Cheddar

A firm cheese with no rind.

Can be available as fresh, squeaky curds or aged for many years and wrapped in cheesecloth.

Can be coloured orange by adding annatto to the white milk during the cheesemaking process. Annatto adds no flavour nor aroma to the cheese.

In older cheddar, calcium lactate crystals can form on the outside of the cheese while tyrosine crystals develop inside the cheese. Yummy!