In the cheesemaking world, “Cheddar” is a generic term for cheeses that fall into a wide range of flavor, color, and texture. According to the US Code of Federal Regulations, any cheese with a moisture content of up to 39% and at least 50% fat in dry matter is legally considered a form of Cheddar. The varying processes involved in production have allowed regions around the world to create their own take on this globally consumed cheese. Based on research found in The Oxford Companion to Cheese, the timeline below marks key dates in the history of Cheddar.
Featured image credit: “Cheese!” by Roxanne Ready. CC BY-SA 2.0 via Flickr.