A Cheddar Education

Although a simple cheese, cheddar can offer different flavor profiles determined by aging and added ingredients.

An English cheese that was first made in the village of Cheddar back in the 12th century, cheddar was brought to the U.S. by British colonists.

This cheese remains one of the most popular in America. Cheddar volume sales were up 1.5% in 2025 versus a year prior, according to the Wisconsin Cheesemakers Association, with dollar sales rising 2.9% during that period.

However, not all cheddars are created equal. “Cheddar cheesemakers have different culture and make recipes,” says Rebekah Henschel, co-owner, sales and marketing at Kiel, WI-based Henning Cheese. The cheesemaker, in business since 1914, is fourth-generation run.

TYPES & CHARACTERISTICS

Every type of cheddar starts with milk, salt, coagulant and cultures. Within those four ingredients emerges a wide range of flavors and textures.

Proof is the cheddar roster offered by Cabot Creamery, a farmer-owned cooperative based in Waitsfield, VT, made up of about 400 family farms in New England and upstate New York. It offers a broad array of cheddars, including sharp, extra sharp and flavored.

“We have something for everyone, including purists,” says Mary Tuthill, Cabot’s foodservice sales manager. “When we talk about cheddar, it’s about age profile because that’s where the flavor and texture profiles differ.”

Cabot’s profiles range from extra sharp, aged 12 to 14 months, to three-, five- and 10-year aged cheddars. The company also collaborates with Jasper Hill Farms on its clothbound and Vault No. 5 cheddar.

“Seriously sharp cheddar will be firmer, has a bite with texture, but then gets creamier in the mouth with a little fruity character. [By comparison,] younger cheeses have sharpness and acidity that hits the back of the mouth,” says Tuthill. “As it is aged, the cheese gets drier, with crystals and a bit gritty and crumbly with an acidic, sharp flavor.”

Carr Valley Cheese in La Valle, WI, is a fourth-generation cheesemaker owned by Sid Cook. It offers a full line of traditional cheddar, including cheeses aged up to 12 years and fresh curds.

“Cheddar is a blank slate, and ours is vat salted, so once the curds are cut into it, we manually add salt,” says Elle Williams, director of sales and brand development. “It’s a style where we can add ingredients to net in with the curds.”

In addition to the aging process, certain cheese characteristics come from the milk. Williams says cheddar’s color differences, which are mainly either yellow or white, are based on the cow and its diet.

“The cheese may be yellowy with creamy notes in summer from grass-fed animals and whiter in winter when cows are eating hay and silage,” she explains. “Years ago, people discovered spring milk is best due to the cow’s diet.”

Midwest cheesemakers began coloring the majority of cheddar with a natural ingredient from annatto seeds.

“By doing this, no one knows when the cheese was made,” says Williams. “There also is a color line, where the East Coast prefers white cheddar, and the West likes it yellow; people have opinions on it.”

Color notwithstanding, to be considered a cheddar, the cheese must be below 39% moisture.

“This means it will be drier than Fontina or Gouda and is considered a hard cheese,” explains Williams.

She says what makes cheddar unique is that its origin is evident based on the terroir and plant region. Because cheddar making is a simple process, the milk has more of an impact on its flavor. The milk from this cheese reflects the land, which is not the case for cheeses made with different cultures, such as Gouda and Fontina.

“Wisconsin has diverse plant life due to glaciers pushed down from Canada, so cheddar from that region has a fruity, floral flavor,” Williams explains. “California cheddar is more grassy, while the East Coast has sulfuric notes.”

There are always exceptions. Henschel describes Henning Cheese’s cheddar as having a creamy, nutty taste with a clean finish. Developed by third-generation owner and Wisconsin Master Cheese Maker Kerry Henning, its varieties have received awards, including Best In Class for the nine-month aged cheddar at the World Championship Cheese Contest in 2024, and taking home the same top award last year for its Onion & Chive Cheddar.

The company’s flavored cheddars include Blueberry Cobbler, Dragon’s Breath, Hatch Chile, Louisiana Lagniappe, Mango Fire, Maple Bourbon, Peppercorn, and Simply Strawberry. It recently introduced Aleppo, Black Garlic Peppercorn and Summer Truffle cheddar varieties.

PAIRINGS & COOKING

Cheddar is a favorite not only on its own, but also due to its versatility with pairing and cooking. Depending on its age, this cheese is easy to melt, slice and shred.

“Younger-aged profiles that have more moisture are perfect melting cheeses, and can be grated for mac and cheese or used in grilled cheese,” notes Tuthill at Cabot. “Our Pepper Jack Cheddar is a wonderful grating cheese for scrambled eggs or can be added to pulled pork sliders, since it melts extremely well.”

Higher-end aged cheddars are staple additions to charcuterie boards and best paired with salami and jam.

“Salami’s fat brings aged cheddar’s moisture out for a beautiful savory experience and the perfect bite,” says Tuthill.

With the shift in food focus to more protein, cheddar also is a great fit for a balanced diet.

There are both traditional and unique uses for this cheese. “We try to make apple pie with cheddar on top, which is very old school, but shows the cheese with something sweet and tart,” says Carr Valley’s Williams. “Some customers want to do cheddar flights with several ages for guests to sample, so people can taste the differences.”

Flavored cheddars bring even more diverse usage opportunities to the table.

Hennings Cheese’s Hatch Chile Cheddar offers a fiery addition to Mexican dishes, along with spicing up grilled cheese, burgers and mac and cheese. Recommended pairings include margaritas, Mexican lagers and Riesling or Moscato.

“It’s great on charcuterie boards with dried tropical fruit, pear cactus candy and chips and salsa,” says Henschel.

Its Mango Fire Cheddar is recommended on tacos, burgers or in corn dip, and also can be paired with Mexican lagers and margaritas. In addition to dried or fresh tropical fruit and chips and salsa, it goes well with milk chocolate.

“Our Blueberry Cobbler Cheddar is great in grilled cheese, cut into sticks and dipped in chocolate or shredded into pancakes, scones or muffins,” says Henschel.

NEW DEVELOPMENTS

The cheddar category is constantly evolving. For example, Henning Cheese is known for its specialty-infused cheddar.

“Kerry Henning has mastered the art of infusing cheddar, and it’s so important to create a balance between cheddar flavor and the infusion you are adding to it,” says Henschel. “You want to be able to taste both.”

Carr Valley also is focusing on incorporating more flavored cheddars into its offerings.

“We see consumers looking for more novelty flavors and retailers seeking unique varieties,” says Williams. “I see that continuing; cheddar is such a blank slate, so if a customer requests an ingredient, we can create a block with it.”

Along with flavor innovations, cheesemakers are updating cheddar packaging.

“More people are moving toward a printed package with parchment material that covers the cheese to emulate wax,” says Williams at Carr Valley. “We still do waxing, which is unique, to protect the cheese and let it continue to breathe.”

Cabot Creamery is working on new sustainable packaging that includes 30% post-consumer recycled materials.

“It still has all the oxygen and water barriers that keep the cheese’s integrity, but it’s much more environmentally friendly,” says Tuthill. “It’s a small step in our packaging journey that we’re in the process of rolling out.”