Prior to 1850, nearly all cheese produced in the United States was cheddar. Cheddar production in Wisconsin began in the mid-1800s and by 1880, more cheddar was produced in Wisconsin than any other cheese variety. Today it accounts for a large percentage of the cheese made in the state, making Wisconsin the leader in U.S. cheddar production. Usually golden but also available in white, cheddar has a rich, nutty flavor that becomes increasingly sharp with age, and a smooth, firm texture that becomes more granular and crumbly with age.
This cheese is smoked at a local facility.