Cheddar is a hard cheese originating from the village of Cheddar in Somerset, England, now made worldwide. It is produced by the cheddaring process, in which curds are stacked, pressed, and milled before salting and pressing into blocks, then matured from a few months to over two years. Flavour ranges from mild and creamy to crystalline, sharp vintage. Its colour varies from pale straw to orange where annatto is added. Nutritionally it supplies protein, calcium, and vitamin B12, along with significant fat and salt. Cheddar’s versatility, melting well and grating cleanly, has made it the world’s most popular cheese style.