A semihard cheese made with cow's milk. The American version of cheddar may be anything from white to orange in colour, sharp to mild in flavour. Cheddar was never registered properly to protect its name so American Cheddar is variable and generally not a particularly good cheese, like the mass-prooduced 'Cheddars' available everywhere. None of them bear any relationship to a true, well-produced farmhouse or dairy Cheddar. Quantities are produced in Wisconsin, Vermont and New York State. It is said that 80% of all cheese consumed in North America is classified as 'cheddar', American cheese being the main contributor. Good for cooking.
