Cheddar is one of the most widely produced and consumed cheeses in the world, yet truly aged cheddar remains a craft that few have mastered. The process of cheddaring — stacking and turning slabs of curd — gives this cheese its distinctive crumbly texture and sharp, complex flavor.
A young cheddar aged for just a few months is mild and smooth, but leave it in the cave for two years or more and it transforms into something extraordinary. Crystalline deposits of calcium lactate form throughout the paste, creating tiny crunchy spots that burst with concentrated flavor.
The best aged cheddars come from farms that use raw milk from pasture-fed cows, allowing the terroir to express itself through the cheese. Somerset, England, and Vermont, USA, are among the regions most celebrated for their aged cheddars.