Cheese

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I like cheese.Cheddar cheese is a relatively hard, pale-yellow-to-off-white (unless artificially coloured), sometimes "sharp" (i.e., acidic)-tasting, natural cheese. Originating in the English village of Cheddar in Somerset,[1] cheeses of this style are produced beyond this region and in several countries around the world.

Cheddar is the most popular type of cheese in the U.K., accounting for 51 percent of the country's £1.9 billion annual cheese market;[2] it is also the second-most-popular cheese in the U.S.A. (behind mozzarella), with an average annual consumption of 10 lb (4.5 kg) per capita.[3] The United States produced 3,233,380,000 lb (1,443,470 long tons; 1,466,640 tonnes) in 2010,[4] and the UK 258,000 long tons (262,000 tonnes) in 2008.[5] The term "cheddar cheese" is widely used, but has no Protected Designation of Origin (PDO) within the European Union. However, only cheddar produced from local milk within four counties of South West England, may use the name "West Country Farmhouse Cheddar."[6] Cheddar produced in Orkney is registered as protected geographical indication (PGI) under the name "Orkney Scottish Island Cheddar".[7]
The cheese originates from the village of Cheddar in Somerset, South West England. Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and constant temperature for maturing the cheese.[5] Cheddar cheese traditionally had to be made within 30 miles (48 km) of Wells Cathedral.[1]

Cheddar has been produced since at least the 12th century. A pipe roll of King Henry II from 1170 records the purchase of 10,240 lb (4,640 kg) at a farthing per pound (totaling £10.13s.4d., about £10.67 in decimal currency).[8] Charles I (1600–1649) also bought cheese from the village.[5] Romans may have brought the recipe to Britain from the Cantal region of France.[9]

Central to the modernisation and standardisation of cheddar cheese, was 19th Century Somerset dairyman Joseph Harding.[10] For

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