Cheddar labeled “New York” is usually a firm, sharp cheddar, often white, made in New York State.

• Milk: cow’s
• Style: cheddar, firm
• Made in: New York State
• Aged: varies by producer (sharp cheddars are often aged somewhere around 6 to 12 months or more)

What makes it a cheddar

Cheddar is named for the village of Cheddar in Somerset, England, and it’s now made all over the world. Its signature step is “cheddaring”: the curds are cut into slabs and stacked on top of one another so the whey drains out. That’s what gives cheddar its dense, firm texture.

What “sharp” means

Sharp mostly describes age: the longer a cheddar is aged, the more its flavor develops and the more bite it has. The word isn’t regulated in the US, so one brand’s “sharp” can be another’s “medium,” which may be why a cheese labeled sharp doesn’t always taste that sharp.

Wrapping up

Cheddar is the everyday cheese for a reason. It’s good on its own, on a sandwich, or melted. For more on the classic sharp cheddar, see the related post below.