Origin | Cheddar, Somerset, England |
| Storage | Wrap in wax paper or parchment, then loosely in plastic; keep in the fridge's cheese or vegetable drawer. |
| Shelf life | About 3 to 4 weeks once opened; an unopened block keeps for months. Trim surface mold at least an inch deep. |
| Best uses | Sandwiches, burgers, mac and cheese, cheese sauces, soups, and cheese boards. |
| Substitutes | Colby, Monterey Jack, or a mild Gouda. |
| Pairings | Apples, pears, pickles, chutney, brown ale, and full-bodied red wines. |
| Last checked | October 18, 2026 |
About it
Cheddar takes its name from its home village and from cheddaring, the process of stacking and turning curd blocks to press out whey. Young cheddar is mild and smooth; aged cheddar turns firm, crumbly, and sharp, sometimes with crunchy crystals.
Storing it
Rewrap after each use and keep it cold but not in the coldest spot. For long keeping, grate and freeze it up to 3 months; thawed cheddar suits cooking better than slicing, as freezing makes it crumbly.
Using it
Let cheddar sit out about 30 minutes before serving so the flavor opens up. It melts smoothly into sauces when grated and added off the boil, and it is the classic base for mac and cheese and Welsh rarebit.
Swaps & pairings
No cheddar on hand: Colby is the closest mild swap, Monterey Jack melts the same way, and aged Gouda gives a similar firm bite with a sweeter note. For a sharper result, add a little Parmesan to any of them.
More from this maker: Cheddar, Somerset, England