CHEDDAR

which takes its name from the village of Cheddar, England, the original place of manufacture, is, from the standpoint of quantity consumed, one of the most important of all cheeses. It is generally of pale color and agreeable nutty flavor, but the title, as now employed, applies to the essential process of manufacture rather than to any one type, "Cheddar" being sold in many styles, shapes and sizes.

All Cheddar is made from sweet milk and a distinctive feature of its manufacture is the development of the maximum quantity of acid obtainable in the whey without injuring the texture of the cheese--but the milk used may be either whole, partly skimmed or skimmed, and the cheeses may be white or colored yellow and may be marketed mild and fresh or thoroughly ripened. Those of whole milk are known as "full cream," others as "part skim" or "skim". The cylindrical shape is the most popular for the large cheeses.