Cheddar

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Cheddar Hard cheese dating from sixteenth century prepared by a particular method (cheddaring); originally from the Cheddar area of Somerset, England; matured for several months or even years. Red Cheddar is coloured with annatto; fat‐reduced versions are now made. A 30‐g portion is a rich source of vitamin B12, a source of protein, niacin, and vitamin A; contains 10 g of fat, 200 mg of calcium, 200 mg of sodium; supplies 120 kcal (500 kJ).

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ched·dar / ˈchedər/ • n. a kind of firm smooth cheese, originally made in Cheddar in southern England.

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Cheddar, village, Somerset, SW England. It is chiefly a tourist center. Limestone is quarried, and strawberries are grown. Nearby Cheddar Gorge towers c.400 ft (120 m) high, with imposing limestone cliffs and numerous caves from which relics of prehistoric man have been excavated. The town gives its name to the famous cheese, which has been made there since at least the 16th cent.

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Cheddar epithet of a cheese named after a Somerset village. XVII.