National Cheddar Day: America’s Most Reliable Crowd-Pleaser Gets Its Moment

National Cheddar Day: America’s Most Reliable Crowd-Pleaser Gets Its Moment

Cheddar doesn’t need an introduction—it’s everywhere, from burgers and grilled cheese to charcuterie boards and mac and cheese. Reliable, versatile, and beloved for over 800 years, cheddar has earned its spot as one of the world’s favorite cheeses. National Cheddar Day is the perfect excuse to slice, shred, melt, and savor this timeless classic.

A Cheese With an 800-Year Head Start

Cheddar traces back to the 1100s in the village of Cheddar, Somerset, England. Legend says a dairymaid left milk in a cave to keep cool and came back days later to find it thickened and solid. Instead of tossing it, she tasted it—and basically launched one of the longest-running food success stories in history.

Early farmers embraced cheddar for practical reasons. It traveled well, lasted far longer than fresh dairy, and fed people on the move—pilgrims, traders, and soldiers alike. Soon it wasn’t just practical fuel; the wealthy in England wanted it too. From there, production spread across Britain and eventually the world.

Today cheddar is produced everywhere from Vermont to Wisconsin to the UK and beyond, each region putting its own stamp on flavor, texture, and aging style.

Mild, Sharp, Extra Sharp: It’s All About Time

Here’s the industry secret: the difference between mild cheddar and sharp cheddar isn’t a new recipe—it’s patience.

• Mild cheddar: young, creamy, buttery; aged about 2–3 months
• Medium cheddar: a little more bite, still smooth
• Sharp cheddar: tangy and assertive
• Aged or extra sharp: crumbly, complex, almost nutty; aged a year or more (sometimes many years)

The longer the cheese matures, the more the proteins and fats break down and concentrate flavor. That signature bite? Pure time management.

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White vs. Yellow Cheddar

The color debate might be the biggest misunderstanding in the cheese aisle.

White cheddar is the cheese in its natural form. Yellow cheddar gets its hue from annatto, a plant-derived coloring from the achiote fruit in South America. It adds color but essentially no flavor.

Historically, producers used coloring to signal origin and consistency. Many New England-style cheddars traditionally stayed white, while others adopted the golden look consumers grew to recognize.

Why Some Cheddar Is Wrapped in Wax

That iconic red wax coating isn’t just decorative nostalgia. Cheddar needs protection from oxygen. Traditionally, wax sealed the cheese from air to prevent spoilage and unwanted mold. Modern cheesemakers often use vacuum sealing or gas-flushed packaging to accomplish the same thing.

And if you do see a little surface mold after opening? Completely normal. Trim it off, rewrap, refrigerate, move on with your day.

You might also notice moisture inside the package. That’s a natural process where proteins release a bit of liquid as the cheese matures. A quick pat dry and fresh wrap solves it—and it actually helps the cheese develop the crumbly texture people love.

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How to Actually Cook With Cheddar

Cheddar isn’t one-size-fits-all in the kitchen. Its form changes how it performs:

Slices

• Ideal for burgers, melts, sandwiches, quesadillas
• Even coverage and smooth melt
• Oven heat gives that golden blistered top

Grated

• Melts faster and more evenly
• Best for mac and cheese, soups, nachos
• Also excellent for casseroles, baked potatoes, and crunchy toppings

Under heat, cheddar can either go silky and stretchy or crisp and lacy depending on how it’s used—one of the reasons chefs keep it in constant rotation.

What to Drink With Cheddar

Serve cheddar at room temperature (give it ~30 minutes out of the fridge). Flavor opens up dramatically.

Wine pairings

• Bold aged cheddar → Pinot Noir or Cabernet
• Mild cheddar → Chardonnay
• Creamy styles → Merlot

Beer pairings
Cheddar and beer is one of food’s most underrated power couples. A balanced English pale ale works beautifully with extra-sharp cheddar, especially alongside roasted potatoes or hearty comfort food.

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Cheddars Worth Seeking Out

Hook’s Cheese Company (Wisconsin) – Famous for long aging. Their 5-, 7-, 10-year (and beyond) cheddars are intensely sharp, crumbly, and packed with caramelized, almost butterscotch undertones — the kind you shave, not slice.

Cabot Creamery (Vermont) – A cooperative of New England dairy farms known for dependable, balanced cheddars. Their aged versions lean creamy at first bite, then finish pleasantly sharp without going overly crumbly — a gateway into the aged-cheddar world.

Deer Creek “Vat 17” World Cheddar (Wisconsin) – Designed as an American answer to classic English clothbound styles. It’s firm and slightly crumbly with savory, nutty notes and little crunchy calcium crystals that cheese nerds actively hunt for.

Carr Valley Cheese (Wisconsin) – A cheesemaker that plays with aging and flavoring. Expect everything from cave-aged traditional blocks to washed-rind and spiced variations, often richer and more complex than everyday cheddar.

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