Cheddar Cheese

Wrap tightly in wax paper or parchment, then plastic wrap or foil to prevent drying. Once opened, store in the coldest part of the fridge. Freezing changes texture (becomes crumbly) but works for melting applications.

High in calcium and phosphorus. Rich in saturated fat and sodium.

Bring to room temperature 30 minutes before serving for best flavor and texture

Grate cheese yourself rather than buying pre-shredded for better melting (pre-shredded contains anti-caking agents)

Use block cheddar for slicing and aged/sharp cheddar for maximum flavor in cooked dishes

Add at the end of cooking or on low heat to prevent the cheese from becoming grainy or separating

Apples and pears (classic cheese board pairing)

Pickles, chutney, and mustard (cuts richness)

Crackers, crusty bread, and pretzels

Beer, especially ales and stouts

Grapes, figs, and honey

Overheating cheddar, causing it to separate into oil and solids (keep heat low or add off-heat)

Storing unwrapped or in airtight containers without breathable paper, causing excess moisture or drying

Using mild cheddar when sharp is needed, resulting in bland flavor in cooked dishes