What is it?

Cheddar, a firm cow’s milk cheese that originated in England, has become the all-American, all-purpose cheese. Often savored simply as an appetizer, it has great melting properties making it a mainstay of grilled cheese sandwiches and beloved in “mac and cheese.” It comes in a range of flavors from mild to very sharp (depending on age) and colors, from white to a deep orange from food coloring. Orange Cheddars are colored with paprika oil and/or annatto, a natural food coloring derived from the tropical achiote plant. Both colorings are added to the cows’ milk before the cheese is coagulated and aged. The coloring doesn’t change the flavor or texture of the cheese—those characteristics are linked to how the cheese is aged, and for how long.

Farmhouse English Cheddar is always a big, drum shape and never a block like its American counterpart.

Kitchen math:

1/4 lb. = about 1 cup grated

Don’t have it?

Depending in how the cheese is being used, Gouda or Cantal can be good substitutes.

How to choose:

Some supermarket brands of American Cheddars are quite good, especially Cabot. But more and more artisan cheesemakers are making full-flavored aged Cheddars that are worth seeking out, including Grafton and Shelburne Farms, both of Vermont. Because there are no federal standards for how to define the degree of sharpness in a Cheddar, your best bet is to try different brands to see which you like best.

How to prep:

Slice, cube, or grate as recipe directs. If serving as part of a cheese course, take it out of the refrigerator a half hour before serving as the cold can mute its flavor.

How to store:

Store Cheddar wrapped in plastic wrap in the refrigerator.

Recipes

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  Recipe

  Steak Fajita Quesadillas

  Sizzling spiced steak and peppers paired with gooey cheese is a win-win combination.

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  Recipe

  Hash-Brown Breakfast Casserole

  The bell peppers, onion, ham, and cheese in this dish call to mind a Denver omelet. But instead of serving the hash browns on the side, they’re combined with the…

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  Recipe

  Truffled Lobster Macaroni and Cheese

  Thoughtfully selected cheeses mingle to create a delicate, silky sauce that allows the lobster to shine. With a touch of truffle oil, this dish is a huge hit at Steve…

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  Recipe

  Cheddar-Zucchini Pancakes with Poached Eggs

  Vegetable pancakes are versatile. You can serve them with a poached egg (as shown here) or with a salad (or both) for a light but satisfying lunch or dinner. Or…

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  Recipe

  Cheddar-Jalapeño Corn Pancakes

  Reminiscent of cornbread, these pancakes are powerhouses of flavor: They’ve got smoky bacon, rich cheddar, and spicy chiles, offset by cool avocado, bright lime, and fresh cilantro. You can substitute…

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  Recipe

  Skillet Shepherd's Pie

  This kind of dish is perfect for a still-cold spring night. It’s hearty and filling, but the peas and mint hint at the warm weather to come.

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  Recipe

  Slow-Cooker Southern-Style Short Ribs with Pimiento Grits

  Tender, meaty beef short ribs are classic cold-weather comfort fare, but these—made in a slow cooker while you tend to the rest of your life—harken back to summer, thanks to…

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  Recipe

  Sheet Pan Macaroni and Cheese with Roasted Chicken and Broccoli

  Baking macaroni and cheese on a sheet pan creates some deeply golden crispy bits. For even more crunch, sprinkle the top with breadcrumbs tossed in melted butter before baking, and…

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  Recipe

  Pork Chops with Thyme-Scented Apples over Cheddar Polenta

  Pork and apple juices mingle beautifully and make a lovely sauce for the chops and cheesy polenta.

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  Recipe

  Cheesy Skillet Potatoes

  A quick and indulgent answer to potato gratin, these potatoes are delicious with baked cod, roast lamb, or pork chops.