Order their bacon egg fancy, a toasted sandwich with cheddar cheese, avocado, red onion, and house mayo on multigrain.
The flavor is sweetish rather than the sharp and pungent flavor of cheddar cheese.
This is one reason why cheddar cheese cannot be made from sour milk.
There are other factors that are also concerned in the complex series of ripening changes noted in cheddar cheese.
In the manufacture of cheddar cheese bacteria exert a marked influence in the initial stages of the process.
The first step in the making of cheddar cheese is the "ripening" of the milk, or the development of a small amount of acid.
Freudenreich has determined the character and number of bacteria in Emmenthaler cheese, and Russell the same for cheddar cheese.
The factory system has made no headway in the original home of the cheddar cheese in the west of England.
The course of development of bacteria in cheddar cheese is materially influenced by the ripening temperature.
New York and Wisconsin have laws limiting the amount of water which may be incorporated in cheddar cheese.
cash; ready money
type of cheese, 1660s (but the cheese presumably was made long before that), from Cheddar, village in Somerset, England, where it originally was made, from Old English Ceodre (c.880), probably from ceodor "ravine" (there is a gorge nearby).
Cash; ready money: out of chedda