As Cheddar matures so its taste develops from the young creamy taste of mild Cheddar to complex, lasting, slightly nutty flavours of mature Cheddar and beyond. It is produced with pasteurized cow's milk supplied by local Cornish farmers and is suitable for vegetarians. It received the most journalistic attention at the fair and was awarded the bronze medal. Central to the modernisation and standardisation of Cheddar cheese was the 19th-century Somerset dairyman Joseph Harding. Retrieved 10 March The flavour, colour, and quality of industrial cheese varies significantly, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage; this may indicate the maturation period, or food additives used to enhance the flavour.
