Cheddar is named after the town in southwest England where it was created over 800 years ago. The primary process to make it is called “cheddaring” when the curds are pulled to the side of the vat and trenched to drain the whey. The curds are knit into a block, and then cut into slabs which are alternately turned and stacked. Next, the slabs are milled and formed into cheesecloth covered molds or vacuum packed and aged in cellars. The aging process develops and ripens with flavor over time–from mild to medium to sharp.