A Brave New World of Cheddar

Americans are finally making cheddars that stand up to the British benchmark
Sam Gugino
Issue: March 31, 2005

A couple of centuries ago we kicked the English out to form a more perfect union. Now Americans are perfecting the way we make cheddar cheese—and in the process giving British farmhouse cheddars, long the gold standard, a run for their money.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2005.

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