Wisconsin leads the nation in producing this captivating cheese. Profoundly aromatic and complex, Cheddar can be aged up to ten years. Aging increases sharpness and allows different flavors and textures to develop. Cheddar’s natural color is creamy white, but it is often turned bright orange with the addition of annatto—a tasteless, odorless vegetable coloring.
Rich, nutty, and smooth when young, it becomes increasingly sharp, complex, and crumbly with age.
GOES WELL WITH
Crackers, sausages, apples, pears, dried fruits, and nuts.
Brandy, Champagne, Ciders & Fruit Beers, Madeira, Merlot, Pale Ale, Pinot Gris, Port, Porter, Riesling, Sauvignon Blanc, Scotch, and Syrah.