Home > Magazine Archives > March 31, 2005 Issue > Tastes
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.
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