A love letter to cheddar

This article was originally published in March 2016

Cheddar is the world’s most popular cheese, with deep roots going back to at least the 12th century in an English town by the same name. The most traditional type involves a cloth wrapping and raw milk, but now there’s endless variation in this firm cheese. You can find orange or white, aged from two months to two years, plain or with mixed-in herbs or spices and made from cow’s or goat’s milk.

With this many interesting cheeses to choose from, ask one of our cheese specialists for personalize recommendations. Aged or young, domestic or British, your perfect cheddar is waiting to be discovered.

Face Rock Clothbound

Made in Oregon rather than England but traditional in every other way: This earthy raw cow’s milk cheese is cloth-aged for two years, for a crumbly, nutty result.

Queen of Quality Vermont Clothbound Cheddar

A rarity in the Northwest, this award-winning raw cheddar is made from grass-fed Jersey cow’s milk. Aged at least six months in traditional cloth, it has dry, mineral notes that are terrific with spiced crackers.

Rumiano Goat Cheddar

A creamy young cheddar aged just 60 days, this white cheese is made from raw goat’s milk, for a complex flavor that’s both sweet and nutty. It melts wonderfully in soup or casseroles.


With a firm, buttery-rich texture, this orange cow’s milk cheddar is sprinkled with chives and onions. It makes a great grilled cheese, or serve with crusty bread and a sweet apple.

Coastal white cow’s milk cheddar

This creamy white cow’s milk cheddar is aged 15 months for a great texture that’s firm, with a sprinkling of lactic acid crystals. The flavor has a great balance of sweetness and salt.

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