Cheddar has been produced since at least the 12th century. A pipe roll of King Henry II from 1170 records the purchase of 10,420 lb of cheddar cheese. It is thought that the Romans may have brought the recipe to Britain from the Cantal region of France.
Cheddaring refers to an additional step in the production of Cheddar-style cheese where, after heating and draining the whey, the curd is kneaded, stacked and turned and cut into cubes, then salt is added.
Our Yellow cheddars are colored with natural annatto and are all open-vat milled aging cheddars. Each cheddar is very creamy with a bold, somewhat nutty flavor and a firm but creamy texture. Each level of sharpness comes from a different aging period.
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