Cheese Classics: Cheddar

Celebrate March with one of the world's most popular cheeses: Cheddar! Originating in the English village of the same name, this cheese's versatility and range of flavors make it a frequently used choice for both snacks and recipes. Chedder can be mild when young to very sharp when aged, in colors ranging from a natural buttery white to pumpkin orange (due to the addition of annatto – see our Good to Know note below). Cheddars are typically firm with a melt-in-your-mouth consistency but can also be made "farmhouse style," which is somewhat crumbly and has more of a crystalline crunch. Cheddars are traditionally made with cow's milk.

Perfect Pairings

Our Cheese Specialists will be sharing their favorite Cheddar picks this season in all our markets. Two noteworthy standouts:

Margaret – Parkview Market

Deer Creek's Vat 17 World Cheddar with PRiMO Raspberry Habanero Jam on locally made Canistrelli White Wine Biscuits (pictured in foreground).

Amy – Shoreview Market

Sartori Cherrywood Smoked Cheddar with Griottines cherries atop a Gluten-Free Toast for Cheese Cherries, Almonds and Linseeds cracker from The Fine Cheese Co. (pictured in background).

Good to Know

• Annatto is a natural, flavorless, plant-based coloring that is commonly used to give Cheddar its distinctive orangey hue. The practice started centuries ago as a way for cheesemakers to replicate a color that naturally occurs in cheese when cows feed on summer grasses with very high levels of carotene. Because orange tones were associated with a higher-quality product, the practice of coloring cheese became more widespread. Today, many artisan cheesemakers have backed away from coloring their Cheddars to reinforce the image of their more "natural" cheeses.
• Calcium lactate, found on the surface of many aged Cheddars, forms when lactic acid and calcium carbonate react with one another. Not only is the crystalline compound safe to eat, but some people also enjoy the mild crunch it contributes to the cheese.