Region: Southwest England (original)
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
Vermont: red: Chinati, Burgundy, Zinafandel; white: Poully-Fumé, Sauvignon Blanc
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