Cheddar reigns supreme — with good reason
With all the varieties of cheese in the world — experts estimate there are between 1,800 and 2,000 — a chosen few have risen to the top, representing a disproportionate percentage of global consumption. It probably comes as no surprise that Cheddar tops the list. Since its 19th-century development in Somerset, England (in the village it was named for), Cheddar has grown from a localized specialty to a runaway worldwide favorite. Today, the global Cheddar market is about $17.3 billion and some industry projections have it reaching nearly $25 billion by 2033Much of that demand comes from England, the cheese’s home, and its former colonial territory, the United States. The American appetite for Cheddar was whetted in part by familiarity; it was the first cheese made in the U.S., due to its foothold in the old sod. But attributing Cheddar’s popularity to mere convenience doesn’t tell the whole story. It rose to global prominence above its English peers for several reasons:
It travels well. As the English consumables market changed in the 1800s, products that could be shipped to London without loss of quality had an immediate edge. (And that same “keeping” quality allowed England’s former colonies like the U.S. and Australia to ship their Cheddars back to the homeland to compete with the OG domestic version.)
It ages well. There’s a world of difference between a young, mild Cheddar and one that’s been aged to sharp, crumbly tanginess. The former is buttery and softer, with a mild milkiness that appeals to even the pickiest eaters. Cheddars can be aged out to 20 years, going through changes along the way that boost its tanginess, density, and earning it the “sharp” designation. And in that vast timeline between the young and ultra-aged, there’s a Cheddar for everyone’s taste.
It adapts well. No matter what age you choose, Cheddar is so versatile that you’ll want to have it on hand at all times. It cuts handily, melts beautifully, and can be used in both savory and sweet applications (apple pie and Cheddar is a classic combination).
All of this adds up to some whopping stats for the ubiquitous variety: In 2025, U.S. cheesemakers produced 14.66 billion pounds of Cheddar. Americans eat around 11 pounds of it per capita, per year. At Hoard’s Dairyman Farm Creamery, we do our part to bolster those numbers and honor Cheddar’s legacy: Our master cheesemakers produce Governor’s Select Aged Cheddar, made with milk from the descendants of W.D. Hoard’s original Guernsey herd.