Think of your favorite flavors—chive, coffee, chipotle or craft beer might make your list. Chances are they've been added to cheddar in creative ways. Take the marbled Lakefront Brewery Coffee Stout Beer Cheese, for example. This infused cheddar shines with flavor from a local brew. Try these recipes that feature cheddars blended with blueberries and maple syrup, too.   

Waxrinds help maintain moisture and often yield a creamier texture. While they are food grade, we suggest removing them before eating the cheeses.

Bandaged or cloth-wrapped rinds allow cheddars to breath during aging, resulting in a crumbly texture and complex flavor. These rinds are not edible.

Rindless cheddars are usually internally ripened and sealed in food-safe plastic. 

From fresh curds to aged masterpieces, the best cheddars in the world are made in Wisconsin—the only state in America that requires a license to make cheese! Young cheddar is nutty, while aged cheddar has more sharpness. Calcium lactate crystals can form throughout cheddar as it ages; their "crunchy" texture is prized by cheese lovers. Taste how aged cheddars upgrade these bites.    

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