THIS MONTH'S CHEESE IS:

CHEDDAR

Cheddar cheese originated in England. It is made from pasteurized cow's milk if factory made, but in farmhouse production, unpasteurized cow's milk is used. It is firm, pressed, and has a cloth-covered rind (inedible). It is the most widely purchased and eaten cheese in the world.

Here's some more on Cheddar cheese:

Availability: Good, for both farmhouse production and factory-made
Form: Varies -- cloth-wrappedhigh, cylindrical drums in farmhouse production; also rectangles and smaller wheels
Dimensions: 14-16 inches high, 14-16 inches in diameter
Weight: 56-66 lbs. (28-33k)
Fat Content: 45%
Characteristics: Gray-brown, calico-wrapped rind; straw-colored interior; firm, buttery, rich texture; full, layered flavor; sweet, grassy aroma
Related Cheeses: English Cheshire, Lancashire,Leicester, Wensleydale, French Cantal
Wine Partners: Zinfandel

Cheese and bread make the
cheeks red.
German Proverb

For more cheesey times, visit Cheesenet.

View last month's cheese.

I must give credit to Steve Jenkins, whose "Cheese Primer" was the source of much of my information.