Cheddar is also used to refer to a group of hard aged cheeses. Cheeses such as Gloucester, Cheshire, Leicester, Stilton, Lancashire, Derby, Wensleydale, French Cantal and Caerphilly all belong to the Cheddar family. Cheddaring refers to an additional step in the production of cheddar-style cheese where the curd is cut into cubes, stacked and turned.
The U.S. Department of Agriculture uses three measures to track the diary industry: milk, butter and 40 pound blocks of cheddar, reporting the prices and production weekly.
Cheddar cheese is generally divided into "extra sharp", "sharp", and "mild" flavors.
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