Cheddar

This cheese is the great classic of southern England. The cheeses can weigh up to 30 kg. They are brushed with fat and bandaged in gauze for preservation, whereupon they mature in cellars. The rind has a natural grey-brown pigment crust. The ripening period is about 12 months. As it matures, blue veins may appear on this cheese, a sign of its special quality and traditional production. The structure is compact and crumbly, it is characterised by full-bodied, buttery, spicy beginnings and aromas of fresh horseradish roots.