Log In / Join Now

Cheese: Cheddar

Posted: June 26, 2000


Cheese: Cheddar
Region: Southwest England (original)
Milk: Cow

Ah, Cheddar. The real thing is from farms near Somerset, Dorset, Cornwall, and Avon. It has a smooth and hard texture and can be aged from three months to three years, developing nutty and salty pungency as it matures. It should have a gray-brown rind and straw colored interior.

    Aged: Champagne, Sparkling Wine
    Smoked: Merlot
    Vermont: red: Chinati, Burgundy, Zinafandel; white: Poully-Fumé, Sauvignon Blanc

Would you like to comment? Want to join or start a discussion?

Become a WineSpectator.com member and you can!
To protect the quality of our conversations, only members may submit comments. Member benefits include access to more than 315,000 reviews in our Wine Ratings Search; a first look at ratings in our Insider, Advance and Tasting Highlights; Value Wines; the Personal Wine List/My Cellar tool, hundreds of wine-friendly recipes and more.

WineRatings+ app: Download now for 340,000+ ratings.