Perhaps the most famous of the UK native cheeses, Cheddar is now made around the world. Mass-produced examples tend to be aged for much shorter periods, and will have a creamier, moister texture and a milder flavour, but generally melt better when cooked. Cheddar is traditionally made from slabs of curd that are stacked on top of each other, and turned frequently. The pressure of their combined weight squeezes out any remaining whey. The slabs can then be cut into small pieces, salted, and put into moulds for maturing. This process is known as ‘Cheddaring’.

Credits: BBC Food, Serious Eats