Cheddar
is a cheese distinguished by process, not place. The name “Cheddar” is not
protected, as some other names in the food world, so Cheddar can be made
literally anywhere, by anyone. That can result in better availability and cheaper,
but both frequently come at a price, that is to say, a lesser cheese comes at a
lower price. Traditional raw milk
Cheddar can be hard to find these days, and the industrial stuff turned out so
inexpensively doesn’t deserve the Cheddar name. Sadly, that’s the only type
many people know.
